Josh’s Notes:
Very apple-y aroma, soft and pleasant which is what I expect from a Typica. This coffee is interesting because the dry aroma is quite mild compared to the brew. In brew, this coffee has a very clear apple note, with a nice malic acidity. As it cools, it moves to a more cassis space with a rose hip florality. This one really surprised me. Highly recommended if you’re looking for something mild, but not boring.
Raw Sugar Roast’s Notes:
“We have installed wet mills on the farm that has been followed by our great-grandfather, and we have been producing coffee for generations.
Put coffee cherries on the African bed with a thickness of about 5cm and leave it overnight.
After that, the cherries are stirred many times a day, and at night the cover is applied.
It takes fifteen to eighteen days to dry and express the taste.”
Roasted somewhere between light/medium and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Very apple-y aroma, soft and pleasant which is what I expect from a Typica. This coffee is interesting because the dry aroma is quite mild compared to the brew. In brew, this coffee has a very clear apple note, with a nice malic acidity. As it cools, it moves to a more cassis space with a rose hip florality. This one really surprised me. Highly recommended if you’re looking for something mild, but not boring.
Raw Sugar Roast’s Notes:
“We have installed wet mills on the farm that has been followed by our great-grandfather, and we have been producing coffee for generations.
Put coffee cherries on the African bed with a thickness of about 5cm and leave it overnight.
After that, the cherries are stirred many times a day, and at night the cover is applied.
It takes fifteen to eighteen days to dry and express the taste.”
Roasted somewhere between light/medium and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
