[Dip-Style]337 Costa Rica Don Eli TOMODACHI

[Dip-Style]337 Costa Rica Don Eli TOMODACHI


Regular price ¥300

Unit price per 

Flavor Notes

Milk Chocolate, Caramel, Navel Orange, Raisins, Black Tea, Almond Chocolate, Smooth, Clean


Producer: Moreno Family
Area: Los Santos
Altitude: 1,800m
Varietal: Catuai
Processing: Tetsu process (Double Anaerobic Honey: Double stage fermentation. First whole cherry fermented for 4 days then Depulp and ferment 3 days in parchment. Finish Honey style.)

Roast Level

Light roast


Coffee in tea bags? Indeed! Quickly and easily make barista-quality ladder-blend coffee at home and on the go. No machine needed—just add hot water!


  1. Pour 50g of hot water (93–95 °C)
  2. Wait 30 seconds
  3. Pour 130g of hot water
  4. Shake up and down 10–20 times (adjust as needed to suit your preferred intensity)
  5. Wait 3 minutes
  6. Remove the bag


"Aiming for the World's Best Coffee"

This coffee is the result of a project aiming to create the finest coffee, involving collaboration among a local farm, an exporter from Taiwan (Tri-Up Coffee), and Tetsu Kasuya. It's a special lot made using the refining method "double anaerobic honey, which Tetsu himself devised and proposed.
Tetsu decided to name this exceptional coffee "TOMODACHI," which means "friend" in Japanese, to express our immense gratitude.


Here are the details of the Kasuya Process:
The "Double Anaerobic Honey Process" is used.
It's a method often used in some specialty coffees lately, the double anaerobic.

In simple terms, it involves conducting anaerobic fermentation twice.
To explain briefly:

1. Only collect fully ripe cherries.
2. Pack the cherries into a sealable tank.
3. Leave the tank submerged in water at a low temperature for 4 days to ferment.
4. Remove the cherries from the tank and process them through a pulper to remove the pulp.
5. Gather the parchment and seal the tank again, without discarding the must (juice accumulated in the tank from the first fermentation).
6. Leave the tank submerged in water at a low temperature for 3 more days to ferment again.
7. Remove the cherries and transition to the honey process, allowing them to dry slowly.

Our Costa Rica TOMODACHI in their second year. Last year, they underwent the Double Anaerobic Natural process, where after two fermentation stages, they moved on to the drying stage with the pulp still attached. This year, they're using the Double Anaerobic Honey process, stripping the pulp off between the first and second fermentation stages using a pulper. This results in a coffee with a gentler fermentation sensation compared to last year, finishing with a pleasant chocolate-like sweetness.

Moreover, when combined with milk, it brings out flavors reminiscent of hot chocolate made with single-origin chocolate. Enjoy the first cup black, then pour milk into the emptied bag for a café au lait - a little trick for your enjoyment. Be sure to try TOMODACHI...!

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