Tanzania

A pleasant coffee with floral notes and a hint of berry.

The farm owner, Mr. Leon, visited Japan last year and passionately explained about his farm and quality. This time, it's a naturally processed lot, made from ripe cherries collected from the trees after harvest and processed using the natural method*. The varietal composition is approximately Kent 81%, Geisha 6%, Pacamara 3.5%, Castillo 4.5%, and Sarchimor and Batian at 1% each.

※Rare "natural process" lot

This is a processing method where coffee cherries (fruit pulp) are sun-dried with the fruit still on after harvesting. The sweetness and flavors of the fruit juice slowly permeate the beans, creating a floral and vibrant aroma, as well as a rich sweetness and depth reminiscent of berries and wine, which are not found in washed coffees.

Recommended for those who love fruity and sweet aromas, and for those who want to try a specialty coffee that is a step above the traditional "sour Kilimanjaro" and offers a vibrant flavor!

Light Roast Coffee

The characteristics of light roast coffee are its "fragrant" and "refreshing" qualities. Light roast coffee requires precise control over its acidity, thus demanding particular roasting skills. Our aim is to achieve a light roast that avoids any unpleasant acidity, while carefully roasting to bring out the maximum "fragrance" and "refreshment." Especially with single-origin coffees, we strive to achieve a balanced flavor that doesn't compromise the unique characteristics of the origin and tastes delicious when brewed with a paper drip.

Changes in aroma during the roasting process

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

There are several critical points where missing them can significantly impact quality.

To ensure we don't miss any aromas, we take thorough care of our physical condition, avoiding strong-smelling foods (such as onions and garlic), and strive for daily quality control by observing these minimum precautions as roasters.

Quality Control

At Base Coffee, we conduct quality checks after every roast.

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

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

By repeatedly performing the diligent task of noticing subtle changes in flavor through daily cupping and providing feedback to the roasting process, we believe we can deliver consistent quality.