Комментарий обжарщика: Mango, rose, textural.
After harvest, koji - an ancient fungus that grows on rice - is introduced to the cherries to aid fermentation. The koji breaks down pectin in the cherries and produces amino acid, resulting in incredibly deep flavour and distinct texture.
In the cup, this coffee shows pronounced sweetness and vibrant complexity. Expect intense ripe mango and stone fruit, while delicate rose adds floral character. On the palate the coffee has exceptional weight, with a silky texture perfectly complemented by sparkling acidity.