New coffee have been released.

2024年5月9日 Information

■ESMERALDA Washed Lino 43S

This lot was harvested in the multiple BOP award-winning plot “Cañas Verdes.” It was anaerobically fermented for 66 hours after depulping. Then, it is dried on raised beds for 24 days and then on the patio for 10 hours. An elegant aroma like Jasmine expands on the first sip. Also, you can enjoy the various fruit notes from the sweet texture and bright Citric acidity.
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■JANSON Natural Los Alpes Lot203

The coffee cherries are dried in two stages over two weeks. This drying process also serves as aerobic fermentation, which stimulates the activity of microorganisms on the coffee cherries and produces complex and diverse flavors. Geisha’s characteristic Jasmin aroma and sweet, juicy fruit flavor reminiscent of Muscat and Peach can be enjoyed.
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■LA PALMA & EL TUCÁN Special Bioinnovation

This lot is refined by their original process,“Bio-innovation,” in which the coffee cherries are fermented with microorganisms nurtured in the farm’s forests. The coffee cherries are slowly dried for over six weeks, and water activity and moisture levels are monitored daily. This unique processing method produces a subtle forest-like aroma and bright acidity reminiscent of Red Currant.
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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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