2025/12/18 Information, Menu
Black Moon converted a vegetable farm into a coffee farm. Benefiting from blessed terroir, it has adopted carbon-cycle farming to regenerate the soil while positively impacting the environment. They continue to improve the quality annually, earning the BOP award every year since 2022. This lot was harvested on the day of the full moon and slowly dried over approximately two months in a room that can control humidity and temperature.
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The Gallardo family has been in the coffee business since the 1960s, and Mr. José, who oversees the farm, saw the potential of Geisha and started growing it anew in 2006. Finca Nuguo won 1st place in the Natural category of the BOP2021. Coffee cherries were fermented in tank for 72 hours, then additional 24 hours in a cool environment. Slowly dried for 90 days in the room where the temperature and humidity could be controlled.
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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 25 days in a room where temperature and humidity are controlled.
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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
2025/12/11 Information, Menu
Located near Tarrazú in Los Santos, 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, harvested from the ITADAKI plot at the farm’s highest elevation, was aerobically fermented after depulping, then dried on raised beds for 10 days.
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El Injerto is in the highlands of Huehuetenango. One of Guatemala’s most prestigious farms, dedicated to producing high-quality coffees that fully express its blessed terroir. They received eight COE titles with three different varieties, including Geisha, and claimed 5th place in the COE2025 Washed category. This lot was harvested in the Los Pinos plot, which won COE 1st place, and sits at the highest elevation, and was refined by the Washed process.
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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
2025/12/4 Information
LERIDA received 4th place in the 2025 BOP Natural category with 94.88 points. This lot was meticulously cultivated over time in a high-altitude, cool-climate plot. Coffee cherries were stored in tanks for 12 hours to concentrate the sweetness then, outer skin and pulp were removed with mucilage intact. They were then dried on raised beds for 10 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. The Alto Pineda plot, located at the highest elevation, was carefully nurtured over seven years before its first harvest. Coffee cherries were fermented for 48 hours in a cool environment, then carefully dried for 35 days in a room with temperature and humidity controlled.
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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
2025/11/27 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