Features: This blend, initially soft with the influence of Guatemala and Ethiopian beans, is balanced by the body and winey acidity of Honduran beans. With a clean finish, it leaves no trace in the throat, yet its palate leaves a lasting impression that invites a second sip. Blending in coffee is a highly sensitive issue. Unfortunately, this method, used solely for cost reasons by many businesses, has led to misperceptions in the industry, with coffees created by relegating flavor to the background. Single-origin and specialty coffees are the best methods for creating a breadth of flavor on the palate. Over time, as the palate develops, the distinct and beautiful flavors in some coffees begin to be felt as either too much or not fully prominent. The need to emphasize these flavors and or, if present, suppress them with a harmonious flavor. Successfully creating and commercializing this requires both flavor competence and ample inventory. In creating this coffee, we strived to create a blend that would not affect your taste buds for the rest of the day after your morning coffee, and would even encourage you to have another cup. We did this with 0 Arabica beans. For years, the coffee industry has been influenced by over-roasted coffees. The perception that dark roasts contain more caffeine has been created. It's said that strong coffee is invigorating, but the term "strong" has been associated with dark roasts. However, the amount of caffeine in coffee decreases as the degree of roast increases, due to the carbonation of the coffee. Many blends that claim to offer high caffeine achieve this high level with Robusta beans. Robusta beans contain higher caffeine than Arabica beans, but they lag behind Arabica beans in terms of flavor and variety. The use of Robusta in a blend is a sensitive issue and shouldn't be driven solely by cost. If Robusta is used, it should be of a quality that matches the flavor of the blend and adds value. We didn't use Robusta beans in this blend, striving to create a flavor that won't upset your stomach in the morning, but will wake you up and even trigger a second cup. African beans include natural Typica variations, as well as Bourbon-derived beans planted during the reigns of France, Germany, and Belgium. Ethiopia, the homeland of coffee, is a haven for Typica mutations. Home to over 1,000 subvarieties of Typica, Ethiopian beans are generally distinguished by their floral aromas, citrus flavors, and high acidity. Latin American beans, on the other hand, are generally Bourbon mutations. This combined with the region's ecological structure and climate creates a tasting record with a strong chocolate flavor. This isn't entirely unusual, considering that coffee is a plant that absorbs the notes of the plants it grows around, and that Latin America also leads in cocoa cultivation. However, each Latin American country, with its own farming methods, climate, ecological structure, and environmental conditions, can reveal hundreds of different flavor combinations that contribute to this chocolate flavor. The nutty and dark fruit flavors that accompany the chocolate flavor in Honduran beans are particularly enriching. Their wine-like acidity, in particular, can create wonderful combinations in blends as an acidity balancer. We believe that a harsh and burnt flavor in your first sip of coffee in the morning is inappropriate, negatively impacting your mood for the rest of the day. Therefore, we created this blend, which is mild yet not overly caffeine-intensive, with a lower roast profile than other breakfast blends, to give you a delicious and pleasant start to the day. In this blend, we strived to balance the high acidity of Ethiopian coffees with the chocolate flavor and wine-like acidity of Honduras. Our main goal for flavor was to combine milk chocolate, caramel, and the floral flavors that support them in the right proportions.
