THAILAND NATURAL

I focused on bringing out the lively, fermentation-derived character unique to anaerobic natural coffee as refined fruitiness, without overemphasizing it.
In the roast, I started gently and carefully progressed the sugar reactions to develop the sweetness of caramel and the sheen of dark rum.
At the same time, to avoid heaviness from overdevelopment, I delicately controlled the heat toward the end, clearly designing a crisp finish.
The fruit notes of orange, grapes, and blueberries spread out with depth,
with a rich sweetness and a finish that is clean and sharp.
This roast profile is designed to balance brightness and elegance.