Bayerwald Premium Selection Coffee Blend

Coffee Blend "Bayerwald Auslese" - The blend makes all the difference

The coffee blend "Bayerwald Auslese", a special roast for Bayerwald Radio, is a selection of noble Arabica coffee, combined with an exceptional Robusta coffee bean. The Robusta coffee from Guatemala lends the coffee blend a pleasant acidity and provides the blend's special strength.

The blend makes all the difference - this motto connects the "Bayerwald Auslese" and Bayerwald Radio. Coffee roaster Jens Kirmse was immediately enthusiastic about the idea of creating a special coffee roast for Bayerwald Radio. Bayerwald Radio offers pure folk music from the Bavarian Forest region on two channels – around the clock.

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www.bayerwaldradio.de

The "Bayerwald Auslese" coffee blend, strong and spicy in flavor, yet soft and velvety on the palate, is perfect as an Espresso or as a pure Bavarian Forest coffee blend, because – the blend makes all the difference!

The Secret of the "Bayerwald Auslese" Coffee Blend

Arabica meets Robusta - The harmony of India, Monsooned Malabar, 'Indonesia' coffee with the highest flavor diversity, 'Sulawesi Kalossi' coffee, rich and strong, 'Brazil' coffee, a magnificent overall impression with enormous aromatic variety, and Robusta coffee from India, a flavorful Robusta that provides the desired caffeine content – fused in the "Bayerwald Auslese" – the Strongest among the coffee blends from Kaffeerösterei Kirmse in Zwiesel.

• Arabica Coffee "Malabar"
• Coffee "Indonesia"
• Coffee "Sulawesi Kalossi"
• Coffee "Brazil"
• Robusta Coffee "India"

"Malabar" coffee, an Indian coffee, originating from western India, grows at an altitude of 1,000m to 2,000m. The "Monsooning," a unique process in coffee preparation, imparts an exclusive flavor to the "Malabar" coffee beans, and the color of the green coffee changes. "Monsooned Malabar" is exposed to high humidity through monsoon rain and monsoon wind to acquire a unique aroma and lose acidity – reminiscent of the times when coffee sailed to Europe for months on ships.
"Monsooned Malabar" – Harmony for the Senses – nutty, delicate on the palate, reminiscent of wild herbs, impresses with velvety mildness and pleasant acidity.

"Indonesia" coffee is as diverse and multifaceted as the country itself. The excellent Arabica coffee grows at an altitude of 1,100 to 1,300 meters and can thus be called high-altitude coffee. The Indonesian coffee, thriving at the tip of Sumatra, develops on fertile volcanic soil and is organically cultivated. The Arabica is dry-processed using a special Giling Basah method. Through this process, the coffee bean turns blue-green, and its inherent coffee acidity is reduced. As a result, the coffee gains body and aroma and is particularly low in acidity. The result: "Indonesia" coffee has a slightly earthy, smoky taste with fine acidity and exhibits enormous flavor diversity.

"Sulawesi Kalossi" coffee is native to the island of Sulawesi, which also belongs to Indonesia. Sulawesi is located between Borneo and New Guinea. The coffee is found at an altitude of 700 to 1,700 meters and differs completely in taste from Sumatra coffee. The coffee is wet-processed and dried in the Sulawesi sun. The Sulawesi Kalossi possesses a completely unique flavor spectrum. It is rich and strong with a deep, complex flavor full of spice and body, reminiscent of tobacco and dark chocolate.

"Brazil" coffee is a biodynamic coffee cultivated according to the Demeter principle, originating from the Brazilian highlands. Growing at an altitude of 900 to 1,300 meters, this coffee, triple organic-certified in its home country, is direct-traded. Direct trade aims to develop ecological and social structures in a future-oriented manner. Its philosophical foundation is built on natural cycles and respect for the environment. The home of our "Brazil" coffee in the state of Espirito Santo and the Pedra Azul region boasts one of the world's highest biodiversities. Millions of trees were planted at Fazenda Camocim when environmental protection was not yet a concern in Brazil. These trees serve as shade providers for the coffee plants and are also a product of the farm. Like all our coffees, "Brazil" coffee is hand-picked. The "pulped natural" processing is very water-efficient; the pulp is separated from the coffee beans solely by pressing. Subsequently, the sun alone dries the beans. The coffee captivates with a harmony of aroma, acidity, body, character, sweetness, clarity, balance, equilibrium, finish, and overall impression. A full body and an enormous aromatic variety of sweet, floral, nutty, chocolatey notes, and hints of honey and ripe citrus fruits with a mild acidity, integrate excellently into the flavor profile of the Bayerwald Auslese.

An Indian Robusta bean, which makes up 20% of the Bayerwald Auslese, provides the strength and caffeine kick in our blend. What also makes this Indian coffee special is that it is a peaberry. Normally, two coffee beans grow inside a coffee cherry; in the case of a peaberry, there is only one rounded coffee bean. Our single-origin coffees are exclusively the highest quality Arabica coffees from around the world. Robusta coffee is generally not as interesting in taste and is therefore preferably used in coffee blends due to its high caffeine content. Our Indian peaberry Robusta coffee combines both aspects: it provides the desired caffeine content and delights with its taste. It is strong, has a nutty aroma, is pleasantly low in acidity, and ensures an intense coffee experience.


Coffee Blend "Bayerwald Auslese" – the Strongest among the coffee blends from Kaffeerösterei Kirmse.