Espresso Bayerwald Finest Selection

Espresso "Bayerwald Auslese" - The blend makes the difference

The Espresso "Bayerwald Auslese" is a special roast for Bayerwald Radio, a selection of exquisite Arabica coffee, combined with a special Robusta coffee bean. The Robusta coffee from Guatemala gives the espresso its pleasant acidity and ensures its special strength, as Robusta has a higher caffeine content than Arabica.

The blend makes 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.

Tune in!
www.bayerwaldradio.de

The Espresso "Bayerwald Auslese", strong and spicy in taste, yet soft and velvety on the palate, is available as an espresso and as a pure Bavarian Forest coffee blend, because - the blend makes the difference!

The Secret of Espresso "Bayerwald Auslese"

Arabica meets Robusta - The harmony from India, Monsooned Malabar, "Indonesia" coffee with the highest flavor diversity, "Sulawesi Kalossi" coffee, rich and strong, "Brasil" coffee, a magnificent overall impression with enormous aroma diversity, and Robusta coffee from India, a flavorful Robusta that provides the desired caffeine content - fused in the "Bayerwald Auslese" - the strong one among the espressos of Kirmse Coffee Roastery in Zwiesel.

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

"Malabar" coffee, an Indian coffee originating from the west of India, grows at an altitude of 1000m to 2000m. "Monsooning", a unique process in coffee processing, imparts an exclusive taste to the "Malabar" coffee beans, changing the color of the green coffee. "Monsooned Malabar" is exposed to high humidity by monsoon rain and monsoon wind to gain a unique aroma and lose acidity - as in times when coffee sailed for months on ships towards Europe. "Monsooned Malabar" - harmony for the senses - nutty, delicate on the palate, reminiscent of wild herbs, it impresses with velvety mildness and pleasant acidity.

"Indonesia" coffee is as diverse and multifaceted as the country itself. The excellent Arabica coffee grows at 1,100 meters to 1,300 meters and can therefore be called highland coffee. The Indonesian coffee thriving at the top of Sumatra develops on fertile volcanic soil and is organically grown. Using a special Giling Basah method, the Arabica is processed dry. Through this process, the coffee bean discolors blue-green and the contained 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 an enormous flavor diversity.

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

"Brasil" coffee is a biodynamic coffee grown according to the Demeter principle from the Brazilian highlands. Growing at 900 meters 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 way. The philosophical foundation is built on natural cycles and respect for the environment. The home of our "Brasil" coffee in the state of Espirito Santo and the Pedra Azul region exhibits one of the highest biodiversities in the world. At Fazenda Camocim, millions of trees were planted when nature conservation was not yet a topic in Brazil. These trees serve as shade providers for the coffee plants and are simultaneously a product of the farm. Like all our coffees, "Brasil" coffee is hand-picked. The "pulped natural" processing is very water-saving; 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, well-roundedness, finish, and overall impression. A full body as well as an enormous aroma diversity of sweet, floral, nutty, chocolaty and notes of honey and ripe citrus fruits with a mild acidity blend perfectly 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 in a coffee cherry; with a peaberry, it is only one round coffee bean. Our single-origin coffees are exclusively high-quality Arabica coffees from all over 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 impresses with its taste. It is strong, has a nutty aroma, is pleasantly low in acidity, and ensures an intense coffee experience.