Josh’s notes:
Wush wush roasted by one of the greatest kissaten in all of Japan. Nuff said.
Beautiful, heavy, deep and dark caramel on bag open, combined with extra complex ripening red/purple fruits baking in the sun. It smells absolutely fucking amazing. "This takes me right back to Japan" we remark, and it is true. This is an aroma only a place like Café de L'ambre can take credit for.
Perfectly even medium roast on these beans too. They are beautiful little gems with the slightest of gloss to them. Nakanishi-san has done an exceptional job. They grind through our Fuji Royal grinder with ease, like they were meant to go together.
On grind, your pupils dialate with a the smell of ripe red plums, warm red grapes, and baking berry preserves, all covered in molten molasses.
Ultra heavy, carbonated bloom. On wet, smells of fruit cocktail, dark chocolate covered cherries, blueberries, dark red grape, all sorts of stuff. Really hits you over the head. I also get homemade cola in the aroma, adding a nice edge.
The brew is thick and syrupy. A real treat for the tongue. Echos of butterscotch, caramel, molasses, treacle, and toasted, brown sugar. A truly complex sweetness that feels like trying to eat 5 different rock candies at once, with a mild edge of ripening fruits. It is an amazing roast. This would go incredibly hard with some cream no doubt.
As it cools, an incredibly long aftertaste begins to take hold in your throat. The taste of butterscotch lingering on the back of the tongue, and a liquid sugar coating throughout the mouth. It lingers with you for a while.
I actually felt "better" to some degree after drinking this coffee. Invigorated; like after consuming a questionable herbal supplement. To add to this, the entire first floor of our house smelt amazing after finishing this coffee. The aroma stuck to the walls, settled in our furniture, and sunk down into the floor.
Café de L'ambre’s notes:
"This coffee uses wush wush beans harvested from the La Natura farm in Colombia, owned by Filipe Ospina, president of Colors of Nature.
These rare beans, processed using a special natural method, are roasted by Rumble to create a truly exceptional coffee.
It boasts a vibrant aroma and a deep, lingering flavor. It's a coffee you'll want to enjoy on a special day with someone special.”
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:
Wush wush roasted by one of the greatest kissaten in all of Japan. Nuff said.
Beautiful, heavy, deep and dark caramel on bag open, combined with extra complex ripening red/purple fruits baking in the sun. It smells absolutely fucking amazing. "This takes me right back to Japan" we remark, and it is true. This is an aroma only a place like Café de L'ambre can take credit for.
Perfectly even medium roast on these beans too. They are beautiful little gems with the slightest of gloss to them. Nakanishi-san has done an exceptional job. They grind through our Fuji Royal grinder with ease, like they were meant to go together.
On grind, your pupils dialate with a the smell of ripe red plums, warm red grapes, and baking berry preserves, all covered in molten molasses.
Ultra heavy, carbonated bloom. On wet, smells of fruit cocktail, dark chocolate covered cherries, blueberries, dark red grape, all sorts of stuff. Really hits you over the head. I also get homemade cola in the aroma, adding a nice edge.
The brew is thick and syrupy. A real treat for the tongue. Echos of butterscotch, caramel, molasses, treacle, and toasted, brown sugar. A truly complex sweetness that feels like trying to eat 5 different rock candies at once, with a mild edge of ripening fruits. It is an amazing roast. This would go incredibly hard with some cream no doubt.
As it cools, an incredibly long aftertaste begins to take hold in your throat. The taste of butterscotch lingering on the back of the tongue, and a liquid sugar coating throughout the mouth. It lingers with you for a while.
I actually felt "better" to some degree after drinking this coffee. Invigorated; like after consuming a questionable herbal supplement. To add to this, the entire first floor of our house smelt amazing after finishing this coffee. The aroma stuck to the walls, settled in our furniture, and sunk down into the floor.
Café de L'ambre’s notes:
"This coffee uses wush wush beans harvested from the La Natura farm in Colombia, owned by Filipe Ospina, president of Colors of Nature.
These rare beans, processed using a special natural method, are roasted by Rumble to create a truly exceptional coffee.
It boasts a vibrant aroma and a deep, lingering flavor. It's a coffee you'll want to enjoy on a special day with someone special.”
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!
