[Narwhal Coffee] Choose 2 packs of single-origin coffee beans

No. 42 Colombia. Small village manor. Pink bourbon. Anaerobic washing Roasting degree｜Light roasted Flavor description｜Lily. Apricot. maple sugar No. 51 Colombia. Walnut Tree Manor. Anaerobic washing Roasting degree｜Light roasted Flavor description｜Orange. Cocoa fruit. spices No. 52 Kenya. Karatu. AA TOP. Wash with water Roasting degree｜Light roasted Flavor description｜Black currant. Maogu mandarin. white sugar No. 53 Colombia. Qunfeng Manor. Chili Bourbon. Wash with water Roasting degree｜Light roasted Flavor description｜Gardenia. Peach. brown sugar No. 54 Nicaragua. Misty forest. Java. Double fermentation and washing Roasting degree｜Light roasted Flavor Description｜White Flower. pear. caramel No. 55 Nicaragua． Rosa Yenette. Hope Manor. Anaerobic solarization Roasting degree｜Light roasted Flavor description｜Wine. tropical fruit. caramel No. 57 Ethiopia. Besa Qiao. red honey Roasting degree｜Light roasted Flavor Description｜White Flower. Red berries. sweet orange No. 58 Ethiopia. John Matthew. Wash with water Roasting degree｜Light roasted Flavor Description｜White Flower. lemon. grapefruit No. 59 Ethiopia. Adora. Wash with water Roasting degree｜Light roasted Flavor Description｜White Flower. Peach. butter ｜About maturation｜ The flavor of coffee beans is like mountain climbing, and the scenery along the way is not to be missed. We conduct appropriate roasting based on the origin, variety, processing method, altitude and other characteristics of the coffee beans, and evaluate the time when the flavor reaches its peak through cupping. For example, the flavor of Icebreaker Blend shows the strongest chocolate aroma and rounded and full sweetness after seven days. Narwhal guarantees the freshest coffee and the most complete flavor experience. ｜ When will the best flavor be reached? ｜ The number of days required to mature single-origin beans and formula beans are different. Coffee beans will release carbon dioxide after roasting (we use packaging with a one-way air valve to prevent the bag from overexpanding and bursting), The amount of carbon dioxide released will decrease over time, and the coffee's extraction ability will increase. At the same time, the coffee beans continue to react slowly after leaving the high-temperature boiler, which is why the flavor of the coffee beans becomes clearer after two weeks or more of maturation. The following is the flavor maturation chart recommended by Narwhal. You can also try coffee beans at different stages to experience their flavor. ・The best tasting period of coffee beans is within one month after the ripening period