2024/12/19 Information, Menu
Our farm, HACIENDA COPEY, has rich soil with vast temperature differences. This lot received 10th place in the COE Costa Rica 2024 Traditional Honey & Natural category. Coffee cherries were dried on raised beds for 14 days after depulping with mucilage on. You can enjoy bright citric acidity brought by the blessed terroir, and a sweet taste brought out by the refining.
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This lot was harvested at Cafetalera farm, where they aim to produce high-quality coffee beans harmoniously with nature. Coffee cherries were anaerobically fermented for 72 hours, then dried on the patio and in a mechanical dryer for 13 days. Bright acidity reminiscent of Orange will spread in the mouth the moment you take a sip and sweetness like Raisin will linger in your mouth.
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BAMBITO is located near the Baru Volcano, and its characteristic terroir produces high-quality coffee cherries. Mucilage was washed off after the coffee cherries were depulped and then dried on raised beds. They have been refining the Washed process for many years, and you can enjoy the balance of a gorgeous delicate acidity and fruity sweetness in this cup.
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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.
2024/12/12 Information, Menu
This lot was harvested from the Reina plot, located in the legendary farm “ Jaramillo,” which spread Geisha and represents Esmeralda. Coffee cherries were fermented for 72 hours in a cool environment and then depulped and dried on raised beds for 19 days. This cup has a Jasmine aroma, the signature of Geisha, and clean, bright acidity, gorgeous fruity flavor resulting from exquisite 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.
2024/12/5 Information, Menu
LOS CENIZOS has repeatedly won top prizes in the BOP. They study not only their ripeness but also the time of day when the sugar content is at its highest, and this lot was harvested at that time. Moderate fermentation using the sugar in the cherries results in a round flavor, and the floral impression and juicy fruity taste signature of LOS CENIZOS are concentrated in this exceptional cup.
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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.
2024/11/21 Information, Menu
Guarumo Coffee Farm has won 1st place in the BOP twice. This lot was dried by two different methods according to moisture content for over a month. Careful refining results in cleanness stands out fresh and bright acidity reminiscent of Grapefruit and texture with sweetness like Fig. Thick and condensed taste can be enjoyed through long aftertaste.
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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.
2024/11/14 Information, Menu
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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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 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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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.