We take this very high mountain plateau-grown Arabica coffee bean and roast it to a perfect European Viennese roast. This coffee displays a robust flavour with a pleasing snap. The darker roast brings out the deep body that is so prevalent in European cups. You can definitely make this into a coffee to be served as an after-dinner feature by adding any fine liqueur such as brandy (Venetian Coffee). You could also add Crème de Cacao, and it becomes Café Cacao. It is a useful experiment to try different liqueurs.
If you’re used to an American coffee but want some of that dark-roasted continental flavour in your cup, this is one that definitely fits the bill. This is a roast that gives a pleasing finishing touch to any meal and can be enjoyed at any time of the day or night.