Höstbrygg

400 grams of whole roasted coffee beans.

Höstbrygg, our blend for a cosy autumn 40 % Brasil / 30 % Uganda / 30 % Colombia

Auttumn! Time for some cosyness! Whether you want a nice cup during your autumn picknick in the woods or simply want to enjoy your coffee break with a nice bun or cake, this blend is your perfect company this autumn! 

In your cup, you will find round, full-bodied and sweet coffee with notes of dark chocolate, almond and blackberries! 

The coffees is roasted for filter coffee but we have pulled some great espresso shots from this blend as well. Check our filter and espresso recipe below! 

This Autumnbrew is a blend of:

40 % Country of origin: Brazil Region: Poços de Caldas Farm: Barbosa Estate Producer: Manoel Barbosa & Family Process method: Natural Arabica variety: Mundo Novo, Catuai, Tupy, Acaia & Bourbon 

30 % Country of origin: Uganda Process method: Natural Arabica variety: Various  

30 %  Country of origin: Colombia Region: Huila Producer: Maricela Penagos Process method: Washed  Arabica variety: Pink Bourbon

Höstbrygg, a signature offering from Da Matteo, presents a classic profile defined by its grounding notes of dark chocolate and almond, brightened by the subtle presence of blackberries. When evaluating such profiles, it is helpful to consider how these distinct flavor categories interact; dark chocolate and nut-forward notes often provide a structured, heavy base, while berry-like acidity introduces a vibrant, fruit-driven complexity.

For those looking to refine their palate, identifying these specific nuances can be a rewarding exercise in sensory analysis. Utilizing a flavor wheel is an excellent way to categorize these sensations, helping to distinguish between the deep, roasted qualities of cocoa and the delicate, tart characteristics of stone fruits or berries. Whether enjoyed as a morning ritual or a focused tasting, Höstbrygg exemplifies the balance between rich, comforting textures and the nuanced, bright highlights that define high-quality coffee roasting.