■LERIDA Natural EP

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.

■ESMERALDA Washed Cabaña Arriba 81S

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.

■LOS CENIZOS Honey Isla Lot18

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.

■ELIDA Special ASD H2O

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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■Rocky Mountain Washed A11

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.

■Own farm HACIENDA COPEY Honey TAKARA Lot7 PA

This is a highly valuable lot from the private auction, and we were the successful bidders. The coffee cherries were depulped after 120 hours of fermentation and then dried on the raised beds for 19 days. Fermentation brings out a complex aroma. The floral, refreshing aroma is reminiscent of Rose Geranium, with bright acidity like Grapefruit, and mild sweetness 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.