Initially, it’s like a honeydew melon 🍈, gently sweet like a cat’s purr. The middle offers the bright, tangy taste of pineapple 🍍, and the finish bursts with the delicate effervescence of champagne cherries 🍒, ending like a cat landing gracefully.
Thermal Shock Washed Process
Thermal Shock Washed is an innovative coffee processing method. The harvested coffee cherries are first placed in open tanks and alternately soaked in hot and cold water for 48 hours to stimulate the rapid release of sugars and flavors from the pectin layer. This is followed by a thermal shock treatment, where the cherries are rinsed with 50°C water and then undergo anaerobic fermentation for 38 hours, followed by low-temperature drying. This method enhances sweetness, acidity, and complexity, combining flavor and sustainability.
Design Concept
The overall design is based on a street graffiti style, with a bright yellow tone conveying vitality. The purple “CHAMP” lettering and crowned orange cat 🐱 symbolize the glorious status of the BRC champion estate. The dignified posture of the cat in the center of the image is reminiscent of the gentle sweetness of honeydew melon 🍈 at first taste. The graffiti imagery of pineapple 🍍 and cherry 🍒 on its side carries the bright, tangy taste of pineapple 🍍 in the middle and the sparkling liveliness of champagne 🍾 cherry 🍒 in the finish. The trendy graffiti combined with the cute cat image breaks the public’s serious impression of specialty coffee. With champion craftsmanship, the playfulness and layers of fruit aromas are locked into the coffee beans, arousing the public’s taste expectations for “cat-like grace, champagne cherry dance”.
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