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.
2024/6/20 Information, Menu
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.
2024/4/18 Menu
ITADAKI plot is the highest on the farm, at 2,100masl. Due to the long period of low temperatures, coffee cherries grow slowly, resulting in high sugar content. They were fermented anaerobically with the mucilage and dried on the raised beds. This cup has an aroma reminiscent of a liquor made from a blend of herbs and spices, with a citric acidity.
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The coffee cherries were aerobically fermented for 18 days, then sealed in bags for anaerobic fermentation in a cool environment for 10 days, and then dried on raised beds for 23 days. While retaining the floral aroma and bright acidity characteristic of Geisha, the processing method has brought out sweetness with a texture reminiscent of Milk Chocolate.
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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.
2024/4/11 Menu
This lot was harvested from a legendary plot Mario in Jaramillo, which gave the debut of Panama Geisha. The coffee cherries were dried for 39 days on the raised beds. Natural processing brings out the flavor of the cherries and is fully enjoyable. This cup has a citrus aroma reminiscent of Bergamot and Berry-like acidity gently wrapped in a mild 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.