Eungam / 응암

Berry · Green Apple · Redcurrant · Floral

The star of this blend is its fruit-forward acidity. Bright and lively, with a clean finish, this medium roast is made to be enjoyed day after day. The name comes from Eungam Station (응암역) on Seoul’s Subway Line 6, in Eunpyeong-gu. It is named after the neighborhood where the roaster spent more than 30 years of his life—a place filled with countless memories. ［Flavor Profile］ Peruvian coffee creates the foundation with notes of green apple and sugarcane-like sweetness. Tanzania AA adds the depth of red currant and honey, while natural-processed Ethiopian coffee gently layers in notes of berries and florals. ［Roast & Blend］ Peru, Tanzania, and Ethiopia. The green beans are blended before roasting and roasted together in a single batch using a pre-mix method. The clean, defined character of two washed coffees blends beautifully in the roaster with the sweet, aromatic qualities of one natural-processed coffee. Not for a special occasion, but for your everyday morning. A bright and crystal-clear cup to bring a little light to the start of your day.

Origin

Peru · Tanzania · Ethiopia

Process

Pre-blend (green coffees combined before roasting and roasted as one batch)

Roast

Medium roast

Storage

Store away from heat and humidity, at room temperature or in a cool dark place

Best by

Printed on the package

V60 brew recipes

Dripper
HARIO V60

Choose the coffee's roast level to see HOT and ICE baselines for one or two cups together. Start with the numbers as written, then adjust one variable at a time by taste.

If the cup is sour and thin, grind a little finer. If it is bitter and drying, grind a little coarser. Move water temperature by only 1–2°C and change one variable at a time.