Brazil Rio Pardo Fermented Natural Coffee Beans

TIM BUNTING

KIWI YAMABUSHI

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The eighth station of Mt. Gassan during the middle of summer.

山伏

キウイ

Brazil Rio Pardo Fermented Natural Coffee Beans

These were a little expensive, around 100yen per cup, compared to half that sometimes.

The beans smelled quite nice, they were small and not oily at all, a lighter roast.

Now for the taste, to be honest, at first they’re just alright. There’s a bit of bitterness at first, but a mellow flavour is there too.

The real good taste comes when the cup cools down a little. That’s when the sweetness comes out, and the bitterness goes.

Not one of my favourites, but still a good cup.

Tim
August 13, 2019
10:12 am
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ABOUT THE AUTHOR

Hi, I’m Tim Bunting AKA the Kiwi Yamabushi, a New Zealander who became a Yamabushi Ascetic in the Dewa Sanzan mountains of north Japan. I’m part of the Yamabushido team, and we host life-altering Yamabushi training on the Dewa Sanzan (website link). People come to us for the ultimate mindfulness experience, to reach the next level, or simply connect with nature and themselves.

I’m on a mission to summit all 100 Famous Mountains of Yamagata Prefecture to spread the splendour of this fabulous location, and in dedication to all those who lost their lives out in nature, including my father.

On my daily blog I post thoughts of a practicing Yamabushi that I hope people can use to better themselves and live as fulfilling a life as possible.

Sign up to the weekly Mountains of Wisdom newsletter, follow me on social (Instagram, Facebook, YouTube, Twitter, TikTok, Clubhouse, all @kiwiyamabushi), or send me an email via the link below to stay in touch.

Tim.