2025/11/27 Information, Menu
The LAMATUS FAMILY has the unique distinction of winning double crowns in the Washed and Natural categories at BOP for two consecutive years. The Elida Estate, with seven BOP 1st place, benefits from a cool climate that nurtures coffee cherries slowly. This plot was named “Aguacate” because avocado is planted as shade trees. Coffee cherries were depulped and fermented for 30 hours, then carefully dried in a temperature and humidity-controlled room.
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The farm owner, Mr. Jamison, manages various projects. FINCA DEBORAH has garnered attention for its achievements in competitions worldwide. Located in Volcán, its exceptional terroir, combined with Mr. Jamison’s ideas, techniques, and experience, produces consistently high-quality coffee beans. Coffee cherries were anaerobically fermented with yeast in sealed tanks for over 100 hours and then slowly dried on 3-layered raised beds for 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
2025/11/6 Information, Menu
JANSON is a brand beloved by coffee professionals worldwide. The Los Alpes Farm is located at the foot of Tisingal volcano, where the vast temperature difference between day and night nurtures high-quality coffee cherries. The farm’s managers, Michael and Jannette, maintain rigorous quality control. This lot was refined by a semi-anaerobic fermentation process for 48 hours, during which the tank lids are periodically opened, then dried in a dryer for 14 days.
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ADAURA received 1st place in the Washed category and 7th place in the Natural category at BOP2024. Marcus, the 4th generation owner who began coffee farming with his family, produces high-quality coffee by combining over 50 years of experience inherited from previous generations with a commitment to new processing methods. This extremely rare lot was named after his grandmother, “Aura,” and ranked 12th in the BOP2025 Washed category.
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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
2025/10/30 Information, Menu
BRUMAS has been family-run for four generations since the 1890s. The owner, Mr. Ramon, an agronomist, produces exceptional coffee through his overflowing passion, agronomic knowledge, experience, and relentless efforts to maintain quality. This lot uses only coffee cherries with high sugar content. After removing the outer skin and pulp, the cherries are dried on raised beds for 25 days, leaving all the mucilage intact.
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LONGBOARD, which owns three farms in Boquete, has repeatedly placed highly in BOP competitions and is used in competitions worldwide. This lot represents the final work of the farm owner Mr. Justin, who poured his passion into every step from farm management to processing. Coffee cherries were depulped, then cold fermented using natural yeast. It is dried for 24 hours on raised beds, and 26 days in a room can control temperature and humidity.
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ALTIERI names every plot across their two farms after grandchildren, nurturing the coffee like family. Exceptional processing techniques create a truly unique flavor. This lot was refined by their signature method, the DF (Dry Fermentation) process, in which coffee cherries are dried on raised beds until reaching the target moisture level, then fermented in bags for two days. They are subsequently returned to the raised beds and dried for 30 days.
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LOS CENIZOS garnered worldwide attention, achieving top awards in all three categories in BOP2025. Received 2nd place in the Natural category with an astonishing score of 96.25. This lot was harvested from the plot named “Los Pinos” (pine trees) surrounded by pine trees planted as shade trees, were fermented for 24 hours with the mucilage intact after the coffee cherries were depulped. It is then carefully dried over 28 days on raised beds.
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MOUNT TOTUMAS is a farm that captured the world’s attention by winning first place in the BOP2023 Geisha Natural category upon its debut. It cultivates untouched pasture, producing high-quality coffee cherries at 1,900masl. This lot ranked 14th in the BOP2025 Natural category. Coffee cherries were fermented in the sealed bag and submerged in spring water for 10 days at low temperatures, then dried on raised beds indoor and dryers for 5 weeks.
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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
2025/10/23 Information, Menu
Located near Tarrazú, a region renowned for producing some of Costa Rica’s highest-quality coffee, HACIENDA COPEY is our own farm. It boasts a blessed terroir and rigorous quality control, earning two wins at the COE. This lot ranked 8th in the COE 2025 Washed category. Coffee cherries are depulped and fermented for two days, then washed and carefully dried, with moisture levels managed on outdoor raised beds and inside the greenhouse.
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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
2025/10/9 Information, Menu
Corazón de Jesús was established in 2015 and won two categories in the Costa Rica COE2025. This lot was harvested at the La Torre farm, one of their farms with extensive com-petition-winning experience, and placed third in the COE Washed category. The coffee cherries were depulped the same day they were harvested, refined by lactic fermentation for three days while still covered in mucilage, and dried for 17 days on raised beds and patios.
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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