Features
How to Drink:This blend, initially soft under the influence of Ethiopian beans, is balanced by the body and winey acidity of Brazilian and Guatemala beans. It has a clean finish that leaves no trace in the throat, but invites you to take a second sip with its impression on the palate. We recommend focusing on the entire taste during the 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 prioritizing flavor. Single-origin and specialty coffees are the best methods for creating a breadth of flavor on the palate.
Over time, as the palate develops, it becomes apparent that some coffees' distinct and beautiful flavors are either too abundant or not fully present. This creates a need to emphasize these flavors and or, if present, suppress them with a compatible flavor. Successfully creating and commercializing this requires both flavor competence and ample inventory.
We were inspired by Positano, the Italian coastal town often featured in films. Famous for its colorful houses cascading down a mountainside, Positano leaves its true beauty behind as you turn to see the Tyrrhenian Sea. But when you turn back toward the city to see the colorful houses nestled against the mountainside, your mind wanders to the sea. As evening falls, you realize that true beauty lies where you look, that it is a unified whole. In this blend, we've blended three regions: Latin America, Africa, and the Far East. If you try to separate the flavors at the moment of sip, you'll miss another flavor. The real beauty lies in savoring the entire sip before your coffee is finished.
Detailed Information
When creating this coffee, we aimed for a coffee that goes beyond classic espresso flavors. It's suitable for use at any time of day, in the office, at businesses, or in patisseries. It can also be enjoyed at home. It's smooth and easy to drink, both plain and with milk. To achieve this, we created a blend from regions with diverse tasting notes. We incorporated the characteristic Latin American countries of Guatemala and Brazil, as well as the mystical vanilla-heavy flavors of the Far East, and the floral citrus notes of Africa into this blend.
African beans consist of 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 comprised of Bourbon mutations. Combined with the region's ecological structure and climate, we encounter a tasting list with a strong chocolate flavor. This isn't unusual, considering that coffee is a plant that absorbs the flavors of the plants it grows around, and that Latin America also leads in cocoa cultivation. However, each Latin American country's unique agricultural methods, climate, ecological structure, and environmental conditions allow for the combination of hundreds of different flavors and the resulting chocolate flavor.
In this blend, we strived to balance the high acidity of Ethiopian coffees with the low, wine-like acidity of Guatemalan and Brazilian beans. Our primary goal was to offer a combination of chocolate, citrus, and balanced acidity.
