Pure
Obsidian.
Every drop is a calculation of terroir and chemistry.
Soil &
Structure.
At Aura, we treat coffee as a volatile organic compound. Our beans are harvested at 2,200m altitude and roasted using **Convection Ionization** to preserve thermal integrity.
This prevents surface scorching, allowing the natural lipids to emulsify into a syrupy, obsidian body during extraction.
Collection
Small Batch Extraction
The Ritual
Step 01: The Bloom
Pour 50ml of 92°C water. Wait 45 seconds. Watch the CO2 release create a golden 'Crust'. This is the soul of the bean surfacing.
Step 02: Thermal Curving
Observe how the flavor profile shifts. At 70°C, notice the jasmine acidity. At 50°C, the dark chocolate lipids dominate.
Connect
Inquiries & Collaborations
The Roastery
404 Extraction Lane
Suite 100
Kyoto, Japan
Inquiries
studio@amberbrew.com
Response time: Within 24 hours
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