Roaster: Rokuyosha
Roasting Degree: Medium Dark
【Impression】
Light to medium, transparent but tangy body, spicy citric aroma with a tint vanilla aroma, unique, complex, cacao beans, a pinch of white pepper with demerara crystal sugar, moderate bitterness, raw almond sweetness, anise, a thin layer of gentle bitterness over rice malt like mild sweetness as a short lasting aftertaste.
This one comes from Rokuyosha Chika-ten, which I called "the Real Rokuyosha".
There are variety of single origin coffee offered there but ID by only names of country. Rokuyosha stays traditional style, not ruffled by "the wave" of specialty coffee or single origin. Their standing position is stable: offering flavorful beans with respect.
It's relieved to know that "trend" does not strong enough to drift or to wash all coffee roasters/cafes to single origin, COE, or something new.
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