Italian classic, your own home coffee shop. What is a great taste? Rich and full-bodied, not too sour or bitter.

• Q-Grade coffee masters undergo dozens of times tests beside a roasting machine set at 205°C, selecting a unique "not too sour, not too bitter" roasting curve. As many as 13 upgrades in acidity details redefine the "not too sour" instant coffee.
• 100% selected Arabica Bourbon coffee beans - the Italian classic coffee beans are from FIFO's own estate in Pu'er, Yunnan. The higher quality Bourbon variety is selected over the Catimor, with lower acidity, richer and cleaner taste, and an SCA rating of 85+ (coffees scoring 80 plus points are classed as Speciality Coffees).
• Flavor profile: creamy aroma, rich hazelnut, Swiss dark chocolate, and Yunnan rice.
• Quality is hidden in the details. For example, the high-quality Japanese instant coffee filter bags change the pore size, control the flow rate of coffee during extraction, and ensure uniform extraction for every coffee particle.
• Nitrogen filling locks in freshness, with four layers of freshness-locking technology, extending the product's shelf life.
• High-quality coffee is not only the result of careful cultivation by excellent growers but also a gift from nature. However, deforestation and natural destruction over the years have directly affected the difficulty of coffee cultivation by changing the climate. In order to protect the local natural environment and endangered animals, we promise to donate $0.1 to endangered animal protection organizations for every box of the Birds Series instant coffee sold.
• Product packaging with a tree-hole design makes every extraction a ceremonial beginning. The progress bar extraction design ensures a continuous coffee experience. The lock strip design makes it easier to open the package. Inside the packaging, there is also a cupping card that can be used as a bookmark.
• Easy to brew, with the flavor of a master. Brewing method: 1. Take out the instant coffee bag and tear it open along the dotted line at the seal. 2. Pull open the two "ears" on the left and right sides and hang them on a slightly higher cup. 3. Pour 150-160ml of 90°C hot water in three stages. 4. Pour 20ml of water and let it steam for 30 seconds. 5. Pour about 40-50ml of hot water at a steady speed. 6. Pour in the remaining hot water. The whole process takes about 2 and a half minutes until the coffee is fully dripped into the cup.
• Shelf life: 18 months