Colombia
Brazil
Finca El Zacatin
This year's Winter Milk Coffee is a specially created espresso blend from Colombia and Brazil. The family-owned finca El Zacatin is located in the highlands of Colombia, on the western slopes of the Cordillera Mountains in the Antioquia region. Coffee farmer Eduardo Fernandez-Restrepo works closely with various agronomists and the Institute for Coffee Research in Colombia to source exceptional varieties for his farm and produce his coffees using state-of-the-art processing methods.
Fazenda Batalha
The second coffee for the Winter Blend is a farm coffee grown at Fazenda Batalha. This is a coffee farm located in the Cerrado Mineiro region in the state of Minas Gerais in Brazil, which is very renowned for coffee cultivation. We also have this coffee ("Santiago") in our range as a single origin coffee, which brings particularly nutty-chocolatey aromas to the cup and also tastes very delicious with oat milk and milk.
 
Description
Espresso Recipe
Reviews (0)
Winter Milk Coffee
Many of you have been waiting for it, and now it's back: Winter Milk Coffee. This year, we roast two different varieties from Colombia and Brazil, which harmonise enchantingly with each other. From the anaerobically fermented "El Zacatin" come flavourful notes of sweet cherries and from the "Santiago" from Brazil come especially notes of dark dark chocolate. This espresso blend, roasted especially for winter, reminds us of Black Forest cake, especially when milk or oat milk is added.
Flavours of Winter
Our winter coffee series this year consists of a Signature Blend (Winter Milk Coffee) and a Single-Origin coffee roasted by our Head Roaster Ivo Weller for espresso and filter coffee to create winter flavours in the coffees such as candied strawberry, Black Forest cake, sultanas, chocolate and cherry jam. The Flavours of Winter series includes 3 coffees that are specifically suited for the preparation of espresso, espresso-based milk drinks and filter coffee.
Weihnachten als Inspiration

With these coffees, we want to show you new flavours in coffee and ignite a little Christmas spark at the same time. We will help you with the preparation so that it works just like the barista in our cafés in Berlin. That’s why our Head of Education Izabela Fortini has created a brew guide for each of the winter coffees.

“In particular, we want people to enjoy our Winter Coffees, learn more about their respective preparation and spend some cosy time with them. A moment of pure joy, with a home-brewed coffee, by candlelight, for example,” Izabela describes the idea behind the Flavours of Winter coffees.

Details
  • Winter Milk Coffee from Röststätte Berlin
  • Espresso roast that is also ideal for milk drinks
  • Optimal preparation with espresso machine or fully automatic coffee maker
  • Blend from Colombia (Finca El Zacatin) and Brazil (Fazenda Batalha)
  • Freshly roasted by Ivo Weller (Co-Founder & Head Roaster)
  • Choose between 250g, 500g or 1kg ground or beans
  • Flavour profile: Black Forest cake
  • 100% Arabica gently roasted by hand
  • Delivery by DHL, climate neutral with Go Green
  • If you select “Pick up on site”, pick up is possible from 2 p.m. onwards after confirmation by e-mail
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a speciality coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator. 
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without creating undesirable acids. For a distinctive body and a versatile taste profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting method and also to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.

Espresso Recipe

Standard espresso machine temperature setting: 93.5 ° C
Prerequisite: 18g sieve (basket), double portafilter outlet

Recipe

Dose in 19,5-20g
Extraction time in seconds 26-27
Dose out 35-36g

Freezing Date

15-28 Days after Roast Date

Taste Balance

Sweetness (low to high) Medium-High
Acidity (low to high) Medium
Bitterness (low to high) Medium
Texture  Velvety
Weight (low to high) High
Finish (short to long lasting) Long Lasting

Flavour

Dark, ripe cherries, sweet bitter chocolate, black forest cake (“Schwarzwälder Kirschtorte)

Milkweight

110g
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