Busan

Origin

• 🇧🇷 Brazil
• 🇪🇹 Ethiopia

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica. This blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. hits its peak 2 to 3 weeks after roasting. A Smooth, Nutty Medium-Roast Blend for Everyday Brewing Busan is a medium-roast coffee blend of naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and pulped-naturalHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Brazil with a touch of natural Ethiopia, roasted fresh in Kuala Lumpur. Built for balance and sweetness, it leans into roasted-nut richness, caramel and dried fruit. An easy, comforting cup for home brewers who want depth without sharp acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Roasted Nuts · Caramel · Dried Fruit Full, rounded bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with low acidity and a smooth, lingering sweetness that holds well black or with milk. Coffee Details Origin Brazil & Ethiopia Blend Brazil Natural 45%, Brazil Pulped Natural 35%, Ethiopia Natural 20% Processing Natural & Pulped Natural Roast Level Medium Tasting Notes Roasted nuts, caramel, dried fruit, well-balanced About This Coffee Busan is named for Korea's great port city, and the blend is built around that history. Coffee has long been woven into the region's culinary culture: through the colonial and liberation eras, Brazilian coffee arrived through its harbours, and the influx was notable enough to make the newspapers — one 1946 article ran under the headline Prosperous Import of Brazilian Coffee . This blend reimagines that moment in the cup. A Brazil-led base of natural and pulped-natural lots brings the body, nuttiness and caramel sweetness that defined those early imports, while a portion of natural Ethiopia lifts it with gentle dried-fruit character. We roast it to a medium level on purpose — just far enough to highlight that nutty richness and smooth, lingering sweetness without losing balance. How to Brew Busan Espresso Dose 18g in Yield 36–38g out (1:2) Water temperature 92°C Brew time 28 seconds Filter Dose 18g Water 280ml (1:16) Water temperature 92°C Brew time 2 min 20 sec If your shot runs too fast or tastes thin, grind a little finer; if it drags or turns bitter, grind coarser and keep everything el