Desnudo Matcha
Presenting our first packaged Matcha harvest!
For those of you who know our passion for coffee farming, thank you for also embarking on this matcha adventure with us! We're so excited for you to taste a matcha, sourced with no intermediaries, and with taste, environment and people in mind.
Cultivar - Yabukita
Region - Shizuoka
Harvest - Spring
変化は、一つの農園ずつ実現できる (Change is Possible, One Farm at a Time)
Tamiko and her family have been farming without the use of chemicals since 1976, honoring the tradition of matcha, while taking care of the environment and each other. We're so excited to work with them now and to help spread their message that is the same as ours-- changing the world one farm at a time.
Fun Fact: Juan and Sergio's love for matcha began when they visited Japan with their parents. It was a family trip that the four of them will never, ever forget!
Preparation and Storage Tips
Water Temp: 160°F / 70°C
Double Matcha:
3g Matcha to 60 g Water
Matcha Americano:
3g Matcha to 180 g Water
Matcha Latte Build:
- 3 g matcha
- 60 ml water
- 15–20 g syrup of choice
- Ice (optional)
- Milk of choice
Matcha Americano:
3g Matcha to 180 g Water
Matcha Latte Build:
- 3 g matcha
- 60 ml water
- 15–20 g syrup of choice
- Ice (optional)
- Milk of choice
Keep in the fridge after opening
Use the provided clip to seal your baggie tightly so that every matcha you drink is as fresh as the next!
Recommended Equipment:
- Water kettle with temperature control (or let the water cool down, boiling water will burn the complexity of the matcha and will increase bitterness)
- Matcha bowl
- Matcha whisk
- Small scale
- Fine mesh sifter