Candy and Caramel Limited Edition

To explore different ways of "sweetness" presented in coffee roasting, we collaborate with the Japanese specialty coffee brand Coffee County to express our thoughts to people through our products.

Coffee County and Blacksheep Espresso choose "candy" and "caramel" as the subject, use two different style to roast the same green coffee bean, to present the main idea of "sweetness" in coffee.

Producer: Tamiru Tadesse

Variety: 74158

Process: Mosto Anaerobic Natural

Roast: Omni, by Loring. It can be brewed and enjoyed equally as filter coffee and espresso.

About: ALO Coffee was founded in 2020 and has quickly gained worldwide recognition for its high-quality coffee production, winning first place in the 2021 Ethiopian national cup of excellence competition (COE) 

"Candy" by Coffee County

The sweetness of candy, normally extracted during the Maillard reaction. At a temperature of 150 ° C, the reaction of sugars and amino acids forms aroma components. The longer the Maillard reaction takes, the more sucrose in the green beans will turn into fructose, which means that the maturity and complexity of acidity will increase, from fresh simple acidity to complex acidity like mature fruits. The degree of acidity development determines the level of sweetness, which can be the most important point that characteristics and quality of roasted coffee beans.

Tasting notes: red floral, pineapple, peach

"Caramel" by Blacksheep Espresso

In this "caramel", we noticed that furan has a caramel like aroma, mainly occurring during the caramelization reaction. Therefore, in the formulation of the roasting curve, we extended the roasting time of coffee beans from turning yellow to bursting by 1.5 times, trying to achieve a more complete "caramelization" development through a longer period of time.

Tasting notes: violet, grape, cacao