| ≥1 piece |
Detailed introduction to Mitsutomo Coffee (Japan):
SUMIYAKI - Sumiyaki coffee has a deep soft taste and aroma. Grown in Indonesia and Vietnam in a hot and humid climate, elite coffees are particularly richness and density of the drink. Home originality coffee Sumiyaki acquires as a result of further natural roasting on charcoal in Japan. Based on ancient traditions, this method preserves the maximum taste of coffee and does not allow the destruction of aromatic components. As a result, the delicate roasting coffee becomes surprisingly rich taste with a distinctive aroma. Then with the help of modern technology Freeze Dry seeds are sublimated instant coffee. Handling in vacuum at low temperatures, where no oxidation processes saves valuable properties, natural taste and delicate aroma of coffee.ORGANIC - Variety of Brazilian organic coffee, grown in a unique ecosystem without chemical fertilizers and geno-modifying technology. Incomparable taste and rich aroma of coffee Organic created by nature itself. For 11 months of grain ripen in the natural environment untouched by civilization among the forests, fed by the waters of tropical downpours. Collected choicest Coffee Beans shipped to Japan, where with the help of modern technology are sublimated Freeze Dry instant coffee. Drying of Grains occurs in a vacuum at low temperatures: the absence of oxidative processes can save valuable property, natural flavor and delicate aroma of coffee.ORIGINAL MITSUTOMO - His noble rich taste he is obliged to breeding the best varieties from Brazil, Indonesia and Colombia. The density of the drink and refinement will give grain collected in the highland plantations of the Andes. Coffee with the volcanic about. Java is famous for its distinctive sourness and a touch of bitter chocolate. Brazilian variety, grown in the virgin tropical nature, gives an excellent long aftertaste. Selected coffee beans shipped to Japan, where with the help of modern technology are sublimated Freeze Dry instant coffee. Drying of grains occurs in a vacuum at low temperatures: the absence of oxidative processes can save valuable property, natural flavor and delicate aroma of coffee.