Description
Our Asian Blend Medium Roast features carefully selected beans grown across Asia and roasted to a balanced medium level for a smooth, well-rounded cup. The distinctive flavor profiles reflect each region’s unique climate, soil, and coffee-growing traditions.
For a rich and indulgent experience, try brewing it with sweetened condensed milk to highlight its creamy sweetness.
This blend may include beans sourced from renowned growing regions such as the Bolaven Plateau in Laos, Timor, India, Papua New Guinea, Sulawesi, and Sumatra. By combining beans from multiple origins, the blend delivers a consistent flavor profile with a smooth body and a gentle roast character in every cup.
Roast Level – Medium
- Medium brown color
- Little to no surface oil
Balanced between bright (light roast) and smoky (dark roast)
Favor Profile:
- Asian coffees are often known for:
- Earthy or herbal notes
- Low to medium acidity
- Smooth, sometimes syrupy body
- Hints of spice, cocoa, or nuts
A medium roast keeps these flavors noticeable without making the coffee too bold or smoky.
Why It’s Called a “Blend”
An Asian blend may mix beans from places like:
- Sumatra (earthy, full-bodied)
- Vietnam (bold, strong)
- India (spicy, smooth)
Blending helps create:
- Balanced flavor
- Consistency from batch to batch
- A fuller, more rounded taste
Best Brewing Methods:
- Drip coffee makers
- French press
- Pour-over
- Espresso (with appropriate grind)
Roasted Whole Bean:
Whole bean coffee is coffee that has been roasted but not ground. The beans are sold intact, and you grind them yourself right before brewing. Once coffee is ground, it starts losing flavor and aroma quickly because more surface area is exposed to air. Whole beans stay fresh much longer. Grinding right before brewing preserves aroma, natural oils, and complex flavors.
Ground Coffee:
Is coffee beans that have been roasted and then ground into small particles so they can be brewed with water. Good for auto-drip just like the grocery store style, for coffee pots. Without grinding, you wouldn’t get proper coffee extraction.
Coarse Grind:
Refers to coffee beans that have been ground into large, chunky particles, similar in texture to sea salt or raw sugar. Best for brewing methods with longer contact time between water and coffee.
French Press:
Refers to coffee ground coarse, with large, chunky particles, similar to sea salt or coarse sugar. It’s specifically suited for brewing with a French press, where coffee grounds steep directly in hot water for several minutes before being separated by a metal mesh plunger.
Espresso:
Refers to coffee that’s ground very fine, almost like table salt or powdered sugar (but slightly gritty, not fluffy like flour). t’s specifically made for brewing espresso machine. Espresso machines push hot water through the coffee at around 9 bars of pressure (like in an Espresso shot).
Fine Grind:
Fine grind coffee is coffee that’s ground into very small particles, similar in texture to table salt (finer than sand, but not as soft as flour). It’s used for brewing methods where water passes through coffee quickly and needs more surface area to extract flavor.
