2026年3月5日 Information, Menu
KOTOWA is a historic brand dating back to the 1900s, contributing to regional development through coffee. This lot was harvested at the new farm, Silvia Marina, located at a high altitude and named after the owner, Mr. Ricardo’s mother. Coffee cherries were covered with black cloth, fermented on raised beds for 8 days, then the cloth was removed, and the cherries were dried for 15 days, and then 4 days in dryers.
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The Los Lajones Farm, owned by HiU, produces environmentally conscious coffee using as little water as possible. It has won awards in both the Washed and Natural categories at the BOP2025. Coffee cherries are depulped and anaerobically fermented. The mucilage is removed by soaking in water, followed by another round of anaerobic fermentation. Afterwards, the beans are dried on raised beds for 16 days.
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The “HARTMANN RESERVE” is a title given to outstanding lots selected by Mr. Ratibor Hartmann from that particular year. MI FINQUITA was founded by Mr. Ratibor, who believed in the terroir’s potential in Los Pozos, together with his wife, Ms. Tessie. This lot uses coffee cherries with high sugar content, nurtured by the vast temperature difference between day and night, and meticulously dried on raised beds for over 20 days.
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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