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The roast profile was designed by considering three key factors: the origin (South America, Peru), the processing method (Fully Washed), and the discharge temperature (Light). Based on these, the gas pressure was set to a high level.
During cupping, the aroma reveals notes of jasmine, lemon, peach, and herbs.
As you begin tasting, at higher temperatures, you’ll notice flavors of jasmine, green tea, lemongrass, bergamot, and lemon tea.
The acidity is medium, as is the body, with a silky mouthfeel.
As the coffee cools, candy, sugarcane, and sugar characters emerge. The coffee is tea-like with excellent complexity in the tea notes.