2024/7/25 Information, Menu
TAKARA plot has a gentle slope that allows abundant sunlight, serves as a path for wind, and maintains moderate temperatures. This lot was anaerobically fermented for 192 hours with the mucilage remaining and then dried for 7 days on the raised bed. This lot has a refreshing floral aroma and bright acidity reminiscent of Grapefruit.
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Finca Hartman is surrounded by native forests, where they continue to produce high-quality coffee in a blessed terroir. This lot is fermented after the cherries are depulped then the mucilage is removed by washing. Strict quality control polishes the coffee grown in the blessed terroir, resulting in a cup with a sweet, floral aroma that lingers into the aftertaste and various Berry and Citrus flavors.
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The farm owner, Mr. Allan, is a professional refiner who manages several farms’ refining. The coffee he refines, including the Rocky Mountain, has been awarded at BOP. This lot underwent a two-step drying process after 48 hours of fermentation. This lot has a gorgeous aroma signature of Geisha and a bright, citric acidity that can be fully enjoyed, with a gentle sweetness that lingers on the palate.
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Los Alpes is a terroir located in Volcan with a vast temperature difference. It produces coffee cherries with a high sugar content. This lot is refined by naturally fermenting the coffee cherries and then carefully drying them. This results in a fruity cup with a sweet acidity reminiscent of Raspberries derived from the refinement, and bright acidity like Orange is characteristic of the terroir.
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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.
2024/7/18 Information, Menu
EP is a short term for the “Ethiopian Process,” which is anaerobic fermentation with a controlled temperature between 35 to 40℃. LERIDA applies EP to bring out the sugar content, which is the basis for high-quality acidity. Coffee cherries are refined by EP for 48 hours and then dried on raised beds. You can enjoy acidity reminiscent of purple fruits such as Cassis.
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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.
2024/7/10 Information, Menu
Cañas Verdes has a microclimate and nutrient-rich volcanic soil between two oceans on the slopes of the Baru Volcano. This lot was anaerobically fermented for 68 hours after coffee cherries were depulped. The fermentation process brings out the full of sweetness and smooth texture of this cup, which has a fruity flavor reminiscent of Yellow Peach.
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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.
2024/7/4 Information, Menu
This lot applied the Honey Process, which leaves the mucilage to dry for four weeks and is stirred regularly to ensure even drying results in a clean taste. The aroma is reminiscent of various flowers, which is the charm of the terroir. The sweetness and texture are brought out by the refining and the juicy acidity of various flavors. This cup has a fruity flavor, which will remind you that coffee is a fruit.
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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.
2024/6/27 Information, Menu
El Burro Estate has a cooler climate, which lasts longer than other estates owned by the Lamastus family, and the coffee cherries grown here ripen slower. The coffee cherries are anaerobically fermented with water for five days. This cup has a floral aroma signature of Geisha and has a sweet acidity with a hint of alcohol reminiscent of Rum Raisins from moderate fermentation.
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The farm owner, Mr. Allan, is a professional refiner who manages several farms’ refining. The coffee he refines, including the Rocky Mountain, is highly rated at BOP. This lot was fermented moderately in a cool environment to increase the complexity of the aroma and create the impression of white flowers and citrus notes. This cup has fruity, sweet acidity and becomes gently sweet when it cools.
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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.