Josh’s Notes:
Nice comparison to our other Ombligon from the same origin. Different roast profile makes a large difference with this bean. This coffee has a rich smell when you open the bag. Super, ultra chocolatey. On grind, a bouquet of fruit come forth. It becomes a highly complex medley of dark grape juice, pomegranate juice, lemon zest, and hibiscus tea. On wet, the grape juice really shines! This only continues to intensify as the brew goes on. A little bit of bubble gum lurking but definitely not the forward note. Nice syrupy sweetness and thick texture in the mouth too. This coffee really has it all. A great coffee if you like heavy beers.
Raw Sugar Roast’s Notes:
“It is a family-owned coffee farm with more than thirty years of history in the Willa region.
In addition to the traditional cultivation method, we introduced advanced processing methods such as new fermentation and drying technologies,
We continue to refine the process.
It was used at the WBC in 2022, and the name was spread to the world.”
Roasted 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:
Nice comparison to our other Ombligon from the same origin. Different roast profile makes a large difference with this bean. This coffee has a rich smell when you open the bag. Super, ultra chocolatey. On grind, a bouquet of fruit come forth. It becomes a highly complex medley of dark grape juice, pomegranate juice, lemon zest, and hibiscus tea. On wet, the grape juice really shines! This only continues to intensify as the brew goes on. A little bit of bubble gum lurking but definitely not the forward note. Nice syrupy sweetness and thick texture in the mouth too. This coffee really has it all. A great coffee if you like heavy beers.
Raw Sugar Roast’s Notes:
“It is a family-owned coffee farm with more than thirty years of history in the Willa region.
In addition to the traditional cultivation method, we introduced advanced processing methods such as new fermentation and drying technologies,
We continue to refine the process.
It was used at the WBC in 2022, and the name was spread to the world.”
Roasted medium and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
