2024/5/23 Information
Cañas Verdes has a microclimate and nutrient-rich volcanic soil between two oceans on the slopes of the Baru Volcano. The coffee cherries were slowly dried on raised beds for 41 days. After spending extended time refining and polishing the cleanliness, the floral aroma and bright acidity particular to Geisha, reminiscent of Jasmine, are strongly expressed in this cup.
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Layers of Jasmine jelly, grapefruit, and Jasmine cream are wrapped in a Raspberry Mousse with a hint of Rose that melts in your mouth.
This mousse cake offers an elegant aroma, moderate acidity, and a full enjoyment of a juicy, fruity taste.
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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.
2024/5/9 Information
This lot was harvested in the multiple BOP award-winning plot “Cañas Verdes.” It was anaerobically fermented for 66 hours after depulping. Then, it is dried on raised beds for 24 days and then on the patio for 10 hours. An elegant aroma like Jasmine expands on the first sip. Also, you can enjoy the various fruit notes from the sweet texture and bright Citric acidity.
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The coffee cherries are dried in two stages over two weeks. This drying process also serves as aerobic fermentation, which stimulates the activity of microorganisms on the coffee cherries and produces complex and diverse flavors. Geisha’s characteristic Jasmin aroma and sweet, juicy fruit flavor reminiscent of Muscat and Peach can be enjoyed.
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This lot is refined by their original process,“Bio-innovation,” in which the coffee cherries are fermented with microorganisms nurtured in the farm’s forests. The coffee cherries are slowly dried for over six weeks, and water activity and moisture levels are monitored daily. This unique processing method produces a subtle forest-like aroma and bright acidity reminiscent of Red Currant.
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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.
2024/4/25 Information
| Order date | Shipping date |
|---|---|
| 4/26(Fri) – 4/29(Mon) | 4/30(Tue) |
| 4/30(Tue) – 5/2(Thu) | 5/3(Fri) |
| 5/3(Fri) – 5/6(Mon) | 5/7(Tue) |
| 5/7(Tue) – | Back to regular basis |
2024/4/25 Information
This lot is aerobically fermented for 48 hours after depulping. Then, the mucilage is washed off and dried on raised beds for 21 days. The floral aroma is reminiscent of various flowers, and the balance of sweetness with texture and acidity, as well as various fruity flavors of Tropical Fruits and Citrus, makes it a complex flavor.
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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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Altieri is a regular BOP award-winning farm. They won top prizes in three different categories at the BOP2023. This lot was refined by the “Dry Fermentation (DF)” method, named by Altieri, in which the moisture content is lowered before fermentation. The strong flavor is reminiscent of red fruit, and the processing method brings out flavor like a fruit wine.
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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.
≫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.