Home-roasted specialty coffee

柑橘系の甘さと明るい酸味

フルーティーな中にも複雑な香味　

Fruity and refreshing taste

Floral flavor of bird of paradise, anaerobic winey feeling

Floral flavour of bird of paradise

Rich aroma reminiscent of fruit wine

The mellow sweetness of bitter chocolate

The earthy flavor unique to Mandheling and the sharpness unique to high altitude coffee

A natural balance of fruity and sweet flavors, reminiscent of raisins ripened on the tree.

Gentle flavor of nuts and citrus

Rich aroma of honey and brown sugar, floral flavor

Rich aroma and deep flavor: Coffee grown using forest farming methods

Honey-processed de-cafe with a gentle flavor, for protecting the jaguar

This processing method involves first rinsing the coffee cherries with water and then drying them, resulting in a clean flavor.

A refining method in which the coffee cherries are dried and hulled with the pulp still attached, resulting in a rich coffee with a cherry flavour.

A refining method in which coffee cherries, including the pulp, are anaerobicly fermented with yeast. This is used in combination with both natural and washed processes.
It has a flavor reminiscent of alcohol.

This is a refining method in which the pulp is removed and the coffee is dried and fermented while still retaining its slimy texture.
It is said that this produces a coffee with a stronger sweetness.