Regular price ¥1,200
Unit price per
Flavor Notes
Cacao nibs, Almond, Citrus, Baked apple, Round, Thick mouthfeel
Beans
Farm: Brazil Sitio da Torre
Producer: Alvaro Antonio Pereira Cori
Area: Carmo de Minas
Altitude: 1,270m
Varietal: Yellow Bourbon
Processing: Natural
Roast Level
Medium dark roast
------------------------------
＜Brazil Sitio da Torre＞
Sitio da Torre Farm is located in the Carmo de Minas area, within the Mantiqueira region, where coffee is cultivated at elevations between 1,100 and 1,300 meters. This family-run farm, now in its fourth generation, continues to produce traditional natural and washed coffees while also embracing new processing methods.
The farm owner, Mr. Cori, believes that careful cultivation leads to exceptional quality. Even after the harvest, he closely monitors the condition of each tree, providing meticulous care tailored to individual plants. Thanks to this dedication, the farm has previously achieved 14th place in the Cup of Excellence.
The coffee we are introducing this time is processed using the natural method. Drying is carried out on traditional cement patios, where the coffee is spread evenly and turned multiple times a day to ensure slow, consistent drying. Each lot is carefully managed by plot and assigned a number, allowing for detailed traceability regarding its production and processing.
From a sustainability perspective, the farm places great importance on the relationship between people and the surrounding natural environment, while continuously striving to improve both quality and productivity.
For this coffee, we chose a medium-dark roast profile. When we first encountered it at a cupping session, we were impressed by its nutty and chocolate-like sweetness, complemented by bright citrus notes. We selected this coffee with the intention of creating something approachable for everyday enjoyment, yet special enough to pair with sweets on a relaxing day off.
During roasting, we aimed to preserve the coffee’s citrus character while enhancing the sweetness and bitterness typical of a medium-dark roast. The result is a well-balanced, mild cup that pairs beautifully with a variety of desserts.
In the early stages of roasting, we applied gentle heat to gradually develop acidity and texture. In the later stages, we carefully observed the beans’ expansion, aroma, and color, slightly increasing the heat to bring out the richness and depth characteristic of a medium-dark roast.
During the roasting adjustment process, Tetsu Kasuya commented during a sample cupping, “This feels like a professional-use coffee (meaning it may be difficult to brew well). I want it to reflect Philocoffea’s signature medium-dark roast.” This led us to further refine our approach, reconsidering what defines a “Philocoffea-style” roast. Through trial and error, we aimed to create a cup that maintains fruitiness even at a medium-dark level, with a smooth mouthfeel and a clean, lingering finish.
We also placed great importance on ensuring that this coffee is easy to brew and enjoyable at home once it reaches you.
The coffee beans we receive from producers are truly precious. Roasting is a highly responsible process that greatly influences the final character of the coffee.
When brewed, you can enjoy aromas of cacao nibs and almonds, along with subtle notes of citrus and baked apple sweetness. The mouthfeel is round and smooth, and as the coffee cools, its sweetness gradually becomes more pronounced, revealing a rich and layered profile. It is especially recommended for pairing with desserts.