Fruity Bonbon

Origin

• 🇨🇴 Colombia
• 🇪🇹 Ethiopia

Tasting notes

Character

• Bright
  30
• Clean
  20

Stone fruit, Citrus, HoneyHoney 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., JuicyAcidityThe 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. Ships within 1 week after 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 coffee beans only Momos' coffee beans are at their peak 2 to 3 weeks after roasting BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. Ethiopia WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. 55%, Ethiopia 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. 25%, Colombia Washed 20% Roast Level Medium Light About this coffee: momos coffees Signature Blend represents and showcases unique characteristic of each origins. We maintain our coffees as freash as possible, carefully sourcing and selecting what to use based on our roaster's preferred roasting profile to be completed. Our Signature B. well expressed its quality at the same time momos identity. Let's rewind back to the early 2000's, it was the time when the Specialty Coffee Industry started waking up in USA. By the time it wasn't familiar a cup of coffee tastes like fruits nor a cup of coffee has high-acidity tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.. However, people from the world started to recognize good-quality coffee can be tasted like fruits with high- acidities. And that's how we motivated and creats our 2nd Signature Blend Fruity Bonbon. Apricot, mandarine flavors represent Fruity Bonbon chracteristic and often decribed as delicate flavors because of its washed-based coffee that we mainly use, and we medium-light roasted this coffee to express caramel sweetness at the finish. About Momos Coffee: Momos Coffee started in 2007 as a small takeaway coffee shop right next to the restaurant where it belonged to his parents. Since then, over the last 17 years, we have sequentially and gradually expanded our business areas, including roastery, education programs, and e-commerce businesses. From seeds to one single cup of coffee we create, we hope everyone who is in this chain industry can pursue better lives. The very first impression when we experienced the Specialty Coffee industry in Atlanta, in 2009 settled in our hearts and inspired us to keep moving forward over the decades. As a result of more than 10 years of knocking on the door of competition, Joo Yeon Jeon finally