Josh’s Notes:
Smells of dragon fruit skins and sparkling white wine on bag open. On grind, the smell of passion fruit nectar. Lovely and gentle aroma of lemons and jasmine tea rises on wet. In the cup, a beautiful Lemonhead sweetness and acidity. As it cools, this lemon note gets stronger. In the nose there is an edge of dragon fruit flesh. The washed processing really makes this coffee shine. It’s clean, vibrant, and has a depth that keeps you sipping.
Raw Sugar Roast’s Notes:
“Oromia, where the Bulga Central Washing Station is located
West Arsi Nensebo has loamy soils and a cool climate as a terroir.
After removing the flesh, the collected cherries are fermented for 36-48 hours, washed, moved to an African bed, which is dried for up to two weeks.
Their polite process contributes to vivid acidity and beautiful texture."
Roasted light and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Smells of dragon fruit skins and sparkling white wine on bag open. On grind, the smell of passion fruit nectar. Lovely and gentle aroma of lemons and jasmine tea rises on wet. In the cup, a beautiful Lemonhead sweetness and acidity. As it cools, this lemon note gets stronger. In the nose there is an edge of dragon fruit flesh. The washed processing really makes this coffee shine. It’s clean, vibrant, and has a depth that keeps you sipping.
Raw Sugar Roast’s Notes:
“Oromia, where the Bulga Central Washing Station is located
West Arsi Nensebo has loamy soils and a cool climate as a terroir.
After removing the flesh, the collected cherries are fermented for 36-48 hours, washed, moved to an African bed, which is dried for up to two weeks.
Their polite process contributes to vivid acidity and beautiful texture."
Roasted light and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
