Strong cherry and floral notes on the palate, with a wine-like finish as it cools. A must-try for fruit flavor lovers, perfect for hand-brewing in the morning or as an afternoon tea companion.
Thermal Shock Processing
The Thermal Shock Processing Method begins by rinsing the coffee cherries with 50°C water to enhance the fruit’s fructose content. Following this, wine yeast is added to initiate sealed anaerobic fermentation, which lasts for 38 hours.
After fermentation, the cherries are mechanically dried for 12 hours, then placed in sealed bags in a dark room for 48 hours to stabilize. Finally, they are shade-dried for approximately 15 days until the moisture content reaches 10.5%.
This meticulous process produces coffee with rich flavors of cherry liqueur, red guava, grape, and blood orange.
Design Concept
After moving to the UK, Hong Kongers face numerous changes, transitioning from a simple lifestyle to the complexities of reality. Much like this coffee bean, the overall imagery reflects intricate lines and textures.
The liqueur and blood orange notes in the coffee bean symbolize more mature flavors, while the background features soft pink and purple hues, emphasizing the inherent red guava and grape flavors of the bean. This combination paints a vivid picture of adaptation and discovery in a new environment.
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