Colombia Finca El Danubio Anaerobic

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Prunes. Dark Chocolate. Winey.

About this coffee :

There are few countries more famous for their coffee than Colombia. And within Colombia, no region produces more coffee than Huila, a mountainous department lying in the southwest.

Huila coffee is characterized by sweet notes, good acidity and intense fragrance, its cup profiles are derived from climatic and geographic factors of the region. El Huila coffee is one of the most recognized coffee regions in Colombia with a great reputation for its consistency in the cup throughout the year.

Finca El Danubio is owned by Mr. Jose Ortiz and was acquired in 1993. This farm is at 1,650 MASL, has 20,000 coffee trees planted and is located in the Vereda (Village) Corinto in Acevedo Municipality, in Huila Department.

Finca El Danubio is a coffee farm committed to providing premium organic Speciality Colombian coffee to all gourmet coffee drinkers around the world. An exceptional coffee that kick start your day right!

This Anaerobic natural coffee makes a complex & intense aromatics cuppa. It has a plummy sweetness of prunes & raisins, with dark chocolate notes & finishes with a winey twist on the aftertaste. 

Brewing Recipe : 

Filter
15g of coffee to 225g of water
2.30 minutes, 92ºc brewing temperature

Roasted on 16th of September
Whole bean coffee ships within 24 hours

Taster pack roasted on 24th of August

Brewing Recipe : 

Colombia Huila Bertulfo Cochumbe 哥倫比亞 薇拉 庫丘貝小農

Sold Out RM420.00 MYR

李子、無花果、蜜餞
Plums. Figs. Candied fruit.

About this coffee :

威拉是哥倫比亞西南部的一個省，位於東部和中部山脈之間。 馬格達萊納河蜿蜒穿過整個地區，這裡也是哥倫比亞第二高峰：內瓦多德爾維拉火山的所在地。 惠拉全年平均氣溫為 65°F，土壤肥沃，還含有多種豐富的礦產資源，擁有充滿活力的農業產業。

Bertulfo 進行 5 天的預乾燥（陰涼乾燥，洗滌後直接乾燥），然後乾燥 15-30 天，直到他知道水分含量約為 11%。 他的晾衣架在晾衣架下有塑料。 他們檢查乾燥的咖啡中是否有 bora / broca，壞的咖啡會進入塑料收藏，然後以 pesa（超級咖啡，或 C 級）的形式出售。

這哥倫比亞咖啡乾淨甜美。 帶有李子和無花果的果香，搭配令人愉悅的蜜餞甜味。 開始新的一天的絕佳選擇。

Huila is a province in southwestern Colombia that lies between the Eastern and Central mountain ranges. The Magdalena river winds its way through the entire region, which is also home to Colombia’s second highest peak: the Nevado del Huila volcano. With an average temperature of 65°F year-round and fertile soil that also contains a variety of rich mineral resources, Huila boasts a vibrant agricultural industry.

Bertulfo does 5 days pre-dry (shade drying, straight after washing), then 15-30 dry to dry thereafter, until he knows the moisture level is around 11%. His drying racks have plastic under the drying screens. They check the drying coffee for bora / broca and the bad coffees fall through to the plastics collection, which they then sell as pesa (over grade coffee, or C Grade).

This Colombian coffee is clean & sweet. With plum & figs fruitiness, pair with delightful candied fruit sweetness. A great pick to start your day. 

Brewing Recipe : 

Colombia Huila La Edilfonso Yara 哥倫比亞 薇拉省 亞拉小農

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橙花、醋栗、甘蔗
Orange Blossom. Gooseberry. Sugarcane.

About this coffee :

Finca La Eperanza 位於威拉 (Huila) 吉甘特 (Gigante) 附近的高山上。 Edilfonso 是一位熱情的咖啡農，他從父親那裡繼承了農場。農場是家庭事務。他和作為支柱的妻子一起工作。她的揀选和分揀速度非常快。他和他的妻子在他的一個兄弟的幫助下完成了大部分的採摘和加工工作。需要時，他還會僱傭 3-4 名其他採摘工人。他還有一個兄弟，他和他的兄弟買下了，他想等他還清了另一個兄弟，就把他的另一個兄弟買斷了。他覺得他和他的妻子和家人（他有三個女孩）可以應付4公頃的農場，他認為這已經足夠大了。他的孩子們在需要的時候提供幫助，他們會得到獎勵，他和他的妻子喜歡他們參與其中。

他目前進行 5 天的預乾燥（陰乾，洗後直接乾燥），然後乾燥 15-30 天，直到他知道水分含量約為 11%。他的晾衣架在晾衣架下有塑料。他們檢查乾燥的咖啡中是否有蟲害 bora / broca，壞的咖啡會進入塑料收藏，然後以 pesa（超級咖啡，或 C 級）的形式出售。

這支水洗哥倫比亞咖啡超級多汁。帶有橙花和蔗糖的甜味，多汁餘韻。一杯可愛的咖啡開始新的一天！

Huila is a province in southwestern Colombia that lies between the Eastern and Central mountain ranges. The Magdalena river winds its way through the entire region, which is also home to Colombia’s second highest peak: the Nevado del Huila volcano. With an average temperature of 65°F year-round and fertile soil that also contains a variety of rich mineral resources, Huila boasts a vibrant agricultural industry.

Finca La Eperanza is high in the mountains near Gigante, in Huila. Edilfonso was a passionate coffee farmer, he inherited the farm from his Dad. The farm is a family affair. He works as a team with his wife who is a pillar. She is very fast picking and sorting. He and his wife do most of the picking and processing, with a little help from his one brother. He does also hire 3-4 other pickers when needed. He has another brother, that he and his brother bought out, and he wants to buy his other brother out as soon as he has paid off the other brother. He feels he and his wife and family (he has three girls) can cope with the farm of 4 hectares, which he believes is big enough. His children get rewarded for helping when they want, and he and his wife love them being involved.

He currently does 5 days pre-dry (shade drying, straight after washing), then 15-30 dry to dry thereafter, until he knows the moisture level is around 11%. His drying racks have plastic under the drying screens. They check the drying coffee for bora / broca and the bad coffees fall through to the plastics collection, which they then sell as pesa (over grade coffee, or C Grade).

Interesting to note is that Edilfonso is one of the producers that are consistently producing high-grade parchment and so for him and other producers like him Caravela actually provide grain pro bags to store the parchment in and deliver to the QC. Caravela believes that these assists in retaining quality coffee coffee.

This washed Colombian coffee is a super juicy coffee. With orange blossom & cane sugar sweetness, finish with a juicy aftertaste. A lovely coffee to start your day!

Brewing Recipe : 

Colombia Huila Los Naranjos 哥倫比亞 薇拉 娜娜橘

Sold Out RM450.00 MYR

小橘子、蔗糖、花香
Orange. Cane Sugar. Floral.

About this coffee :

惠拉是哥倫比亞西南部的一個省，位於東部和中部山脈之間。瑪格達萊納河蜿蜒流經整個地區，也是哥倫比亞第二高峰的所在地：內瓦多·德爾·惠拉火山。一年四季的平均溫度為65°F，土壤肥沃，蘊藏著豐富的礦產資源，因此，威拉擁有生機勃勃的農業產業。

洛斯納蘭霍斯（Los Naranjos）成立於2001年，當時一些當地農民匯聚一堂，以提高他們的管理技能並進入難以捉摸的“特色咖啡市場”。現在，它是由97個小農戶組成的合作社，他們每年總共生產約2000袋咖啡。

每個農場的平均面積為1.5公頃，咖啡植物生長在海拔1,600至1,900米的高原上。咖啡豆全部洗淨，露台曬乾，然後手工分選，以確保獲得最高質量的咖啡豆。生產者的設施非常乾淨，他們在農場現場進行所有製漿，發酵和乾燥。

這支水洗的哥倫比亞咖啡是超級多汁的咖啡。帶有橙和蔗糖的甜味，並帶有花香餘韻。美好的咖啡開始您的一天！

Huila is a province in southwestern Colombia that lies between the Eastern and Central mountain ranges. The Magdalena river winds its way through the entire region, which is also home to Colombia’s second highest peak: the Nevado del Huila volcano. With an average temperature of 65°F year-round and fertile soil that also contains a variety of rich mineral resources, Huila boasts a vibrant agricultural industry.

Los Naranjos was formed in 2001 when some of the local farmers joined together with the intention of improving their managerial skills and gaining access to the elusive “specialty coffee market.” It is now a cooperative of 97 small-hold farmers who produce a total of around 2000 bags of coffee per year.

Each farm is an average of 1.5 hectares in size and coffee plants are grown on a plateau ranging in elevation between 1,600 and 1,900 meters. Coffee beans are all fully washed, patio sun-dried, and hand sorted to ensure the highest quality beans. Producers’ facilities are remarkably clean and they do all of the pulping, fermenting, and drying on-site at their farms.

This washed Colombian coffee is a super juicy coffee. With orange & cane sugar sweetness, finish with floral aftertaste. A lovely coffee to start your day!

Brewing Recipe : 

Colombia Huila Pink Bourbon 哥倫比亞 粉紅波旁

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紅蘋果、橙子、石榴
Red Apple. Mandarin. Pomegranate.

About this coffee :

紅寶石莊園（Finca El Rubi）位於薇拉省南部的聖阿道夫（San Adolfo），海拔高度在1,650-1,800公尺之間。莊園主海內（Heiner Lazo）的父母將此莊園作為結婚禮物送給海內。「如果你愛這個女人，你會將世上最好的寶石送給她」，為了將最好的寶石送給太太，海內將莊園取名紅寶石莊園，將莊園產出的紅寶石(咖啡櫻桃)，送給他的太太和三個女兒。

此款粉紅波旁採水洗處理法具有明亮的黃色調性，細緻的茶香伴有明亮的風味，亦為Single Origin阿吉(A-Ji)推薦批次。

The Ruby Manor (Finca El Rubi) is located in San Adolfo (San Adolfo) in the southern province of Vila, with an altitude between 1,650-1,800 meters. The parents of the manor Heiner Lazo gave the coffee farm as a wedding gift to Haine. "If you love this woman, you will give her the best gems in the world." In order to give the best gems to his wife, the farm was named Ruby, and the rubies (coffee cherries) produced by the farm were given away. To his wife and three daughters.

This pink bourbon washing treatment has a bright yellow tone, a delicate tea fragrance and a bright flavour. 

Brewing Recipe : 

Colombia Inza La Piramide 哥倫比亞 因薩 幻金塔

Sold Out RM550.00 MYR

梨子、櫻桃、覆盆莓、柑橘
Pears. Cherries. Raspberries. Citrus.

About this coffee :

位於殖民城市波帕揚東北約 90 公里處的印扎市位於考卡省。位於哥倫比亞安第斯山脈中部山脈的西部和東部斜坡的中心，就在 Nevado de Purace 和 Nevado del Huila（一座活火山）之間。

哥倫比亞這個美麗的地區是大約兩千名咖啡種植者的家。這些農民在海拔 1,700 到 2,000 米的山坡上種植咖啡，俯瞰帕茲河峽谷和內華達德爾威拉峽谷。

直到 2004 年，這裡種植的所有咖啡都作為威拉咖啡以單調的方式出售。然後在 2004 年，成立了農民協會 (ASORCAFE)。他們建立了自己的倉庫並開始購買會員的產品，消除了中間商，直接在波帕揚出售咖啡以獲得更好的價格。 Virmax 很快就開始與他們合作，教育他們如何提高咖啡質量，培訓了協會的 2 名杯測師，並建立了一個杯測實驗室。

他們的咖啡也被命名為來自考卡關係咖啡的哥倫比亞 La Piramide，這個名字來自該地區可以找到的許多金字塔形的山脈。多虧了這項工作，來自印扎的咖啡在哥倫比亞和世界上逐漸廣為人知，Asorcafe 的成員和他們的社區終於獲得了他們應得的利潤和認可。

這水洗哥倫比亞咖啡是一種超級果香多汁的咖啡。帶有梨、櫻桃、覆盆子和柑橘的果香。一杯可愛的咖啡開始新的一天！

Located some 90 km north-east of the colonial city of Popayán lies the municipality of Inza, in the Department of Cauca. Based in the centre of the western and eastern slopes of the Cordillera Central of the Colombian Andes, right in between the Nevado de Purace and the Nevado del Huila (an active volcano).

This beautiful region of Colombia is where some two thousand coffee growers call home. These farmers cultivate coffee on the slopes of the mountains overlooking the canyon of the Paez river and the Nevado del Huila, at altitudes between 1,700 and 2,000 masl.

Until 2004 all the coffees grown here were sold in humdrum lots as Huila coffee. Then in 2004, an association of the farmers (ASORCAFE) was created. They set up their own warehouses and started purchasing their member's production, eliminating the middlemen and selling their coffee directly in Popayán obtaining better prices. Virmax started working with them soon after, educating them on how to improve the quality of their coffee, training 2 cuppers from the association and setting up a cupping lab.

Their coffee was also named Colombian La Piramide from Cauca Relationship Coffee, a name that comes from the many piramid-shaped mountains that can be found in the region. Thanks to this work, the coffee from Inza is slowly becoming well known in Colombia and the world, the members of Asorcafe and their community are finally receiving the profits and recognition that they deserve.

This washed Colombian coffee is a super fruity juicy coffee. With fruity notes of pear, cherry, raspberry & citrusy finish. A lovely coffee to start your day!

Brewing Recipe : 

Colombia Julio Pasteles 哥倫比亞 考卡 胡立歐 帕斯特

Sold Out RM580.00 MYR

蘋果、柑橘、堅果、花香
Apple. Mandarin Orange. Hazelnut. Floral.

About this coffee :

Julio Pasteles 在很小的時候就開始接觸咖啡。高中畢業後，他是一名咖啡採摘者。在收穫期間前往附近的農場幫助農民謀生。幾年後，他的父母給了他一塊土地，開始種植咖啡。用他存下來的錢，他開始種植一些卡杜拉樹。從那時起，他停止為其他人工作，並全職致力於他的咖啡農場。 15 年後，胡里奧決定生產精品咖啡，因為他了解到有一個市場可以為更好的咖啡支付更高的價格。

Julio 農場的咖啡是有選擇性的手工和嚴格的採摘。在受控溫度的咖啡果中發酵 48 至 50 小時。在指定的熟化過程中收集咖啡。發酵後，咖啡在筒倉中放置數小時，然後移至日光乾燥 28 天。咖啡存放 3 個月，以幫助穩定它並減少新鮮度的澀味。

這水洗咖啡非常甜，帶有許多果味花香。帶有蘋果、橘子和花香的悠長回味，搭配淡淡的榛子味。一支良好的水洗咖啡的例子！

Julio Pasteles started relating to coffee at a very early age. After high school, he was a coffee picker. Travelled to neighbour farms helping farmers during the harvest to earn a living. A few years later, his parents gave him a piece of their land to start coffee plantation. With the money he saved, he started growing some caturra trees. From then he stopped working for other people & dedicated full time to his coffee farm. 15 years later, Julio decided to produce specialty coffee as he learned that there was a market that paid better prices for better coffee.

Coffee at Julio's farm is selectively manual and rigorous picking. Between 48 and 50 hours of fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation. After fermentation, the coffee is left for hours in the silo and then is moved to solar drying for 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

The coffee is incredibly sweet with lots of fruity floral qualities. With apple, mandarin orange & floral long aftertaste, pair with hints of hazelnut. A great example of well processed washed coffee!

Brewing Recipe : 

Colombia La Camelia

Sold Out RM430.00 MYR

櫻桃. 甜牛軋糖. 牛奶巧克力.
Cherry. Sweet Nougat. Milk Chocolate.

About this coffee :

Finca La Camelia於30多年前被Echaverria家族收購，事實上，它是從現在稱為Santa Barbara Estate的第一個農場購買的。它的陡峭山坡位於El Vergel鎮的最高部分，然後道路向下彎彎到達Cauca河谷。

從一開始，佩德羅·埃恰瓦里亞（Sed。Pedro Echavarria）先生就意識到這個位置至關重要，從1980年代開始，這個家族就開始鞏固農場。在多樣的小氣候，奇異的火山土壤，完美的海拔和卓越的咖啡生產傳統的吸引下，他在安蒂奧基亞（Ando）的安第斯山脈高處建立了卡梅里亞（Camelia），並逐漸著手獲得更多土地。通過將這些完美的自然條件與辛勤工作和效率相結合，他迅速擴大了耕種面積和農場的聲譽。

在過去的五年中，佩德羅（Pedro）的兒子-也是佩德羅（Pedro）-更加深入地參與了農場的運作，通過對加工的實驗以及對生產的每個階段的加強監控，將本已高品質的咖啡提升到了新的高度。

這款咖啡具有果醬般的甜味濃縮咖啡，黑櫻桃和甜牛軋糖（如粘甜味）的味道，並帶有良好的牛奶巧克力餘味。非常適合做濃縮咖啡及搭配牛奶，做一杯順滑甜美的拿鐵。

Finca La Camelia was first acquired by the Echaverria Family more than 30 years ago and was, in fact, the first farm purchased of what is now known as Santa Barbara Estate. Its steep slopes are located in the highest section of the town of El Vergel, before the road curves down to meet the Cauca River Valley.

Santa Barbara Estate is composed of 5 sister farms (including Camelia) that lie across three neighbouring, geographical regions - Santa Barbara, Fredonia and Amagá.

The family began to consolidate the farms in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established Camelia in the high Andes of Antioquia and slowly went about acquiring more land over time. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.

In the last five years, Pedro’s son – also Pedro – has become more deeply involved in the workings of the farm, taking the already high quality of the coffee to new heights through experimentation in processing and increased monitoring and control of every stage of production. 

This coffee makes a jammy sweet espresso, with dark cherry & sweet nougat like sticky sweetness, finish with nice milk chocolate aftertaste. Perfect to pair with milk on espresso, we like it as flat white & piccolo. 

Brewing Recipe : 

Colombia La Conchita 哥倫比亞 肯奇塔莊園

Sold Out RM100.00 MYR

鳳梨。 芒果。 焦糖。
Pineapple. Mango. Caramel.

About this coffee :

Antioquia通常以服務於商業級市場的大型咖啡屋而聞名，但事實仍然如此。但是，隨著年輕一代開始接管生產，情況可能會發生變化。

大衛（David）是安蒂奧基亞（Antioquia）的年輕生產者，該組織是一個由創新的年輕農民組成的非正式小組的一部分，他們決心證明自己地區的潛力超越了巧克力和焦糖杯子。

他的父親認為戴維（David）的想法太過激進，他們倆爭論著管理家庭農場的最佳方法。為了解決衝突，戴維的父親決定將財產出租給戴維，由他自己選擇管理。大衛和他的兄弟丹尼爾（Daniel）於2017年10月控制了該農場，此後進行了重大更改。

農場中的設備已經陳舊破舊，並且不是很可靠。因此，在胡安·薩爾達里亞加（Juan Saldarriaga）的工廠進行了高品質製漿和乾燥的工作，但胡安·戴維（Juan David）正在投資購買新設備併升級其生產能力，以便他能夠在自己的工廠中加工所有的咖啡。

這款水洗的咖啡超級乾淨，透明，這是經過細心處理咖啡的結果！您會得到鳳梨和芒果的果香，並帶有可愛的焦糖般甜美的回味。

Antioquia is typically known for large coffee estates serving the commercial grade market, and this is still much the case. However, things might be changing as the younger generation is beginning to take over the production.

David is a young producer in Antioquia, part of an informal group of innovative young farmers who are determined to prove the potential of their region goes beyond chocolate and caramel cups.

His father thinks David’s ideas are too radical and their pair argued about the best way to manage the family farm. To solve the conflict, David’s father decided to lease the property to David to manage as he chooses. David and his brother Daniel took control of the farm in October 2017 and have since made significant changes.

The equipment at the farm is old and worn down, and not very reliable. The pulping and drying for the higher quality lots is therefore done at Juan Saldarriaga’s facility, but Juan David is investing in new equipment and upgrading his beneficio so that he will be able to process all of his coffee at his own facility.

This washed coffee is super clean & transparent, a result of great processing of coffee! You'll get fruity notes of pineapple & mango, finish with a lovely caramelly sweet aftertaste. 

Brewing Recipe : 

Colombia La Esperanza San Juan 哥倫比亞 希望莊園 聖胡安

Sold Out RM450.00 MYR

果香、藍莓、紅酒
Fruity. Berries. Winey.

About this coffee :

John Jairo De Jeus Quiroz Serna大約25年前從父親那裡繼承了Finca La Esperanza。當他第一次開始在農場工作時，看不到一棵咖啡樹。他的父親用了農場的全部6公頃土地來放牧牛隻，儘管他曾在該家庭擁有的其他土地上煮咖啡。約翰·傑伊羅（John Jairo）的一生大部分時間都在從事咖啡工作，並認為他可以使他新近繼承的農場成為一家一流的咖啡農場。

La Esperanza的咖啡是有選擇性的手動和嚴格挑選。在受控溫度下於咖啡果中發酵48至50小時。按指定的成熟時間收集咖啡。發酵後，將咖啡在筒倉中放置數小時，然後移至太陽能乾燥28天。咖啡要存放3個月，以幫助穩定咖啡並減少新鮮度的澀味。

這是一支水果炸彈咖啡。您可以從非常乾淨的日曬咖啡中獲得爆炸性和充滿活力的果香，這支咖啡具有多種混合的莓果香氣，餘味悠長。

John Jairo De Jeus Quiroz Serna inherited Finca La Esperanza from his father some 25 years ago. When he first began working the farm, there was not a coffee tree in sight. His father had used the farm’s entire 6 hectares for cattle grazing, though he had worked coffee on other parcels of land that the family owned. John Jairo had spent most of his life working in coffee and thought that he could make his newly inherited farm a stellar coffee farm.

Coffee at La Esperanza is selectively manual and rigorous picking. Between 48 and 50 hours fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation. After fermentation, the coffee is left hours in the silo and then is moved to solar drying for 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

This is a fruit bomb coffee. Explosive & vibrant fruitiness that you can expect from exceptionally clean natural coffees, this coffee has lots of mixed berries notes, finish with a winey long aftertaste.

Brewing Recipe :

Colombia La Joyeria Lot #8577

Sold Out RM350.00 MYR

黃梅。 檸檬青檸。 馬達加斯加的巧克力。
Yellow Plum. Kaffir Lime. Madagascar Chocolate.

About this coffee :

佩德羅·埃查瓦里亞（Pedro Echavarria）先生從一開始就成立於1980年代，他知道這個位置至關重要。在多樣化的小氣候，奇異的火山土壤，完美的海拔和卓越的咖啡生產傳統的吸引下，他在安蒂奧基亞（Ando）高安第斯山脈建立了一個小農場。通過將這些完美的自然條件與辛勤工作和效率相結合，他迅速擴大了耕種面積和農場的聲譽。

La Joyeria確實是莊園的“瑰寶”。這些地段平均海拔1700米，是哥倫比亞100％的品種。每批次由兩天的採摘期組成；第二天採摘的咖啡經過24小時發酵後添加到第一杯中，然後再在罐中發酵24小時。

在這種發酵方法中，第二批發酵提高了發酵罐的酸鹼度，允許更長的發酵時間，而細菌所產生的乙酸不會以較低的酸鹼度發生。

這款咖啡超級乾淨，甜美，帶有黃色葡萄乾和黃糖粘稠的甜味，還帶有格蘭諾拉麥片堅果的回味。完美搭配濃咖啡中的牛奶，做為十分甜香的拿鐵。

Established in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established a small farm in the high Andes of Antioquia. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.

La Joyeria truly is ‘the jewel’ of the Estate. These lots are grown at an average altitude of 1700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours.

In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.

This coffee is super clean and sweet, with yellow raisin & gula Melaka like sticky sweetness, finish with an aftertaste of granola nuttiness. Perfect to pair with milk on espresso, we like it as flat white & piccolo. 

Brewing Recipe : 

Colombia La Palma y El Tucan - La Guirnalda 哥倫比亞 棕梠樹與大嘴鳥莊園 花環莊園

Sold Out RM450.00 MYR

櫻花. 紅蘋果. 水蜜桃. 甘蔗.

About La Palma y El Tucan :

La Palma y El Tucan is an innovative and dedicated coffee company that works hard to be better and do better. They have become known for their highly innovative processing methods and also for their dedication to create a sustainable coffee business.

Neighbours and Crops Program brings LPET’s own, highly trained pickers to the farms to select and pick the cherries. After this, the Cherries are transported to LPET’s facilities for processing. Their innovative lab controls the different stages of coffee growing and processing. They are also experimenting with different fermentation methods such as Lactic fermenting and Acetic fermenting.

Through the Bio-Innovation process, La Palma & El Tucán honors the main principles of organic farming. They first capture and reproduce microorganisms found in their farm’s beautiful forests, to create their own fermentation substrate. Then, they mix this substrate with perfectly ripen coffee cherries, in a clay pot for 100 hours. This combination allows them to create a sustainable closed cycle. After the fermentation, they remove the leftovers and reuse them as compost.

This is a super juicy coffee as though an apple splash on your face! With juicy sweet apple & peach fruitiness, pair with light sugarcane juicy sweetness. A great example of brilliance in coffee processing. 

Brewing Recipe :

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

Colombia Los Nogales #5

Sold Out

Persimmon. Sarsaparilla. 

About this coffee :

Maria Rosa Oidor runs her farm, Los Nogales, with her husband Antonio Pillimué and their four children. The farm is situated a thirty minutes’ walk from the small town of San Antonio, where the couple also have a small shop.  Maria Rosa and Antonio saved the money to buy their three hectare farm from the savings they made from their shop some fifteen years ago.

Today, Maria Rosa´s family is dedicated entirely to coffee. Her eldest son, Robinson, has worked as a leader of the local growers’ association ASORCAFE (to which Doña Maria belongs) a distinguished, well-known coffee producer in his own right. Her younger, Nilson, has also inherited part of the family farm and is working to learn all about coffee. Doña Maria, even at the age of 58, still takes a hike up the mountain every day to organize pickers and schedule the work for the day. She is an impressive woman, a symbol of the female coffee farmer in Colombia, who often does not received as much recognition as their "Juan Valdez" counterpart.

Despite the small size of the farm, Maria and Antonio decided to plant three different varietals in the high hills upon which their land lies: Tabi, Typica and Caturra. The high altitude of their farm (2,000 metres above sea level) makes it possible to continue growing these more susceptible cultivars despite the dangers of coffee leaf rust. 

This washed coffee is absolutely delightful, with fruity persimmon & sarsaparilla aromatics, very sweet syrupy mouthfeel. This coffee is perfect for both filter & espresso, it makes refreshing vibrant ice black for a hot afternoon. 

Brewing Recipe : 

Colombia Macizo Colombiano

Sold Out RM420.00 MYR

黑櫻桃. 甘蔗. 朗姆酒.
Dark Cherry. Sugar Cane. Rums.

About this coffee :

因扎（Inzá）自治市位於高加索省（Cauca Department）的一角，與Tolima和Huila接壤，並向西俯瞰太平洋。

該地區坐落在“托馬尼（Macizo Colombiano）”（哥倫比亞高原）上，該地區圍繞著托利馬（Tolima）和威拉（Huila）的高山，除了是主要的咖啡種植地外，還是水和野生動植物的重要來源。

ASORCAFE總共代表了該部的450名生產者。但是，僅從Ulchur先生今年的作品中選擇了此特定批次。運送到小組中的每個生產者都由協會位於佩德雷加爾的拔罐實驗室托罐。

這隻中度烘焙咖啡可製成橙果醬和多汁的意式濃縮咖啡。您會得到很多黑櫻桃和巧克力的風味。非常適合美式咖啡和法壓壺沖泡。

The municipality of Inzá is located in the corner of the Department of Cauca, bordering with Tolima and Huila and looking out to the west over the Pacific Ocean.

Situated on the “Macizo Colombiano” (the Colombian Plateau), which surrounds the high peaks of Tolima and Huila, the region is an important source of water and wildlife, in addition to being prime coffee growing land.

ASORCAFE represents, in total, some 450 producers from across the Department. This specific lot, however, has been selected only from Sr. Ulchur’s production this year. Every single producer delivering to the group has their lot cupped by the Association’s cupping lab in Pedregal. 

This medium roast coffee makes an orange jammy & juicy espresso. You'll get lots of dark cherry and chocolate notes on the aftertaste. Perfect for long black & French Press for a juicy cup.

Brewing Recipe : 

Colombia Sierra Nevada No Hay Como Dios Anaerobic (COE 2018) 哥倫比亞 內華達山脈 天堂莊園 厭氧日曬

Sold Out

莓果、葡萄、酒香、黑巧克力
Berries. Grapes. Winey. Dark Chocolate.

About this coffee :

No Hay Como Dios 是位於哥倫比亞北部的嶄新的小型生產者團體。拉內華達山脈聖瑪爾塔地區是世界上最高的山脈，與海洋接壤，形成了一個非常獨特的生長地區。

全球領先的生產商La Palma Y El Tucan將採購代理Forward引入了該集團。這是他們生產的第五批產品，這是一個複雜的厭氧日曬過程。日曬處理一直以來都是咖啡中的經典加工方法，以其原始的生產方法而聞名，儘管風格更簡單，但仍可產生巨大的風味。

厭氧的意思是“沒有氧氣”，這意味著在此咖啡中發酵的容器根本不含任何氧氣。添加咖啡果時會除去氧氣，閥門阻止了發酵過程中的任何氧氣進入，同時仍允許二氧化碳逸出。經典處理與復雜處理的結合帶來了非常濃郁的口感和碩大的燉水果色調。

如果您喜歡古怪有趣的咖啡，那就不能錯過！這款競爭級的厭氧咖啡會在第一口讓您大吃一驚。帶有許多覆盆子和藍莓的漿果香氣，葡萄多汁的口感，並帶有淡淡的巧克力酒香餘韻。一支咖啡會充滿大量的芳香氣，使您的口感驚艷。

Del Agua is a brand new group of small producers located in the North of Colombia. The region, la Sierra Nevada de Santa Marta, is the tallest mountain in the world that borders an ocean which creates a very unique growing region.

The sourcing agency, Forward, was introduced to the group by world leading producers, La Palma Y El Tucan. This is the fifth lot they have ever produced, and it is a complex natural anaerobic process. The natural process has been a classic processing method in coffee forever, known for its primitive methods of production that still yield huge flavours albeit simpler style.

Anaerobic means "without oxygen" meaning the vessels this coffee was fermented in didn't contain any oxygen at all. Oxygen is removed when the coffee is added and valves prevent any from entering in during fermentation while still allowing CO2 to escape. This combination of classic and complex processing leads to a very intense body and huge stewed fruit tones.

If you like wacky, fun coffees - this is a can't miss! This competition grade anaerobic coffee will give you a big wow on the first sip. With lots of berries notes of raspberry and blueberries, grape juicy mouthfeel, finish with hints of chocolate liquor winey notes. A coffee that will stun your palate with loads of bursting aromatics.

Brewing Recipe : 

Colombia Tolima Jose Amir Garzon Olaya Geisha 哥倫比亞 荷西 奧拉亞 瑰夏

Sold Out RM900.00 MYR

櫻桃、洋甘菊、蘋果、焦糖
Cherry. Chamomile. Apple. Caramel. Peach.

About this coffee :

何塞·阿米爾（JoséAmir）年輕時，他記得他的父親每天清晨很早才離開屋子去上班。他的父親曾經在該地區各地的咖啡農場擔任採摘工作，在收穫高峰之後，從一個農場到另一個農場。他最終設法為家人節省了足夠的錢來購買自己的土地，開始了自己的農場。

此時，何塞·埃米爾（JoséAmir）大約15歲，他與兄弟們一起開始幫助父母進行農場活動。大約在這個時候，何塞·阿米爾（JoséAmir）開始學習有關咖啡生產的所有知識。在從事咖啡生產30年之後，何塞·阿米爾（JoséAmir）的生活發生了許多變化。首先，由於提高了咖啡品質，他的咖啡價格上漲了。何塞·阿米爾（Jose Amir）學會了保護環境，並且憑藉所獲得的質量優勢，他能夠改善自己的基礎設施。

在此過程中，何塞（José）了解到要生產出優質的咖啡，您必須投入大量的時間，精力和愛心。多虧了特色咖啡，何塞·阿米爾（JoséAmir）的生活變得更好了，他和家人的生活質量很高，農場被證明是他們辛勤工作的結晶！

這個哥倫比亞藝妓絕對令人愉快。超甜的咖啡，帶有桃子，橙子和蘋果的水果味，焦糖甜度，並帶有持久的洋甘菊和伯爵茶餘韻。完美的傍晚咖啡，讓您度過美好的一天。

When José Amir was young, he remembers that his father would leave the house every day, very early in the morning, before the sunrise, to work. His father used to work as a picker on coffee farms all over the region, going from farm to farm, following the harvest peaks. He eventually managed to save enough money for the family to purchase their own piece of land, to start their own farm.

At this time, José Amir was around 15 years old and together with his brothers, he started helping his parents with the farm activities. It was at around this time that José Amir started learning all about coffee production. After 30 years of being involved with coffee production, there have been many changes in José Amir’s life. First, the price that he receives for his coffee has increased due to the improvement of quality he has made. José Amir has learned to take care of the environment, and he has been able to improve his infrastructure thanks to the quality premiums that he has received.

During this process, José has learned that to produce high-quality coffee, you must dedicate lots of time, care, and love. Thanks to specialty coffee, José Amir lives better, he and his family have a good quality of life and the farm has proven to be the fruit of their hard work!

This Colombia Geisha is absolutely delightful. Super sweet cuppa with lots of fruity notes of peach, orange & apple, caramel sweetness & finish with long lingering chamomile & earl grey aftertaste. The perfect evening coffee to wind down your day.

Brewing Recipe : 

Colombia Tolima La Gallera Sidra 哥倫比亞 希諾提加 西德拉 [限量豆 Limited]

Sold Out RM1,000.00 MYR

甜桃與楓糖 、烏龍茶尾韻、紅櫻桃酸質、絲綢般體酯
Nectarine & Maple syrup. Oolong tea aftertaste. Cherry acidity. Silky body.

About this coffee :

來自哥倫比亞鬥雞莊園的 Bourbon Sidra，經過精心處理後，風味優雅輕柔。

對於喜好品嚐咖啡的嗜飲者而言，Sidra相對是一個較陌生的品種，來自哥倫比亞的Sidra不少人猜測為Typica和Bourbon的交接種，其品種對於種植風土要求嚴苛，產量也相對稀少。生長於海拔1800公尺的托利馬莊園，莊園內有著豐富的水質及氣候培育出咖啡的風味層次精彩，水果般的甜潤感，與烏龍茶的尾韻交融成和諧的風味像是吃著兒時的彩虹軟糖，甜中帶酸，細嚼出耐人尋味的好味道。

乍暖還寒的季節，手中的咖啡溫度也隨之變化，Sidra在巧手沖煮下，不論冷熱，都有著繽紛燦爛的風味，飲上一杯，感受口中的美好變化。

For coffee drinkers, Sidra is a relatively unfamiliar variety. Many people in Colombia speculate that it is a cross-inoculation of Typica and Bourbon. Its varieties have strict requirements for planting terroir and relatively few yields. Grown in the Tolima Estate at an altitude of 1800 meters, the estate has rich water quality and climate to cultivate the wonderful flavour level of coffee, the fruit-like sweetness, and the aftertaste of oolong tea into a harmonious flavour like eating in childhood. The rainbow fudge is sweet and sour and chews out an intriguing good taste.

From the warm to the cold season, the temperature of the coffee in hand also changes. Sidra is brewed with skilful hands, regardless of whether it is hot or cold, it has a colourful and splendid flavour. Drink a cup and feel the beautiful changes in your mouth.

Brewing Recipe : 

Costa Rica Canet Musician Series Bach 哥斯大黎加 音樂家系列 巴哈

Sold Out RM550.00 MYR

白蘭地. 葡萄芬達. 酒香. 熟果.
Brandy. Grape Fanta. Winey.

About this coffee :

產區卡內特 (Canet) 位於哥斯大黎加知名產區塔拉珠種植海拔的最高區域，此區為哥大水果種植最密集的區域，莊園主以種植百香果為主，咖啡數量則相當稀少，只在特定的區域種植咖啡，並只摘採成熟的咖啡果實。

【葡萄乾蜜處理】可說是一種蜜處理方式的雙重發酵。先將咖啡果曬至近似葡萄乾狀態，再去除果皮進行蜜處理發酵。

風味上發酵氣息更濃郁，且果膠保存上較其他蜜處理高，有著白葡萄酒的口感和平衡的酸質。

Costa Rica Canet is well-known for its musician series with coffees named after famous classical composers. Each has a fruity profile and distinct character as the music itself.

On the day of harvesting, the coffee cherries are floated and sent to dry on African beds for at least three days, then after finding an optimal time, the skin of the cherries is removed, the mucilage is retained, and the cherries will be sent for drying.

There must be slowly dried to ensure the surface of the coffee has the fermentation processing, but not too slow that might risk the coffee to over ferment. During the drying process, the cherries must be turned over and over at a fast frequency to allow for even dry.

The overall texture offers rich tastes and changes and saturated with oils while retaining a clean taste. The sweetness of the coffee is excellent! The acidic changes from berry to citrus acidity provide a rich and varied experience at different levels. The unique processes in the farm are named after the famous musicians like Mozart, J.S. Bach and Beethoven.

This raisin honey processed coffee is one of a kind. Deep ripe red grape fruited mouthfeel with a winey twist, finish with a floral hint, definitely a  coffee that you'll never forget. 

Brewing Recipe : 

Costa Rica Canet Musician Series Chopin 哥斯大黎加 音樂家系列 蕭邦

Sold Out RM680.00 MYR

藍莓、甜瓜、玫瑰花、百香果
Blueberry. Melon. Rose. Passion Fruit.

About this coffee :

產區卡內特 (Canet) 位於哥斯大黎加知名產區塔拉珠種植海拔的最高區域，此區為哥大水果種植最密集的區域，莊園主以種植百香果為主，咖啡數量則相當稀少，只在特定的區域種植咖啡，並只摘採成熟的咖啡果實。

這隻咖啡有強烈的水果風味，有如水果炸彈！您可以品嚐到藍莓，甜瓜，百香果的豐富水果香氣及果汁般的口感，尾韻帶有清香的玫瑰花香。一隻值得細細品嚐到最後一滴的咖啡。

Costa Rica Canet is well-known for its musician series with coffees named after famous classical composers. Each has a fruity profile and distinct character as the music itself.

On the day of harvesting, the coffee cherries are floated and sent to dry on African beds for at least three days, then after finding an optimal time, the skin of the cherries is removed, the mucilage is retained, and the cherries will be sent for drying.

There must be slowly dried to ensure the surface of the coffee has the fermentation processing, but not too slow that might risk the coffee to over ferment. During the drying process, the cherries must be turned over and over at a fast frequency to allow for even dry.

The overall texture offers rich tastes and changes and saturated with oils while retaining a clean taste. The sweetness of the coffee is excellent! The acidic changes from berry to citrus acidity provide a rich and varied experience at different levels. The unique processes in the farm are named after the famous musicians like Mozart, J.S. Bach and Beethoven.

This coffee is a fruit bomb, with explosive fruitiness of blueberry, melon and passionfruit, finish with lovely aftertaste of rose hips. A coffee that you'll slowly sip till the last drop. 

Brewing Recipe : 

Costa Rica Canet Musician Series Mozart 哥斯大黎加 音樂家系列 莫札特

Sold Out RM550.00 MYR

黑莓、李子、柳橙、葡萄乾
Blackberries. Plum. Orange. Raisins

About this coffee :

產區卡內特 (Canet) 位於哥斯大黎加知名產區塔拉珠種植海拔的最高區域，此區為哥大水果種植最密集的區域，莊園主以種植百香果為主，咖啡數量則相當稀少，只在特定的區域種植咖啡，並只摘採成熟的咖啡果實。

【葡萄乾蜜處理】可說是一種蜜處理方式的雙重發酵。先將咖啡果曬至近似葡萄乾狀態，再去除果皮進行蜜處理發酵。

風味上發酵氣息更濃郁，且果膠保存上較其他蜜處理高，有著豐富的黑莓，李子及柳橙的水果芳香。尾韻帶有烤杏仁和太妃糖的甜味。一隻令人難忘的咖啡。

Costa Rica Canet is well-known for its musician series with coffees named after famous classical composers. Each has a fruity profile and distinct character as the music itself.

On the day of harvesting, the coffee cherries are floated and sent to dry on African beds for at least three days, then after finding an optimal time, the skin of the cherries is removed, the mucilage is retained, and the cherries will be sent for drying.

There must be slowly dried to ensure the surface of the coffee has the fermentation processing, but not too slow that might risk the coffee to over ferment. During the drying process, the cherries must be turned over and over at a fast frequency to allow for even dry.

The overall texture offers rich tastes and changes and saturated with oils while retaining a clean taste. The sweetness of the coffee is excellent! The acidic changes from berry to citrus acidity provide a rich and varied experience at different levels. The unique processes in the farm are named after the famous musicians like Mozart, J.S. Bach and Beethoven.

This raisin honey processed coffee is a complex one, super fruity with blackberry, plum and orange fruitiness, finish with hints of roasted almond and toffee finish. This is the kind of coffee that will totally blow your mind.

Brewing Recipe : 

Costa Rica Central Valley Aris 哥斯大黎加 中央谷地 艾瑞斯蜜神

Sold Out RM450.00 MYR

黑棗. 黑莓. 黑巧克力.
Prune. Blackberry. Dark Chocolate.

About this coffee :

中央山谷由聖何塞省、埃雷迪亞省和阿拉胡埃拉省組成。它是哥斯達黎加人口最多的地區，首都聖何塞就位於該地區。在這裡，首先建立了咖啡種植園，然後被帶到了其他七個咖啡種植區。

中央谷咖啡產區海拔從 900 米到 1.600 米不等；然而，超過 80% 的咖啡種植園位於海拔 1.000 至 1.400 米之間。

海拔和氣候因素會影響咖啡豆的大小和硬度，並影響飲料質量的某些組成部分，特別是其酸度。這些元素與阿拉比卡咖啡的特點相得益彰，提供芳香、精緻和美味的飲品。

哥斯達黎加以加工蜂蜜而聞名。這是一種經過加工的紅蜂蜜，其中 80-90% 的粘液保留在豆子上。咖啡豆在陰天或陰涼條件下在高架床上乾燥，並在第一天早上耙動，然後在下午只耙一兩次

結果，你會得到一種濃郁的深色甜感，如李子和黑莓，最後是黑巧克力的餘韻。一個非常好的選擇開始新的一天。

The Central Valley is composed of the provinces of San José, Heredia and Alajuela. It is the most highly populated region of Costa Rica, where the capital, San José, is located. Here, coffee plantations were first established and were then taken to the other seven coffee growing regions.

The Central Valley coffee region ranges from 900 to 1.600 meters of altitude; however, more than 80% of coffee plantations are located between 1.000 and 1.400 meters above sea level.

Altitude and climatic factors have an effect on the size and hardness of coffee beans and influence certain components of the beverage’s quality, in particular, its acidity. These elements complement the features of Arabica coffee, which offer an aromatic, delicate and tasty drink.

Costa Rica is famed with honey processed. This is a red honey processed where 80-90% of the mucilage remains on the bean. Coffee beans are dried on raised beds in overcast or shaded conditions and raked on the first morning and then only once or twice in the afternoon

As a result, you'll get an intense darker colour sweetness like a prune and blackberries, finish with dark chocolate aftertaste. A really nice pick to start your day.

Brewing Recipe :

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

Costa Rica Hacienda Copey 哥斯大黎加 Hacienda Copey

Sold Out RM450.00 MYR

蘋果、櫻桃、橙糖
Apple. Red Cherry. Orange Candy.

About this coffee :

Hacienda Copey 成立於 2011 年，旨在在哥斯達黎加的 Tarrazu 區“生產高品質的精品咖啡”。 他們過去曾兩次獲得卓越杯，結合稀有的風土、以藝妓為中心的迷人品種，以及各種處理方法，生產出口味多層次感的咖啡。

他們在海拔 2,000 米的多樣化生態系統創造的獨特氣候環境中精心生產咖啡。 他們培育適合哥斯達黎加生長環境的品種，以藝妓為中心，需要精細和先進的栽培技術。

這是經過日曬乾燥處理的Villa Sarchi品種。 將咖啡櫻桃整顆在高架床上曬乾 14-21 天。

這咖啡有超級甜美果香。 帶有蘋果、紅櫻桃和橙子的果味，餘韻有橙糖果的甜感。 一杯令人愉快的早晨咖啡。

Hacienda Copey was founded in 2011 with the aim of “producing high-quality specialty coffee” in the Tarrazu district of Costa Rica. They have won the Cup of Excellence twice in the past and combine rare terroirs, attractive varieties centred on Geisha, and various processing methods to produce coffee with complex tastes.

They carefully produce coffee in a unique climatic environment created by a diverse ecosystem that maintains nature at an altitude of 2,000 m. They cultivate varieties suitable for Costa Rica’s growing environment, centring on Geisha, which requires delicate and advanced cultivation techniques.

This is the Villa Sarchi varietal that has gone through natural sundried processing. Coffee cherries were sundried in the whole cherry on a raised bed for 14-21 days.

This natural coffee is super sweet & fruity. With apple, red cherry & orange fruitiness, follow with a candy sweetness aftertaste. A delightful coffee that makes a lovely morning cuppa.

Brewing Recipe :

Costa Rica Hacienda Tobosi Black Honey 哥斯大黎加 2019 COE 冠軍莊園 托波西 黑蜜處理法

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熱帶水果，草莓、覆盆子，蜂蜜，奶油口感，迷人發酵香氣
Strawberry. Raspberry. Rose. Honey.

About this coffee :

從 2010 年開始，Tobosi 致力於提升精品咖啡的品質，成為精品咖啡的領先供應商。通過建立透明的系統和完整的產品跟踪記錄，保證客戶享受到最好的產品。所有優質服務和加工工藝均符合環保措施。

為了實現這一目標，Tobosi 規劃了 Tobosi 和 Copey 兩塊地塊。 Tobosi 最初計劃種植觀賞植物，而 Copey 計劃開發為次生林。然而，由於海拔差異和土壤質量分析，Tobosi 選擇了最適合開發咖啡特性的地塊進行種植。

種植園根據環境保護和文化習俗和環境進行管理，並在每塊土地上進行土壤分析測試，以確保咖啡豆發育良好，營養充足。

蜜處理之間的差異取決於留下的粘液量。簡單地說，白色和黃色蜂蜜經過機械清洗後留下的粘液較少。另一方面，金色、紅色和黑色蜂蜜咖啡殘留更多的粘液。這會產生更濃郁的咖啡。黑蜜處理咖啡需要持續監控，以避免過度發酵和發霉。

因此，您將獲得濃稠多汁的質感咖啡，帶有草莓和覆盆子的活力果香，回味玫瑰和蜂蜜的甜味。一款超級甜美的咖啡，讓您的一天充滿活力。

Beginning from 2010, Tobosi aimed at elevating the quality of specialty coffee and becoming the leading supplier of specialty coffee. By establishing a transparent system and complete tracking record for its products, customers can be guaranteed to enjoy the best products. All quality services and processing arts are compliant with environmental protection measures.

In order to realize this goal, Tobosi has planned two plots of land, Tobosi and Copey. Tobosi was originally planned for planting ornamental plants while Copey had plans to be developed as secondary forest. However, due to altitude differences and soil quality analysis, Tobosi chose the plot best suited for developing the characteristics of coffee for cultivation.

The plantation was placed under management based on environmental protection and cultural customs and environment and soil analysis tests were conducted on each plot of land to ensure the coffee beans are developing ideally and have sufficient nutrients.

The difference between honey processed depends on the amount of mucilage left. Simply put, the white and yellow honeys have less mucilage left after being mechanically washed. Gold, red, and black honey coffees, on the other hand, have much more mucilage remaining. This leads to a fuller-bodied coffee. Black honey processed coffees require constant monitoring to avoid over-fermentation and mold developing. 

As a result, you'll get a thick juicy textured cuppa with vibrant fruity notes of strawberry & raspberry, with an aftertaste of rose & honey sweetness. A super sweet coffee that will brighten your day.

Brewing Recipe : 

Costa Rica Hacienda Tobosi 哥斯大黎加 托布希莊園

Sold Out RM180.00 MYR

Apple. Peach. Strawberry.

About this coffee :

Beginning from 2010, Tobosi aimed at elevating the quality of specialty coffee and becoming the leading supplier of specialty coffee. By establishing a transparent system and complete tracking record for its products, customers can be guaranteed to enjoy the best products. All quality services and processing arts are compliant with environmental protection measures.

In order to realize this goal, Tobosi has planned two plots of land, Tobosi and Copey. Tobosi was originally planned for planting ornamental plants while Copey had plans to be developed as secondary forest. However, due to altitude differences and soil quality analysis, Tobosi chose the plot best suited for developing the characteristics of coffee for cultivation. The plantation was placed under management based on environmental protection and cultural customs and environment and soil analysis tests were conducted on each plot of land to ensure the coffee beans are developing ideally and have sufficient nutrients.

The manual harvesting allows us to better understand the ripeness and tracking management of the coffee cherries. After harvesting the fresh coffee cherries and removing the unripe ones, the coffee beans may be sun dried.

The key to the coffee flavour lies in the ripeness of the fruit, and the processing will normally take 22-30 days to complete. This process will bring us rich and complex flavours that are thick and smooth, such as raisins, honey, caramel and nuts. Mathias and his dad Joel are COE 2017 winners and have been doing a great work especially with the Geisha variety. 

This natural processed coffee is a fruit bomb! With bursting fruitiness of apple, peach, apricot, strawberry and white grape. Explosive fruity aromatics that will stun your taste buds.

Brewing Recipe:

50g & 200g pack coffee ship in 1-2 working days
1kg pack is roast to order, ships within 3-5 working days