Base Blend

Our blend concept is "delicious coffee even when cold."

When I first conceived of BASE COFFEE's main blend, the most important thing was to thoroughly imagine the scene of enjoying coffee at home. At home, coffee is rarely finished while hot, and an increase in acidity due to oxidation inevitably occurs as the coffee cools.

Therefore, we repeatedly roasted and experimented to achieve a flavor that suppresses acidity while maintaining mildness, develops a sweet aftertaste, doesn't bother with acidity even when cold, and is favored by those who prefer mild coffee. The result is "delicious coffee even when cold."

Mild Roast (medium-dark roast coffee)

The characteristics of mild roast coffee are "mildness" and "sweetness."

It is crucial for mild roast coffee to balance body, acidity, and sweetness.

If any one of these stands out too much, the balance will be lost, so the roast's end time must be carefully determined.

Since there are fluctuations depending on the day of roasting and the season, it is difficult to achieve the same taste expression with the same roasting method year-round. However, by repeatedly conducting quality checks, we adjust the roasting process daily to deliver a consistent base blend.

Mild roast is the roast level exclusively for our base blend (excluding seasonal products), and our "Base Blend" is our most popular product with the highest repeat purchase rate.

This product is highly recommended for those trying BASE COFFEE for the first time or as a gift.

Daily Coffee

Coffee is an indispensable part of daily life.

The blend we created, aiming for a natural taste that can seamlessly fit into daily coffee routines and hoping it would become a staple product, has become our cherished and representative blend.

Just simply delicious coffee that you never get tired of.

We will continue to be thoroughly committed to quality and roast coffee with craftsmanship.

Changes in Aroma During Roasting Process

From the start to the end of roasting, the aroma of coffee beans changes moment by moment.

There are several critical points of change, and missing these points significantly affects quality.

To ensure we can always perceive the aroma, we take extreme care of our physical condition, avoiding strong-smelling foods (such as onions and garlic). As roasters, we strive for daily quality control by paying attention to these minimum necessary details.

Quality Control

At BASE COFFEE, we conduct a quality check after every roast.

Especially during seasonal changes, revising the roasting process due to changes in temperature and humidity is essential.

The quality check that allows us to detect these changes is called "cupping."

We believe that by repeatedly noticing subtle changes in taste through daily cupping and feeding that information back into the roasting process, we can deliver consistent quality.