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Christmas Coffee 250g
Including 25% VAT
| Sweetness | 4 / 5 |
|---|---|
| Acidity | 2 / 5 |
| Bitterness | 2 / 5 |
| Strength | 3 / 5 |
| Body | 4 / 5 |
| Aftertaste | 4 / 5 |
Orange, almond and chocolate: that is our Christmas coffee in three words. A speciality coffee made from 100% arabica, roasted a touch deeper than usual, with a creamy body and low, well-balanced acidity. Perfect as a dessert coffee, for long December evenings and for all those moments when the house smells of Christmas.
A flavour that tastes of Christmas
The Christmas coffee is built around chocolate and cocoa, its warm, rounded foundation. On top sit sweet notes of raisin and almond, and a delicate hint of orange lifts the whole cup, calling to mind festive baking. The sweetness is clear and natural, while bitterness stays in the background, so the coffee tastes smooth and approachable even without milk.
The body is medium and creamy, the acidity low and calm. This is a velvety coffee rather than a sharp one, medium in strength, with a long, sweet finish that lingers on the palate for a moment. The roast is on the darker side, which underlines the chocolate and cocoa character of the beans.
If you enjoy coffees with a dessert-like character, the kind that taste of something sweet all on their own, this one is right up your street. You won't find sharp citrus acidity or smoky bitterness here; instead you get a warm, rounded flavour that sits happily beside cake, chocolates and a well-laid table.
Where this coffee comes from
Inside the bag you will find only arabica beans of the Catuai and Mundo Novo varieties, grown in the Cerrado Mineiro region at 800 to 1,300 metres above sea level. The beans are sun-dried, a processing method known for giving a sweet, dried-fruit profile, which is why the raisin note comes through so clearly in the cup.
The profile at a glance
- Tasting notes: chocolate, cocoa, raisins; orange and almond in the background
- Body: medium, creamy
- Acidity: low, balanced
- Variety: 100% arabica, Catuai and Mundo Novo
- Processing: sun-dried
- Region: Cerrado Mineiro, 800 to 1,300 m
How to brew Christmas coffee
This coffee takes kindly to most brewing methods. Its chocolatey character shows best when the water isn't too hot and the dose is right.
Brewing guide
- Water temperature: 92 to 96 °C
- Dose: 55 to 60 g of coffee per litre of water
In a pour-over or French press, the sweetness of raisin and orange comes to the fore; as espresso or with milk, chocolate and cocoa take the lead, and the creamy body turns a cappuccino or latte into something close to dessert. Grind the beans just before brewing: the full aroma of the Christmas coffee is at its best in the first minutes after grinding.
The bag holds 250 g of whole roasted beans, enough to see you through the festive gatherings without the coffee losing its freshness. Merry Christmas and a happy New Year from Østerlandsk 1889 Copenhagen.
