Apricot Punch
Josh’s Notes:
Straight up crusher coffee. Refreshing and juicy. In the brew the coffee is so light and pleasant, the liquid just disappears before you even realize it. Overtly fruity with kumquat and apricot acidity, much like a chilled fruit tea. There’s also a very nice mangosteen sweetness to this that reminds me when I first tried mangosteen (“what the hell kind of fruit is this?”)
To round this out, the aroma of the brew in this coffee smells so much like sage. That’s probably my favorite part of this coffee.
Raw Sugar Roast’s Notes:
“The carefully hand-picked coffee cherries with optimal ripeness are pulped and then transferred to a tank.
In the tank, carefully selected yeast strains are added to the intended taste and refined.
With rich sweetness and gorgeous aromas, it continues to have a refreshing feeling like sage.”
Roasted light and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Straight up crusher coffee. Refreshing and juicy. In the brew the coffee is so light and pleasant, the liquid just disappears before you even realize it. Overtly fruity with kumquat and apricot acidity, much like a chilled fruit tea. There’s also a very nice mangosteen sweetness to this that reminds me when I first tried mangosteen (“what the hell kind of fruit is this?”)
To round this out, the aroma of the brew in this coffee smells so much like sage. That’s probably my favorite part of this coffee.
Raw Sugar Roast’s Notes:
“The carefully hand-picked coffee cherries with optimal ripeness are pulped and then transferred to a tank.
In the tank, carefully selected yeast strains are added to the intended taste and refined.
With rich sweetness and gorgeous aromas, it continues to have a refreshing feeling like sage.”
Roasted light and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Straight up crusher coffee. Refreshing and juicy. In the brew the coffee is so light and pleasant, the liquid just disappears before you even realize it. Overtly fruity with kumquat and apricot acidity, much like a chilled fruit tea. There’s also a very nice mangosteen sweetness to this that reminds me when I first tried mangosteen (“what the hell kind of fruit is this?”)
To round this out, the aroma of the brew in this coffee smells so much like sage. That’s probably my favorite part of this coffee.
Raw Sugar Roast’s Notes:
“The carefully hand-picked coffee cherries with optimal ripeness are pulped and then transferred to a tank.
In the tank, carefully selected yeast strains are added to the intended taste and refined.
With rich sweetness and gorgeous aromas, it continues to have a refreshing feeling like sage.”
Roasted light and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.