100% Arabica specialty coffee
Obata and Venice variety.
Our specialty coffee is roasted using a combination of time, temperature and airflow control to develop complex flavors and aromas while maintaining the unique characteristics of the coffee beans. Always in small batches.
Specialty coffee is often best prepared using manual methods such as pour-over, French press, or AeroPress, as these methods allow more control over the brewing process and can bring out the unique characteristics of the coffee. Other methods like espresso or drip coffee also produce excellent results.
In general, specialty coffee can maintain its freshness for several weeks after the roast date if stored in KAORO packaging away from direct sunlight, moisture, and strong odors. However, it is best to consume coffee within the first few weeks after roasting to experience its optimal flavor and aroma. Keeping the above in mind for our recommended optimal experience, roasted coffee has a useful life of 365 days from its roast date.
Not at the moment, even so.
we are actively working to add decaf options to our KAORO line.
Soon!
soon!