■BRUMAS Honey

Produced by the owner, Mr. Ramon, a long-time coffee producer in Costa Rica, this lot uses only fully ripe, high-sugar content coffee cherries. After the cherry pulp is depulped, they are dried on a patio with all the mucilage remaining and then dried on a raised bed for finishing drying. This cup has a sweet, smooth texture signature of the honey process and a juicy, sweet acidity reminiscent of Cherry.
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■HARTMANN Washed Lot63

Finca Hartmann is surrounded by native forests, where they produce high-quality coffee in a blessed terroir. After the pulp and mucilage of the coffee cherries are removed, this lot is dried on raised beds and in a room with no direct sunlight for over one month. The cleanliness is a result of the drying process over time. You can enjoy the signature Geisha flavor in this cup.
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■LOS CENIZOS Honey Montana Lot25

LOS CENIZOS has repeatedly won top prizes at the BOP recently. This lot is fermented for 24 hours after depulped and then dried on raised beds, stirred daily for 4 weeks to dry evenly, resulting in very clean taste. The sweet, floral aroma derived from terroir lingers through the finish, and the balance of sweetness and acidity with the texture evokes various fruits in this cup.
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■DEBORAH Special INTERSTELLAR

This lot was produced at “FINCA DEBORAH”, the most notable project undertaken by the farm’s owner, Mr. Jamison, in recent years. The coffee cherries are anaerobically fermented with yeast for over 100 hours and then dried on raised beds for 20 days. The exquisite degree of fermentation enhances the floral aroma and fruity flavor. You can also enjoy alcohol-like flavors derived from the fermentation.
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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.