2024年7月25日 Information, Menu
TAKARA plot has a gentle slope that allows abundant sunlight, serves as a path for wind, and maintains moderate temperatures. This lot was anaerobically fermented for 192 hours with the mucilage remaining and then dried for 7 days on the raised bed. This lot has a refreshing floral aroma and bright acidity reminiscent of Grapefruit.
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Finca Hartman is surrounded by native forests, where they continue to produce high-quality coffee in a blessed terroir. This lot is fermented after the cherries are depulped then the mucilage is removed by washing. Strict quality control polishes the coffee grown in the blessed terroir, resulting in a cup with a sweet, floral aroma that lingers into the aftertaste and various Berry and Citrus flavors.
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The farm owner, Mr. Allan, is a professional refiner who manages several farms’ refining. The coffee he refines, including the Rocky Mountain, has been awarded at BOP. This lot underwent a two-step drying process after 48 hours of fermentation. This lot has a gorgeous aroma signature of Geisha and a bright, citric acidity that can be fully enjoyed, with a gentle sweetness that lingers on the palate.
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Los Alpes is a terroir located in Volcan with a vast temperature difference. It produces coffee cherries with a high sugar content. This lot is refined by naturally fermenting the coffee cherries and then carefully drying them. This results in a fruity cup with a sweet acidity reminiscent of Raspberries derived from the refinement, and bright acidity like Orange is characteristic of the terroir.
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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.