![[Dip-Style]325 Ecuador La Papaya TOMODACHI](http://en.philocoffea.com/cdn/shop/files/325-03_600x.png?v=1714357890)
Regular price ¥300
Unit price per
Flavor Notes
Papaya, Cacao Nib, Sweet Cedar, Spicy, Tamarind, Sherry, Blood Orange, Nutmeg, Round, Complex
Beans
Producer: Juan Pena
Area: San Lorenzo, Saraguro, Loja
Altitude: 2,100m
Varietal: Typica Mejorado
Processing: Tetsu process(Double Anaerobic)
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 50g of hot water (93–95 °C)
- Wait 30 seconds
- Pour 130g of hot water
- Shake up and down 10–20 times (adjust as needed to suit your preferred intensity)
- Wait 3 minutes
- Remove the bag
TOMODACHI
"Aiming for the World's Best Coffee"
This coffee is the result of a project aiming to create the finest coffee, involving collaboration among a local farm, an exporter from Taiwan (Tri-Up Coffee), and Tetsu Kasuya. It's a special lot made using the refining method "double anaerobic honey, which Tetsu himself devised and proposed.
Tetsu decided to name this exceptional coffee "TOMODACHI," which means "friend" in Japanese, to express our immense gratitude.
Process
Here are the details of the Kasuya Process:
The "Double Anaerobic Honey Process" is used.
It's a method often used in some specialty coffees lately, the double anaerobic.
In simple terms, it involves conducting anaerobic fermentation twice.
To explain briefly:
1. Only collect fully ripe cherries.
2. Pack the cherries into a sealable tank.
3. Leave the tank submerged in water at a low temperature for 4 days to ferment.
4. Remove the cherries from the tank and process them through a pulper to remove the pulp.
5. Gather the parchment and seal the tank again, without discarding the must (juice accumulated in the tank from the first fermentation).
6. Leave the tank submerged in water at a low temperature for 3 more days to ferment again.
7. Remove the cherries and transition to the honey process, allowing them to dry slowly.
TOMODACHI from Ecuador in the second year. The green beans had a yellowish hue and a fermented aroma, and because the moisture content was relatively high, I gave them a firm calorie intake in the early stages of roasting. However, if roasted for a short period of time, it lacks sweetness and becomes overly acidic, so I adjusted the post-color change time to allow for a more complex sweetness.
It offers a tropical flavor reminiscent of papaya, with a deep lingering taste akin to cocoa or sweet cedar. There are also spicy flavors like nutmeg, making it an exotic coffee. As the temperature drops, you can sense flavors like tamarind, orange, and sherry. While it retains its fermentation notes, its balanced sweetness and body ensure a delicious experience until the end.
Best before date
17/11/2025