■Own farm HACIENDA COPEY Special ITADAKI Lot56

ITADAKI plot is the highest on the farm, at 2,100masl. Due to the long period of low temperatures, coffee cherries grow slowly, resulting in high sugar content. They were fermented anaerobically with the mucilage and dried on the raised beds. This cup has an aroma reminiscent of a liquor made from a blend of herbs and spices, with a citric acidity.
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■KOTOWA Natural Lot1274

The coffee cherries were aerobically fermented for 18 days, then sealed in bags for anaerobic fermentation in a cool environment for 10 days, and then dried on raised beds for 23 days. While retaining the floral aroma and bright acidity characteristic of Geisha, the processing method has brought out sweetness with a texture reminiscent of Milk Chocolate.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

■ESMERALDA Natural Mario Arriba 4SN

This lot was harvested from a legendary plot Mario in Jaramillo, which gave the debut of Panama Geisha. The coffee cherries were dried for 39 days on the raised beds. Natural processing brings out the flavor of the cherries and is fully enjoyable. This cup has a citrus aroma reminiscent of Bergamot and Berry-like acidity gently wrapped in a mild sweetness.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

■ELIDA Honey Loma DRD PA

This is a highly valuable lot from the private auction, and we were the sole successful bidder. After depulping the coffee cherries, they are carefully dried in a room that can control temperature and humidity. A gorgeous, sweet aroma reminiscent of plumeria, fruity sweetness, and acidity like lychee and apple, textures and aromas resembling maple syrup unfold in the mouth one after another.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

■ESMERALDA Washed Cabaña Arriba 91S

This lot was fermented in the water after depulping, then finished by removing the mucilage, applying a Washed process, and then dried on the patio for 20 days. It has a Floral aroma, Citric acidity, and mild sweetness reminiscent of Sugar Cane. This cup has a refreshing taste, characteristic of a typical Washed process.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

■BAMBITO Natural Trailblazing

This lot was named “Trailblazing,” meaning pioneer because it is an “innovative coffee that is fermented but has a signature clean taste of Geisha.” The cherries are dried on the raised bed after fermentation in a bag with yeast. It has floral aromas of rose and magnolia and fruity acidity. The mixture of cleanliness and pleasant taste is derived from the processing method.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.