New coffee have been released.

2024年4月18日 Menu

■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.

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