Regular price ¥2,200
Unit price per
Flavor Notes
| Dried pine, Baked apple, Almond chocolate, Raisins, Brown spices, Juicy, Round |
Beans
Farm: Don Eli
Producer: Moreno Family
Area: Los Santos
Altitude: 1,800m
Varietal: Catuai
Processing: Tetsu process (Anaerobic Natural)
Roast Level
Light roast
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<Costa Rica Coffee Introduction – YABAI >
We’re excited to introduce our Costa Rican coffee, ”YABAI,” now in its second year!
Just like PHILOCOFFEA’s signature line “TOMODACHI,” this coffee is the result of a close collaboration between the local farm, the Taiwanese exporter Tri-Up Coffee, and Tetsu Kasuya.
This coffee is part of the World Champion Series—a project born from the shared vision of creating something truly exceptional. Together with the farm and Tri-Up Coffee, we strive to produce a coffee that pushes boundaries and lives up to the name “YABAI.”
<Don Eli>
The Moreno family has been cultivating coffee in the mountains of Tarrazú, Costa Rica for three generations. This region is known for its fertile volcanic soil and thriving coffee culture.
With a strong commitment to sustainability, the farm preserves its natural environment by minimizing tree cutting and maintaining ecological balance.
Today, the farm is managed by second-generation Carlos and his son Jacob, the third generation. Jacob not only oversees processing and lot management but also contributes to the business side with his background in economics. Both Carlos and his father have been involved in coffee cultivation since childhood.
The 2014–2015 harvest marked their first step into specialty coffee production. Since then, they have shifted away from mass production, focusing instead on innovation and quality improvement. Their efforts have paid off, with notable achievements including 8th place in the 2021 Cup of Excellence and 6th place in 2022. They are now a consistent presence in top competitions.
In addition to traditional varieties such as Catuai, Caturra, and Typica, the farm has recently introduced Geisha, Bourbon, SL28, and Mundo Novo. They also experiment with advanced processing methods, incorporating anaerobic fermentation with careful control of variables such as pH, temperature, and sugar levels.
<Processing – Anaerobic Natural>
This year’s YABAI uses an Anaerobic Natural process. While last year’s lot underwent six days of fermentation, this year’s lots were fermented between three and seven days.
Only perfectly ripe cherries are selected and placed in sealed tanks, where fermentation takes place under anaerobic conditions. The coffee is then carefully dried on African beds for 28 days.
Compared to last year, the fermentation character is more refined. The result maintains its bold profile while gaining elegance and clarity—one of the true pleasures of experiencing YABAI and TOMODACHI.
<Roasting Profile>
This coffee is lightly roasted. Compared to last year, we increased the batch size by 2kg, reducing direct heat from the drum while utilizing the thermal mass of the beans themselves.
In the later stages of roasting, we carefully monitor the rate of rise and avoid excessive heat application, preserving YABAI’s signature bright fruit character.
＜Flavor Profile>
Upon grinding, you’ll notice a sweet aroma reminiscent of dried fruits layered with subtle spice notes—like a blend of warm browns with hints of yellow, purple, and red.
In the cup, expect rich and concentrated fruit flavors such as dried pineapple and baked apple, complemented by a deep, chocolate-like finish. The texture is viscous and smooth, while the acidity remains light and elegant, creating a beautifully balanced cup.
A gentle note of brown spice lingers in the aftertaste, adding an exotic touch.
Compared to last year, this release offers even greater fruit intensity and complexity.
We hope you enjoy the second year of YABAI.