Taste : Lemon, Peach, Orange, Sweetness Oscar Country：Colombia Region : La Laguna, Pitalito, Huila Farmer : Finca Villa Celeste producer : Oscar Tobar Altitude : 1,850m Beans : Geisha Process : Washed 内容量 : 100g 〜ABOUT PROCESS〜 At Oscar’s farm, all lots are processed using a consistent fermentation protocol. After harvest, the cherries undergo a 24-hour pre-fermentation in whole cherry form through natural fermentation. They are then transferred to cement fermentation tanks, where they ferment with water for an additional 24 hours. After washing to remove the mucilage, the coffee is fermented once more in a dry state for 24 hours before proceeding to the drying stage. This step-by-step fermentation approach enhances clarity while allowing the intrinsic characteristics of the variety to fully express themselves, resulting in a clean yet layered cup profile. 〜ABOUT PRODUCER〜 Oscar is a young producer introduced to us through Chapolera, a regional exporter based in Pitalito. In an industry facing a serious shortage of next-generation producers, he represents an important part of coffee’s future. “There are very few producers my age around me,” Oscar says. “When I was a child, I was told to study hard so that I wouldn’t become a coffee farmer.” At the same time, he believes the rise of specialty coffee has begun to change this reality. As higher quality standards have increased the social value of coffee farming, knowledge gained through university studies—such as agronomy, chemistry, and engineering—can now be applied directly to coffee production. As a result, more educated young people are finding their way back into the coffee industry. His mindset and long-term vision closely align with our own desire to build lasting relationships with young producers, which ultimately led us to begin working together. 〜ABOUT FARMER〜 This coffee comes from a newly acquired farm in southern Huila, distinct from the farms Oscar has previously managed in northern Huila. At a time when many producers are leaving coffee farming, his decision to invest in a new area reflects a strong commitment to the future of the region. The lot we are introducing this season was produced on this very farm. It represents the starting point of a long-term effort—one in which Oscar will continue to build quality through careful engagement with the land over time. 〜ABOUT Colombian Coffee Culture〜 In the last twenty years, coffee production in Colombia has undergone major changes. Ronald states, “For decades, the Colombian coffee industry was dominated by the National Federation of Coffee Growers of Colombia and a limited number of large exporters. The market for people other than that limited number of people opened about fifteen years ago, and coffee producers began to have access to obtaining their own export licenses. This change has had allowed many producers to make a living from coffee. Ninety percent of Colombia’s coffee producers are small-scale producers and many of them were living almost under the poverty level, but with the market being open, there was the possibility that they could earn more.” In the future, Colombia’s small-scale producers will be divided into two groups: those who aren’t to adapt to the change and those who are able to adapt to the change with flexibility. Ronald states, “For example, Brazil’s coffee farms are located on the plains and are more industrialized, so producers can produce coffee at a lower cost than we do in Colombia. Most coffee farms in Colombia are located on steep mountain slopes and harvesting coffee is done by hand, which takes time and effort. Increasing the quality and price of coffee is the only way to make coffee production in Colombia survive in the market. On the other hand, producers who are not motivated to improve quality and just repeat the farming practices of previous generations will have problems in the future.” There is the reality that even Colombia, which is the world’s third-largest coffee producer, is in danger of losing coffee productions if they aren’t competitive with other countries. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Rum, Pear, Papaya, Melon, Complex La Roca Country：Colombia Region : Planados Farmer : El Paraiso Refining : La Roca farm Beans : Typica Process : Honey Amount : 100g 〜ABOUT PLANADOS〜 ・A region blessed with high altitude and high production volume Planados is known as one of Colombia's highest regions, reaching an altitude of around 2,150 meters, making it a region blessed with high production. Coffee has been cultivated in this region for a long time, but it was not widely known as a specialty coffee producing region. The fact that Jorge's lot won the COE award has led to widespread recognition of the potential of the Planadas region as a whole. ・Historical background Planados has had some tough times in its history. This area was one of the birthplaces of the left-wing guerrilla organization FARC (Revolutionary Armed Forces of Colombia), and was politically isolated for a long time. The local economy is heavily dependent on coffee, with about 90% coming from coffee, and the rest from the cultivation of cocoa and maracuja (passion fruit). ・Predecessors who supported the region There were leaders in Planados who supported the community before Jorge. One of them was Don Camilo. He supported the Asopep cooperative for many years, and his achievements were so well-received that he was even recognized by the government. In fact, he was even given a new office and warehouse as a gift. Building on the foundations built by his predecessors, Jorge made a major shift to quality. 〜ABOUT LA ROCA〜 La Roca Farm has been in business for three generations. While previous generations also grew coffee, it wasn't until the current CEO, Jorge, that they began to seriously focus on specialty coffee. They first began producing specialty grade coffee about five years ago, and their skills and passion have grown year by year, placing third in their first COE entry in 2022 and 24th in the 2023 COE. Jorge currently owns three farms, which is larger than the average Colombian farm. When we first met, he processed his coffee at a cooperative processing station called Asopep, but he has now built his own processing plant on the Asopep site. They also cultivate a wide variety of varieties. They grow 12 varieties, including Pink Bourbon, Red Bourbon, Geisha, and Chiroso, and are actively replanting with rare varieties and expanding their plots. 〜ABOUT Colombian Coffee Culture〜 In the last twenty years, coffee production in Colombia has undergone major changes. Ronald states, “For decades, the Colombian coffee industry was dominated by the National Federation of Coffee Growers of Colombia and a limited number of large exporters. The market for people other than that limited number of people opened about fifteen years ago, and coffee producers began to have access to obtaining their own export licenses. This change has had allowed many producers to make a living from coffee. Ninety percent of Colombia’s coffee producers are small-scale producers and many of them were living almost under the poverty level, but with the market being open, there was the possibility that they could earn more.” In the future, Colombia’s small-scale producers will be divided into two groups: those who aren’t to adapt to the change and those who are able to adapt to the change with flexibility. Ronald states, “For example, Brazil’s coffee farms are located on the plains and are more industrialized, so producers can produce coffee at a lower cost than we do in Colombia. Most coffee farms in Colombia are located on steep mountain slopes and harvesting coffee is done by hand, which takes time and effort. Increasing the quality and price of coffee is the only way to make coffee production in Colombia survive in the market. On the other hand, producers who are not motivated to improve quality and just repeat the farming practices of previous generations will have problems in the future.” There is the reality that even Colombia, which is the world’s third-largest coffee producer, is in danger of losing coffee productions if they aren’t competitive with other countries. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Tea-like, Black currant, Smooth texture 　　　　 Country：Ethiopia Region : Gedeo, Chelchele Farmer : Chelchele washing and dry processing site Altitude : 1,900m-2,100m Beans : Heirloom Process : Washed Amount : 150g 〜ABOUT FARMER〜 This washing and drying station is operated by the Tadesse Desta Business Group. As its name suggests, it takes its name from the village of Chelchele and processes coffee grown at altitudes of 1,900-2,100 meters. The site itself is located at an altitude of 2,000 meters and is equipped with a comprehensive infrastructure, including 14 standard fermentation and washing tanks, 130-150 drying beds, and two 90,000-liter water tanks. In the region's fertile, reddish-brown soil, coffee trees are grown inter-planted with false bananas, beans, and avocado trees. The facility also includes a 30 x 16 meter dry coffee warehouse. 〜ABOUT CHELCHELE〜 Chelchele is a neighborhood in the Yirgacheffe region, 424km south of the capital, Addis Ababa. In Chelchele, local smallholder farmers bring their ripe cherries to be processed into both natural and washed cherries. The region's average temperature ranges from 15.5-17.8°C (59-60°F), and annual rainfall is abundant, at approximately 1404mm, and relatively evenly distributed throughout the year. There are two rainy seasons: February-May and July-October. The facility can accommodate up to 150 drying beds, and the flowering season runs from February to April, followed by the harvest season from October to January. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Melon, Orange, Peach Country：Colombia Region : Antioquia, Urrao Farmer : Small producers Altitude : 1,600m-2,000m Beans : Pink Bourbon Process : Washed Amount : 150g 〜ABOUT LAS PERLITAS〜 "Las Perlitas" is a collection of excellent micro lots from small producers, born from farms located at altitudes of 1,600 to 2,000 meters. As the name, which means "little pearls" in Spanish, suggests, the aim is to highlight the efforts of producers who produce extremely high-quality coffee in small quantities. There are many producers in Colombia who produce excellent coffee that surpasses large-scale lots, even though they are small in scale, but in many cases they are unable to produce an export lot on their own. 〜ABOUT COLOMBIAN COFFEE CULTURE〜 For decades, Colombia's coffee industry was monopolized by the Colombian Coffee Growers Federation and a few large exporters. About 15 years ago, the market opened up, allowing coffee producers to obtain their own export licenses. This change has enabled many producers to make a living from coffee. 90% of Colombian coffee producers are small-scale producers, and many of them live near poverty. However, even small farms now have the potential to earn a high income. Going forward, Colombia's small-scale producers will be divided into those who cannot adapt to these changes and those who can adapt flexibly, and this is where the difference lies. For example, coffee farms in Brazil are flat and industrialized, allowing producers to produce coffee at a lower cost than in Colombia. Many Colombian coffee farms are located on steep mountain slopes, and harvesting must be done by hand, which is time-consuming and labor-intensive. Therefore, improving the quality and price of coffee is the only way to ensure the survival of Colombian coffee production. Conversely, producers who are simply repeating the practices of their predecessors and have no desire to improve quality will face problems in the future. Even Colombia, the world's third largest producer, is in danger of being outshone by other countries. Farm trip https://youtu.be/2rnEFur9Qdg *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Nuts, Orange, Sweetness, Smooth mouthfeel Country：Rwanda Region : Simbi Farmer : Simbi Coffee Washing Station Altitude : 1,763m Beans : Bourbon Process : Washed Amount : 150g 〜ABOUT WASING STATION〜 Simbi Coffee Washing Station is located in the Simbi district of Huye city in Rwanda's Southern Province. The administrative district of Huye encompasses Butare, Rwanda's second largest city and academic hub, as well as the thriving coffee-producing district of Malaba. Simbi Coffee Washing Station collects cherries from the Imberehesa Agricultural Cooperative, which is made up of approximately 250 small-scale producers (60% of whom are women) living in the Simbi district where the washing station is located, as well as the neighboring districts of Malaba and Sovu. The station began full-scale operations in 2013. Until then, the current owner, Abdul Rudafungwa, had been working as both a coffee producer and a businessman. At the time, the quality of Rwandan coffee was gaining global recognition, thanks to events such as the COE, and projects to increase production were underway under government support programs. In these times, there was a need for a washing station to process the coffee, so in 2011 Abdul began working to establish the Simbi Washing Station, which would allow him to take advantage of the characteristics and quality of the coffee in the area around Maraba and avoid the need to transport cherries far from the farms. 〜ABOUT QUALITY〜 The coffee produced and processed at Simbi Coffee is committed to bringing the highest quality free-washed coffee to the world, and by taking advantage of its location close to the harvesting areas and harvesting from surrounding areas with similar growing conditions, mainly in Marabá at an altitude of around 1,760m, Simbi Coffee is able to produce a higher quality, more consistent specialty coffee. Similarly, in the production and processing process, quality standards are set and managed for each stage of the fermentation, sorting, and drying process to ensure the best possible use of the quality of the harvested cherries. In this way, Simbi Coffee produces the best free-washed coffee that brings out the flavor characteristics of the region to the fullest, and has received many achievements and high praise, including the COE award. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Lemon, Grapefruit, Cassis Country：Kenya Region : Kirinyaga, Ndimi Farmer : Ndimi Factory Altitude : 1,650 - 1,800m Beans : SL-28, SL-34, Ruiru 11, Batian Process : Washed Amount : 150g 〜ABOUT NDIMI FACTORY〜 This coffee is processed at the Ndimi Factory, operated by the Inoi Farmers Cooperative Society. The cooperative currently has 540 farmers. The factory is named after the Ndimi region where its washing station is located. Located at an altitude of 1,650-1,800 meters, the factory is located at the foot of Mount Kenya, just outside the town of Kerugoya. Kirinyaga County is located approximately 192 km northeast of Nairobi and borders Nyeri and Embu counties. This region is known as one of the most fertile in Kenya, with mineral-rich red volcanic loam soil and high altitude, making it an ideal environment for coffee cultivation. 〜ABOUT PROCESS〜 The harvested cherries are transported to a washing station where they are hand-sorted. Immature, insect-infested, and defective beans are removed at this point. The cherries are then pulped and left to ferment overnight. Once fermentation is complete, the parchment is washed, separated by grade, and dried for 10 to 20 days. 〜ABOUT IMPORTER 〜 Nordic Approach, the parent company of Nordic Japan, is a specialty coffee importer based in Oslo, Norway, founded in 2011 by Morten Wienersgaard and Tim Wendelbow. As the company name "Nordic Approach" literally suggests, they adopt a unique approach. They are an importer that is supported not only by roasters in Europe but all over the world. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Almond, Dark chocolate, Brown sugar Almond choccy Country：Brazil Region : Southern Minas Gerais, Mogiana, Cerrado Altitude : 1,000m Beans : Mundo Novo, Catuai Process : Natural Amount : 150g ~ABOUT STORY~ To ensure a stable supply throughout the year, these beans are not sourced from designated farms or regions, but are produced by skilled cuppers using an overwhelming volume of logistics and many years of experience and proven track record. They are natural, authentic Brazilian beans that pursue the inherent goodness of Brazil. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Almond, Dark chocolate, Sweetness Country：Brazil Process : Natural, CO2 Amount : 150g 〜ABOUT CO2 PROCESS〜 How decaffeinated coffee is made - Carbon dioxide is used to remove the caffeine. =Process= The decaffeinated process begins after the raw beans are polished and the silver skin is removed. First, the raw beans are soaked in water and expanded to about twice their size, and then soaked in liquid carbon dioxide at a set temperature of 22-25°C and an atmospheric pressure of 70-75 atm to dissolve the caffeine. Liquid carbon dioxide is carbon dioxide, which is normally in gaseous form, turned into a liquid. The raw beans from which the caffeine has been removed have the moisture sucked out by a vacuum pump kept at low pressure, and are finally dried in a dryer to a moisture content of about 10%, polished again, and bagged. ●Caffeine Residual Rate - Caffeine residual rate is less than 0.1%. ●About the taste The aroma of each ingredient remains. Compared to other decaffeinated beans with a unique aroma, these decaffeinated coffee beans retain more of the aroma of the ingredients. The reason for this is that, compared to other methods, liquid carbon dioxide extraction has the advantage of leaving the components that form the flavor almost completely intact. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Almond, Dark chocolate, Brown sugar Almond choccy Country：Brazil Region : Southern Minas Gerais, Mogiana, Cerrado Altitude : 1,000m Beans : Mundo Novo, Catuai Process : Natural Amount : 1kg ~ABOUT STORY~ To ensure a stable supply throughout the year, these beans are not sourced from designated farms or regions, but are produced by skilled cuppers using an overwhelming volume of logistics and many years of experience and proven track record. They are natural, authentic Brazilian beans that pursue the inherent goodness of Brazil. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.

Taste : Almond, Dark chocolate, Sweetness Country：Brazil Process : Natural, CO2 Amount : 1kg 〜ABOUT CO2 PROCESS〜 How decaffeinated coffee is made - Carbon dioxide is used to remove the caffeine. =Process= The decaffeinated process begins after the raw beans are polished and the silver skin is removed. First, the raw beans are soaked in water and expanded to about twice their size, and then soaked in liquid carbon dioxide at a set temperature of 22-25°C and an atmospheric pressure of 70-75 atm to dissolve the caffeine. Liquid carbon dioxide is carbon dioxide, which is normally in gaseous form, turned into a liquid. The raw beans from which the caffeine has been removed have the moisture sucked out by a vacuum pump kept at low pressure, and are finally dried in a dryer to a moisture content of about 10%, polished again, and bagged. ●Caffeine Residual Rate - Caffeine residual rate is less than 0.1%. ●About the taste The aroma of each ingredient remains. Compared to other decaffeinated beans with a unique aroma, these decaffeinated coffee beans retain more of the aroma of the ingredients. The reason for this is that, compared to other methods, liquid carbon dioxide extraction has the advantage of leaving the components that form the flavor almost completely intact. *If you wish to purchase in powder form, please also specify the type of brewing equipment you will be using in the comments section. *Delivery date cannot be specified. *The photo is an image of the package. The actual package may differ.