Rosatti is Japan's first coffee-only sugar, which was born in 1987.
This sugar is made by a traditional method of soaking caramel in a high-purity sugar solution for 2 to 3 weeks. It has a clean and gentle sweetness that does not leave behind.
It supplements the flavor components lost from beans during roasting and enhances the original taste and aroma of coffee.
Coffee sugar that allows you to enjoy the bitterness, acidity and richness of coffee
The caramel, which has been carefully soaked into the Rosatti crystals, further enhances the aroma of the coffee itself and enhances the bitterness, acidity and richness.
Because the crystals are large, it slowly melts into coffee and you can enjoy the gradual rise of sweetness, which is a nice point for those who want to spend a relaxing tea time.
