■HiU Natural Los Lajones Lot11

HiU COFFEE practices organic farming and waterless refining to reduce the impact on nature.Coffee cherries were anaerobically fermented for 72 hours in a box in a cool and dry room, then carefully dried on raised beds. The refreshing citrus aroma is reminiscent of Lime and a sweet acidity like red fruits such as Cranberry can be enjoyed.
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■JANSON Special Los Alpes Lot426

At Los Alpes farm, many shade trees are planted to prevent damage to the coffee trees caused by direct sunlight, and the coffee cherries are carefully nurtured. Coffee cherries were fermented for 96 hours and then dried by a mechanical dryer for 9 days. A sweet refreshing aroma reminiscent of Hyacinths, extended fermentation results in a fruity flavor with acidity and sweetness in high intensity.
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■KOTOWA Special Silvia Marina Lot2049

This lot is one of the first lots to be marketed from KOTOWA’s new farm, “Silvia Marina.” Coffee cherries were aerobically fermented in the shade and then dried in 3 stages while monitoring the moisture level. Moderate fermentation stands out the character of Geisha, resulting in an aroma reminiscent of Lavender and a flavor like Cherry will spread in your mouth with lingering 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

■AUROMAR Washed Firestone

This lot, “Firestone,” was named after the name of the farm location, which means “Flint.” Coffee cherries were fermented for 18 hours after removing the pulp. Then mucilage was washed off and dried for 20 days. It has a gorgeous aroma reminiscent of Jasmine, a refreshing acidity like Hassaku, and a lingering sweet aftertaste like Brown sugar can be enjoyed.
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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

■KOTOWA Special Duncan Lot2408

This lot was meticulously fermented in two stages by activating the natural yeast and bacteria on the coffee cherries. First, aerobically fermented by stirring the coffee cherries on raised beds periodically, then anaerobically fermented in sealed bags in a cool environment. Fruity flavors from the balance of bright acidity and sweetness then aftertaste like Dark Chocolate can be enjoyed.
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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

■ESMERALDA Natural Cabaña Arriba 4NB

Cañas Verdes has a microclimate and nutrient-rich volcanic soil between two oceans on the slopes of the Baru Volcano. Coffee cherries were carefully dried on raised beds for 33 days. It has a Jasmine aroma, which is a signature of Geisha, acidity reminiscent of Citrus, and a silky texture with sweetness like Guava can be enjoyed.
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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

■JANSON Natural Los Alpes Lot364

At Los Alpes farm, many shade trees are planted to prevent damage to the coffee trees caused by direct sunlight, and the coffee cherries are carefully nurtured. Coffee cherries were fermented for 72 hours and then dried by patio and mechanical dryer for a total of 13 days. Sweet acidity and aroma reminiscent of red fruits and a texture like Chocolate can be enjoyed.
≫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