Josh’s Notes:
Opening the bag reveals a real zinger of a smell, like freshly squeezed oranges and passionfruit. On grind a lovely aroma of muscat grape or pineapple, even more oranges, and peaches. On wet, an interesting purple basil flower note along with lesser notes of jasmine flowers. This aroma tones down considerably in the cup, but instead you’re greeted once again by that ultra bright zingy profile, and now with a pineapple edge. There’s something about the coffee that reminds me of juice with pulp still in it. It’s chuggable but with a nice satisfying bite. I cupped this one at 2am and could not help myself from finishing the cup. Still awake writing this!
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 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:
Opening the bag reveals a real zinger of a smell, like freshly squeezed oranges and passionfruit. On grind a lovely aroma of muscat grape or pineapple, even more oranges, and peaches. On wet, an interesting purple basil flower note along with lesser notes of jasmine flowers. This aroma tones down considerably in the cup, but instead you’re greeted once again by that ultra bright zingy profile, and now with a pineapple edge. There’s something about the coffee that reminds me of juice with pulp still in it. It’s chuggable but with a nice satisfying bite. I cupped this one at 2am and could not help myself from finishing the cup. Still awake writing this!
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 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.
