STAFF ORIGINAL BLEND (April) Dango is better than flowers

Staff Original Blend (April) / Dango is better than flowers

Introducing an original blend created by our staff!
The theme for April is "Dumplings over flowers"

[Staff comments]
It's cherry blossom season. We've created a blend that goes well with Japanese sweets such as sakura mochi and dango. By using beans from Brazil, we have created a fragrant roasted flavor similar to hojicha tea, and the sweet and sour flavor of Costa Rica and the clean flavor of Ethiopia create a balanced sweetness without being too heavy.
It goes particularly well with red bean paste, so be sure to give it a try!

[Blend Contents]
Ethiopia Yirgacheffe (40%), Costa Rica Jaguar Honey (40%), Brazil Dolce (20%)

[Recommended way to drink]
[HOT] 13g powder / 180cc hot water / medium-fine grind / hot water temperature 92°C

When steeping, pour 20g of hot water over a 20-second period to extract the flavor from the center. You can enjoy the sweetness even when it cools down, so if you find it too bitter when brewing at home, try lowering the temperature.