Panama Boquete Apollo 巴拿馬 太陽神 阿波羅 黑蜜

Sold Out

熱帶水果 紅糖 花果香 果汁 莓果 茶香 櫻桃 甜感佳
Tropical Fruit. Brown Sugar. Flower. Berry. Tea Scent. Cherry Sweetness.

About this coffee :

波奎特(Boquete)是巴拿馬最精華的生產區域，是世界上最佳的咖啡 生長環境，面加勒比海溫柔多情的海風，背有大西洋嚴冷的夜襲， 山高且陡，土壤貧脊，有許多著名”家族經營”的小農場或莊園， 生產出與眾不同獨一無二的咖啡，每年巴拿馬BOP都有七成以上的 獲獎莊園來自這精美的產區。波奎特咖啡很柔順，酸度均衡度完美， 香氣極富特色。

巴魯火山不僅是巴拿馬最高的山區鑽井平台，其早期火山活動和噴發的殘留物還為種植提供了豐富而肥沃的土壤。土壤富含礦物質，火山灰尤其富含磷和硫。當與粘土混合併具有最佳氣候時，該地區將提供有利於優質咖啡種植的環境。茂密的森林和許多動物物種還將提供許多生物多樣性。

這里大約有50位咖啡農團結成一家合作社。這些農民使用傳統的Boquete咖啡種植方法在接近自然的環境中種植咖啡。儘管產量不高，但可以維持甚至改善環境和土壤質量。天然種植方法不僅有益於環境。隨著咖啡植物的生長緩慢，咖啡植物將受到環境的影響，以生產質量和風味得到提高的咖啡漿果。手工收穫成熟的咖啡果後，將咖啡果送到附近的Caféde Eleta S.A.咖啡館進行處理。該處理廠距離人工林約4公里，配備了現代化的實驗室，用於質量測試和手動篩選。

這黑蜜阿波羅咖啡帶有爆炸性果香的水果炸彈。有許多熱帶水果，漿果和櫻桃的多汁甜感，並帶有淡淡的花香和茶香餘韻。會讓您第一口大吃一驚的咖啡。

Boquete is Panama’s most elite production area and the best coffee growing environment in the world. It faces the gentle and sentimental sea breeze of the Caribbean Sea, and is backed by the cold night attack of the Atlantic Ocean.

The mountains are high and steep, the soil is poor and there are many ridges. The famous "family-run" small farms or manors produce unique and unique coffee. Every year, more than 70% of the award-winning manors in Panama BOP come from this exquisite production area. Boquete coffee is very soft, with perfect acidity balance and a very characteristic aroma.

The Baru Volcano is not only the highest mountain rig in Panama, the residue from its early volcanic activities and eruption has also provided an abundance of rich, fertile soil for planting. The soil is rich in minerals and volcanic ash is especially rich in phosphorous and sulphur. When mixed with clay, and with an optimal climate, the area provides an environment conducive for quality coffee growing. The dense forest and many animal species will also provide much biodiversity.

About 50 of the coffee farmers here have united to form a cooperative. These farmers use traditional Boquete methods of coffee farming to cultivate the coffee in a near natural environment. Although production yield is not high, the environment and soil quality can be sustained, even improved. The natural planting method is not only beneficial for the environment. As the coffee plant grows slowly, the coffee plant will be influenced by the environment to produce coffee berries that have enhanced quality and flavour. After harvesting the ripe berries by hand, the berries are sent to the nearby Café de Eleta S.A. for processing. The processing plant is about 4 kilometers away from the plantations and is equipped with a modernized laboratory for quality testing and manual screening.

This Black Honey Apollo coffee is a fruit bomb with explosive fruitiness. With lots of tropical fruits, berries and cherries juicy sweetness, finish with hints of floral and tea-like aftertaste. It will give you a big wow on the first sip. 

Brewing Recipe : 

Panama Don Julian Pacamara 巴拿馬 唐胡立安莊園 Pacamara [COE 2020 No.5]

Sold Out RM850.00 MYR

熱帶水果、覆盆莓、果乾、鳳梨、香料
Tropical Fruit. Raspberry. Pineapple. Spice.

About this coffee :

Finca Don Julian 位於海拔 1600 米左右，在肥沃的黑色火山土壤中種植咖啡。種植區位於受保護的熱帶雨林中，賦予咖啡獨特的風味、極佳的酸度和濃郁的酒體。

如今，Hacienda Don Julian 擁有 60,000 株 pacamara、15,000 株藝妓和 10,000 株鐵皮卡。他們家的 pacamara 贏得了許多獎項，包括巴拿馬最佳獎，我們的 Typica 也是如此…… 藝妓還很年輕，但非常健康。

這個農場不僅擁有最好的咖啡，而且擁有絕對受保護的環境，100% 無污染。數以千計的樹木與咖啡樹有著不可思議的和諧，所能聽到的只有鳥鳴聲、水聲（一條小河穿過這個農場）和風聲。

Pacamara 是兩種咖啡品種的混合體：Pacas（波旁突變）和 Maragogipe（Typica 突變）。它是在二十世紀中葉在薩爾瓦多開發的。最好的混合物會產生非常深的肉湯味道，總是讓人想起李子、葡萄乾和李子等深色水果。

這是一支日曬處理的咖啡，需要對其進行簡要說明才能理解術語。自從微型去皮機問世以來，最引人注目的是由哥倫比亞 Penagos 開發的微型去皮機，小農場能夠以適度的成本處理自己的咖啡。

這些機器使用加壓水霧剝去咖啡果的外皮，並可以將果肉（咖啡果殼周圍的果實）去除到一定程度，從而在果殼上留下一定量的果肉乾燥。當所有的果肉都被去除時，它就被完全清洗了。餘下微量者，稱黃蜜；當剩下一點時，它被認為是紅蜜，剩下的很多是黑蜜。去除皮和果肉都不做的是日曬處理的咖啡（像這個）。

這 Pacamara 咖啡會讓您大吃一驚。非常多汁的口感，帶有熱帶水果、覆盆莓和鳳梨的果香，還有一些帕卡馬拉咖啡中常見的香料餘韻。傍晚慢慢啜飲一杯美妙的咖啡。

Finca Don Julian is located about 1600 meters above sea level and grows its coffee in rich, black volcanic soil. The growing area is in a protected tropical rainforest gives the coffee a unique flavour, great acidity and bold body.

Today, Hacienda Don Julian has 60,000 pacamara, 15,000 geisha, 10,000 typica plants on site. The pacamara has won many awards including Best of Panama, so has our Typica…..the geisha are still young but very healthy.

This farm has not only the best coffee but also has an absolutely protected environment, 100% pollution-free. Thousands of trees have incredible harmony with coffee plants, all we can hear are birds chipping sound, water sound( a small river run thru this farm), and wind sound.

Pacamara is a hybrid of two coffee varietals: Pacas, which is a Bourbon mutation, and Maragogipe, which is a Typica mutation. It was developed in El Salvador in the mid-twentieth century. The mixture at its best produces very deep, brothy flavours that always seem reminiscent of dark fruit like plums, raisins and prunes.

This is a natural processed coffee, a brief explanation of which is required to understand the terminology. Since the advent of micro-milling machines, most notably that developed by Penagos in Colombia, small farms have the ability to process their own coffee for a somewhat modest cost of entry.

These machines use pressurized water mist to strip away the outer skin of the coffee cherry and can remove pulp (the fruit surrounding the coffee husk) to a fine tolerance, leaving selective amounts of pulp to dry on the husk. When all the pulp is removed it is fully washed. When a tiny amount remains, it is called yellow honey; when a little more remains it is considered red honey, and a lot remaining is black honey. Neither the skin nor the pulp being removed results in a natural processed coffee (like this one).

This Pacamara coffee will blow your mind away. Very juicy mouthfeel with tropical fruit, raspberry & pineapple fruity notes, some spice notes finish that commonly found in Pacamara coffee. A wonderful coffee to slowly sip in the evening.

Brewing Recipe : 

Panama Elida Estate Catuai Anaerobic 巴拿馬 艾莉達莊園 緩慢厭氧日曬 卡杜艾

Sold Out RM550.00 MYR

水蜜桃 麝香葡萄 熱帶水果 酒釀黑櫻桃 甜白酒 渣釀白蘭地
Juicy Peach. Muscat Grape. Tropical fruit. Black cherries. Sweet White Wine. Brandy

About this coffee :

波奎特(Boquete)是巴拿馬最精華的生產區域，是世界上最佳的咖啡 生長環境，面加勒比海溫柔多情的海風，背有大西洋嚴冷的夜襲， 山高且陡，土壤貧脊，有許多著名”家族經營”的小農場或莊園， 生產出與眾不同獨一無二的咖啡，每年巴拿馬BOP都有七成以上的 獲獎莊園來自這精美的產區。波奎特咖啡很柔順，酸度均衡度完美， 香氣極富特色。

艾利達莊園(Elida Estate)和驢子莊園(El Burro Estate)是Lamastus家族所擁有在巴拿馬生產非常高品質的咖啡生豆的莊園。 El Burro Estate位於海拔5,200至6,500英尺之間，Elida Estate是巴拿馬最高的咖啡農場 位於海拔5,500至8,200英尺之間。

這厭氣慢速乾燥卡杜艾是支水果炸彈，第一口就會在您口中炸開許多到水果香氣！有水蜜桃、麝香葡萄以及熱帶水果香，餘韻帶有白酒和白蘭地酒香。在傍晚慢慢品嚐最適合不過。

Boquete is Panama’s most elite production area and the best coffee growing environment in the world. It faces the gentle and sentimental sea breeze of the Caribbean Sea, and is backed by the cold night attack of the Atlantic Ocean。

Elida Estate and El Burro Estate are estates owned by the Lamastus family that produce very high-quality green coffee beans in Panama. El Burro Estate is located between 5,200 and 6,500 feet above sea level. Elida Estate is the highest coffee farm in Panama located between 5,500 and 8,200 feet above sea level.

This anaerobic slow drying Catuai is a fruit bomb, and the first sip will explode with a lot of fruity aroma in your mouth! There are fruity notes of peach, muscat grape and tropical fruits, with white wine and brandy aftertaste. It is best to enjoy slowly in the evening with sunset.

Brewing Recipe : 

Panama Finca Elida 巴拿馬 艾利達莊園

Sold Out RM500.00 MYR

桃子。 乾果。 黑巧克力。
Peach. Dried Fruits. Dark Chocolate.

About this coffee :

一個很好的日曬咖啡豆，這意味著將咖啡豆在與外果皮進行乾燥，比起大家熟悉的巴拿馬水洗咖啡，其風味更甜，色調更深。

完全由備受推崇的阿拉比卡樹的 Caturra 和 Catuai 品種的樹種製成。 Lamastus 家族的Elida 莊園在巴拿馬的平均海拔最高的是1,700至2,500米。

這咖啡的口感活潑，桃子果香，演變成了黑巧克力的舒緩香氣。 乾淨精緻的咖啡，是我們黃昏喜歡喝的咖啡。

A fine example of a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavor profile that is sweeter and deeper-toned than the more familiar wet-processed coffees of Panama.

Produced entirely from tree of the respected Caturra and Catuai variety of Arabica. The Lamastus family’s Elida Estate averages the highest growing elevations in Panama of 1,700 to 2,500 meters.

As a result, this coffee has a lively mouthfeel, fruit-nuanced of peach and turns into a long soothing finish of dark chocolate. Clean and delicate cup, the type of coffee we like to enjoy in the evening.

Brewing Recipe : 

Panama Finca Esther Carbonic Maceration 巴拿馬 艾絲特莊園 二氧化碳浸漬

Sold Out RM550.00 MYR

紅酒、酒漬櫻桃、檸檬、風味強勁鮮明、酸質明亮多汁
Red Wine, Winey Cherries, Lemon, Strong Flavor & Juicy

About this coffee :

波奎特(Boquete)是巴拿馬最精華的生產區域，是世界上最佳的咖啡 生長環境，面加勒比海溫柔多情的海風，背有大西洋嚴冷的夜襲， 山高且陡，土壤貧脊，有許多著名”家族經營”的小農場或莊園， 生產出與眾不同獨一無二的咖啡，每年巴拿馬BOP都有七成以上的 獲獎莊園來自這精美的產區。波奎特咖啡很柔順，酸度均衡度完美， 香氣極富特色。

本批次巴拿馬 波奎特 艾絲特莊園(Finca Esther) 二氧化碳浸漬法 卡杜艾種 咖啡豆，產自巴拿馬 精品豆傳統 波奎特(Boquete)產區的火山峽谷， 咖啡樹種植在遮蔭的樹林，是一支巴拿馬優質難得的精品咖啡豆，採用 非常特殊的 二氧化碳浸漬法 (Carbonic Maceration)，呈現酒漬櫻桃 迷人風味，一般咖啡生豆用傳統日曬處理法，除了原有本身具備區塊微型 氣候，加上土壤肥料加成等天然條件外，採用二氧化碳浸漬法，會阻隔 氧氣接觸，使其酒香風味更為突出，有點像是釀酒技術一樣異曲同工之妙。

巴拿馬水洗或是日曬咖啡， 目前都是使用傳統處理法來處理生豆，一來 厭氧技術高，沒有經驗很容易失敗 造成損失巨大，二來厭氧發酵時間和 溫度掌握，需要累積經驗 才有好的批次生產出來，今天難得看到巴拿馬 莊園 使用二氧化碳浸漬法新銳處理法，也是第一次品嘗此種處理法特殊 風味。

這款咖啡確實令人大開眼界。 發酵處理後產生了許多濃郁的酒香，非常多汁且果味濃郁。 一口會給你很大的驚喜。

Boquete is Panama’s most elite production area and the best coffee growing environment in the world. It faces the gentle and sentimental sea breeze of the Caribbean Sea, and is backed by the cold night attack of the Atlantic Ocean. The mountains are high and steep, the soil is poor and there are many ridges. The famous "family-run" small farms or manors produce unique and unique coffee. Every year, more than 70% of the award-winning manors in Panama BOP come from this exquisite production area. Boquete coffee is very soft, with perfect acidity balance and a very characteristic aroma.

This batch of Finca Esther, Panama’s Finca Esther, is carbonic maceration coffee beans, produced in the volcanic gorge in the traditional Boquete production area of ​​Panama’s fine beans. The coffee trees are planted in shaded. The woods is a high-quality and rare boutique coffee bean in Panama. It adopts a very special Carbonic Maceration method to present the charming flavor of wine-stained cherries.

Generally, the green coffee beans are processed by traditional sunlight, except for the original block. In addition to the micro-climate and natural conditions such as the addition of soil fertilizers, the use of carbon dioxide impregnation method will block oxygen contact and make the wine flavor more prominent, which is a bit like winemaking technology with the same effect.

Panama washed or sun-dried coffee is currently processed by traditional processing methods. First, the CM technology is complex, and no experience can easily fail and cause huge losses. Second, the CM fermentation time and temperature need to be accumulated. Good batches are produced. Today, it is rare to see Panama farm using cutting-edge CM treatment, and it is the first time to taste the special flavor of this treatment.

This CM coffee is truly an eye opener. With lots of strong winey flavours developed from the CM fermentation processed, very juicy and fruity cuppa. It will give you a big wow on first sip. 

Brewing Recipe : 

Panama Hartmann 巴拿馬 奇里基

Sold Out RM500.00 MYR

葡萄乾、紫葡萄、普洱茶、李子
Raisin. Purple Grape. Pu'er Tea. Plum.

About this coffee :

來自的哈特曼莊園，海拔1500~1700公尺的高山種植環境培育出的優質咖啡豆，經過日曬20天的精心處理，風味細膩、香氣突出。

入口的滑順，葡萄、百香果般的果實甜感，略帶發酵酒香與李子的輕柔酸質，日曬豆保有的果香、果酸飽滿的呈現於這支豆子上。

如此細緻的風味，適合用手沖的方式來表現。品飲時不妨慢慢品嘗，由高溫喝到低溫，都會有不同的口中驚喜。

This coffee comes from the Hartmann Estate. The high-quality coffee beans cultivated in the alpine planting environment at an altitude of 1500-1700 meters have been carefully processed in the sun for 20 days, with a delicate flavour and outstanding aromatics.

The smoothness of the entrance, the sweetness of grapes and passion fruits, hints of the aroma of port wine and the soft acidity of plums, the fruity aroma and acidity of sun-dried beans are presented on this bean.

Such a delicate flavour is suitable for hand brewing. When enjoying it, it's highly recommended to slowly savour it, from high temperature to low temperature, there will be different surprises in your mouth.

Brewing Recipe : 

Panama Hartmann Gesha 巴拿馬 沃肯 藝伎 [定製豆 Unique]

Sold Out

野薑花與哈密瓜、白桃尾韻、鳳梨酸質、茶感體酯
Ginger Flower & Melon. White Peach aftertaste. Pineapple acidity. Tea-like body.

About this coffee :

Gesha 獨有的白花香氣及果香，水果調性的酸甜感平衡宜人，適合春暖花開的季節。

位於巴魯火山西面的哈特曼莊園，天然火山地形及氣候，讓產區內的咖啡豆甜感豐富。

其中，莊園內的藝伎品種更是令人眼睛為之一亮，充滿白花優雅香氣，從水柱落下徐徐散開 ; 經由沖煮浸潤後，讓咖啡本身帶有的輕柔酸與甜，揭開風味序曲- 野薑花香緩和了瓜果的甜，蜂蜜檸檬與鳳梨的輕盈酸值，厚薄適中的口感，宛如果汁及茶的協奏曲。

The Hartman Estate, located to the west of Volcán Barú, has a natural volcanic terrain and climate, which makes the coffee beans in the producing area rich in sweetness.

Among them, the gesha varieties in the estate are even more eye-catching. They are full of the elegant aroma of white flowers and slowly spread out from the water column; after brewing and soaking, the soft acidity and sweetness of the coffee itself reveal the flavour prelude- The floral aroma of wild ginger moderates the sweetness of melons and fruits, the light acid value of honey lemon and pineapple, and the taste of moderate thickness, like a concerto of juice and tea.

Brewing Recipe : 

Panama La Esmeralda Diamond Mountain 巴拿馬 翡翠莊園鑽石山

Sold Out RM530.00 MYR

紅醋栗。 核果。 黑巧克力。
Red Currants. Stone fruit. Dark Chocolate.

About this coffee :

至少從1890年起，咖啡就開始在埃斯梅拉達莊園（Hacienda La Esmeralda）內和周圍的土地上生長，正是這種巨大的咖啡知識和文化資源幫助彼得森一家重建了大部分土地用於咖啡種植，甚至使他們的第一個咖啡農場在1988年的Palmira。

在1997年，彼得森一家收購了後來成為Jaramillo農場的土地。沃爾坎巴魯（Volcan Baru）兩側的這塊地塊因其高海拔而被特別選中，以期開發出更高評分，更生動，更細膩的咖啡。就是說，偶然的是，這個農場種了著名的藝妓咖啡。

鑽石山地塊來自兩個生產力最高，最著名的農場：Jaramillo和CañasVerdes。許多種植可追溯到幾十年前，並繼續研究不同品種在不同地區的適應性。

Catuai咖啡早已在巴拿馬種植，該品種因其高產量，抗病性以及乾淨明亮的杯子而廣受歡迎。在埃斯梅拉達莊園（Hacienda La Esmeralda），我們在農場中種植了多種Catuai品種，並與其他優質咖啡一樣精心照料。

在自然過程中，收穫的咖啡直接進入露台晾乾。櫻桃的果實慢慢變乾，咖啡豆本身仍留在裡面，向咖啡豆中註入貫穿整個杯子的果實和芳香味。

我們讓櫻桃乾到均勻的程度。根據天氣和批次的組成，咖啡將在混凝土露台上乾燥3至5天（每天8小時）。

達到足夠的干燥度後，我們將批次旋轉到我們的瓜迪奧拉乾燥機中72小時，以完善乾燥過程並防止發酵。乾燥完成後，將咖啡豆與剩餘的水果材料機械分離。

口感活潑可愛，桃子微妙的果味，再加上黑巧克力的持久舒緩香氣。乾淨，光滑，精緻的杯子，這是我們晚上喜歡喝的咖啡。

Coffee had been growing on lands in and around Hacienda La Esmeralda since at least, 1890, and it was this huge reservoir of coffee knowledge and culture that helped the Petersons redevelop much of their land for coffee farming and even make their first coffee farm expansion at Palmira in 1988. 

In 1997 the Petersons purchased the land that became the Jaramillo Farm. This plot on the sides of Volcan Baru was selected specially for its high altitude, in hopes of developing higher scoring, livelier and more nuanced coffees. That said, it was only by serendipity that the famous Geisha coffee was planted on this farm.

Diamond Mountain lots come from two of most productive and renowned farms:  Jaramillo and Cañas Verdes. Many of the plantings date back decades and continue examining the fit of different varieties to different areas.

Catuai coffees have long been planted in Panama, and this variety is well-loved for its high production, disease resistance, and clean, bright cup. At Hacienda La Esmeralda, we grow a selection of Catuai variety across our farms and harvest it with the same care and attention as our other fine coffees.

During the natural process, harvested coffee goes directly to the patio to be put to dry. The fruit of the cherry slowly dries out with the coffee bean itself still inside, infusing the bean with fruit and aromatic notes that carry through all the way to the cup.

We let the cherry dry to an even level. Depending on the weather and the composition of the lot, the coffee will dry for 3 to 5 on the concrete patio (8 hours per day).

After it has reached a sufficient dryness, we rotate the lot into one of our Guardiola driers for 72 hours to round out the drying process and prevent fermentation. After drying is complete, the coffee beans are mechanically separated from the remaining fruit material.

What a lovely with a lively mouthfeel, fruit-nuanced of peach and turns into a long soothing finish of dark chocolate. Clean and smooth delicate cup, the type of coffee we love to enjoy in the evening.

Brewing Recipe :

Panama Mi Finquita 巴拿馬 芬奇塔莊園

Sold Out RM450.00 MYR

西梅、桃子、蘋果、糖蜜
Prune. Peach. Apple. Molasses.

About this coffee :

它來自由 Ratibor 和 Tessie Hartmann 經營的芬奇塔莊園項目。夫妻團隊為該地區的小農經營一項諮詢計劃，他們在該農莊幫助標準化耕作方式以及創新發酵和乾燥技術，以從咖啡中獲得最大的收益。

這杯咖啡來自波奎特的一個很小的生產商，名為Steven Jones。他在咖啡方面的往績不是最好的，因為他們努力在他位於波奎特的地點收穫高質量的咖啡，因為在這些較低的海拔高度濕度要高得多，實際上如此之低，以至於他幾乎處於該地區最低的咖啡生長點。

在 Ratibor 和 Tessie 的幫助下，他的咖啡確實達到了一個全新的階段。因為當我們在巴拿馬杯測時，他的卡杜拉可以媲美更高海拔的競賽級藝伎。這支咖啡在帶有大型密閉室中乾燥，以實現更一致，更均勻的干燥。

這咖啡是一個很好的日曬處理豆子，這意味著將咖啡豆在果實內部進行乾燥，比起更熟悉的巴拿馬水洗咖啡，其風味更甜，色調更深。

這是一支多層次感的咖啡，帶有西梅，桃子香氣和蘋果汁。然後，您會在回味上獲得糖蜜甜味的日曬特徵。一杯順口多汁的咖啡！

It comes by way of the Mi Finquitta project which is run by Ratibor and Tessie Hartmann. The husband and wife team run a consultation program for small time farmers in the region where they help with standardizing farming practices as well as innovating fermentation and drying techniques to get the absolute best out of the coffee.

This coffee comes from a very small producer in Boquete named Steven Jones. His past in coffee was not the best as they struggled to harvest high quality coffee at his location In Boquete as it’s so much more humid at those lower elevations, so low in fact that he is almost at the lowest coffee growing point of that region.

With the help of Ratibor and Tessie his coffee has really come to another level, as when we were cupping the lot in Panama his caturra could stand up to competition geisha lots from much higher elevations. This coffee is dried in a sealed room with a large condenser dehydrator allowing for more consistent and even drying.

A fine example of a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavour profile that is sweeter and deeper-toned than the more familiar wet-processed coffees of Panama. 

This is a very complex coffee, with prune, peach aromatics & apple juiciness. Then you get the natural processed characteristics of molasses sweetness on the aftertaste. A smooth and juicy cup of coffee!

Brewing Recipe :

 50g, 200g pack coffee ship in 1-2 working days

Panama Mi Finquita 巴拿馬 芬奇塔莊園

Sold Out RM400.00 MYR

蜜棗李. 水蜜桃乾. 蘋果. 糖蜜.

About this coffee :

Mi Finquita is a project founded by Ratibor Hartmann. The farms are located in and around Los Pozos, in the Chiriquí Province of Panama, between 1.650- 1.900 meters. The climate is mild tropical with temperatures as low as 4°C at night and sometimes even frost and ice. The annual averages are 18 °C during the day, 15°C during the morning and a maximum of 26 ° C in the afternoons during the summer.

This is a very complex coffee, with flavours and aromas of prunes, peach and apples. This naturally processed coffee has a great molasses sweetness with a great smooth and juicy aftertaste.

Brewing Recipe : 

50g & 250g pack coffee ship in 1-2 working days
1kg Pack ships within 3-5 working days

Panama Ninety Plus Derar Ela

Sold Out

黑櫻桃。 可可。 核桃。
Black Cherry. Cacao. Walnut.

About this coffee :

九十加 Ninety Plus 是世界著名巴拿馬咖啡生產商，自2006年以來一直在改變其咖啡種植和營銷模式。NinetyPlus的故事始於衣索比亞，這裡是咖啡的故鄉，創始人約瑟夫·布羅德斯基（Joseph Brodsky）親手生產的第一批咖啡在世界比賽中令裁判們讚歎不已行業變革的浪潮。 Ninety Plus 特殊的“日曬處理”咖啡於2007年開始與巴拿馬的咖啡種植者共享，這引發了整個美洲特色咖啡處理實踐的全面改​​革。

如今，Ninety Plus 在巴拿馬西部高地擁有並經營著超過1000公頃的咖啡土地。該公司從巴拿馬生產的咖啡贏得了全球最高的價格，並被用來贏得過去6屆世界杯手沖咖啡錦標賽。

受 Ninety Plus 於 2006 年在衣索比亞南部發明的首批咖啡的啟發，Derar Ela 體現了特殊“日曬”處理的力量，在這支咖啡中，將咖啡果仔細發酵後並乾燥。

該工藝的 Ninety Plus 版本賦予了由 caturra 變種製成的 Derar Ela 深度紅色水果和香料香氣。

Ninety Plus is a coffee producer which has been transforming the coffee farming and marketing model since 2006. The Ninety Plus story begins in Ethiopia, coffee’s homeland, where its very first coffees produced by the hands of Founder Joseph Brodsky amazed judges in world competitions and created waves of change in the industry. The Ninety Plus special “natural process” coffees were shared with coffee growers in Panama beginning in 2007, and this initiated an overhaul of specialty coffee processing practices throughout the Americas.

Today, Ninety Plus owns and operates more than 1,000 hectares of coffee land in the western highlands of Panama. Its coffees from Panama have earned the world’s highest prices and have been used to win 5 of the past 6 World Brewers Cup Championships.

Inspired by the first coffees innovated by Ninety Plus in southern Ethiopia in 2006, Derar Ela embodies the power of special “natural” processing, where coffee is carefully fermented as a whole cherry prior to drying.

A Ninety Plus version of this process imparts great depth of red fruit and spice notes to Derar Ela, which is made from the caturra variety.

Brewing Recipe : 

Roast in Panama, ships by mid of June預購, 六月中寄出
500g pack roast to order, roast on the first week of following month & ships by mid-month
See Green Beans here

Panama Ninety Plus Founder Series - #2703A

Sold Out

蜂蜜、香檳、檸檬花
Sidr Honey. Champagne. Lemon Blossom.

About this coffee :

As far as we know, Ninety Plus Batch #2703A is currently the rarest and highest priced coffee in the world, selling for as much as $450 per brew (18 g) via Seed Coffee at the Artisan Lounge in Hong Kong.

At the peak of the Yuzo profile, Batch #2703A represents 0.0001% of the overall Ninety Plus production. The fresh and sweet lemon acidity in this coffee is the best we have ever tasted.

Brewing Recipe :

預訂烘焙，在下個月的第一週在巴拿馬烘焙
Pre-order to roast in Panama, roast on the first week of the following month
See Green Beans here

Panama Ninety Plus Innovation Series - Ruby

Sold Out

紫色。 黑巧克力。 麝香 蜜餞葡萄柚。
Violet. Dark Chocolate. Musk. Candied Grapefruit.

About this coffee :

Ruby 是由 Ninety Plus 於 2015 年在衣索比亞發生的一次處理實驗中偶然開發的。經過處理的咖啡產生了大量異常紅色的種子，當分別品嚐時，它們具有令人難以置信的紅酒和紅色水果香氣。

我們在巴拿馬重複了該過程，結果一批名為 Perci Red 的咖啡在 Coffee Review 上獲得了97分。 2015年，當世界冠軍喬治·庫圖龐帕迪斯（George Koustoumpardis）加入 Ninety Plus 時，約瑟夫（Joseph）邀請喬治與他一起將這項工作推向一個新的高度，Ruby 誕生了。

Ruby 名稱源自未經烘焙的咖啡種子的均勻且深紅色的勃艮第顏色。 紅寶石是 Ninety Plus 系列中最濃郁的咖啡。 自從2017年以來，就一直生活和工作於巴拿馬的 Ninety Plus Estates 團隊的核心成員中，以 Ruby 此咖啡向喬治和他的妻子 Konstantina 致敬。

Ruby was first developed by Ninety Plus by accident in a processing experiment gone wrong in Ethiopia in 2015. The coffee processed yielded a high count of exceptionally red seeds, which, when tasted separately had an incredible red wine and red fruit intensity.

We repeated the process in Panama, and a resulting batch called Perci Red scored 97 points on Coffee Review. When World Champion George Koustoumpardis joined Ninety Plus in 2015, Joseph invited George to work with him to take this process to a different level, and Ruby was born.

The Ruby name is derived from the uniform and deep burgundy colour of the unroasted coffee seeds. Ruby is the most intense coffee in the Ninety Plus menu. Ruby is enjoyed in honour of George and his wife, Konstantina, who has lived and worked as core members of the Ninety Plus Estates team in Panama since 2017.

Brewing Recipe :

預訂烘焙，在每個月的第一週烘焙，月中運到
Pre-order to roast in Panama on the first week of the following month, ships by following mid-month
See Green Beans here

Panama Ninety Plus Innovation Series - Tigre

Sold Out

橡木。 巧克力醬。 櫻桃果醬。
Oak Wood. Chocolate Syrup. Cherry Jam.

About this coffee :

Tigre 是 Ninety Plus 在2020年發現的兩個全新口味配置中的第二個。 蒂格雷（Tigre）的口味類似於黃油朗姆酒蛋糕或乾邑白蘭地，充滿巧克力和櫻桃。 太香甜美味了。

Tigre 被任命為紀念 Ninety Plus 總監 Camilo Sanchez 的名字，他在日常工作中表現出了老虎的力量和毅力。 “ El Tigre” 也因與約瑟夫·布羅德斯基（Joseph Brodsky）一起在九十加莊園的神奇咖啡荒野中冒險而聞名。

這是最令人難忘的一支藝伎咖啡。 難以置信的多層次酒香，有如橡木和櫻桃果醬，以及柔滑般的巧克力糖漿甜度。 每一口都是如此幸福，以至於您想慢慢地品嚐到最後一滴。

Tigre is the second of two completely new taste profile discoveries in 2020 by Ninety Plus. Tigre has a taste profile that resembles buttered rum cake or cognac, laden with chocolate and cherry. Just too much yum in this one.

Tigre is named in honour of Camilo Sanchez, Director of Estates at Ninety Plus, who manifests the strength and perseverance of a tiger in his daily work. “El Tigre” is also known for his adventures with Joseph Brodsky in the magical coffee wilderness at Ninety Plus Estates.

This is the one that makes the most memorable one. Magically complexity of winey notes like oakwood and cherry jam, pair with velvety chocolate syrup sweetness. Every sip is such a bliss that you want to slowly sip till the last drop.

Brewing Recipe :

預訂烘焙，在每個月的第一週烘焙，月中運到
Pre-order to roast in Panama on the first week of the following month, ships by following mid-month. 
See Green Beans here

Panama Ninety Plus Juliette Gesha

Sold Out

橙皮。 香草。 白桃。
Orange Peel. Vanilla. White Peach.

About this coffee :

朱麗葉（Juliette）因其浪漫和微妙誘人性而得名（曾兩次獲得冠軍和WBC決賽入圍者傑里米·張（Jeremy Zhang）成為它的受害者），是“九十加”（Ninety Plus）生產的最甜的咖啡之一。

像桃紅與白色或紅色一樣，它既體現了傳統藝伎咖啡經典花香和柑橘香氣的清晰度，又平衡了結構的深度和奶油感。

Named for its romantic and subtly seductive nature (2-time Chinese Champion and WBC finalist Jeremy Zhang is among her victims), Juliette is among the sweetest coffees produced by Ninety Plus.

Like rosé versus white or red, it manifests both the clarity of the classic floral and citrus profile of traditional gesha coffee while being balanced with depth and creaminess in the structure.

Brewing Recipe :

Roast in Panama, ships by mid of June
500g pack roast to order, roast on the first week of following month & ships by mid-month
See Green Beans here

Panama Ninety Plus Kambera Gesha

Sold Out

黑巧克力、酒浸櫻桃、李子
Dark Chocolate. Maraschino Cherry. Plum.

About this coffee :

2005年，Ninety Plus 創始人 Joseph Brodsky 第一次去衣索比亞，並決定在愛上了人們，食物，語言，文化和半茂密的森林之後，決定在未來幾年內在衣索比亞生活。

坎貝拉（Kambera）的名字來源於“坎皮”（Kampi Cooperative的所在地），這次訪問啟發了衣索比亞最荒涼的咖啡林一起徒步旅行，這也是 Ninety Plus 目前採用的咖啡重新造林模式）和“漿果”。 坎貝拉（Kambera）現在在巴拿馬的Ninety Plus Gesha Estates種植，該模型的概念證明是從約瑟夫（Joseph）第一次造訪衣索比亞咖啡社區和咖啡荒野而得到啟發的。

這支藝伎令人難以置信地多層次並充滿活力，中間色調是黑巧克力味，可愛的黑櫻桃味櫻桃和李子甜味。 最適合炎熱的下午，清新的一杯咖啡。

In 2005, Ninety Plus Founder, Joseph Brodsky, travelled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.

Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”.  Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.

This gesha is incredibly complex & vibrant, with a dark chocolate note on mid tone, lovely maraschino cherries & plum sweetness. A refreshing coffee best enjoy on a hot evening. 

Brewing Recipe : 

Roast in Panama, ships by mid of June
500g pack roast to order, roast on the first week of following month & ships by mid-month 
See Green Beans here

Panama Ninety Plus Lycello Gesha

Sold Out

荔枝。 烏龍茶。 清新薄荷。
Lychee. Oolong Tea. Fresh Mint.

About this coffee :

Brewing Recipe :

Roast in Panama, ships by mid of June 預購, 六月中寄出
500g pack roast to order, roast on the first week of following month & ships by mid-month
See Green Beans here

Panama Ninety Plus Perci Gesha

Sold Out

石榴。 黑巧克力。 小荳蔻。
Pomegranate. Dark Chocolate. Cardamom.

About this coffee :

Ninety Plus是第一個日曬巴拿馬藝伎品種的咖啡。 Perci（即透視圖的縮寫）因其對日曬咖啡的發現和可能性的感覺而得名，該工藝始於2007年改變遊戲規則的事件。

在2007年將衣索比亞的第一批實驗日曬咖啡（經發酵和全果曬乾）的樣品從衣索比亞帶到巴拿馬，並與波格特 Boquete 的生產商家庭分享後，與 HiU Coffee 的 Graciano Cruz 和 Mama Cata 的 José David Garrido 進行了合作。 Ninety Plus第一次天然日曬處理的藝伎咖啡。

Perci 超級多汁，像石榴汁，中調有一些黑巧克力香氣，並帶有順滑的荳蔻餘味。 完美的傍晚咖啡。

Ninety Plus was the first to naturally process the gesha variety in Panama. Perci – short for perspective – is named for the sense of discovery and possibility with natural processing of coffee, which had its beginnings with game-changing events in 2007.

After bringing samples of its first experimental natural process coffees (fermented and dried in cherry) from Ethiopia to Panama in 2007 and sharing them with producer families in Boquete, a collaboration was made with Graciano Cruz of HiU Coffee and José David Garrido of Mama Cata to naturally process gesha for the first time for Ninety Plus.

The Perci is super duper juicy, like this pomegranate juice, with some dark chocolate notes on mid tone & finish with smooth cardamom aftertaste. The perfect evening coffee.

Brewing Recipe :

Roast in Panama, ships by mid of June 預購,六月中寄出
500g pack roast to order, roast on the first week of following month & ships by mid-month
See Green Beans here

Papua New Guinea Sigri Plantation A 巴布亞新幾內亞 西格里莊園 A

Sold Out RM350.00 MYR

濃郁巧克力。 新鮮迷迭香。
Rich chocolate. Fresh herb.

Brewing Recipe : 

50g & 200g pack ships within 1-2 working days
1kg pack roast to order, ships within 3-5 working days from Malaysia

Peru Cajamarca La Danta 秘魯 卡哈馬卡 拉丹塔

Sold Out RM450.00 MYR

堅果、牛奶巧克力、口感滑順
Almond. Milk Chocolate. Smooth.

About this coffee :

La Danta 是卡哈馬卡聖伊格納西奧高地生產的混合咖啡。該混合豆以安第斯貘命名，也稱為丹塔山，在蓋丘亞語中也稱為“sacha huagra”。安第斯貘是一種瀕臨滅絕的食草動物，通常在安第斯山脈漫遊，尤其是在卡哈馬卡北部。

對於 Caravela 和社區來說，La Danta 代表了一種更加自覺的咖啡生產文化，將自然和與之共存作為重中之重。為該品牌做出貢獻的生產商認識到並相信，始終將自然放在首位，他們為咖啡及其周圍環境增加了更大的價值。從種子到櫻桃，到羊皮紙，再到生咖啡，這個集體是可能的，這要歸功於超過 74 位農民的共同努力和承諾，他們是我們第一家有機認證咖啡連鎖店的主要合作夥伴。

由於安第斯山脈，秘魯擁有從北到南的許多土地以及許多小氣候。這造就了許多不同的種植區，每個產區都生產出具有獨特風味的咖啡。庫斯科是一個以咖啡而聞名的地區，與北部卡哈馬卡的咖啡相比，咖啡具有特別清淡和結構化的味道，後者的味道更濃烈

這秘魯水洗是個簡單的早晨咖啡。 直截了當的牛奶巧克力味風味，帶有淡淡的烤杏仁香氣，餘韻順滑。 讓您在早晨開始新的一天很棒的咖啡。

La Danta is a blend of coffees produced along the highlands of San Ignacio, Cajamarca. The blend is named after the Andean Tapir, also known as mountain Danta, also known in Quechua as "sacha huagra". The Andean tapir, an endangered herbivore, is commonly found roaming the Andes mountain range, especially in northern Cajamarca.

La Danta represents for Caravela and the community a more conscious coffee producing culture that places nature and coexistence with it as an utmost priority. The producers who contribute to this brand recognize and believe that by always placing nature first, they add greater value to coffee and its surroundings. From the seed, to cherry, to parchment, to green coffee, this collective is possible thanks to the joint effort and commitment of more than 74 farmers who are key partners for our first Certified Organic coffee chain.

Peru has a lot of lands that spans from north to south as well as many microclimates due to the Andes Mountains. This makes for many distinct growing regions which each produce coffees with unique flavours. Cusco is a region known for coffees with a particularly light and structured flavour compared to coffees from Cajamarca to the north, which can have more heavy and dense flavours

This Peru makes a lovely & simple morning cuppa. Straight forward milk chocolate notes with hints of roasted almond with a smooth finish. Great coffee to start your day in the morning.

Brewing Recipe : 

Peru El Catache Dorada 秘魯 Catache Dorada莊園

Sold Out RM400.00 MYR

李子.丁香. 牛奶巧克力.
Plum. Citrus. Clove. Milk Chocolate.

About this coffee :

Israel Vasquez 是秘魯北部哈恩省聖羅莎區 Shumbana 村的咖啡種植者。我們最近看到了來自聖羅莎的大量優質咖啡。該地區有許多農民，其中一些需要在收穫後處理方面獲得一些支持，以生產出更高質量的咖啡。

農場 El Catache Dorada 位於 1618 masl。這是一個小農場，只有 1 公頃種植了 80% 的 Caturra 和 20% 的 Catuai。以色列有大約 4000 棵咖啡樹。農場有一個小受益人，他在那裡加工咖啡。

咖啡乾發酵 14 小時，然後清洗和漂洗，然後在他家旁邊的水泥露台上的黑色塑料防水布上晾乾。乾燥大約需要 15 天。以色列計劃在未來改進其發酵罐並建造乾燥床。收穫月份是從 5 月到 9 月，在 7 月和 8 月達到高峰。以色列在收穫期間僱傭了 8 名採摘工，並在農場擁有 3 名固定工人。

這款秘魯水洗咖啡非常乾淨柔滑。帶有李子、柑橘和丁香的微妙香氣，以牛奶巧克力的甜味回味。

Israel Vasquez is a coffee grower in the Shumbana village, Santa Rosa District, in the Jaen province north in Peru. We have seen a good amount of great coffees from Santa Rosa lately. There are many farmers in the area, and some of them need some support on post-harvest processing to produce higher quality coffees.

The farm, El Catache Dorada, is located at 1618 masl. It's a small farm, just 1 hectare planted with 80% Caturra and 20% Catuai. Israel has about 4000 coffee trees. The farm has a small beneficio where he processes the coffee.

The coffee is dry fermented for 14 hours before washed and rinsed, and then dried on a black plastic tarp on a cement patio next to his house. Drying takes about 15 days. Israel has plans to improve its fermentation tanks and build drying beds in the future. Harvest months are from May to September with a peak in July and August. Israel employs 8 pickers during the harvest and has 3 permanent workers on the farm.

This Peru washed coffee is very clean and smooth. With delicate notes of plum, citrus and hints of cloves, finish with a sweet aftertaste of milk chocolate. 

Brewing Recipe :

Peru El Cedro Maria Esmilda Esponoza 祕魯 薩德羅 阿爾貝卡家族

Sold Out RM550.00 MYR

花香,蘋果,玫瑰,果醬 
Floral. Apple. Rose. Jam.

About this coffee :

這咖啡是來自秘魯小型合作社的一系列有機咖啡的一部分，這些合作社都參與了重新造林計劃，作為生產商主導的整體解決方案的一部分，以應對他們面臨的複雜可持續性挑戰。

Maria Esmilda 是一名農民，也是卡哈馬卡 Cedros 合作社的成員，我們去年開始與該組織合作。瑪麗亞是合作社微型批次計劃的一部分，她剛剛證明了她去年生產的質量並非僥倖。她有兩個農場，El Pajuro 和 El Cedro，在 Sport Piura 的面積都超過 1830 公頃。他們主要種植 Caturra，但也種植 Pache。將咖啡去漿，濕法發酵 22 小時，然後在拋物線乾燥機中乾燥。

Maria 去年的成功，當時她提供了我們從秘魯獲得的最好的咖啡之一，這激勵了她的三個兒子。每個人都有自己的農場，今年他們都交付了出色的微批次，這意味著我們有四個來自同一個家庭。

支持和質量控制由合作社管理。對於符合我們的微型批次計劃的批次，它們必須達到 87 分以上，具有獨特的風味，具有良好的物理特性，並且符合我們的濕度和 aW 標準，以最大限度地延長保質期。

這款有機咖啡具有舒緩的果香花香，是一款令人舒心的咖啡。帶有蘋果汁和玫瑰花香的香氣，以果醬的甜餘韻。午餐後喝杯茶的好選擇。

This coffee is part of a series of organic coffees from small cooperatives in Peru that are all engaged in a reforestation program as part of a producer-led holistic solution to the complex sustainability challenges they face. 

Maria Esmilda is a farmer and a member of the Cedros Cooperative in Cajamarca, a group we started to work with last year. Maria is part of the cooperative’s micro-lot program and just proved that the quality she produced last year was no fluke. She has two farms, El Pajuro and El Cedro that are one hectare each above 1830 masl in Sport Piura. They are mainly growing Caturra, but also Pache. The coffee is depulped, wet fermented for 22 hours, and then dried in a parabolic dryer.

Maria’s success last year, when she delivered one of the best coffees we had from Peru, has inspired her three sons. Each has his own farm, and this year they all delivered outstanding micro-lots, meaning we have four from the same family.

The support and quality control are managed by the cooperative. For the lots to qualify for our micro-lot program they have to cup above 87 points with distinct flavours, have good physical properties, and be within our standards on humidity and aW to maximize shelf life.

This organic coffee has soothing fruity floral notes that make a comforting cuppa. With notes of apple juiciness with rose floral notes, finish with jammy sweetness. A nice pick for an after lunch cuppa. 

Brewing Recipe : 

Peru Finca Ihuamaca 祕魯 伊瓦瑪卡莊園

Sold Out

柑橘、柳橙、橘皮、焦糖、紅糖
Citrus, Orange, Orange peel, Caramel, Brown Sugar

About this coffee :

安地斯山脈(Andes Mountains)縱貫臨海國的祕魯全境，使得祕魯有非常極端的地形變化， 從海平面到境內6,768m的最高峰(Huascaran)，高差接近7,000m，祕魯境內超過6,000m 海拔的高峰就有30座以上，其地形之獨特可見一斑。世界上最高(約3,812m)的可航行 高山湖泊的的喀喀湖(Titicaca Lake) 作為祕魯與玻利維亞的國界湖，也有一半屬於 秘魯。豐富的微型氣候，氣候上，祕魯幅員並不特別廣大，但在全世界的32種氣候 分類，祕魯境內有28種！除了高山地形，東方與亞馬遜叢林的雨林氣候，沙漠、 熱帶草原、極地氣候等等，都可以在祕魯見到。

這是一種稀有的秘魯咖啡，帶有許多橙味和焦糖甜味。 非常乾淨和舒緩的咖啡。

The Andes Mountains run through the entire territory of Peru, which is a coastal country, causing extreme terrain changes in Peru. From sea level to the highest peak (Huascaran) of 6,768m in the territory, the height difference is close to 7,000m, and the territory of Peru exceeds 6,000. There are more than 30 peaks at m altitude, which is evident in the unique topography. Titicaca Lake, the highest navigable mountain lake in the world (about 3,812m), is the border lake between Peru and Bolivia, half of which belongs to Peru.

Rich in microclimates, Peru is not particularly large in terms of climate, but there are 28 climate categories in Peru among the 32 climate categories in the world! In addition to the alpine terrain, the rainforest climate of the East and Amazon jungle, desert, savanna, polar climate, etc. can all be seen in Peru.

This is a rare Peruvian coffee, with lots of orange notes & caramel sweetness. A very clean and soothing cuppa. 

Brewing Recipe : 

Peru Jaén Palla Pena

Sold Out RM110.00 MYR

桃。 葡萄。 芒果。 紅酒
Dried Peach. Grape. Mango. Winey

About this coffee :

Coffee production came to Peru in the 1700s. There are more than 110,000 coffee growers in Peru. The average land-holding farmer lives on two or three hectares, hours away from the comforts of electricity and running water. Peru is quickly building a global reputation for producing traditionally cultivated, shade grown, high quality Arabica beans.

Peruvian coffee farmers' landholdings are small, and the country's typical micro-wet-milling operation is even smaller. Peru has a unique topography and a variety of micro-climates. From May to September, farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks. This tradition of micro-wet-milling has protected Peru's water resources from the devastating effects of river-polluting pulping factories.

This Peruvian coffee is juicy and packed full of fruity notes. With peach, grapes and mango fruitiness that we all love, finish with a winey twist. What a wonderful fruity coffee!

Brewing Recipe :

50g, 200g pack coffee ship in 1-2 working days