Regular price ¥3,000
Unit price per
337 Costa Rica TOMODACHI
BEANS DATA | Farm & Processing Information
Farm: Don Eli
Producer: Montero Family
Region: Los Santos
Altitude: 1,800 masl
Variety: Catuai
Process: Tetsu Process (Double Anaerobic Honey)
The coffee cherries are first fermented in barrels for 3 days, then depulped and fermented in barrels for another 3 days. Finally, the coffee is dried in parchment with the mucilage intact for 24 days.
Tasting Notes: Milk Chocolate, Caramel, Navel Orange, Raisins, Black Tea, Almond Chocolate, Smooth, Clean
Roast Level: Medium-Light Roast
708 Colombia Aroma Nativo Pink Bourbon
BEANS DATA | Farm & Processing Information
Producer: Smallholder Farmers
Region: Pitalito, Huila
Altitude: 1,700–1,750 masl
Variety: Pink Bourbon
Process: Honey Double Fermentation, Processed by Luis Marcelino
Tasting Notes: Grape Candy, Peach, Lychee, Prune, Honey, Syrupy, Round, Long Aftertaste
Roast Level: Light Roast
716 Colombia La Roca Geisha
BEANS DATA | Farm & Processing Information
Farm: La Roca
Producer: Jorge Elias Rojas
Region: Planadas, Tolima, Colombia
Altitude: 1,857 masl
Variety: Geisha
Process: Honey
Tasting Notes: Bergamot, Earl Grey, Mandarin Orange, Peach, Honey, Floral, Round, Silky
Roast Level: Light Roast
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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!
Usage
- Pour 30g of hot water (93°C)
- Wait 30 seconds
- Pour 150g of hot water
- Shake up and down 10–20 times (adjust as needed to suit your preferred intensity)
- Wait 3 minutes
- Remove the bag
Best Before: August 3, 2027
Net Weight: 12g × 6 bags (72g total)