Signature - Hazelnut Dark Cocoa Coffee Beans 454g

☕ Flavor Analysis | Is this the right fit for you?

The core of this blend is "low acidity, body, and a bittersweet balance." If you prefer a dark-toned, cocoa-nutty profile and are looking for a bean that brews consistently every day, this is an excellent fit.

• Low-Acidity Mature Style: Steers clear of bright fruity acidity, focusing instead on mild roasted aromas and body.
• Clear Cocoa & Nut Primary Tones: Dark chocolate bittersweetness and hazelnut aromas form the main line, offering high recognizability.
• Milk Coffee Friendly: Retains its cocoa and nut outlines even when paired with milk; performs beautifully in both lattes and oat milk drinks.

📊 Flavor Highlights (Sensory Evaluation)

Overall style: The main theme is hazelnut, nuts, and dark chocolate cocoa, with a finish carrying light woody notes and a mild sweet aftertaste.

Flavor Progression (Front / Middle / Finish)

• Front (Head): Hazelnut and roasted nut aromas lead the way, accompanied by clean cocoa tones and a light woody breath.
• Middle (Body): Dark chocolate and roasted nuts intertwine; thick mouthfeel with a bittersweet balance and a solid texture.
• Finish (Finish): Concludes with cocoa bittersweetness, leaving a light woody finish and a mildly sweet aftertaste; clean and non-cloying.

💧 Brewing Guide

For a pour-over black coffee, it is recommended to avoid excessively high water temperatures or over-extraction to prevent the woody and bitter notes from being amplified.

• Suggested Temperature: 88°C–91°C (Try 90°C–91°C for a cleaner cup).
• Brew Ratio: 1:15 (for black coffee); 1:13.5–1:14.5 (can be stronger for espresso/milk drinks).
• Suggested Grind: Medium-fine grind (avoid grinding too fine to prevent the buildup of dry bitterness).
• Suggested Pairings: Excellent for espresso, lattes, or oat milk drinks; Americanos will also have a stable body.

Quick Adjustment Tips:

• For more chocolate and body: Tighten ratio to 1:13.5–1:14.5, slightly finer grind → Cocoa and nuts become more concentrated, mouthfeel becomes fuller.
• To retain presence in milk drinks: Increase concentration or extend extraction time slightly, but avoid over-extracting → The dark chocolate and hazelnut outlines will still shine through the milk.

Brewing Tip: If the "dark chocolate + woody finish" of this bean is over-extracted, it can easily become dry and bitter. It is recommended to focus on a stable flow rate and an appropriate concentration to keep the bittersweetness clean and the body beautiful.

Supplementary Note

The flavor descriptions on this page are subjective sensory experiences intended to help understand the flavor direction; actual performance may vary based on brewing method, grind size, water temperature, extraction concentration, water quality, and bean age. If you prefer a more pronounced chocolate and thick finish, you can slightly increase the extraction concentration; if you want to retain more cleanliness, it is recommended to avoid excessively high water temperatures or over-extraction.

Note: If a Coffee Review score is mentioned, it generally reflects the results of a specific vintage and submitted sample; the actual product flavor may still vary due to batch, roast level settings, and brewing conditions. Please rely on your actual tasting experience.