Tasting Notes
Dark chocolate, Blueberry, Raisin
Blend Composition
35% Nicaragua CM Natural
35% Costa Rica Perla Negra
30% Costa Rica Natural
Roasting : Medium
Coffee Story
It's quite common to feel a chocolate note in coffee. Both use beans instead of fruit, and need to be roasted at high temperatures to achieve their taste, so I've thought they might be related. There seem to be two types of chocolate notes - those achieved through roasting, and those that are inherent in the raw beans. Most coffees with chocolate notes have both, but Dear Blend particularly highlights the inherent flavor of the beans, so you can feel the chocolate notes even without dark roasting.
The goal of Dear Blend is to create a coffee with both chocolate and fruit notes, such as berry or fig. It's quite interesting to see Kim Sun-min, the roaster, achieve those notes every year, and this time, he used only natural coffee to do so. He combined Nicaragua and Costa Rica Las Lajas to bring out the delicious berry flavor, and added Costa Rica Don Sabino to accentuate the chocolate notes. The result goes well with milk.
The name "Dear" was inspired by May, "a month that reminds us of people we're grateful for." While we might think "coffee only needs to taste good," if this coffee can be a way to express gratitude, that would be quite a noble thing for coffee to do.
BEAN BROTHER'S Barista Recommended Brew Guide
Method : Espresso
Coffee beans : 18g
Output : 40g
Milk : 150g
Brew time : 30secs
Grind size : EK43 (1.4gs)
Recommended : Hot flat white