{"title":"Our Latest Specialty Coffee Products","description":"We define Specialty Coffee as having all four crucial criteria: location, cultivation, hand-picking, and sustainability. This means you can trace the beans directly to the farm they were raised in. Their extraction process was handled with the utmost care and sustainability.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOur online shop offers unique coffee experiences for all tastes and occasions. Enjoy Philocoffea's lineup of high-quality specialty coffees carefully selected by Tetsu Kasuya, the World Brewers Cup's first Asian champion.","products":[{"product_id":"original-flannel-filters","title":"Original Flannel Filters 100% Organic Cotton Two Types of Filters with Handles","description":"\u003cstyle type=\"text\/css\" data-mce-fragment=\"1\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eIt took us a while, but we have finally released this product. To create this flannel filter, our founder, Tetsu Kasuya, reviewed everything from scratch, including the material, weave, and shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe final product reflects Tetsu's great love for flannel drip coffee. It produces a unique mouthfeel, sweetness, and flavor. Flannel filters are particularly suited to specialty dark-roasted and light roast coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe made two types of flannel filters using organic cotton from Avanti, which produces organic cotton in Japan. The softer one uses organic cotton. The stiffer version mixes cotton scraps to create a more waste-free combination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe resulting flavors differ because of their weaves and materials. Choose and use them according to your taste and mood. The softer material has a thicker texture and emphasizes sweetness. The harder material tends to produce a cleaner, more refreshing drink.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHere's a demonstration of how to use the two different flannel filters by our Founder, Tetsu Kasuya:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/CYH0kWpcxmo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: The video is in Japanese, but you can click the \"CC\" button to see closed captions. Then, click the cogwheel and select \"auto-translate\" to see them in English.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt will give you a new taste that you can't create with a paper filter. The storage method is cumbersome, but making your own unique flannel filter coffee is fun. We hope you will take this opportunity to experience Japan's world-class flannel drip culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003ch3\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Produced by Tetsu Kasuya, Philocoffea Founder\/Owner, first Asian World Brewers Cup World Champion, and Hario official partner.\"}' data-sheets-userformat='{\"2\":897,\"3\":{\"1\":0},\"10\":0,\"11\":4,\"12\":0}' data-mce-fragment=\"1\"\u003eUsage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e When using the filter for the first time, it is recommended to run the water through the filter with boiling water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBefore use, thoroughly rinse the cup in boiling water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAfter use, rinse well inside out, soak in water and freeze. It can also be refrigerated (daily water changes recommended).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNo detergent is allowed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIt is recommended to boil it once in a while.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIt is time to replace when the fabric is damaged. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003ch3\u003e\u003cspan\u003eThe Experience\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eMany people think that flannel drip looks difficult. However, once you try brewing it, you'll find that it's actually not so difficult — it's just time-consuming. The time you spend carefully brewing coffee already makes the coffee taste better. You'll feel like a pro!\u003c\/p\u003e\n\u003cp\u003eIf you are happy with the process and the time you spend tasting it, then the coffee is right. Coffee that is carefully brewed in a traditional coffee shop, one cup at a time, is already delicious even before you drink it. We hope you will experience that feeling.\u003c\/p\u003e\n\u003cp\u003eYou don't have to stick to our brewing methods. Take your time and discover your own unique way of brewing a delicious cup.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv style=\"position: absolute; visibility: hidden; left: 8px; top: 372px; width: 201.463px; height: 18.4px;\" id=\"gtx-anchor\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"visibility: visible; left: 94px; top: 254px; opacity: 1;\" aria-describedby=\"bubble-2\" role=\"alertdialog\" class=\"jfk-bubble gtx-bubble\"\u003e\n\u003cdiv id=\"bubble-2\" class=\"jfk-bubble-content-id\"\u003e\n\u003cdiv style=\"min-width: 200px; max-width: 400px;\" id=\"gtx-host\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv tabindex=\"0\" role=\"button\" aria-label=\"Close\" class=\"jfk-bubble-closebtn-id jfk-bubble-closebtn\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"left: 100.5px;\" class=\"jfk-bubble-arrow-id jfk-bubble-arrow jfk-bubble-arrowdown\"\u003e\n\u003cdiv class=\"jfk-bubble-arrowimplbefore\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"jfk-bubble-arrowimplafter\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Philocoffea","offers":[{"title":"Default Title","offer_id":41588720926895,"sku":"","price":3500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/products\/OriginalNellFilter1.jpg?v=1651798504"},{"product_id":"signed-book-by-tetsu-kasuya-anyone-can-make-great-coffee-the-worlds-best-4-6-method-for-getting-addicted-to-good-coffee","title":"Signed book by Tetsu Kasuya \"Anyone Can Make Great Coffee: The World's Best 4:6 Method for Getting Addicted to Good Coffee\"","description":"\u003cp\u003eWe are excited to announce the release of Tetsu Kasuya's first coffee book on April 19th! The autographed book will be available for purchase on our webshop.\u003c\/p\u003e\n\u003cp\u003eThis book is more than just a guide to the 4:6 method - it also offers valuable information about coffee beans and various ways to enjoy and brew coffee. The book is clearly illustrated and features some humorous sections, making it a delightful read for all coffee lovers.\u003c\/p\u003e\n\u003cp\u003eThe 4:6 method, which was devised by the author and won the World Brewers Cup in 2016, is a simple yet effective method for making delicious filter coffee that anyone can enjoy. It involves three key steps:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eUse coarsely ground beans.\u003c\/li\u003e\n\u003cli\u003eCarefully measure the amount of beans, water, and pour timing.\u003c\/li\u003e\n\u003cli\u003eAdjust the taste with 40% of the water and the concentration with 60%.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eBy following these steps, anyone can easily replicate the 4:6 method and create a delicious cup of coffee. The book also offers tips on how to customize the method to suit your own taste preferences.\u003c\/p\u003e\n\u003cp\u003eIn addition to the 4:6 method, the book explores the reasons why extraction methods and recipes differ between coffee shops and books, providing a deeper understanding of the art and science of coffee brewing.\u003c\/p\u003e\n\u003cp\u003eThe book is a must-read for coffee lovers who want to enjoy high-quality filter coffee at home, as well as for those who are new to coffee brewing and want to learn more. Recommended for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003ePeople who want to enjoy delicious drip coffee easily\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003ePeople who want to brew coffee at home that tastes like it was made at a coffee shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003ePeople who want to gain a deeper understanding of the art and science of coffee brewing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003ePlease note that this book is entirely written in Japanese.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Signed","offer_id":42509627195567,"sku":"","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"Not signed (benefit: dip style coffee 1pack)","offer_id":42509627228335,"sku":"","price":1600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/cf2fbde5c099b5a46fff9e1208d6c9f04_24537229_240511_0.jpg?v=1715404581"},{"product_id":"signed-book-by-tetsu-kasuya-illustrated-guide-to-coffee-beginners-year","title":"Signed book by Tetsu Kasuya \"Illustrated Guide to Coffee: Beginner's Year\"","description":"\u003cp\u003eA popular barista from the downtown area uses casual manga and illustrations to explain coffee in an easy-to-understand manner! Reading this will make coffee 10 times more enjoyable!\u003c\/p\u003e\n\u003cp\u003eI've been drinking coffee every day for years. Outside, it's black coffee, and at home, I even brew it myself. But in the end, I always go for the same blend. Why? Because I have no idea what else to choose. (...But, maybe I'd like to know a bit more about coffee.)\u003c\/p\u003e\n\u003cp\u003eThis book was born for people like that.\u003c\/p\u003e\n\u003cp\u003eHow can you become someone who enjoys the differences in coffee?\u003c\/p\u003e\n\u003cp\u003eA popular downtown barista will explain it in an incredibly easy-to-understand way, using casual manga and illustrations.\u003c\/p\u003e\n\u003cp\u003eReading this book will:\u003c\/p\u003e\n\u003cp\u003e★ Allow you to casually choose coffee just by looking at the package, whether you're in a supermarket, a coffee chain store, or a specialty coffee shop.\u003c\/p\u003e\n\u003cp\u003e★ Give you a rough idea of the taste just by looking at the origin, whether it's Brazil, Guatemala, Ethiopia, and so on.\u003c\/p\u003e\n\u003cp\u003e★ Teach you the easiest way to brew delicious coffee according to the bean's level.\u003c\/p\u003e\n\u003cp\u003eWe promise you'll become able to do these things.\u003c\/p\u003e\n\u003cp\u003eRecommended for:\u003cbr\u003e- Those who love coffee but don't know which book to pick up to learn more.\u003cbr\u003e- Those who want to know the general taste of coffee from different origins.\u003cbr\u003e- Those who want to drink coffee more to their liking.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003ePlease note that this book is entirely written in Japanese.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Signed","offer_id":43751403520175,"sku":"","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"Not signed (benefit: dip style coffee 1pack)","offer_id":43751403552943,"sku":"","price":1400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/177973805.png?v=1715404733"},{"product_id":"dip-style526-panama-tri-up-project-amber-geisha-natural-コピー","title":"[Dip-Style]527 Panama Tri-Up Project Ruby Anaerobic","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eNectarine, Cacao Nibs, Dried Pineapple, Rosehip, Smooth, Clean Cup\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cspan\u003eProducer: \u003cmeta charset=\"UTF-8\"\u003eVarious Small producers\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: \u003cmeta charset=\"UTF-8\"\u003eBoquete\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1\u003cspan\u003e,600m\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: \u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eGeisha\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Natural\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003cspan data-sheets-value='{\"1\":2,\"2\":\"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!\"}' data-sheets-userformat='{\"2\":897,\"3\":{\"1\":0},\"10\":0,\"11\":4,\"12\":0}'\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"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!\"}' data-sheets-userformat='{\"2\":897,\"3\":{\"1\":0},\"10\":0,\"11\":4,\"12\":0}'\u003eCoffee 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!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eUsage\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003ePour 30g of hot water (93–95 °C)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWait 30 seconds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePour 120g of hot water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eShake up and down 10–20 times (adjust as needed to suit your preferred intensity)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWait 3 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the bag\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003eBest Before: January 26th 2026\u003c\/p\u003e\n\u003cp\u003eNet Weight: 12g\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Default Title","offer_id":45487437119663,"sku":null,"price":500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/dip527.png?v=1751259334"},{"product_id":"152-ethiopia-konga-natural","title":"152 Ethiopia Konga Natural","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"s1\"\u003eCassis, Blueberry Jam, Dark Chocolate, Smooth, Yellow Peach, Medium Body\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cspan class=\"s2\"\u003e\u003cspan\u003eProducer: Konga Agricultural Cooperative (Y.C.F.C.U.)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Yirgacheffe\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,800–2,350m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Heirloom\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Natural\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003eThank you for visiting \u003cstrong\u003ePhilocoffea\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eHere’s an Ethiopian coffee perfect for everyday enjoyment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWe created this product so you can enjoy an affordable specialty coffee daily.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e(Please note: this coffee is only sold in 200g or 1kg bags — great value!)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eOur popular \u003c\/span\u003e\u003cspan class=\"s2\"\u003edeep-roasted Ethiopian\u003c\/span\u003e\u003cspan class=\"s1\"\u003e offers the fruity, berry-like notes typical of the natural process,\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003ealongside the deep aroma that only dark roasts can bring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eYou’ll find a pleasant sweetness reminiscent of blueberry jam, balanced with a mild bitterness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWe hope this becomes your daily favorite.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 200g","offer_id":45965879476399,"sku":null,"price":2240.0,"currency_code":"JPY","in_stock":false},{"title":"Whole Beans \/ 1kg (20% OFF)","offer_id":45965879869615,"sku":null,"price":8960.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/IMG_0843.jpg?v=1760235251"},{"product_id":"tomodachi-tenugui","title":"TOMODACHI “TENUGUI”","description":"\u003cp\u003eThank you very much for visiting \u003cb\u003ePHILOCOFFEA\u003c\/b\u003e.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe’re delighted to introduce a special, limited-edition tenugui (Japanese hand towel) inspired by “TOMODACHI,” a project created by Tetsu Kasuya.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe design features the contour lines of a coffee farm in the ALO region of Ethiopia, one of the origins of TOMODACHI. The gentle, overlapping lines express the beauty of the natural landscape and the richness of the land where coffee thrives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWoven into this single piece of fabric is the idea of a relationship built on trust—like that between true friends—and the deep connection between people and the land. Each time you use it, you can feel the story it carries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade from high-quality Japanese cotton, the fabric offers excellent absorbency and quick drying. It’s perfect for everyday use—wiping sweat, drying hands in the kitchen or around your coffee gear, or taking along when you’re on the go.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLightweight and fast-drying, it’s also ideal for travel or outdoor activities. Whether for yourself or as a thoughtful gift, this tenugui brings warmth and meaning to daily life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize\u003c\/b\u003e: 34cm × 88cm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eColor\u003c\/b\u003e: Brown \/ Black\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMaterial\u003c\/b\u003e: 100% Cotton\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade in Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Black","offer_id":45967164244143,"sku":null,"price":2400.0,"currency_code":"JPY","in_stock":true},{"title":"Beige","offer_id":45967164276911,"sku":null,"price":2400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/IMG_0852.jpg?v=1760242119"},{"product_id":"287-ethiopia-g4-tade-gg-natural-decaf","title":"287 Ethiopia G4 Tade GG Natural Decaf","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMilk chocolate, Berry, Red cherry, \u003c\/span\u003e\u003cspan\u003eAlmonds, Smooth, Silky\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm:Tade GC\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Tesfaye Bekele Degaga\u003cbr\u003eArea:Shakiso, Guji, Sidama\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,800-2,000m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: \u003cmeta charset=\"UTF-8\"\u003e Heirloom\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Natura\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDecaffeination Process: Mountain Water Process\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e＜Ethiopia Tade GC (Decaf)＞\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe are pleased to introduce our Ethiopian decaffeinated coffee.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTade GG Farm is located in Shakisso Village, Guji Zone, Oromia Region, at an altitude of over 2,000 meters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShakisso is an area that once suffered a devastating forest fire, leaving behind only small patches of forest and vast open land. With a strong determination to restore the region, Mr. Tasfaye began coffee production here as a means of rebuilding the community.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough tireless effort, coffee production has not only contributed to the recovery of the natural environment, but has also created many jobs in Shakisso Village, which had previously struggled economically. As a result, a sustainable cycle of development has begun to take root within the local community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee from Tade GG Farm is a testament to Mr. Tasfaye’s passion—as both a farm owner and an agronomist—and to the rich natural environment that has been reborn through these efforts.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMr. Tasfaye also places great importance on post-harvest quality control as a key element of sustainable coffee production. All harvested coffee cherries are transported to a washing station he owns, located about 20 km from the farm. There, they are carefully sorted using water tanks, dried on African beds, and meticulously hand-picked to ensure that only cherries with optimal ripeness are hulled and processed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e＜Mountain Water Process (Decaffeination)＞\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee is decaffeinated using the Mountain Water Process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGreen coffee beans are immersed in water that is already saturated with flavor compounds other than caffeine. In this environment, only the caffeine is dissolved and removed, allowing the coffee to retain its original character and sweetness.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe often receive requests from customers asking, “Do you have any new decaf coffees?”—and we ourselves had been searching for something special. Then, around autumn this year, Kasuya suddenly reached out and said, “I found a really good decaf!” That coffee was this Ethiopian lot.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs soon as the green beans arrived, we conducted sample roasts using a strong hold profile. From the very first sip, our honest reaction was simply, “This is delicious.” We tested several roast levels, and the light roast in particular stood out, offering a smooth mouthfeel and a bright, berry-like character that was very well received.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the production roast on our Loring roaster, we chose a short, focused approach. Decaffeinated green beans tend to have a darker, brownish appearance compared to regular green coffee. Considering both the processing method and the decaffeination treatment, we assumed the beans might be slightly more fragile. Therefore, we applied relatively strong heat from the early stages of roasting to ensure thorough heat penetration, aiming to gently develop the internal structure of the beans.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a cup with milk chocolate-like sweetness and a silky mouthfeel. As the coffee cools, notes reminiscent of berries and red cherries gradually emerge. Compared to our classic 025 Mexico Decaf, this Ethiopian decaf is lighter and more delicate, yet maintains a pleasant sweetness all the way to the last sip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the perfect cup for days when you want something clean and refreshing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA full-bodied Mexico or a light, elegant Ethiopia—two different expressions of decaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope this offers a welcoming option for those who are mindful of caffeine, without compromising on flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":46536797257903,"sku":null,"price":1700.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":46536797290671,"sku":null,"price":2720.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 1000g (30% OFF)","offer_id":46536797323439,"sku":null,"price":11900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/287_thumbnail_ol.png?v=1770088714"},{"product_id":"english-version-signed-book-by-tetsu-kasuya-illustrated-guide-to-coffee-beginners-year","title":"-English Version- Signed book by Tetsu Kasuya \"Illustrated Guide to Coffee: Beginner's Year\"","description":"\u003cp\u003e\u003cspan\u003eIn response to many requests, we are pleased to launch the English version.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA popular barista from the downtown area uses casual manga and illustrations to explain coffee in an easy-to-understand manner! Reading this will make coffee 10 times more enjoyable!\u003c\/p\u003e\n\u003cp\u003eI've been drinking coffee every day for years. Outside, it's black coffee, and at home, I even brew it myself. But in the end, I always go for the same blend. Why? Because I have no idea what else to choose. (...But, maybe I'd like to know a bit more about coffee.)\u003c\/p\u003e\n\u003cp\u003eThis book was born for people like that.\u003c\/p\u003e\n\u003cp\u003eHow can you become someone who enjoys the differences in coffee?\u003c\/p\u003e\n\u003cp\u003eA popular downtown barista will explain it in an incredibly easy-to-understand way, using casual manga and illustrations.\u003c\/p\u003e\n\u003cp\u003eReading this book will:\u003c\/p\u003e\n\u003cp\u003e★ Allow you to casually choose coffee just by looking at the package, whether you're in a supermarket, a coffee chain store, or a specialty coffee shop.\u003c\/p\u003e\n\u003cp\u003e★ Give you a rough idea of the taste just by looking at the origin, whether it's Brazil, Guatemala, Ethiopia, and so on.\u003c\/p\u003e\n\u003cp\u003e★ Teach you the easiest way to brew delicious coffee according to the bean's level.\u003c\/p\u003e\n\u003cp\u003eWe promise you'll become able to do these things.\u003c\/p\u003e\n\u003cp\u003eRecommended for:\u003cbr\u003e- Those who love coffee but don't know which book to pick up to learn more.\u003cbr\u003e- Those who want to know the general taste of coffee from different origins.\u003cbr\u003e- Those who want to drink coffee more to their liking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Signed","offer_id":46764683428015,"sku":null,"price":2600.0,"currency_code":"JPY","in_stock":true},{"title":"Not signed (benefit: dip style coffee 1pack)","offer_id":46764683460783,"sku":null,"price":2600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/IMG_1223.jpg?v=1776137817"},{"product_id":"431-kenya-gachika-aa","title":"-LowStock-437 Kenya Kii AA","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eMandarin orange, Red currant, Cassis, Brown sugar,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHerbal, Black tea, Round, Syrupy\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm: Rungeto Farners Coop Society\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Kii Factory \u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eArea: Ngariama, Gichugu, Kirinyaga, Kenya\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,700 - 1,800m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: SL34, SL28\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Fully Washed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e＜\u003cspan\u003eKii Factory\u003c\/span\u003e\u003cspan\u003e＞\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKii Factory is located in Kirinyaga, in central Kenya. Established in 1995, it is one of three washing stations owned by the Rungeto Farmers Cooperative Society, which was founded in 1953. Today, around 1,200 smallholder farmers from the surrounding area are members of the cooperative, bringing coffee cherries harvested from their individual farms to the washing station. The name “Kii” comes from the Kii River that flows through the area. Blessed with an abundant water source essential for coffee processing, the washing station carries out a careful, traditional washed process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe region’s soil is rich red earth, containing abundant minerals including iron, magnesium, and potassium. The two rainy seasons bring approximately 1,400 mm of rainfall each year, while temperatures remain in an ideal range of 13–24°C. As a result, the area typically has two harvest seasons, around April and October. SL28 and SL34 account for approximately 99% of the total production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cooperative also places a strong emphasis on environmental conservation. For example, wastewater pits are installed, allowing wastewater to be naturally filtered through layers of soil before being returned to the ground. The cooperative also encourages member farmers to plant trees. In terms of cultivation, farmers receive technical guidance on practices such as weeding, pruning, irrigation, and fertilization through farmer training programs and field visits conducted by the Ministry of Agriculture, helping them follow recommended guidelines. As part of its farmer welfare initiatives, the cooperative also provides services such as investment in agricultural inputs and advance payments to help maintain farmers’ motivation and support their livelihoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBefore the harvested cherries are delivered to the washing station, farmers carefully select only fully ripe cherries. The cherries are then pulped using a pulper that removes the fruit flesh through a combination of water flow and density separation. After fermentation, washing, and soaking, the coffee is slowly dried on raised African beds. Once drying is complete, the coffee is rested in wooden silos for approximately 30 to 40 days to stabilize its moisture content and develop a more consistent flavor profile before being hulled. By dedicating time and care to every stage of the process, the coffee develops the clear, vibrant acidity and concentrated sweetness that Kenya is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe new crop of Kenya is here again this year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Kii is a cup that captures the classic character of Kenyan coffee, with bright acidity and a slightly weighty mouthfeel. The green coffee has excellent density and moisture content, so we began the roast at a higher charge temperature to bring out its full potential. As the roast approaches first crack, the rate of temperature rise gradually slows, allowing us to maintain sufficient heat through the latter part of the roast and carefully develop the vibrant acidity and sweetness characteristic of Kenyan coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter roasting, Tetsu Kasuya tasted the coffee during cupping and simply said:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“This! This is classic Kenya!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThose words perfectly capture the character of this coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt opens with a citrusy brightness reminiscent of mandarin oranges, followed by a juicy, red-fruit acidity that evokes blackcurrant. A viscous, slightly heavy mouthfeel gently wraps around the vibrant acidity, while a subtle herbal nuance lingers in the finish, adding a wild and powerful character to the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat we focused on at Philocoffea was creating a coffee that does not end with acidity alone. By bringing out a rich, brown-sugar-like sweetness, we have brought together the vivid brightness of a classic Kenyan coffee with a satisfying, full-bodied mouthfeel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor those who already love Kenyan coffee, and for anyone who has been craving a taste of a truly “classic Kenya” after some time, we highly recommend giving this coffee a try.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47079662878895,"sku":null,"price":1550.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47079662911663,"sku":null,"price":2480.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 1000g (30% OFF)","offer_id":47079662944431,"sku":null,"price":10850.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/IMG_1602.jpg?v=1784961799"},{"product_id":"438-kenya-kiunyu-aa","title":"438 Kenya Kiunyu AA","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eNavel orange, Apricot, Red Cherry,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlack tea, Brown sugar, Silky, Smooth\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm: \u003cmeta charset=\"UTF-8\"\u003eKarithathi Farmers’ Cooperative Society\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Kiunyu Factory \u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eArea: Ngariama, Kabari, Kirinyaga, Kenya\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,644m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: SL34, Ruiru11, Batian, \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProcessing: Fully Washed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e＜Kiunyu Factory＞\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kirinyaga region, located in central Kenya on the southern slopes of Mount Kenya, is known worldwide as a region producing high-quality coffee. At elevations ranging from 1,600 to 1,800 meters, the fertile volcanic soil created by Mount Kenya’s volcanic activity provides an ideal environment for growing coffee. Coffees from this region are known not only for their vibrant acidity but also for their smooth, full-bodied mouthfeel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe lot we are introducing this time was processed at Kiunyu Factory, a washing station located in the Kirinyaga region. With a history dating back to the 1960s, Kiunyu Factory is now part of the Karithathi Farmers Cooperative Society. Around 3,000 smallholder farmers from the surrounding area bring their harvested cherries to the factory, where each lot is carefully processed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe harvested cherries are first hand-sorted to select only fully ripe, red cherries. The cherries are then pulped using a pulper that separates the fruit through water flow and density, followed by fermentation, washing, and soaking. The coffee is then dried on raised African beds over approximately three weeks. During the drying process, the beds are covered during the strongest hours of sunlight and at night, allowing the drying rate to be carefully controlled and moisture levels to be evenly stabilized. Another major strength of the washing station is its ability to maintain a stable washed process throughout the year, thanks to the abundant, clean water of the nearby Karithathi River and its water storage facilities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Kiunyu is a coffee characterized by its moist, mellow sweetness. It is a coffee we would especially recommend to those who may not be accustomed to Kenyan coffee and would like to experience its unique character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe green coffee had a relatively low moisture content of 9.5%. During the sample roast, we initially tried reducing the heat in the early stages of the roast, but the resulting cup tasted somewhat flat. For this roast, we therefore applied sufficient heat from the beginning to bring out a more pronounced expression of the coffee’s flavor and acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen freshly brewed, the coffee offers juicy fruit flavors reminiscent of navel orange and red cherry. A refreshing aroma reminiscent of Earl Grey tea lingers pleasantly in the finish. As the coffee cools, a gentle sweetness reminiscent of stone fruits such as apricot and plum gradually emerges, while the mouthfeel becomes silky and smooth. The overall impression becomes softer, gentler, and more relaxed as the cup cools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt has the bright character you would expect from a Kenyan coffee, but with enough underlying sweetness to balance the acidity, making it an exceptionally pleasant cup to enjoy from beginning to end.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47235367665839,"sku":null,"price":1550.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47235367698607,"sku":null,"price":2480.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 1000g (30% OFF)","offer_id":47235367731375,"sku":null,"price":10850.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/IMG_1603.jpg?v=1784961799"},{"product_id":"731-panama-bambito-estate-caturra-catuai","title":"731 Panama Bambito Estate Caturra\/Catuai","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePomelo, Red Cherry, Honey, Walnut, \u003c\/span\u003e\u003cspan\u003eBlack Tea, Smooth, Silky\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFarm \u0026amp; Producer: Bambito Estate, Priscilla Gonzalez,Ivan Gonzalez\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Bambito,Cerro Punta,Chiriqui\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,660-1,800m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Caturra, Catuai\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Washed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e＜\u003cmeta charset=\"UTF-8\"\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eBambito Estate＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Bambito Estate was established in 1945. Since its founding, the farm has remained committed above all to producing better coffee, and for nearly 80 years, that philosophy has been passed down through the family. Today, the fourth and fifth generations continue to carry on this legacy, making Bambito Estate one of Panama’s highly regarded specialty coffee farms.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe farm is located in Bambito, Chiriquí, Panama, at an elevation of 1,660–1,850 meters above sea level, in a cool mountainous region surrounded by two national forest parks. A ridge runs through the center of the farm, creating two distinct microclimates within the same estate. The ridge also protects the coffee trees from the strong northern winds that blow during the summer, allowing the cherries to mature slowly and develop complex sweetness and beautiful acidity. It feels as though nature itself is the finest piece of equipment this farm has.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Bambito Estate, producing high-quality coffee and protecting the natural environment are considered inseparable. After harvesting, the cherries are pulped and the mucilage is removed before being primarily sun-dried until they reach the ideal moisture level. The coffee pulp generated during processing is not discarded. Instead, it is turned into organic fertilizer. After several months of slow composting, the fertilizer is returned to the coffee trees, helping to enrich the soil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe farm also has greenhouses and a cupping room, allowing the team to carefully manage everything from seedling cultivation to quality control. We believe that this commitment to taking care of every small detail is what enables the farm to consistently produce delicious coffee year after year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBambito Estate cares about more than just coffee. During the harvest season, many local families work on the farm, supporting coffee production together with the local community. The farm also provides breakfast to a nearby elementary school and hosts an annual Christmas gathering where local residents are invited to come together and celebrate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is a natural sense of community rooted in the philosophy that great coffee is nurtured by both a rich natural environment and the people who live and work there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is another lot that Tetsu selected during his visit to Panama in March this year. On this trip, rather than visiting the farm itself, we had the opportunity to tour the processing facility and cup their coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhat left the strongest impression on us was how sincere and meticulous the farm felt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRather than being a large facility filled with the latest equipment, the building had a warm atmosphere that seemed to reflect the family’s long history. It was not flashy, but every corner of the facility was beautifully maintained. There was a certain atmosphere that naturally made us think, “This is a place where great coffee can be produced.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne detail that particularly stood out was the way everyone entered and exited the temperature-controlled rooms. The farm team made sure to close the doors quickly so that the cold air would not escape. It may seem like a very small thing, but we felt that this kind of attention to detail comes from knowing that these small actions ultimately contribute to coffee quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe desire to deliver better coffee was evident in everything they did.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat impression remained unchanged during the cupping we held after the tour. Every coffee was remarkably clean, allowing the individual characteristics of each variety to express themselves naturally. The coffees were not simply clean; they also had rich flavors and a sense of the strength and character of the land where they were grown.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThey are not coffees that try to impress you with their intensity or flamboyance. Instead, one sip naturally gives you the feeling that this is a coffee that has been made with great care.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe feel that Bambito Estate has this quiet, sincere kind of excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis particular lot is a blend of Caturra and Catuai varieties. We roasted it light to highlight its delicate citrus and floral characteristics, along with its soft, silky texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBecause the coffee had a relatively low moisture content in the 8% range, we extended the drying phase of the roast slightly to ensure that heat could penetrate evenly into the beans. After first crack, the rate of rise drops significantly, making heat management particularly challenging with this coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe recommend allowing it to rest for around 20 days after roasting. With sufficient aging, the coffee’s soft texture and clean, elegant finish become even more pronounced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs soon as you pour hot water over the coffee, an elegant aroma rises from the cup. Herbal and floral notes gently emerge, creating a relaxing and refined impression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou may find a soft sweetness and acidity reminiscent of pomelo and red cherry, layered with the sweetness of honey and walnut. While hot, delicate floral aromas come forward, giving the coffee an elegant character. As it cools, the flavor gradually develops into something calmer and reminiscent of sweet black tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is not a coffee that demands attention with bold or flashy flavors. Instead, its smooth texture, which glides gently across the palate, and its refined sweetness that lingers softly after each sip reveal its quality little by little.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe more you drink, the more clearly you begin to appreciate the care and precision behind it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt is a cup that quietly and naturally expresses what “high quality” can be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA family farm passed down through generations, a rich natural environment, and the dedication to carefully carrying out the small tasks of everyday work. Having visited the farm ourselves, we feel that the clean and beautiful character of this coffee reflects the sincere attitude of the people at Bambito Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRather than surprising you with its very first sip, this is a coffee that gradually makes you think, “Ah, this is really delicious,” as you continue to drink it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat quiet, understated beauty is what makes this coffee special.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe recommend giving it a little extra time to rest, brewing it in your favorite cup, and taking your time to enjoy it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe hope you enjoy this gentle and refined cup, shaped by the long history, dedication, and care that the people of Bambito Estate have built over generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47338706174127,"sku":null,"price":3100.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47338706206895,"sku":null,"price":5580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/IMG_8233.jpg?v=1786420248"},{"product_id":"724-colombia-finca-guayamba-papayo","title":"724 Colombia Finca Guayamba Papayo","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaisin, Grape, Cacao nibs,Plum\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBourbon, Brown spice, Syrupy, Round\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cspan class=\"s2\"\u003e\u003cspan\u003eFarm \u0026amp; Producer : Finca Guayamba, Robinson Figueroa\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Timana, Huila\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,650 m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Papayo\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Anaerobic Natural(36 hours aerobic fermentation followed by 48 hours anaerobic fermentation)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003cspan class=\"s2\"\u003e＜Finca Guayamba\u003c\/span\u003e\u003c\/span\u003e＞\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLocated in Timaná, Huila, in southern Colombia, Finca Guayamba has been closely connected to coffee since its owner, Robinson, was just four or five years old. His parents originally grew onions, but later transitioned to coffee production. As a young boy, Robinson grew up alongside them, helping with small nurseries and watering the coffee plants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe farm began with just around 200 coffee trees. The journey was not always easy. There were difficult periods, including droughts that destroyed their crops. Even so, Robinson never gave up on coffee. Little by little, he continued to develop the farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGrowing up watching his parents dedicate themselves to coffee, Robinson naturally inherited their love and respect for the crop. That connection has remained at the heart of his work ever since.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAt Finca Guayamba, the goal is to produce coffee that is both a benchmark for quality and distinctly different from others. Rather than relying on a single special technique, Robinson carefully manages every stage of production—from seed selection and cultivation to harvesting, fermentation, and drying.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eBefore planting, the soil is analyzed to determine which nutrients are needed, and fertilization is adjusted accordingly. Foliar applications are also used to maintain the health of the coffee trees and create an environment where each variety can grow to its full potential.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe same level of care continues after harvesting. During fermentation and drying, temperature and other conditions are closely monitored at every stage. Robinson uses both aerobic and anaerobic fermentation, depending on the coffee, and cups the finished lots himself.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e“Is there anything we can do to make this even better?”\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHe tastes the coffee, reflects on the result, and uses what he learns to improve the next harvest. Through this continuous cycle, the quality of Finca Guayamba has been refined little by little.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eToday, around 12 different varieties are grown on the farm, including Pink Bourbon, Geisha, Orange Bourbon, Catuai MG2, Aji, Yellow Bourbon, and Arusi, among others.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAmong them, Robinson describes Papayo and Pink Bourbon as the varieties that represent the farm best. Papayo in particular seems to have a strong affinity with the terroir of Finca Guayamba, producing excellent results through the natural process.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRather than simply growing rare or fashionable varieties, Robinson pays close attention to how each variety interacts with the land. He considers every step, from cultivation through processing, and asks himself how he can best express the unique qualities of each coffee.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThat thoughtful approach is a reflection of Robinson’s sincere and dedicated way of producing coffee.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e“Coffee is what brought our family together.”\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThis phrase from Robinson’s farm profile left a particularly strong impression on us.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFor Robinson, coffee is much more than a crop or a job. Through coffee, his family has remained connected, relationships have been built with the people who work alongside them, and the farm has created employment within the local community. Little by little, it has also helped improve their way of life.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThat is why Robinson never forgets to respect the natural environment that makes coffee production possible. The family works to protect water sources and the surrounding environment, including planting trees and taking other steps to preserve the land for future generations.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAnd now, that passion for coffee is being passed on to the next generation.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRobinson’s son is also passionate about coffee, and his eight-year-old granddaughter is already interested in brewing and experimenting with different preparation methods. She can even make espresso and lattes!\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFrom his parents to Robinson.\u003cbr\u003eFrom Robinson to his children.\u003cbr\u003eAnd now, to his granddaughter.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAcross three generations—and hopefully many more—the culture of coffee continues to be passed down naturally.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRobinson says that he wants people who drink his coffee to know how carefully it has been made.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRespect for the customer, respect for nature, and respect for everyone who takes the time to enjoy a cup of coffee. He approaches every part of the process with care, dedication, and love.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHe grew up with coffee, built his life around it, and is now passing that culture on to the next generation. In every cup of Finca Guayamba, it feels as though the accumulated time and memories of Robinson and his family are captured within the coffee.\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen we opened the bag of green coffee, we immediately noticed a fermentation aroma reminiscent of spirits, together with a sweet, dried-fruit-like fragrance.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOf course, the green beans themselves are not something you would eat as they are, but the aroma was somehow already quite delicious.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eEven at this stage, we could sense Robinson’s attention to detail and dedication to his processing.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe moisture content was relatively high, and the beans had a slightly yellowish color, making this a challenging coffee to roast.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOur goal was to avoid simply emphasizing the fermentation character. We wanted to bring out the complex fruit character that was already present in the beans.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHowever, roasting too slowly caused more cocoa-like, slightly brown flavors to become dominant.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSo we spent time searching for the right balance.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eDuring the first half of the roast, we applied heat more gently to avoid scorching the surface of the beans. From the middle of the roast onward, we gave the beans enough energy to encourage the necessary reactions.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eToward the end, we kept the development time relatively short so that we could preserve the coffee’s vibrant fruit character.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIn the end, we believe we were able to create an interesting cup that reveals different expressions as its temperature changes.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen hot, the coffee opens with a rich sweetness reminiscent of Kyoho grapes, raisins, and milk chocolate, spreading generously across the palate.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAlthough this is a light roast, it does not feel particularly delicate or light-bodied. Instead, it has a deep and substantial presence.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAs the temperature drops, the intense fruit character of Kyoho grapes gradually shifts toward a sweet-and-tart stone-fruit character reminiscent of plum.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThen, a gentle alcohol-like character begins to emerge, reminiscent of bourbon and other spirits, adding considerable depth and complexity to the cup.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eA subtle spicy aroma appears in the finish, too. One of the most fascinating things about this coffee is how its character continues to change with every sip.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen brewed as an iced coffee, the cocoa and spirit-like notes become more pronounced.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen served thoroughly chilled, it almost feels like enjoying umeshu or a fine spirit—a sophisticated and slightly grown-up drinking experience.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIt is a coffee that can turn a hot summer coffee break into something a little more luxurious.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhat Robinson values most is respect for the people who drink his coffee and the importance of carefully building quality through every single step of the process.\u003c\/p\u003e\n\u003cp\u003eWe hope that his dedication, care, and love for coffee come through in every cup of Finca Guayamba.\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47380351615151,"sku":null,"price":3000.0,"currency_code":"JPY","in_stock":false},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47380351647919,"sku":null,"price":5400.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/724_thumbnail_ol.png?v=1787142732"},{"product_id":"442-ethiopia-gedeb-gotiti-g1-washed-1","title":"442 Ethiopia GEDEB GOTITI G1 Washed","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFloral, Lemongrass, Brown sugar, \u003c\/span\u003e\u003cspan\u003eWhite peach, Black tea, Syrupy\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eWS : Gotiti WS\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Smallholder farmers\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eArea: Gedeb Gotiti, Gedeo zone,Yirgacheffe\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,900- 2,100m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Heirloom\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLight roast\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e＜Gotiti WS＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Gedeo Zone, located east of the Yirgacheffe region, is divided into six districts, one of which is Gedeb. It is about 434 km from Addis Ababa. Until a few years ago, it was a remote area that took nearly eight hours to reach by car. However, after the Ethiopia–Kenya road opened in 2016, the journey was shortened to around three hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGedeb is one of the most suitable areas for coffee production in Ethiopia, with coffee planted on around one-quarter of the land.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGedeb is divided into 16 administrative areas, one of which is Gotiti. The Gotiti Washing Station has been owned by Ranger, a subsidiary of BNT, since the 2019 crop. The washing station was established with the goal of producing some of the finest Yirgacheffe coffees possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThey bring together skilled staff and pay them fair wages, while carefully managing every step of the processing and drying. During drying, they place particular importance on thorough sorting of defective beans on African drying beds and on slow drying techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis coffee reaches Japan through BNT, an Ethiopian coffee exporter known for handling high-quality coffees from Yirgacheffe. Their name is also well known among specialty coffee shops in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBNT was founded by two co-owners, Bile and Teddy. Teddy first gained experience in the coffee business at another company. He later invited his university classmate Bile, who was working in international development at the time, to start BNT together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn the early days, the quality of their coffee was not yet where they wanted it to be, and they also faced financial difficulties. However, Bile and Teddy genuinely enjoyed visiting their customers’ companies and coffee shops and drinking coffee with them. They listened carefully to their customers’ feedback and continued improving their coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eToday, BNT has exclusive sourcing agreements with 45 washing stations across Yirgacheffe, Sidamo, and Guji, while also owning several washing stations through its subsidiaries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTheir approach includes providing advance payments to farmers before harvest through the washing stations, carefully selecting fully ripe cherries, managing the washing process properly, slow drying, and precise sorting at their own dry mill. These efforts help create coffees with high quality and unique character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe roasted this coffee lightly. By keeping the roasting time short, we aimed to preserve the bright and floral characteristics that are so distinctive of Ethiopian coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen brewed as a pour-over, you may notice a bright, floral character reminiscent of lemongrass, followed by flavors of white peach and a clean finish similar to black tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs the coffee cools, sweetness reminiscent of brown sugar gradually becomes more pronounced. We hope you enjoy the coffee slowly, from when it is hot to when it cools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen you grind the beans, the characteristic floral aroma of Ethiopian coffee fills the room.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is wonderful as a black coffee, but we also recommend trying it as a milk brew, which brings out a rich and concentrated flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47409776525487,"sku":null,"price":1450.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47409776558255,"sku":null,"price":2320.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 1000g (30% OFF)","offer_id":47409776591023,"sku":null,"price":10150.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/442_thumbnail_ol.png?v=1787899016"},{"product_id":"448-nicaragua-el-avion-red-catuai-washed","title":"448 Nicaragua El Avion Red Catuai Washed","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eGreen apple, Roasted hazelnuts, Sugar cane, \u003c\/span\u003e\u003cspan\u003eCitrus, Round\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFarm \u0026amp; Producer: El Avions, Mario GonzalezDipilto\u003cbr\u003eArea: Dipilto, Nueva Segovia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1500-1750m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Red Catuai\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Washed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e＜El Avion Farm＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe producer, Mario Gonzalez, manages three farms in Nueva Segovia, Nicaragua: El Amparo, El Avion, and Los Suyates.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe name\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003eEl Avion\u003cspan\u003e means “the airplane.” Before 2006, the land was mainly used for forestry, with pine trees covering the area. However, when new regulations significantly restricted timber production in the region, the Gonzalez family made an important decision to shift their business toward coffee production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe land had never been planted with coffee before. Starting from scratch, the Gonzalez family transformed what had once been a pine forest into a beautiful coffee farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMario’s son-in-law, Jairo, who is an agronomist, has played an important role in the farm’s development. Together, they planted different varieties of coffee beneath the large conifer trees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe shade created by these trees provides a suitable environment for the coffee plants to grow. The fallen pine needles also create a natural ground cover, helping protect the soil without preventing rainwater from reaching the coffee plants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMario and his family carefully manage the soil using natural materials, and the rich soil contributes to the production of high-quality coffee. Today, the next generation of the family has also started learning how to manage the farms, helping carry their family’s coffee tradition into the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnother special aspect of Mario’s farms is that the same pickers return every harvest season. This is quite unusual. By paying the pickers fair wages, the farm has built a strong relationship of mutual support with them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs a result, the pickers are able to carefully select and harvest only fully ripe cherries, helping the farm produce consistently high-quality coffee year after year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Gonzalez family also works closely with their local partner in Nicaragua, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBridazul\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTheir coffee is processed through Bridazul and exported to different countries around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe name “Bridazul” combines the ideas of connection and Nicaragua. “Brid” refers to a cable tie or clamp, and more broadly represents the idea of “connecting” or “bringing things together.” “Azul” means “blue,” one of the main colors of the Nicaraguan flag.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTogether, the name Bridazul represents their goal of connecting coffee farms with customers around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBridazul’s processing facility includes fermentation tanks, a wet mill, several types of drying beds, a cupping room, and a recently introduced dry mill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eProcessing equipment can be very expensive, and proper drying can be difficult depending on the altitude of the farm. By taking care of processing and export operations, Bridazul supports producers so they can focus on producing high-quality coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBridazul also provides producers with education and knowledge about farming and quality control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Bridazul team is led and managed by \u003c\/span\u003eClaudia Lobo\u003cspan\u003e. As a woman working in the coffee industry, Claudia takes great pride in leading her team. Approximately 80% of the full-time staff working at the mill are local women.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen we first discovered this coffee at a cupping session, we were captivated by its gentle and comforting sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe chose a light roast to bring out and fully enjoy this coffee’s soft sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe beans are relatively large and have a slightly high moisture content. We gradually increased the heat during the first half of the roast and allowed the coffee to roast slowly, helping the heat reach the inside of the beans and bringing out a pleasant sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe kept the roasting time relatively short, in the nine-minute range, to preserve the fruity character of the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou may notice a gentle acidity reminiscent of green apple, followed by sweetness similar to hazelnut and sugarcane.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs the coffee cools, the sweetness gradually becomes more pronounced, with a subtle citrus character adding a light and refreshing quality to the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs the weather gradually becomes cooler, we recommend enjoying this gentle and easy-drinking coffee as a morning cup of hot coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47409844093103,"sku":null,"price":1500.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47409844125871,"sku":null,"price":2400.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 1000g (30% OFF)","offer_id":47409844158639,"sku":null,"price":10500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/448_thumbnail_ol.png?v=1787899647"},{"product_id":"440-colombia-buenos-aires-tabi","title":"440 Colombia Buenos Aires Tabi","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"product_description__table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCacao nibs, Whiskey, Dried pineapple, Cassis, Plum wine, Round\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cspan class=\"s2\"\u003e\u003cspan\u003eFarm \u0026amp; Producer: Buenos Aires, Yovanny Gonzalez Lasso\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea : Pitalito, Palmar de Criollo, Huila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,700 m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Tabi\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Double Anaerobic Natural\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDark roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e＜Buenos Aires＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFinca Buenos Aires is located in the village of Palmar de Criollo, in Pitalito, Huila, southern Colombia. The farm covers approximately 5–6 hectares and is managed by \u003c\/span\u003eYovanny Gonzalez Lasso.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYovanny’s parents have worked as coffee farmers throughout their lives. Although he grew up surrounded by coffee from an early age, surprisingly, Yovanny did not initially plan to become a coffee producer himself. When he was young, he wanted to explore other possibilities and consider a different path.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHis relationship with coffee changed through a technical training program at SENA, Colombia’s National Training Service, followed by an internship at Escuela del Café, a coffee school.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere, he discovered a deeper side of coffee that he had never noticed before, perhaps because it had always been so close to him.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDifferent altitudes create different flavors.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDifferent regions bring out different characteristics.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarieties and processing methods can also completely change the expression of a coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe more he learned, the more questions he had, and the stronger his desire to learn became. This curiosity eventually led him to choose specialty coffee as his profession. Today, Yovanny manages Finca Buenos Aires, the farm his family has cultivated for generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor Yovanny, producing coffee is not about relying on one special technique. He believes that \u003c\/span\u003emany important elements need to come together to create quality.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis includes proper fertilization to keep the soil and coffee plants healthy, carefully selecting only good-quality cherries during harvest, and paying close attention to processing and fermentation after harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNo single step can create quality on its own. Every part of the process is connected. That is why Yovanny takes care even with the smallest tasks, carefully building quality one step at a time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt the heart of his work is his love for coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHe says that when the coffee they have spent so much time and effort growing becomes a cup of coffee, and someone far away drinks it and thinks, “This is delicious,” it makes all of the work and effort feel worthwhile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is one phrase from an interview with Yovanny, shared with us by our green coffee supplier, that particularly stayed with me:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e“The interesting thing about coffee is that you can learn something new every day. There is no single answer that is always correct. There are many processing methods we have never tried, and there are always new varieties to discover. The world of coffee is constantly changing, and we continue to learn. Coffee never stops surprising us.”\u003c\/span\u003e\u003cspan\u003eEven after working with coffee for many years, I still have moments when I think, “Coffee is really fascinating.”\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eI don't think we will ever reach a point where we know everything about coffee. Perhaps that is exactly why we can continue learning.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eReading Yovanny’s words reminded me that this endless opportunity for discovery is one of the reasons I love coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYovanny once considered taking a different path from his family. But through learning, he discovered the fascinating world of coffee and eventually chose to return to the family farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn that sense, Finca Buenos Aires may be more than simply a farm he inherited from his parents. It may be a place that Yovanny discovered and chose for himself after finding his own passion for coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis coffee is made from the\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003eTab\u003cstrong\u003e\u003cspan\u003ei\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e variety.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTabi is a hybrid variety developed in Colombia with the goal of combining disease resistance with excellent cup quality. It was created by crossing Timor Hybrid, which has resistance to coffee leaf rust and other diseases, with Arabica varieties such as Typica and Bourbon. The variety was developed in the early 2000s with the aim of producing coffee that is both delicious and more resistant to disease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis lot was processed using a \u003c\/span\u003eDouble Anaerobic Natural Process, with two 48-hour anaerobic fermentation stages.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe green beans have a distinctive yellowish and brownish color, characteristic of heavily fermented coffees, and a strong fermented aroma is noticeable as soon as you open the bag.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen I first saw the green coffee, the yellowish-brown color and fermented character made me think, “Maybe I should roast this quite dark.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBut then I thought, that would be too predictable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eI wondered what would happen if I deliberately roasted this coffee lighter. So I decided to take a chance and roast it on the lighter side.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt turned out to be quite challenging...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe moisture content is relatively high, but applying too much heat during the early stage of roasting can easily scorch the surface of the beans and result in a strong bitterness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor this reason, I kept the heat relatively gentle during the first stage, then gradually gave the coffee more energy toward the middle of the roast to encourage the necessary reactions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eI also extended the roasting time to around 10 minutes. This helped soften the intensity of the acidity while bringing out the complexity of the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is no single answer to what is “correct” in coffee. That is exactly why we can express the same coffee in so many different ways through roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhile roasting this Tabi, I was reminded once again of how fascinating coffee can be.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter around two weeks of resting, the sharp edges of the acidity gradually soften, the flavors become more balanced, and the coffee becomes easier to extract.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen you open the bag, you may notice an aroma reminiscent of \u003c\/span\u003edark chocolate.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAs you pour hot water over the coffee, deeper aromas of cacao and spirits gradually fill the air.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen hot, the cup has a mature character reminiscent of cacao nibs and whisky, with a pleasant bitterness and depth.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs the temperature drops, fermented nuances begin to emerge, followed by layers of fruit that gradually reveal themselves—\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edried pineapple, red apple, cassis, and red cherry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is also a sweet and tart character reminiscent of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eumeshu\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, creating an impression similar to a rich fruit liqueur with intensely concentrated fruit flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe coffee has a strong and expressive character from the very first sip. But I recommend drinking it slowly and paying attention as the temperature changes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou may find yourself wondering, “What flavor will I discover next?”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe producer, the roaster, and the person drinking the coffee can each discover something new from their own perspective.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope you can experience some of the fascinating possibilities of coffee through this cup.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47409917264047,"sku":null,"price":2900.0,"currency_code":"JPY","in_stock":false},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47409917296815,"sku":null,"price":4640.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/440_thumbnail_ol.png?v=1787900461"},{"product_id":"730-panama-bambito-estate-yellow-catuai","title":"730 Panama Bambito Estate Yellow Catuai","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eRed Cherry, Papaya, Red Apple, Raisin, \u003c\/span\u003e\u003cspan\u003eHoney, Hazelnut, Smooth, Clean Cup\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFarm \u0026amp; Producer: Bambito Estate, Priscilla Gonzalez,Ivan Gonzalez\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Bambito,Cerro Punta,Chiriqui\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,660-1,800m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Yellow Catuai\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Natural\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e＜\u003cmeta charset=\"UTF-8\"\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eBambito Estate＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Bambito Estate was established in 1945. Since its founding, the farm has remained committed above all to producing better coffee, and for nearly 80 years, that philosophy has been passed down through the family. Today, the fourth and fifth generations continue to carry on this legacy, making Bambito Estate one of Panama’s highly regarded specialty coffee farms.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe farm is located in Bambito, Chiriquí, Panama, at an elevation of 1,660–1,850 meters above sea level, in a cool mountainous region surrounded by two national forest parks. A ridge runs through the center of the farm, creating two distinct microclimates within the same estate. The ridge also protects the coffee trees from the strong northern winds that blow during the summer, allowing the cherries to mature slowly and develop complex sweetness and beautiful acidity. It feels as though nature itself is the finest piece of equipment this farm has.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Bambito Estate, producing high-quality coffee and protecting the natural environment are considered inseparable. After harvesting, the cherries are pulped and the mucilage is removed before being primarily sun-dried until they reach the ideal moisture level. The coffee pulp generated during processing is not discarded. Instead, it is turned into organic fertilizer. After several months of slow composting, the fertilizer is returned to the coffee trees, helping to enrich the soil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe farm also has greenhouses and a cupping room, allowing the team to carefully manage everything from seedling cultivation to quality control. We believe that this commitment to taking care of every small detail is what enables the farm to consistently produce delicious coffee year after year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBambito Estate cares about more than just coffee. During the harvest season, many local families work on the farm, supporting coffee production together with the local community. The farm also provides breakfast to a nearby elementary school and hosts an annual Christmas gathering where local residents are invited to come together and celebrate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is a natural sense of community rooted in the philosophy that great coffee is nurtured by both a rich natural environment and the people who live and work there.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis coffee was one of the memorable discoveries we encountered in the cupping room at Bambito Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt offers a vibrant fruit character reminiscent of berries, dried fruits, and tropical fruits. It is the kind of coffee that makes you spontaneously say, “This is delicious,” while cupping—a coffee that captures so much of what makes Bambito Estate special.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe chose a light roast to fully bring out its vivid fruit character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt first, we approached the roast in a similar way to the 731 Washed, taking a little more time to develop a clean and refined cup. That profile was certainly delicious, but when we tasted it, we felt that something was missing. We remembered the coffee we had tasted at the farm and thought, “The fruit character was much more vibrant when we drank it there.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFrom there, we adjusted the roast. By increasing the energy slightly during the early stages of roasting, we were able to bring the coffee’s bright and lively fruit character further to the forefront.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe recommend allowing the coffee to rest for around two to three weeks after roasting. With additional aging, the acidity becomes cleaner and the finish more refined.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen hot, the cup offers red fruit notes reminiscent of red cherries, accompanied by a tropical nuance similar to papaya. As the temperature cools, the profile gradually changes, revealing a deeper, more mellow sweetness reminiscent of apple honey, raisins, and hazelnuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDespite being lightly roasted, the coffee has a pleasant weight and viscosity, with a smooth, silky mouthfeel that is another one of its distinctive qualities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis Bambito Estate offers a vibrant fruit character and sweetness that is distinctly different from the clean clarity of the Washed process. Because both coffees come from the same estate, there are similarities that connect them, while each also expresses its own unique personality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope you will enjoy tasting the two side by side and discovering the different expressions of Bambito Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47451323793583,"sku":null,"price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47451323826351,"sku":null,"price":6840.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/2026-09-06_12.11.42.png?v=1788664324"},{"product_id":"dipstyle-716-colombia-la-roca-geisha","title":"【Pack of 5】Dipstyle | 716 Colombia La Roca Geisha","description":"\u003cp\u003eFlavor \u003cstrong\u003eNotes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eBergamot, Earl Grey, Mandarin orange,\u003c\/span\u003e\u003cspan\u003ePeach, Honey, Floral, Round, Silky\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cspan\u003eFarm＆Producer: Jorge Elias Rojas, La Roca\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Planadas Tolima,Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,857m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Geisha\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Honey\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee 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!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eUsage\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003ePour 30g of hot water (93°C)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWait 30 seconds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePour 150g of hot water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eShake up and down 10–20 times (adjust as needed to suit your preferred intensity)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWait 3 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the bag\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e＜La Roca＞\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIntroducing another addition to our popular Dip Style Coffee series: a coffee from Jorge of La Roca, one of Philocoffea's popular Colombian producers.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003ePlanadas, located in Colombia's Tolima region, was heavily affected by guerrilla activity until the early 2000s and has long faced challenging economic conditions. Reaching the farms is no easy task either, often requiring more than four hours of travel on unpaved roads and crossings over small streams.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHowever, once you arrive at the farms, the remarkable potential of this region quickly becomes apparent.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe coffee we are introducing this time is a Geisha variety produced by Jorge, who manages his own farm, La Roca, in Planadas while also processing coffee for neighboring producers. Through his expertise in processing, he brings out the full potential and distinctive character of the Geisha variety.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eJorge comes from a family that has been farming coffee in Planadas for three generations. Around four to five years ago, he began focusing on the production of specialty-grade coffee.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHis dedication has already produced remarkable results. In his first entry to the Cup of Excellence (COE) in 2022, he placed third, followed by another impressive result in 2023, when he placed 24th.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThese achievements have only strengthened his passion for coffee production.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHis son has also inherited that passion. Competing in a kids' Cup Tasters competition, he placed second—making the future of this next-generation coffee-producing family something to look forward to.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOnly a very small quantity of green coffee was available for us to purchase this time. Wanting to share this special coffee with as many people as possible, we decided to offer it in our convenient Dip Style Coffee format.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAs soon as you open the package and take out the coffee bag, a sweet and refreshing aroma reminiscent of orange gently fills the air.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAll you need to do is pour in hot water and wait a few minutes.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIt is an easy way to enjoy the elegant aroma and delicate flavors that make Geisha coffee so special.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen enjoyed hot, the cup offers an elegant citrus character reminiscent of bergamot, accompanied by the sweet-tart fruitiness of cherry.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAn Earl Grey-like, tea-like aroma lingers in the aftertaste, creating a refined and elegant impression.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAnd this is where I personally enjoy it the most—when the coffee begins to cool.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAs the temperature drops, the refreshing character of bergamot gradually shifts toward the sweeter citrus notes of mandarin orange.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThen, sweet stone-fruit nuances reminiscent of apricot and peach begin to emerge, spreading across the palate with a smooth, silky texture.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eEven after swallowing, the floral aroma continues to linger, creating a sense of pure enjoyment that makes you want to take another sip.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWe hope you will take a little time to enjoy how the coffee changes as it cools and discover its different expressions at each temperature.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eEnjoy a truly special cup without the need for any special brewing equipment.\u003c\/p\u003e\n\u003cp\u003ePerfect as a small treat for yourself, or as a thoughtful gift for someone who loves coffee.\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Default Title","offer_id":47465152184495,"sku":null,"price":2700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/2026-09-0911.10.43.png?v=1788919860"},{"product_id":"451-ethiopia-gera-g1-anaerobic","title":"451 Ethiopia Gera G1 Anaerobic","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eBitter, Dark Chocolate,Grape, \u003c\/span\u003e\u003cspan\u003eYellow Peach, Plum, Cloves, Velvety\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eFarm : Gera\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Smallholder farmers\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eArea: Limu zone, Jimma, Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,900- 2,000m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Heirloom\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Anaerobic Honey\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDark roast\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e＜\u003cmeta charset=\"UTF-8\"\u003eEthiopia Gera＞\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis coffee was grown at Gera Estate, located in the Jimma area of Oromia, western Ethiopia, about 440 km from the capital city of Addis Ababa. Gera Estate is surrounded by an expansive forest covering approximately 1,000 hectares. Coffee cultivation began here in 2008 on about 100 hectares of land. Since then, the cultivated area has gradually expanded, and by 2019, the estate had grown into an approximately 500-hectare organic coffee farm. There are plans to expand cultivation into the remaining 500 hectares in the future, while continuing to take care to preserve the surrounding forest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe estate sits at an altitude of 1,900–2,100 meters above sea level. Surrounded by rich forest and growing at high elevations, Ethiopian heirloom coffee varieties thrive in this unique environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMore than 80% of the coffee produced at Gera Estate is processed using the washed method. Natural and anaerobic lots account for the remaining approximately 20%. This coffee is one of the lots produced using anaerobic fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter harvesting, the cherries are carefully sorted to remove underripe and overripe fruit. They are then placed into stainless-steel tanks equipped with air valves and thermometers. The tanks are sealed, and the cherries undergo one day of anaerobic fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter fermentation, the outer skin is removed while leaving the mucilage on the beans. The coffee is then transferred to African drying beds, where it is slowly dried to completion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis coffee offers a wide range of fruit characteristics, including berries, stone fruits, and tropical fruits. For this release, we roasted it in what we consider one of Philocoffea's specialties: a vivid, expressive dark roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen developing this roast, I wanted to create a coffee that could allow people who usually enjoy dark roasts to experience bright acidity and fruit character as well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor someone who normally drinks dark-roasted coffee, jumping straight into a light roast can sometimes feel like a big change—the acidity may seem a little too sharp at first. But if you can find a dark roast that still has the sweetness and body you expect, together with a touch of bright fruit character, it might open the door to medium and light roasts as well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat was the idea behind this coffee: a dark roast that gently expands the range of coffees you might enjoy without asking you to completely change your usual preference.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd when you have more choices, the simple question of “What should I drink today?” can become a little more fun.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe hope this is a coffee that dark-roast drinkers will especially enjoy, but we also encourage those who usually prefer light roasts to give it a try.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen I first roasted this coffee, its density and moisture content were both quite substantial, so I decided to give it plenty of heat from the very beginning. For the first batch, both the charge temperature and initial heat were intentionally high.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter tasting the roast, the fruit character was beautifully present, but the mouthfeel felt a little too light. For the next batch, I slightly reduced the heat at the beginning of the roast, aiming to maintain the brightness of the fruit while giving the coffee a little more weight and texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe total roast time was in the nine-minute range, which is relatively short for a dark roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRather than slowly developing the roast character through a long roasting process, I wanted to preserve as much of the coffee's naturally vivid fruit character as possible while still taking it all the way into dark roast territory.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe idea was to finish the roast quickly and decisively, keeping the brightness alive along the way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt our roastery, our staff brew coffee almost every day and share it with everyone around them, saying, “Please try this!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis Ethiopian coffee was brewed by many different people, and I had the chance to taste it each time. Interestingly, the way the coffee expressed itself changed slightly depending on who brewed it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne cup had a substantial body and the bitterness you would expect from a dark roast, with a distinct grape-like fruit character underneath.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnother brought out brighter berry-like acidity, followed by a slightly spicy finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd in the cup brewed by Tetsu Kasuya, I found the bitterness characteristic of a dark roast accompanied by a soft, lingering sweetness reminiscent of peach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt was fascinating to see how the same coffee could reveal such different expressions simply because someone else brewed it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt is the kind of coffee that makes you look forward to being handed a cup by someone saying, “Try this,” and wondering, “I wonder what it will taste like this time?”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe character of the coffee also continues to change within a single cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen it is hot, you may first notice the pronounced bitterness and satisfying body of a dark roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs the temperature gradually drops, notes of grape, berries, and yellow peach begin to emerge, along with nuances that remind me of spices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWith each sip, the impression can shift again, making you think, “Oh, now it tastes like this.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen we drink coffee, it is easy to start looking for the “right” answer—thinking that we have to brew it perfectly or identify every flavor correctly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWith this coffee, I hope you can simply relax and enjoy it without worrying too much about getting everything right.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope you will enjoy this coffee with that kind of relaxed curiosity, and discover its vivid, ever-changing character as it moves and shifts from one moment to the next.\u003c\/span\u003e\u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47519869730991,"sku":null,"price":1700.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47519869763759,"sku":null,"price":2720.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 1000g (30% OFF)","offer_id":47519869796527,"sku":null,"price":11900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/2026-09-16_18.19.42.png?v=1789550399"},{"product_id":"753-colombia-el-diviso-sidra","title":"753 Colombia El Diviso Sidra","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eRed Cherry,Blueberry, Blackcurrant, \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrange, Cacao nibs, Complex, Round, Syrupy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cspan class=\"s2\"\u003e\u003cspan\u003eFarm ＆ Producer : El Diviso, Adrian Lasso\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Bruselas, Huila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,700-1,900 m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Sidra\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Fermented Natural (Anaerobic \u0026amp; Aerobic)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e＜El Diviso＞\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSome of you may already be familiar with the name. In recent years, it has become increasingly common to see the name at coffee competitions around the world, and El Diviso is now one of the notable farms representing Huila, Colombia. At Philocoffea, we have also introduced coffees from El Diviso, as well as coffees processed by their team, several times in the past.\u003c\/p\u003e\n\u003cp\u003eEl Diviso is located in Bruselas, Huila, in southwestern Colombia. The farm has been growing coffee for 26 years, and today, brothers Adrian and Nestor Lasso are at the center of the operation, cultivating six coffee varieties, including several rare varieties.\u003c\/p\u003e\n\u003cp\u003eWhat makes them particularly interesting is that they do much more than simply grow coffee. Working with young producers in the surrounding area and local coffee research institutions, they continue to explore new possibilities for coffee by experimenting with different fermentation materials and methods. They see cultivation and processing as one complete process of creating coffee, carefully developing the flavors they want to achieve. The term “Coffee Producer” truly suits them well.\u003c\/p\u003e\n\u003cp\u003eFor this release, we are introducing a Sidra produced by Adrian. Sidra is one of the varieties that has attracted considerable attention in the specialty coffee world in recent years. According to the information provided for this coffee, the variety originated through a selection process at a Nestlé experimental farm, and recent genetic analysis suggests that it has a genetic background connected to Ethiopian landraces. At the same time, other research has pointed to elements related to the SL lineage, meaning there are still aspects of its history and genetics that remain unclear. Today, Sidra is mainly cultivated in Ecuador and Colombia.\u003c\/p\u003e\n\u003cp\u003eWhat we especially want you to notice about this coffee is its processing method. The process begins by selecting only highly ripe cherries and removing unripe cherries and other cherries that float in water. From there, a long and carefully controlled process begins.\u003c\/p\u003e\n\u003cp\u003eFirst, the cherries undergo 24 hours of aerobic fermentation at room temperature. This is followed by 32 hours of anaerobic fermentation at 16–18°C, and then another approximately 30 hours of aerobic fermentation. The cherries are then transferred to a bioreactor called “BioMaster,” where they undergo 12 hours of anaerobic fermentation at 20°C.\u003c\/p\u003e\n\u003cp\u003eBut the process does not end there. The cherries are immersed for 25 hours in 32°C water containing mosto cultivated from cherries of the same variety, allowing the fermentation to continue.\u003c\/p\u003e\n\u003cp\u003eIt is not simply a matter of assuming that more fermentation will always make a coffee taste better. Each stage is carefully designed, with specific times and temperatures used to control the condition of the cherries. This level of precision reflects El Diviso’s deep curiosity and dedication to exploring new ways of creating coffee.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the cherries are placed in 50°C water for five minutes, followed by a 30-minute wash in 20°C water to stop microbial activity. The drying process is also carefully controlled rather than completed all at once. The cherries are first dried at 43°C for approximately 10 hours, followed by 8 hours at 37°C. They are then rested for 12 hours before the final drying stage at 35°C, continuing until the moisture content reaches 10–11%.\u003c\/p\u003e\n\u003cp\u003eEvery part of the process, from fermentation through drying, has been carefully designed. Each step contributes to the cup that El Diviso has envisioned.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47527672283311,"sku":null,"price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47527672316079,"sku":null,"price":6840.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/2026-09-1920.28.56.png?v=1789818847"},{"product_id":"455-bolivia-dario-caisina-quino-caturra-catuai","title":"455 Bolivia Dario Caisina Quino Caturra\/Catuai","description":"\u003cp\u003e\u003cstrong\u003eTaste Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePomelo, Herbal, Walnut, \u003c\/span\u003e\u003cspan\u003eAlmond, Red cherry, Black tea, Silky\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eProject: Sol De La Manana\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Dario Caisina Quino\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Caranavi, Bolivia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,450 - 1,700m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Caturra \/ Catuai\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Washed\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium-Light Roast\u003c\/p\u003e\n\u003cdiv style=\"visibility: visible; left: 193px; top: -4px; opacity: 1;\" role=\"alertdialog\" class=\"jfk-bubble gtx-bubble\"\u003e\n\u003cdiv id=\"bubble-10\" class=\"jfk-bubble-content-id\"\u003e----------------------\u003c\/div\u003e\n\u003cdiv class=\"jfk-bubble-content-id\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jfk-bubble-content-id\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e＜Dario Caisina Quino＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of Bolivia’s best-known coffee-producing regions is Caranavi, located at the gateway to the Amazon rainforest. At Philocoffea, we work with coffees from the Rodriguez family every year, including popular coffees such as Alasitas, which are produced in this region. The climate is hot and humid, and the environment feels more like a tropical rainforest than farmland. At the same time, the high elevations and diverse microclimates found throughout the region allow coffees with a wide range of characteristics to be produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHowever, Bolivia’s coffee industry has not had an easy path. Due to changes in government policy, pests, and other challenges, coffee production has declined by approximately 80% over the past decade. Today, Bolivia exports only around 1,200 tons of coffee, making it a very small and relatively rare origin in the global coffee market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Rodriguez family has supported Bolivia’s coffee industry for many years. More than 30 years ago, they began operating Buena Vista Wet Mill in Caranavi, processing coffee produced by farmers in the surrounding area. However, as they witnessed the country’s coffee production decline significantly, they began to worry that coffee might eventually disappear from Bolivia. This led them to start growing coffee themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eToday, they own eight different plots in Caranavi, located between 1,400 and 1,650 meters above sea level, where they produce high-quality coffee using modern farming practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBut their goal was not simply to produce better coffee themselves. They wanted to share the knowledge of cultivation and processing that they had developed over many years with other producers in the region, with the hope of revitalizing Bolivia’s coffee industry as a whole.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis vision led to the creation of the \u003c\/span\u003eSol de la Manana\u003cspan\u003e project, which means “morning sun” in Spanish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe project began in 2013 with around 10 producers from a small rural community in the mountains above Caranavi. The program was designed as a kind of “school for coffee producers,” with a structured curriculum covering everything from how to establish nurseries and manage farms to fertilization methods and timing, pruning, and the selection of harvested cherries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBefore the project began, the average yield was only around 2.5 bags per hectare per producer. As the farmers began applying the techniques they learned, yields improved significantly. Pedro Rodriguez and his team continue to regularly visit participating producers, providing technical support and advice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese efforts have received international recognition, and in 2019, the project received the \u003c\/span\u003eSCA Sustainability Award.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRather than focusing only on producing great coffee themselves, the Rodriguez family chose to share the knowledge they had gained over many years with other producers. Their goal was to create an environment where farmers could continue producing coffee and make a sustainable living from it, while helping carry Bolivia’s coffee industry into the future.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOne of the producers who has been part of Sol de la Manana since its early days is Dario, the producer behind this coffee.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eDario joined the project around 2014. At the time, coffee farms in Bolivia were suffering serious losses from coffee leaf rust, and many small-scale producers were considering giving up coffee production and switching to coca cultivation.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAmid these difficult circumstances, Dario became one of more than 100 pioneer farmers who studied coffee cultivation at the Producer School operated by the Rodriguez family.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe results gradually began to show. He became one of the first producers to increase his yields from around 5–10 bags per hectare to more than 20 bags per hectare. At the same time, he began consistently producing specialty-grade coffee scoring above 85 points.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOne of the most important aspects of Dario’s coffee production is slow drying.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRather than drying the coffee quickly under strong, direct sunlight, he covers the raised beds with shade netting and dries the coffee slowly in the shade. He also carefully manages airflow through the drying beds, allowing moisture to be removed gradually and in a controlled manner.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis careful drying process is believed to contribute to the smooth texture that remains even as the coffee cools, as well as its rich flavors. In the high-altitude environment, where humidity can fluctuate significantly, slow drying can also help reduce the impact of these changes, protect the endosperm inside the seed, and improve the coffee’s stability during storage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe process used for this coffee is\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003ewashed\u003cspan\u003e, but anaerobic fermentation is also incorporated during processing. After the pulp is removed from the harvested cherries, the coffee undergoes 24 hours of anaerobic fermentation before being slowly dried to finish the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Rodriguez family began working to preserve Bolivia’s coffee industry. Sol de la Manana was created to share their knowledge with producers in the region. And Dario has continued to improve both the quality and productivity of his coffee by learning through the project.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBehind every cup is a story of knowledge and skills being passed from one person to another over many years.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNow, let me share a little about the story behind our roast at Philocoffea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen I first looked at the green beans, the moisture content was around 11%, which is relatively high. At the same time, the density was not particularly hard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt first, I thought, “I don’t want to scorch this coffee,” so I applied heat gently during the early stage of the roast. However, when I tasted it, I felt that the texture still had a slight roughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor the next roast, I thought, “If the beans have this much moisture, maybe we can make better use of it,” and applied more heat from the beginning. This time, the reactions progressed well, but the acidity became a little darker and heavier than I wanted.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn the end, I tried to find the balance somewhere between those two approaches. I applied heat gently at the beginning and then increased it more firmly during the middle of the roast, using the moisture inside the beans to help drive the reactions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEven with the same green coffee, changing the way heat is applied can change the texture and the way the acidity appears. For me, finding the point where a particular coffee tastes its best is one of the most interesting parts of roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eJust before I started writing this, Sato, who was working on the brewing recipe for our shop, told me, “Bolivia is really good! The texture is great!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eI was honestly very happy to hear that. Texture was one of the things I had been paying particular attention to in this roast, so hearing those words made me especially happy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen I tasted it again, I found a soft citrus fruit character, along with a gentle sweetness reminiscent of honey and walnuts. The texture is neither too light nor too heavy. It moves smoothly across the palate, making you naturally want to take another sip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCompared with just after roasting, the citrus-like acidity and sweetness become clearer as the coffee ages, while the herbal character typical of Bolivian coffee is pleasantly wrapped in that sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis may not be the kind of coffee that immediately grabs your attention with an intense or flashy character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBut it has a soft fruitiness, gentle sweetness, and a smooth, comfortable texture. Before you know it, you may find yourself wanting to drink it again the next day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat, to me, is part of its appeal: it naturally fits into everyday life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd when I think about the work behind Sol de la Manana, I also find myself thinking about what comes after simply delivering a delicious cup of coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhat we can do at Philocoffea is not simply introduce coffees like this once and move on. We can continue to purchase the coffees we truly enjoy and keep sharing them with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf that, in turn, helps producers like Dario continue producing coffee, and contributes in some small way to the future of the coffee industry in Bolivia that the Rodriguez family has been working to support, that would make us very happy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA coffee that you want to drink every day can also become part of a future for the people who produce it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope you enjoy this coffee as part of your everyday life, and that you can also feel a little of the story behind every cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47527716520111,"sku":null,"price":1700.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g","offer_id":47527716552879,"sku":null,"price":2720.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 1000g","offer_id":47527716585647,"sku":null,"price":11900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/2026-09-18_15.32.48.png?v=1789713734"},{"product_id":"457-bolivia-sol-de-la-manana-caturra","title":"457 Bolivia Sol de La Manana Caturra","description":"\u003cp\u003e\u003cstrong\u003eTaste Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eDried orange, Red currant, Almond, \u003c\/span\u003e\u003cspan\u003eCaramel, Cranberry, Round, Smooth\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eProject: Sol De La Manana\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Smallholder farmers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Caranavi, Bolivia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,450 - 1,600m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Caturra\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Natural\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium-Light Roast\u003c\/p\u003e\n\u003cdiv style=\"visibility: visible; left: 193px; top: -4px; opacity: 1;\" role=\"alertdialog\" class=\"jfk-bubble gtx-bubble\"\u003e\n\u003cdiv id=\"bubble-10\" class=\"jfk-bubble-content-id\"\u003e----------------------\u003c\/div\u003e\n\u003cdiv class=\"jfk-bubble-content-id\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jfk-bubble-content-id\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e＜Sol de la Manana＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of Bolivia’s best-known coffee-producing regions is Caranavi, located at the gateway to the Amazon rainforest. At Philocoffea, we have been working with coffees from the Rodriguez family every year, including the popular Alasitas, which is also located in this region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe climate is hot and humid, and the environment can feel more like a tropical rainforest than farmland. However, the high elevations and diverse microclimates found throughout the region allow producers to create coffees with a wide range of unique characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt the same time, Bolivia’s coffee industry has not had an easy path. Due to changes in government policies, pests and diseases, and other challenges, the country’s coffee production has declined by around 80% over the past decade. Today, Bolivia exports only around 1,200 tons of coffee, making it a very small and relatively rare origin in the global coffee market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Rodriguez family has been supporting Bolivia’s coffee industry for many years. For more than 30 years, they have operated Buena Vista Wet Mill in Caranavi, processing coffee produced by farmers throughout the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHowever, as they witnessed the country’s coffee production continuing to decline, they began to worry that coffee might eventually disappear from Bolivia altogether. This led them to start growing coffee themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eToday, they own eight different plots in Caranavi, located at elevations between 1,400 and 1,650 meters. They use modern farming practices to produce high-quality coffee while continuing to support coffee production in the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBut their goal was not simply to produce better coffee themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThey wanted to share the knowledge they had developed through years of farming and processing with other producers in the area, and to help revitalize Bolivia’s coffee industry as a whole.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis vision became the foundation of a project called \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSol de la Manana\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which means “morning sun” in Spanish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe project began in 2013 with around 10 producers from a small rural community in the mountains above Caranavi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe project functions almost like a “school for coffee producers,” with a structured curriculum covering everything from how to establish a nursery and manage a coffee farm to fertilization methods and timing, pruning, and sorting harvested cherries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBefore the project began, the average yield among participating producers was only around 2.5 bags per hectare. After putting the techniques they learned into practice, yields improved significantly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePedro Rodriguez and his team continue to regularly visit participating producers, providing technical support and advice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese efforts have received international recognition, and in 2019, the project received the SCA (Specialty Coffee Association) Sustainability Award.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis coffee was produced using a natural process that combines a special mechanical dryer called a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCoco dryer\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe machine was originally used to dry peanuts and was later adapted for coffee. The coffee is dried at temperatures above 40°C for around 35 hours, while being turned every 30 minutes to promote even drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis allows the producers to achieve a more consistent drying process without being as dependent on weather conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor this particular lot, the coffee was dried using the Coco dryer for approximately 2–3 weeks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe roasted this coffee to a medium roast, with the goal of bringing out its rich sweetness and complex character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDuring our sample roasting, we roasted the coffee slowly for just under 10 minutes, aiming for a rounded and well-balanced cup. However, when we tasted it, the acidity felt a little subdued, and the overall impression was somewhat dark.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSo, we adjusted the development time and the final roasting temperature. We wanted to retain the sweetness and body while bringing out a brighter fruit character reminiscent of berries and dried fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter all, when a pleasant acidity comes together with sweetness, it can add so much more depth to a coffee!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen hot, the coffee shows notes of dried orange and almond chocolate, along with the toasty character and gentle bitterness of caramel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA rich sweetness reminiscent of dried fruit gradually spreads across the palate. There is also a subtle tea-like quality in the finish, and something about its calm, understated sweetness feels distinctly Bolivian to me.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs the temperature drops, red-fruit acidity begins to emerge, reminiscent of red currant and acerola. As it cools further, berry-like flavors become more noticeable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eI imagine the cup as something with a brown-toned foundation from the roast, gradually revealing soft shades of orange and vermilion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is a gentle character to this coffee, but also a clear brightness, which makes it feel especially fitting for autumn.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBright, juicy acidity and a calm, deep sweetness slowly blend together, creating a coffee with a subtle yet fascinating character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe have introduced coffees from Sol de la Manana several times at Philocoffea over the years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor me, it is a familiar Bolivian coffee that always makes me think, “Ah, this is really good.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of the things we love about Sol de la Manana is their philosophy: rather than keeping their knowledge to themselves, they share what they have learned with other producers so that everyone can work together to produce better coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe hope that by sharing their coffee through Philocoffea, we can continue to support their journey and the challenges they are taking on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope you enjoy this coffee slowly and take your time with it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":50536252932271,"sku":null,"price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 200g","offer_id":50536252965039,"sku":null,"price":3520.0,"currency_code":"JPY","in_stock":true},{"title":"Whole Beans \/ 1000g","offer_id":50536252997807,"sku":null,"price":15400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/2026-09-26_17.48.01.png?v=1790412502"}],"url":"https:\/\/en.philocoffea.com\/collections\/new-arrivals.oembed?page=2","provider":"Philocoffea","version":"1.0","type":"link"}