「Create Your Own Blend
    風味由您創，咖啡隨心嚐」
Create Your Own Blend 的由來：
這項目是為了令大家在習慣品嚐單品咖啡之餘，都可以體驗到綜合咖啡的有趣之處，感受咖啡豆在不同配搭下，而產生變化多端的味道。這個概念糅合三個地區、十多款咖啡豆選擇而成，由您自由配搭。
我們為您行多步，特別烘一隻完全由您所選，屬於"您"個人拼配口味的綜合咖啡豆。
現在就來體驗吧！$150/200g
 
訂購需知：- 自由選擇二至四款咖啡豆做拼配；- 而每款咖啡豆比例必需介乎 25% - 75% 之間；＊如在拼配上遇到任何有關咖啡豆風味問題，隨時歡迎與我們一起討論，好讓大家可以將味道玩得更精彩！ Contact Us 
 
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多款咖啡豆的風味資料，不同烘焙度會特別突出咖啡豆的個別風味。
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［LATIN AMERICA］ (Bright Acidity, Clean flavor, Medium Body and Aroma with more Balanced overall taste, Sometimes with a Slight Chocolate aftertaste.濃度、果酸度、果甜度等等都比較平衡乾淨)
 
Ecuador Andres Loor
Cupping Notes: Apricot, Dates, Floral, Black Tea, Milk Chocolate.
 
Panama Finca Santa Teresa (Washed)
Cupping Notes: Plum, Hazelnut, Milk Chocolate, English Tea, Grapefruit, Caramel.
 
Costa Rica Tarrazu SHB
Cupping Notes: Maple syrup, Roasted almond, Mandarin, Biscuit, Clean cup.
 
Guatemala Antigua Pastoral
Cupping Notes: Walnut, Chocolatey, Mandarin, Low acidity, Mellow, Malt.
 
Peru Chanchamayo
Cupping Notes: Nutty, Cereal, Dark Chocolate, Rye, Smooth
 
Brazil Fazenda Bau (Natural)
Cupping Notes: Sweet aroma, Mild acidity, Plum-like, Fruit notes, Clean cup, Well-balanced, Pleasant aftertaste, Chocolate on a darker roast.
 
Colombia Hulia Supremo
Cupping Notes: Well-balanced flavor, Full rich aroma, Juicy acidity, Herbal, Crisp citrus notes with a Walnut-like taste.
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［AFRICA］(Vividly Floral Aromas, Deep notes of Citrus and Berries, Fruity, and Wine Tones with Rich Acidity.果酸度比較高，具獨特花香氣，有果甜而口感較輕柔)
 
Kenya AA Micro-lot Kiriaini Muranga
Cupping Notes: Honeydew, Tomato, Dried Fruits, Winey.
 
Ethiopia ALO Sidama Bona G1 (Washed) **(New Arrival)
Cupping Notes: White Flower, Peach, Lemon, Lingering, Earl Grey Tea, Clean Cup.
 
Ethiopia Yirgacheffe Worka Chelichele JARC G1 (Honey Process)
Cupping Notes: Peach, Apple, Apricot, Black Tea, Citrus, Honey.
 
Ethiopia ALO Sidama Gute G1 (Natural) ** (Limited Offer)
Cupping Notes: Strawberry, Blueberry, Tropical fruit, Floral, Honey-like sweetness, Winey acidity.
 
Ethiopia Yirgacheffe Beloya G1 (Natural) **(New Arrival)
Cupping Notes: Jasmine, Tropical fruit, Orange Peel, Citrus, Sugarcane.
 
Ethiopia Doora Guji G2 (Washed) **(New Arrival)
Cupping Notes: White flower, Lime, Dark fruits, Tea‑like, Lingering finish.
 
Rwanda Karambi (Anaerobic Washed)
Cupping Notes: Smooth Cup, Berry, Mild Sweetness, Dark Fruits.
 
Ethiopia Guji Uraga Tebe Haro G1 (Natural) ** (Limited Offer)
Cupping Notes: Floral, Blackcurrant, Melon, Chocolate Sweet, Juicy.
 
Tanzania Kilimanjaro AA 
Cupping Notes: Bright acidity, Distinct berry-like undertones, Crisp citrus, Medium body epitomizes the lively, Tangy, Funky taste.
 
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［SOUTHEAST ASIA］(Long finish, Heavy body and Low acidity, Earthy and Herbal flavors.濃度比較高、果酸度比較低、口感比較重
 
Yunnan Meng Lian Red Wine Natural **(New Arrival)
Cupping Notes: Raisin, Winey, Dried Fruits, Cacao, Complex, Spice in finish.
 
Yunnan De Hong (Anaerobic Washed) **(New Arrival)
Cupping Notes: Pineapple, Sweet Promelo,Vanilla, Smooth Fermentation.
 
Papua New Guinea Goroka (PNG)
Cupping Notes: Dark Chocolate, Roasted Cashew Nuts, Smoky, Layered, Refined Sweetness.
 
Indonesia Sulawesi Toraja G1 (Semi‑washed) **(New Arrival)
Cupping Notes: Dark chocolate, Nutty, Spicy, Dark fruit Low acidity, Full body.
 
Sumatra Gayo Mountain G1
Cupping Notes: Full body and an earthy richness, Sweet and bright fruit notes linger into a long, Resonant finish, Well-integrated citrus aftertaste.
 
希望透過這個嶄新的拼配項目，能給大家有一個品嚐咖啡的新體驗。
大家不妨放膽去嘗試，讓我們跟你一起發掘咖啡的新玩味。
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Suggestive Roasting Level (level 1-5)
Hand Drip (lv 2/3)
Espresso (lv 4)
Cold Brew (lv 3)
Moka Pot (lv 4)
French Press (lv 4)
Aeropress (lv 3)
Syphon (lv 3)
 
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咖啡豆知多啲：
Coffee Blends to Single Origins
在「第二波咖啡浪潮」中（1966～2000），打破了 Robusta 品種與即溶咖啡的年代，正式步向咖啡精品化的初階，著重深焙的綜合咖啡豆與咖啡館文化，增加了追求不同産地，不同拼配的多樣性。
至「第三波浪潮」興起，深入追求咖啡豆原產地的可追溯性。帶柔酸、乾淨清甜的淺中焙咖啡，以及用不同的沖泡器具，去體驗品嚐精品黑咖啡的原味。由栽種到沖泡的品質追求，使單品咖啡變得更科學化。
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Coffee Blends – 現在的咖啡館
綜合咖啡豆 Blended Coffee，又可以稱為配方咖啡豆、拼配咖啡豆。簡單來說，就是一包咖啡豆當中，包含兩種或以上不同產地出產的咖啡豆。
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現在的咖啡館要別樹一格，突顯其店子獨特個性化的味道，為了令客人一試難忘，都會在選豆子上花功夫，以不同組合的咖啡豆來做 「Signature Blend」。一來可以使咖啡味道變得更加豐富協調，亦可以令出品更加穩定。
每隻豆子都有不同的個性，要從香氣、甜度、酸度、口感、風味中發揮所長，互補不足，創造出變化無窮的味道。首先要對咖啡豆個性上有相當了解，注意調整混合時的比例，烘焙程度等等，方能發揮到「調和」或者「強調」的作用。