Josh’s notes:
An underrated origin, IMO.
On bag open, this smells like straight up high % baking cacao, and a blend of dark ripe fruits coated in dark chocolate, like a Brookstone snack. Nakanishi-san killed it with the roasting on these. The coffee is aesthetically beautiful with even, slightly shiny beans.
On grind, smells like a chocolate bar. Like nougat or a melting Three Musketeers bar left in a hot car specifically. The entire room smells like this now.
Ultra heavy carbonated bloom on wet. It begins to smell of fresh cracked brownie edges, a general maillard vibe, and a bit of lemon zest. I also detect butter cookies out of the sewing tin. The aroma that rises up from the bloom really reminds me of sitting in Café de L'ambre.
In the brew, a mild sweetness and round, syrupy mouthfeel, and the soft bite of Royal Dansk cookies. There is the slightest hint of ripe fruit and citrus in the background giving this a bit of dimension and character.
As it cools, a new flavor of black tea come forth, but it's thickened with liquid sugar, like a full sugar tea from the gas station. If you add milk, this coffee does double duty satisfying both coffee drinkers and milk-tea lovers.
Café de L'ambre’s notes:
“Natural from Papua New Guinea. From the beginning, the quality was not bad at all, but when I tried roasting, the individuality was too strong and it was difficult to handle, so at that time I hesitated to commercialize it.
Then a year. When I brewed this coffee that was sleeping in the corner of the store's warehouse, the impression was completely different. Perhaps due to the effect of aging, the sharp corners of the acidity were removed, and a wonderful summary was born in the taste.
The roasting was deep to the last minute to bring out this personality to the fullest. Even so, the solid body is not lost, and there is no blur in its taste. While leaving a gorgeous fruit aroma, a thick taste and a deep and mellow richness coexist.
It is a rare lot that surprised all the staff at the depth of the change brought about by the aging of the beans. A small limitation. Please take this opportunity to try this chance encounter.”
Roast:
Roasted medium-darkish and spectacularly by our friend Nakanishi-san at Café de L'ambre in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
You can also read about this legendary kissaten here!
Josh’s notes:
An underrated origin, IMO.
On bag open, this smells like straight up high % baking cacao, and a blend of dark ripe fruits coated in dark chocolate, like a Brookstone snack. Nakanishi-san killed it with the roasting on these. The coffee is aesthetically beautiful with even, slightly shiny beans.
On grind, smells like a chocolate bar. Like nougat or a melting Three Musketeers bar left in a hot car specifically. The entire room smells like this now.
Ultra heavy carbonated bloom on wet. It begins to smell of fresh cracked brownie edges, a general maillard vibe, and a bit of lemon zest. I also detect butter cookies out of the sewing tin. The aroma that rises up from the bloom really reminds me of sitting in Café de L'ambre.
In the brew, a mild sweetness and round, syrupy mouthfeel, and the soft bite of Royal Dansk cookies. There is the slightest hint of ripe fruit and citrus in the background giving this a bit of dimension and character.
As it cools, a new flavor of black tea come forth, but it's thickened with liquid sugar, like a full sugar tea from the gas station. If you add milk, this coffee does double duty satisfying both coffee drinkers and milk-tea lovers.
Café de L'ambre’s notes:
“Natural from Papua New Guinea. From the beginning, the quality was not bad at all, but when I tried roasting, the individuality was too strong and it was difficult to handle, so at that time I hesitated to commercialize it.
Then a year. When I brewed this coffee that was sleeping in the corner of the store's warehouse, the impression was completely different. Perhaps due to the effect of aging, the sharp corners of the acidity were removed, and a wonderful summary was born in the taste.
The roasting was deep to the last minute to bring out this personality to the fullest. Even so, the solid body is not lost, and there is no blur in its taste. While leaving a gorgeous fruit aroma, a thick taste and a deep and mellow richness coexist.
It is a rare lot that surprised all the staff at the depth of the change brought about by the aging of the beans. A small limitation. Please take this opportunity to try this chance encounter.”
Roast:
Roasted medium-darkish and spectacularly by our friend Nakanishi-san at Café de L'ambre in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
You can also read about this legendary kissaten here!
