Josh’s Notes:
Nitro Caturra from a new roaster!
We actually have three different Nitro Caturras on offer currently. These are all the same coffee, but roasted by different roasters. They all taste distinct from one another! Amazing what roast profile can do.
In comparison to the Glitch and Thoughtful roasts of this coffee, Raw Sugar’s profile favors the green melon flavorscape. Particularly, this coffee has strong notes of Melona ice cream, with that hint of sweet vanilla in the background. The melon notes also take a crown melon flavor (the fancy green japanese melons) as opposed to other fancy melon varieties with orange flesh. Rounded out by a nice white grape acidity. This is an A+ coffee that’s sure to impress pretty much anyone; even non-coffee folk!
Raw Sugar Roast’s Notes:
“Milan farm, a representative coffee farm in Colombia, uses Nitro Wash technology developed by Cafe Uba for fermentation. The coffee is carefully dried using African beds and machines.”
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:
Nitro Caturra from a new roaster!
We actually have three different Nitro Caturras on offer currently. These are all the same coffee, but roasted by different roasters. They all taste distinct from one another! Amazing what roast profile can do.
In comparison to the Glitch and Thoughtful roasts of this coffee, Raw Sugar’s profile favors the green melon flavorscape. Particularly, this coffee has strong notes of Melona ice cream, with that hint of sweet vanilla in the background. The melon notes also take a crown melon flavor (the fancy green japanese melons) as opposed to other fancy melon varieties with orange flesh. Rounded out by a nice white grape acidity. This is an A+ coffee that’s sure to impress pretty much anyone; even non-coffee folk!
Raw Sugar Roast’s Notes:
“Milan farm, a representative coffee farm in Colombia, uses Nitro Wash technology developed by Cafe Uba for fermentation. The coffee is carefully dried using African beds and machines.”
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.
