Nakakono Coffee Blossom

Introducing Nakakono Coffee Blossom - An Exquisite Tisane Experience 

Embark on a sensory journey with our Nakakono Coffee Blossom, a truly unique and elegant creation. Hand-harvested after coffee tree pollination, each delicate flower undergoes a meticulous process, ensuring a refined and captivating flavor profile. The result is a complex, flavorful tisane that beautifully expresses the subtle aromatics of the coffee blossom flowers. 

From its intense and floral aroma to the gentle notes of jasmine, mild fruity essence, and the natural sweetness of Chinese green tea, every sip unveils a harmonious blend of fragrances and flavors. With hints of dried fruits, papaya, dates, and tea rose, this orange-gold-hued libation captivates with its smoothness and elegance, leaving a lingering aftertaste of jasmine and green tea notes, complemented by herbal undertones and a delightful balance of malt and nectar sweetness. 

Indulge in a truly clean and refreshing cup, inviting you to savor the sophistication and artistry of Nakakono Coffee Blossom. Experience a beverage that defies expectations, offering a delightful departure from traditional tisanes—an invitation to elevate your senses and discover a new realm of flavor.

Coffee blossom preparation:
• The coffee blossom flowers are harvested by hand before the pollination of the coffee trees.
• Each flower has to be harvested individually.
• The flowers are dried and then gently roasted in a drum roaster.
• For the production of 1 kg of coffee blossom flowers, the flowers of more than 500 coffee trees are
necessary.

Sensory analysis:
The sensory evaluation targets the aroma substances which are the most crucial criteria for the sensory evaluation of quality of coffee blossoms, and generally act as key attractors influencing consumers to make the decision for purchase. The key control feature in this evaluation therefore relies on understanding the aromatic properties of coffee blossom infusion during different brewing time is crucial to control the tea aromatic quality.

Preparation
• Weighed 3 grams of dried coffee blossom flowers
• added 220 ml of hot water at 90 ° C filtered water temperature.
• Allowed to brew for 4 minutes
Notes:
Complex, flavorful tisane expressing the delicate aromatics of the coffee blossom flowers:
• Aroma: intense and floral.
• Fragrance: Dried fruits
• Flavor: notes of jasmine, mild fruity, dried fruit of papaya and dates and tea rose, the orange-gold-
hued libation is surprisingly smooth and elegant, with a pleasing natural sweetness of Chinese
green tea.
• Aftertaste: Jasmine and green tea notes, herbal undertones
• Acidity: malt and nectar sweetness
• Cup: Clean