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Taster’s Three Persistence

Good raw beans are basically harvested by hand, but all the fruits of a coffee tree will not mature at exactly the same time. If the green fruit is picked, it is called the unripe bean, and the harvest is ruddy. The fruits of cherries have the best flavor and sweetness. After harvesting, the fruit will go through a series of treatments, such as washing, shelling, drying...etc., before it becomes roastable coffee beans. In each production stage of raw beans, there are more or less a few bad beans mixed in, so the inspection and selection before roasting is particularly important. During the whole roasting process, TASTER spends the longest time in hand selection because We believe that good quality raw beans are the basic principle of good coffee.

Coffee beans are like wine, and the flavor will become softer and smoother over time. We call it bean cultivation. Usually, freshly roasted coffee beans have a smoky flavor. By sealing in the bag of the one-way exhaust valve to prevent the outside air contact, after 5-7 days of bean cultivation process, the flavor will be More mellow and smooth. So please don't rush to open the freshly roasted coffee beans, put them in a cool place for a period of time, store them for a week, then open the package and grind and drink to enjoy the best taste.

TASTER believes that coffee beans are sensitive and slender. Whether raw beans before roasting or roasted cooked beans are preserved, it is very important to preserve them. The most suitable environment is a cool, not hot and humid place. TASTER will be sealed in a bag with a one-way exhaust valve immediately after roasting coffee beans, and then packaged and shipped. If you need Coffee Drip Bag, it will be made just before shipment.

Origin / manufacturing methods

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