Brazil SAKURA Bourbon Santa Luzia Farm (2026) 100g Made-to-order/Home-roasted coffee beans Excellent balance of flavor and aroma

??Home-Roasted Coffee Beans??(Home-Roasted Coffee Beans) We roast our beans fresh after receiving your order. We do not stock pre-roasted beans.

Also. our shop is an online-only coffee bean shop (mail order).

???You can choose your roast level???
Four levels: Light Roast. Medium Roast. Medium-Dark Roast. Dark Roast

??Brazil SAKURA Bourbon??New crop of Sakura Bourbon has arrived!

<Shop Owner's Comment>
In addition to the nutty aroma characteristic of Brazilian beans. a bright. refreshing citrusy acidity reminiscent of oranges and lemons spreads throughout. The soft. honey-like richness derived from the pulped natural (semi-washed) processing envelops the aftertaste. and finally. a gentle lingering flavor of ripe cherries remains. The bitterness and acidity are not too strong. resulting in a very well-balanced flavor.

<About the Beans>
"Sakura Bourbon" is a spring-only new crop (new beans) delivered from Brazil to coincide with the cherry blossom season in Japan. It was named after the Japanese cherry blossoms. It uses the rare "Bourbon Amarelo variety." grown at an altitude of over 1.000m in Minas Gerais. Brazil. bathed in abundant sunlight. As a limited-edition premium bean delivered only during the spring. it is loved by many coffee enthusiasts.

Country of Origin Brazil
Region Bom Successo District. Minas Gerais
Processing Method Discus Curd
Variety Bourbon Amarelo

*What is the Discus Curd Method?

"Discus Curd" is a processing method devised in Brazil. meaning "peeled" in Portuguese. It generally refers to almost the same mechanism as what is commonly called "pulped natural" or "honey process."

While typical Brazilian coffee is processed using the "natural" (dry) method. where the beans are sun-dried whole. Discus Curd is processed using the following steps:
1. Pulp Removal: The "outer skin" and "pulp" of the harvested coffee cherries are removed using a machine (pulper).
2. Mucilage Retention: The slimy "mucilage" surrounding the seed is left intact.
3. Drying: The beans are then sun-dried.

*Effect on Flavor: This processing method creates a unique flavor profile that combines the best aspects of other methods.
??Concentrated Sweetness: Because the mucilage is left intact during drying. its sugars permeate the beans. resulting in a rich. honey-like sweetness.
??Clean Aftertaste: Because the outer skin is removed before drying. there are fewer off-flavors. resulting in a clean. clear mouthfeel. ??Fresh acidity: Because fermentation is suppressed compared to natural fermentation. the refreshing citrus acidity unique to Sakura Bourbon is more pronounced.

<Contents> 100g