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Black Ops Coffee – Assault & Sniper (ground)

16.00

The hand roasting of the Assault & Sniper Coffee Beans (2 x 250g):

is a time-intensive and therefore the more costly roasting method. The green coffee is roasted at 120-200 degrees for up to 20 minutes. Here, the experience of the roast master is crucial for the quality. The roasting master heats the beans to 200 to a maximum of 230°C, which means that roasting takes about twelve to 20 minutes. The long roasting time reduces chlorogenic acid and bitter substances. This makes the coffee particularly digestible (There is no heartburn as with most coffee’s!!!). In addition, the bean has enough time to form its own aroma complexes, which provide a balanced taste.

Thanks to our newest partnership with Black Ops Coffee, GDSO is now running a limited time pre-order!

Assault Coffee

– very strong coffee for daily use. Very digestible despite strong caffeine content. A blend with a unique aroma and a full body, rich in exceptional roundness, composed of precious Robusta coffee from Africa and Asia, expertly selected and roasted on wood. Thanks to the recovery of the ancient method of roasting with artisanal wood, the coffee becomes a delicious elixir in the cup, with a sweet and intense flavor, with a strong and velvety body. This fair trade coffee was produced like all our coffee’s by hand roasting.

Strength: Medium

Sniper Coffee

The Sniper blend is a smooth and enveloping blend of fine Arabica coffee from Central America and Brazil and Robusta coffee from Africa and Asia. The beans are carefully selected and roasted over wood for maximum flavor intensity as well as exceptional aroma. Notes of dried fruit, tobacco and a subtle chocolate flavor make this blend a mild taste experience. The gentle hand roasting makes it very low in acidity and well tolerated. The result is a creamy, harmonious and aromatic coffee

This fair trade coffee was produced like all our coffee’s by hand roasting.

Strength: Mild

The hand roasting of the Assault & Sniper Coffee Beans:

is a time-intensive and therefore the more costly roasting method. The green coffee is roasted at 120-200 degrees for up to 20 minutes. Here, the experience of the roast master is crucial for the quality. The roasting master heats the beans to 200 to a maximum of 230°C, which means that roasting takes about twelve to 20 minutes. The long roasting time reduces chlorogenic acid and bitter substances. This makes the coffee particularly digestible (There is no heartburn as with most coffee’s!!!). In addition, the bean has enough time to form its own aroma complexes, which provide a balanced taste.

Weight 0.500 g