2024/4/25 Information
| Order date | Shipping date |
|---|---|
| 4/26(Fri) – 4/29(Mon) | 4/30(Tue) |
| 4/30(Tue) – 5/2(Thu) | 5/3(Fri) |
| 5/3(Fri) – 5/6(Mon) | 5/7(Tue) |
| 5/7(Tue) – | Back to regular basis |
2024/4/25 Information
This lot is aerobically fermented for 48 hours after depulping. Then, the mucilage is washed off and dried on raised beds for 21 days. The floral aroma is reminiscent of various flowers, and the balance of sweetness with texture and acidity, as well as various fruity flavors of Tropical Fruits and Citrus, makes it a complex flavor.
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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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Altieri is a regular BOP award-winning farm. They won top prizes in three different categories at the BOP2023. This lot was refined by the “Dry Fermentation (DF)” method, named by Altieri, in which the moisture content is lowered before fermentation. The strong flavor is reminiscent of red fruit, and the processing method brings out flavor like a fruit wine.
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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.
2024/4/18 Menu
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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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.
2024/4/11 Menu
This lot was harvested from a legendary plot Mario in Jaramillo, which gave the debut of Panama Geisha. The coffee cherries were dried for 39 days on the raised beds. Natural processing brings out the flavor of the cherries and is fully enjoyable. This cup has a citrus aroma reminiscent of Bergamot and Berry-like acidity gently wrapped in a mild sweetness.
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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.
2024/4/4 Information
This is a highly valuable lot from the private auction, and we were the sole successful bidder. After depulping the coffee cherries, they are carefully dried in a room that can control temperature and humidity. A gorgeous, sweet aroma reminiscent of plumeria, fruity sweetness, and acidity like lychee and apple, textures and aromas resembling maple syrup unfold in the mouth one after another.
≫For more details about this farm
※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.