Feature2017 - Winner of AICA Silver Medal
Strong and daring, Viking lives up to its warrior-like name. Its full-bodied flavour is as rich as it is powerful. And just like the historic Vikings of Scandinavia, this blend’s history is measured in treasures – the medal winning kind. Roasted with origins from Mexico, Indonesia, Ethiopia, India and Rwanda, Viking is a blend for those who like their coffee balanced and bold.
Black - Intensely viscous with juicy blackcurrant and plum. A silky mouthfeel marches into a zesty, spice finish.
White - Delightfully fruity richness deepens into a creamy caramel and velvety dark chocolate mouthfeel finish.
- 2017 - Winner of AICA Silver Medal - Milk Coffee, Blend
- 2012 - Winner of Silver Medal in RASV Royal Melbourne Fine Food Awards.
We rate each bean and blend for specific characteristics from 1-10
Aroma How powerful is the aroma?
Flavour Does the flavour hit you immediately, or is it more subtle?
Body Is it a thinner or fuller texture?
Sweetness How would you rate it on a scale of slightly bitter to very sweet?
Finish How long does the flavour linger?
- Dose (In)
- 50mL (Milk Espresso)
60mL (Black Espresso)
- Weight (Out)
- 45 - 49g (Milk Espresso)
38 - 39g (Black Espresso)
- 34- 36sec (Milk Espresso)
31 - 33sec (Black Espresso)
- Brew Ratio %
- 47% (Milk Espresso)
59% (Black Espresso)
- 93.5 deg C oC
- Tamp Strength
Rwanda is one of the smallest and most densely populated countries in Africa. In a country where the average family farm size is less than a hectare, coffee production in Rwanda is a smallholder activity. Today some 430,000 families produce coffee in Rwanda, the typical farm having fewer than 200 trees.
Rwanda possesses ideal growing conditions for Arabica production. Coffee is produced along the entire shore of Lake Kivu in the western part of the country, as well as in the eastern, central and
southern portions of Rwanda. Coffee is grown at altitudes ranging from Rwanda's rich volcanic soils, rainfall distribution and clement yearlong temperatures favour the slow maturation of the coffee bean, creating a distinctive taste in the cup.
The coffee production in Mexico is the world's 8th largest with 252,000 metric tonnes produced in 2009, and is mainly concentrated to the south central to southern regions of the country. The coffee is mainly arabica, which grows particularly well in the coastal region of Soconusco, Chiapas, near the border of Guatemala.
Coffee production in Ethiopia is a longstanding tradition. Ethiopia is where Coffea arabica, the coffee plant, originates. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market. (Wikipedia)