A small coffee moment for Youngest Roaster in India became very special when the Honey Sun Dried Single Farm Beans were tasted at Synapse café in Paris. The coffee was brewed as a pour over using the V60 method, which is one of the cleanest ways to understand the real character of specialty coffee.
Bruno, an expert barista at Synapse, prepared the brew using 15 grams of coffee and 250 ml of water. This made the cup slightly lighter than his usual recipe, but it helped the flavours open gently. Louiée, who has been a two-time vice champion in the French national championship, also joined the tasting.
The response was encouraging. The coffee was rated good to very good overall. One clear observation was that the taste became better as the cup cooled. This is often a good sign in specialty coffee, because delicate flavours become easier to notice at lower temperatures.
The cup showed a soft caramel note, which matched the honey sun dried process beautifully. There were also spicy flavours that became more noticeable at times. These notes made the coffee feel layered, gentle, and interesting instead of flat or simple.
Louiée also felt that the beans could be worth trying as an espresso, which is exciting because espresso can reveal a different side of the same coffee. More tasting will happen when Julien, the roaster, returns from Brazil after 20th June.
For Aditya, this feedback is a proud moment. When experienced coffee people in Paris taste the beans and notice their quality, it shows that careful sourcing, roasting, and curiosity can travel far beyond one place. The journey of Honey Sun Dried Single Farm Beans from farm to cup has already started a beautiful conversation.
