{"title":"PHILOCOFFEA","description":null,"products":[{"product_id":"philocoffea-012-rudder-blend-medium","title":"PHILOCOFFEA 012 Rudder Blend - Medium","description":"\u003cp\u003eThese coffee beans have a balanced, firm taste with natural sweetness and pleasant acidity.\u003c\/p\u003e\n\n\u003cp\u003e Made from a blend of coffee beans from Ethiopia, Colombia and Guatemala, this coffee's colorful sweetness increases as it cools. We recommend taking your time to enjoy the slowly evolving flavors of your coffee rather than drinking it while it's still hot.\u003c\/p\u003e\n\n\u003cp\u003e This blend reflects my (Kasuya's) preferences as a baker. Instead of treating it with reverence and saving it for special occasions, we want to enjoy this blend as part of your daily routine.\u003c\/p\u003e\n\n\u003cp\u003e Of course, we're happy if you drink it mindfully, but we also want you to relax and enjoy it in a casual mood.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":41684245119057,"sku":"","price":200.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/012-Photoroom.jpg?v=1720429033"},{"product_id":"philocoffea-dip-style-coffee-bags-012-medium-roast","title":"PHILOCOFFEA Dip-Style Coffee Bags - 012 Medium Roast","description":"\u003cp\u003e Pour 50g hot water (93–95°C) \u003cbr\u003eWait for 30 seconds and pour in 130 grams of hot water. Shake up and down 10-20 times (adjust as needed to suit your preferred intensity)\u003cbr\u003e Wait 3 minutes and remove the bag\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":41690496434257,"sku":null,"price":130.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/philocoffea_thumbnail_20220116dip012_ol_2048x-Photoroom.jpg?v=1720429860"},{"product_id":"philocoffea-dip-style-coffee-bags-014-dark-roast","title":"PHILOCOFFEA Dip-Style Coffee Bags - 014 Dark Roast","description":"\u003cp\u003e Pour 50g hot water (93–95°C)\u003cbr\u003e Wait for 30 seconds and pour in 130 grams of hot water. Shake up and down 10-20 times (adjust as needed to suit your preferred intensity)\u003cbr\u003e Wait 3 minutes and remove the bag\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":41690504167505,"sku":null,"price":130.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/philocoffea_thumbnail_20230116dip014_ol_2048x-Photoroom.jpg?v=1720429968"},{"product_id":"philocoffea-013-rudder-blend-medium-dark","title":"PHILOCOFFEA 013 Rudder Blend - Medium Dark","description":"\u003cp\u003e There is a hint of bitterness in the taste and a strong sweetness in it.\u003cbr\u003e For those who like deep sweetness.\u003c\/p\u003e\n\n\u003cp\u003e 013 is the most balanced of our blends,\u003cbr\u003e This blend is recommended for those who like \"just the right amount of sourness and bitterness.\"\u003cbr\u003e I'm sure whoever you give it to will be happy.\u003c\/p\u003e\n\n\u003cp\u003e I (Tetsu Kasutani) often choose this coffee in the afternoon.\u003cbr\u003e When I want a short break, I eat lunch before working in the afternoon. \u003cbr\u003eI think 013 is great when you want to relieve a little fatigue.\u003cbr\u003e It might be nice to make a slightly stronger drink after a long day at work.\u003cbr\u003e A slightly stronger dark roast coffee is great for an evening drink.\u003cbr\u003e In this case, 014 is fine.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":41843096911953,"sku":null,"price":200.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/013-Photoroom.png?v=1724698386"},{"product_id":"philocoffea-014-rudder-blend-dark","title":"PHILOCOFFEA 014 Rudder Blend - Dark","description":"\u003cp\u003e It has a deep, rich sweetness and a sharp, refreshing bitterness.\u003cbr\u003e This is a well-balanced dark roast coffee, with not only the strong bitterness common to dark roast coffee, but also the sweetness of the roast.\u003cbr\u003e Mixed beans: Colombia, Brazil, Guatemala\u003c\/p\u003e\n\n\u003cp\u003e RUDDER BLEND is the ideal coffee blend for me (Tetsu Kasutani), who is responsible for the quality control of Philocoffea.\u003cbr\u003e It’s not a taste that makes you think “it’s delicious!” after taking a sip.\u003cbr\u003e For some reason, when I'm drinking something, I suddenly find myself thinking, \"This is delicious,\" or \"That's delicious.\"\u003cbr\u003e Aim to achieve this blend of flavors.\u003cbr\u003e This is not just a special cup of coffee, it is coffee that makes your daily life better.\u003cbr\u003e I would love it if you could use it as a gift for someone you love.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":41843122733137,"sku":null,"price":200.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/014-Photoroom.png?v=1724698399"},{"product_id":"philocoffea-dip-style-coffee-bags-013-medium-dark-roast","title":"PHILOCOFFEA Dip-Style Coffee Bags - 013 Medium Dark Roast","description":"\u003cp\u003e Pour 50g hot water (93–95°C)\u003cbr\u003e Wait for 30 seconds and pour in 130 grams of hot water. Shake up and down 10-20 times (adjust as needed to suit your preferred intensity)\u003cbr\u003e Wait 3 minutes and remove the bag\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":41922657517649,"sku":null,"price":130.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/152697066_o1-Photoroom.jpg?v=1726737632"},{"product_id":"philocoffea-526-panama-tri-up-project-amber-geisha-natural","title":"PHILOCOFFEA 526 PANAMA Tri-Up Project \"AMBER\" Geisha Natural","description":"\u003cp\u003e The Tri-Up Project was officially launched in 2023 and is dedicated to exploring the ultimate potential of the Geisha breed. The program uses only carefully selected Geisha cherries from farms in Boquete, Panama, at an altitude of more than 1,600 meters, and continues to explore innovative processing techniques based on natural fermentation. By blending Geisha batches from different farmers, Tri-Up aims to bring out the unique local flavor characteristics - bright floral aromas and lively acidity, while refining the overall quality through continuous experimentation and adjustment.\u003c\/p\u003e\n\n\u003cp\u003e 2024 marks the second year of the project, and a new processing technology has been introduced: \"Reposado\". This method involves first bringing cherries from different farms together in large fermentation vats and leaving them to rest for 12 hours to allow their conditions to become consistent. This step helps unify the flavor profile, making the final flavor more balanced and harmonious.\u003c\/p\u003e\n\n \u003cp\u003eThis batch of coffee, named \"AMBER\", was processed with Reposado, then gently rinsed with cool water and spread in a thin layer on raised beds for initial sun drying. After a week, the grapes are gradually stacked and dried for two weeks to deepen the flavor.\u003c\/p\u003e\n\n\u003cp\u003e Since the moisture content is only 8.6%, this coffee is mainly lightly roasted, and the fire is specially controlled to avoid overheating and destroying its delicate aroma. The aroma when grinding is very fragrant, the floral fragrance is rich and attractive, it is worth stopping to take a deep breath. Although it is naturally processed, the flavor is clean and delicate, as pure as water washing. The taste is smooth and mellow, with the aroma of stone fruits and citrus, and accompanied by a creamy texture, making it irresistible. In particular, this coffee's flavor becomes clearer and richer about 20 days after roasting, and performs particularly well.\u003c\/p\u003e\n\n\u003cp\u003e This coffee comes from a group of small farmers whose passion and meticulousness are admirable. Regardless of the size of the farm, their persistence and efforts in high-quality coffee are clearly demonstrated. Tri-Up works hand in hand with these farmers to push the limits of quality.\u003c\/p\u003e\n\n \u003cp\u003eAs you sip this cup of coffee, we hope you’ll feel their journey—an exploration of new possibilities and a future shaped by shared passion and perseverance.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":42410711384145,"sku":null,"price":400.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/526_thumbnail_ol_2048x-Photoroom.png?v=1746548547"},{"product_id":"philocoffea-285-el-salvador-santa-rosa-pacamara-washed","title":"PHILOCOFFEA 285 EL SALVADOR Santa Rosa Pacamara Washed","description":"\u003cp\u003e Santa Rosa is one of El Salvador's top coffee estates, renowned for its exceptionally high-quality coffee. It has won numerous awards in the Cup of Excellence, taking first place three times in 2014, 2017, and 2019, earning international acclaim.\u003c\/p\u003e\n\n\u003cp\u003e This coffee plantation is located in northwestern El Salvador, near La Palma and close to the border with Honduras, nestled on the slopes of El Pital, the country's highest peak.\u003c\/p\u003e\n\n \u003cp\u003eCoffee cultivation in the area began in 1979 when Jorge Raul Rivera resolutely started farming during the El Salvadoran Civil War. Amidst the conflict, many farmlands were sold at low prices, allowing Raul to purchase several plots. After the war, as the country gradually stabilized, he purchased the land that later became the Santa Rosa Estate. At the time, the government implemented a subsidy program to assist in post-war reconstruction. Raul initially focused on planting pine trees for timber, but since pine trees take about ten years to mature, he used the vacant land to plant the native Salvadoran variety—Pacamara coffee. This marked the beginning of Santa Rosa coffee production. The land remained untouched during the war, proving to be an ideal environment for Pacamara cultivation. Currently, the estate primarily grows Pacamara, with a small number of experimental new varieties also cultivated.\u003c\/p\u003e\n\n\u003cp\u003e Raul is also a leader of the Chalatenango Regional Producers Association, providing processing techniques and agricultural guidance to nearby farmers and making significant contributions to the local community. He is also a licensed Q Grader coffee quality assessor, fluent in English due to his studies in the United States, and very active not only in the domestic but also in the international coffee industry.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":58939225374801,"sku":null,"price":300.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/285-Photoroom.png?v=1768415646"},{"product_id":"philocoffea-293-ethiopia-soil-project-wene-natural","title":"PHILOCOFFEA 293 ETHIOPIA Soil Project Wene Natural ","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Wene Farm is a single-farm coffee plantation located in the Sidama region of Ethiopia and is run by a young producer, Mr. Age.\u003cbr\u003e The name \"Wene\" comes from a specific type of monkey found in the farm and is seen as a symbol of the land's coexistence with nature.\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e The most distinctive feature of this farm is its \"black soil,\" which is extremely rare in Ethiopia.\u003cbr\u003e This type of soil, rich in minerals and teeming with microbial activity, is believed to give coffee a richer texture and a more powerful character. \u003cbr\u003eIn fact, Wene coffee is characterized by its more pronounced body and viscosity compared to other Ethiopian coffee-producing regions.\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Wene Farm will plant different varieties of crops in separate plots: \u003c\/p\u003e\n\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Shetame block: 74158 \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Block K: 74158 \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Mariwo Block (MR): 74110 \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e This design is intended to allow for a clearer observation of the unique characteristics of each variety. The MR block introduced today only cultivates variety 74110.\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e All blocks are processed using a sun-drying method.\u003cbr\u003e After harvesting, the coffee cherries are first sorted in water tanks to remove unripe cherries, and then spread out in a single layer on African high beds to dry.\u003cbr\u003e With the leaves turned twice a day, they will dry slowly for about 4–5 weeks. In the later stages, the layers will be gradually thickened to achieve a uniform and clean flavor profile.\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Tri-Up and Mr. Age have positioned Wene Farm as a long-term \"Soil Project\".\u003cbr\u003e Currently, we are verifying the flavor differences among different varieties; in the future, we will adjust the treatment methods according to the characteristics of the varieties and fine-tune the soil nutrient balance according to quality requirements, so as to continue to advance the Soil Project. \u003cbr\u003eThis is not just a single batch from a particular year, but a long-term experimental project to examine the relationship between \"farm, soil, variety, and processing,\" which is one of the most fascinating aspects of this coffee.\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Although Wene is still a young farm, with its rare black soil environment, Age's passion, and Tri-Up's continued support, it has great potential to become one of Ethiopia's most representative coffee-producing farms in the future.\u003cbr\u003e This is a coffee that allows you to directly taste \"the current state of a growing farm\".\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e This year's lucky bags included coffee from the Shetame area, which also belonged to the Soil Project series.\u003cbr\u003e At the end of last year, we sampled and tasted both blocks and were pleasantly surprised by their \"granola-like\" texture.\u003cbr\u003e Although it doesn't feel heavy, it has a noticeable stickiness, like the texture of syrup. This \"liquid texture,\" besides the flavor itself, is something we hope you'll pay close attention to and enjoy.\u003c\/p\u003e\n\n \u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eAlthough green beans are small, they are very clean in appearance and have a low moisture content. Therefore, when roasting, the heat should be reduced slightly to allow the beans to mature slowly due to their own heat storage.\u003cbr\u003e Because the popping sound of small Ethiopian beans is difficult to hear, we pay extra attention to the aroma changes throughout the roasting process, so as not to miss the moment when the aroma suddenly bursts forth, and to carefully judge when to stop roasting.\u003cbr\u003e When cupped immediately after baking, the rich sweetness of stone fruits and drupes instantly overwhelmed the senses, giving a strong sense of Wene's high potential.\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e \"Did you just grind some really fragrant coffee?\"\u003cbr\u003e The aroma is so strong just from grinding the beans that my colleagues in the store can't help but ask this question.\u003cbr\u003e (My colleague's senses are quite sharp too, haha)\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e When coffee is hot, it evokes the sweet and sour taste of red cherries and cranberries;\u003cbr\u003e As the temperature drops, the flavor gradually shifts towards a more juicy and intensely sweet fruitiness, similar to Delaware grapes and yellow peaches.\u003cbr\u003e The flavor profile after cooling is somewhat reminiscent of Philocoffea's other Ethiopian cocktail, \"TOMODACHI\".\u003c\/p\u003e\n\n \u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eAlthough it was lightly roasted, you could still clearly feel its thick and smooth texture, which was a pleasant surprise and something I really liked.\u003c\/p\u003e\n\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Thinking about how this coffee will become even more refined through further research into varieties and soil, I'm already looking forward to its performance next year.\u003cbr\u003e Age's meticulous work ethic, combined with Tri-Up's spirit of continuous exploration, makes this coffee full of surprise and anticipation, making you realize that \"this is just the beginning and it's already at such a high standard.\"\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59101061972049,"sku":null,"price":260.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/293-Photoroom.png?v=1771326120"},{"product_id":"philocoffea-409-rwanda-mbilima-washed","title":"PHILOCOFFEA 409 RWANDA Mbilima Washed","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003e〈Dukunde Kawa Musasa Cooperative／Mbilima〉\u003c\/strong\u003e\u003cbr\u003eThe Dukunde Kawa Musasa Cooperative was founded in 2000 in the \u003cstrong\u003eGakenke District\u003c\/strong\u003e of northern Rwanda. The cooperative currently has about 300 members, approximately 20% of whom are female farmers actively involved in coffee production. The nearby mountains are a habitat for gorillas, and coffee is grown and harvested in this naturally rich highland environment.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThe cooperative currently operates three washing stations (CWS), including Mbilima, with the \u003cstrong\u003eMbilima CWS\u003c\/strong\u003e having been operational since 2007. Currently, 616 smallholder farmers from the surrounding area deliver their harvested cherries to this station for processing, refining coffee from approximately 72 hectares of farmland. These farms have obtained multiple international organic certifications, and Mbilima CWS itself is an organically certified processing station. In the 2025 Best of Rwanda competition, a honey-processed lot submitted by this station also successfully won an award.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eCoffee trees are planted at intervals of approximately 2 to 2.5 meters, with about 2,500 trees per hectare. Most farmers are small-scale producers, managing an average of about 200 coffee trees.\u003cbr\u003eThe local soil is silty, with a pH of about 5.1, making it slightly acidic and suitable for coffee growth. The main harvest season is concentrated from March to May. []\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"inline-flex\" aria-label=\"Coffee farming and soil management in Rwanda\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\" data-pplx-citation=\"\" data-pplx-citation-url=\"https:\/\/research.wur.nl\/en\/publications\/coffee-farming-and-soil-management-in-rwanda\/\" rel=\"nofollow noopener\"\u003e\u003ca rel=\"noopener\" class=\"inline-flex max-w-full min-w-0\" href=\"https:\/\/research.wur.nl\/en\/publications\/coffee-farming-and-soil-management-in-rwanda\/\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eUpon arrival at the processing station, coffee cherries are first visually screened on African drying beds, followed by a water \"float\" method to remove undesirable fruits. After pulping, specific gravity separation using clean water is still employed to further remove defective beans. During the drying process, multiple manual sortings are performed both when wet and during drying to ensure consistent quality. Drying is done on African raised beds, typically taking about 24 days to complete (weather permitting).\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eAfter multiple screenings and meticulous processing, the coffee produced by Mbilima has an extremely low proportion of defective beans, presenting a flavor profile that combines transparency and cleanliness. The hilly environment at an altitude of over 2,000 meters, the meticulous management by farmers, and the rigorous quality control at the processing station collectively underpin the high quality of this coffee.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eEvery year, we conduct blind cupping of received samples to decide which lots to purchase. This year's selected coffee also comes from the \u003cstrong\u003eDukunde Kawa Musasa Cooperative\u003c\/strong\u003e. This coffee exhibits the sweet citrus notes characteristic of Rwanda, reminiscent of the splendid flavor of Wenzhou tangerines, along with a clean and crisp aftertaste. Receiving such thoughtfully cultivated and processed coffee for many years is deeply appreciated; the producers' long-standing efforts and sincere work ethic are clearly conveyed through this cup of coffee.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThe roast is set to a light roast. We consistently apply heat in the early stages of roasting to bring out the juicy and vibrant acidity of citrus fruits. Due to the tendency of Rwandan coffee to show a slower temperature rise after the first crack, we pay special attention to heat control to avoid underdevelopment. After completing the sample roast, it was blind cupped along with other coffees, and the results showed that its flavor fully expressed a strong Rwandan character, allowing all colleagues present to identify its origin with one sip, which was very impressive.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eWhen actually tasted, one can perceive a sweet citrus acidity similar to Wenzhou tangerines, gently spreading in the mouth. The flavor is layered with the sweetness of brown sugar and lemon candy, as well as an aftertaste resembling black tea, giving an overall delicate and elegant impression. The texture is smooth and soft, maintaining a good mouthfeel even as it cools, further highlighting the quality of this coffee. With excellent flavor balance, it is suitable for repeated daily drinking.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThis is a coffee that truly conveys the terroir of Rwanda, the meticulous craftsmanship of its producers, and a consistent dedication to quality that has been maintained for many years.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59227916927057,"sku":null,"price":300.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/409-Photoroom.png?v=1774286180"},{"product_id":"philocoffea-408-colombia-la-roca-typica-anaerobic-honey","title":"PHILOCOFFEA 408 COLOMBIA La Roca Typica Anaerobic Honey","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThis batch of coffee comes from the \u003cstrong\u003ePlanadas region\u003c\/strong\u003e of Tolima, Colombia. Until the early 2000s, the area was heavily affected by guerrilla activity, and living conditions and infrastructure were underdeveloped. Reaching the farms required a four-hour drive on unpaved roads and crossing streams, making transportation extremely inconvenient. However, once on the farms, one could feel the immense potential hidden within this land.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eWe are introducing a batch of \u003cstrong\u003eGeisha variety\u003c\/strong\u003e coffee processed by Jorge, who operates his own farm, \u003cstrong\u003e\"La Loca,\"\u003c\/strong\u003e in Planadas. He processes green beans for neighboring farmers and applies his exquisite processing techniques. The cherries used this time come from the \u003cstrong\u003eEl Paraiso farm\u003c\/strong\u003e in the highlands of Planadas, where Jorge uses his unique processing methods to unleash the full flavor potential of the Geisha variety.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eJorge comes from a third-generation coffee farming family in Planadas. About four to five years ago, he officially began to challenge himself with producing specialty coffee. His efforts paid off when he achieved third place in his first COE (Cup of Excellence) competition in 2022, and again qualified and placed in 2023, further solidifying his passion for coffee production. Simultaneously, his son has continued this passion, winning second place in a children's cupping competition, making them a very promising family of coffee producers.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"group\/trigger inline-flex min-w-0\" data-state=\"closed\"\u003e\u003cspan class=\"citation inline\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThe flavor profile of this \u003cstrong\u003eTypica variety\u003c\/strong\u003e is not so much \"delicate\" as it is distinctly vibrant and playfully fruity. We initially considered a dark roast, but to highlight more layers of fruit aroma, we ultimately chose a light roast. The overall profile is juicy with bright acidity, an addictive flavor.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eWhen cupping, the first impression that came to mind was \"apple brandy.\" It was like the warm feeling of slowly sipping a hot apple brandy on a cold winter day. At the same time, it brought to mind dried fruit flavors with a sweet and sour touch, such as rum raisins and dried figs. As the temperature cooled, citrus notes reminiscent of oranges gradually emerged, adding more complex layers to the overall flavor.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eImmediately after fresh roasting, the acidity has a slight fermented quality, giving a lively and vibrant impression; as time passes, this sensation gradually softens, transitioning into a more rounded and profound flavor structure. From a personal perspective, around the 15th day after roasting, the brightness and roundness achieve a better balance, making it a particularly recommended time to enjoy.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThis coffee simultaneously showcases the \u003cstrong\u003erich fruitiness characteristic of the Planadas region\u003c\/strong\u003e and \u003cstrong\u003eJorge's refined processing craftsmanship\u003c\/strong\u003e.\u003cbr\u003eIts vivid and layered flavor profile, like a fine liquor, is truly worth savoring.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59227920793681,"sku":null,"price":260.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/408-Photoroom.png?v=1774286164"},{"product_id":"philocoffea-416-colombia-el-placer-washed","title":"PHILOCOFFEA 416 COLOMBIA El Placer Castillo Washed","description":"\u003cp data-path-to-node=\"3\"\u003eEl Placer is located at an extremely high altitude of \u003cb data-path-to-node=\"3\" data-index-in-node=\"9\"\u003e2,100 to 2,150 meters\u003c\/b\u003e above sea level. The cool climate and excellent natural environment provide ideal conditions for coffee cultivation. Although the farm has a total area of 30 hectares, only about \u003cb data-path-to-node=\"3\" data-index-in-node=\"93\"\u003e4 hectares\u003c\/b\u003e are actually used for coffee cultivation to maintain meticulous management.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe geographical location here is extremely secluded, with no direct vehicle access. It still requires a \u003cb data-path-to-node=\"4\" data-index-in-node=\"29\"\u003ewalk of about 2 hours\u003c\/b\u003e from the nearest road to reach it. This isolated environment precisely illustrates the harshness and uniqueness of this land.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eSlow Maturation\u003c\/b\u003e: At high altitudes, coffee cherries mature slowly, accumulating richer sugars and flavors, resulting in a complex and profound taste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eStable Sunlight\u003c\/b\u003e: The farm is situated on a flat high plateau, with uniform and stable sunlight throughout the day, ensuring consistent quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eThe farm owner, Mr. \u003cb data-path-to-node=\"8\" data-index-in-node=\"4\"\u003eJesús Antonio\u003c\/b\u003e, is almost obsessively meticulous about post-processing:\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eFine Post-Processing\u003c\/b\u003e: Through strict screening and controlled pulping, impurities are eliminated to achieve the ultimate clean quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eSlow Fermentation and Drying\u003c\/b\u003e: A significant amount of time is invested in the fermentation and drying process, with the final moisture content precisely controlled at \u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"36\"\u003e10% to 11%\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eForward Vision\u003c\/b\u003e: As early as the late 1980s, Mr. Antonio decisively relocated the farm to a higher altitude zone to cope with climate change, laying the foundation for today's high-quality production.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"0\"\u003eSocial Contribution\u003c\/b\u003e: He is also dedicated to community development, supporting the school on the farm to create educational opportunities for local children.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"10\"\u003eThe main varieties grown here include \u003cb data-path-to-node=\"10\" data-index-in-node=\"7\"\u003eCastillo, Colombia, and Caturra\u003c\/b\u003e. Each coffee bean perfectly blends with the local terroir, creating rich and complex flavors.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13\"\u003eThis coffee made a stunning debut at the cupping session. Upon first taste, it displayed complex fruity notes of \u003cb data-path-to-node=\"13\" data-index-in-node=\"26\"\u003eapple, stone fruit, and citrus\u003c\/b\u003e, with a refreshing taste. As you savor it, the **syrupy smooth** texture becomes even more captivating.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003e\u003cstrong\u003eRoast Level: Light Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003eTo preserve this pure fruitiness and texture, we opted for a light roast:\u003c\/p\u003e\n\u003cul data-path-to-node=\"16\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\"\u003eRoast Adjustment\u003c\/b\u003e: During the sample roasting phase, initial attempts to increase heat in the early stages to enhance fruity notes resulted in a rather thin flavor. Therefore, we adjusted the heat in the middle stage, balancing acidity and body.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\"\u003eFinal Flavor\u003c\/b\u003e: It presents a sweet fruit honey-like sensation of apple and apricot; as the temperature cools slightly, it carries hints of citrus fruits.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\"\u003eTexture Characteristic\u003c\/b\u003e: Despite being a light roast, it possesses a rich and rounded syrupy mouthfeel, with excellent texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis is a cup of coffee that allows you to experience both refreshing juiciness and rich, layered complexity. We invite you to savor the profound coffee culture of Colombia.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59365523357777,"sku":null,"price":200.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/190928932.jpg?v=1776320819"},{"product_id":"philocoffea-715-costa-rica-don-eli-yabai","title":"PHILOCOFFEA 715 COSTA RICA Don Eli YABAI","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis coffee belongs to the \u003cb data-index-in-node=\"7\" data-path-to-node=\"3\"\u003eWorld Champion Series\u003c\/b\u003e. The original intention of this project was to collaboratively develop top-tier coffee with astonishing (やばい \/ YABAI) quality through in-depth cooperation between the farm, Tri-Up Coffee, and Tetsu Kasuya.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eThe \u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eMoreno family\u003c\/b\u003e has been cultivating coffee for three generations in the mountainous region of Tarrazu, Costa Rica. This area boasts fertile volcanic soil and is a major hub for the coffee industry. The farm is committed to sustainable production, hardly felling any native trees during cultivation to protect the ecological environment.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,0,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-index-in-node=\"0\" data-path-to-node=\"12,0,0\"\u003e· \u003c\/b\u003eFamily Legacy\u003c\/b\u003e: The farm is currently managed by second-generation \u003cb data-index-in-node=\"14\" data-path-to-node=\"7,0,0\"\u003eCarlos\u003c\/b\u003e and his third-generation son \u003cb data-index-in-node=\"28\" data-path-to-node=\"7,0,0\"\u003eJacob\u003c\/b\u003e. Jacob holds an economics degree and provides professional support for farm operations in addition to handling processing methods and batch management.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,1,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-index-in-node=\"0\" data-path-to-node=\"12,0,0\"\u003e· \u003c\/b\u003eSplendid Transformation\u003c\/b\u003e: Since the 2014-2015 season, the family has shifted from a production-oriented approach to specialty coffee, focusing on innovative processing methods to improve quality.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,2,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-index-in-node=\"0\" data-path-to-node=\"12,0,0\"\u003e· \u003c\/b\u003eAward-Winning\u003c\/b\u003e: In recent years, they have become regulars at international judging panels, having won \u003cb data-index-in-node=\"22\" data-path-to-node=\"7,2,0\"\u003e8th place in COE 2021\u003c\/b\u003e and \u003cb data-index-in-node=\"40\" data-path-to-node=\"7,2,0\"\u003e6th place in COE 2022\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,3,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-index-in-node=\"0\" data-path-to-node=\"12,0,0\"\u003e· \u003c\/b\u003eVarieties and Experimentation\u003c\/b\u003e: In addition to traditional Catuai and Caturra, they have also started cultivating varieties such as Geisha, SL28, and Mundo Novo in recent years. For processing, they combine traditional craftsmanship with precise control over pH, temperature, and sugar content, actively conducting anaerobic fermentation experiments.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eThis year's YABAI batch uses \u003cb data-index-in-node=\"16\" data-path-to-node=\"10\"\u003e3 to 7 days of anaerobic fermentation\u003c\/b\u003e (last year was 6 days).\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e1. Fully ripe coffee cherries are placed in sealed tanks for anaerobic fermentation.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e2. Moved to African Beds for 28 days of careful drying. \u003cb data-index-in-node=\"36\" data-path-to-node=\"11,1,0\"\u003eFlavor evolution\u003c\/b\u003e: Compared to last year, this year's fermentation notes are slightly more restrained, retaining rich flavors while adding a touch of elegance. This subtle annual evolution is precisely the charm of the \"TOMODACHI\" and \"YABAI\" series.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003eTo showcase YABAI's unique bright fruitiness, we made adjustments to the roasting process:\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"15,0,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-index-in-node=\"0\" data-path-to-node=\"12,0,0\"\u003e· \u003c\/b\u003eProcess Optimization\u003c\/b\u003e: Increased batch size by 2kg, reducing direct heat transfer from the drum and instead utilizing heat accumulated between the beans to transfer energy.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"15,1,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-index-in-node=\"0\" data-path-to-node=\"12,0,0\"\u003e· \u003c\/b\u003eHeat Control\u003c\/b\u003e: Strictly monitored the Rate of Rise (RoR) during the latter half of the roast to prevent excessive heat and ensure full fruit flavor.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,0,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-index-in-node=\"0\" data-path-to-node=\"12,0,0\"\u003e· \u003c\/b\u003eDry Aroma\u003c\/b\u003e: After grinding, it presents sweet dried fruit aromas, subtly interwoven with spicy notes. Visually, it's like a brown base infused with vibrant splashes of yellow, purple, and red.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,1,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eWet Aroma \u0026 Palate\u003c\/b\u003e: Immediately upon tasting, there's a rich, sweet fruitiness reminiscent of \u003cb data-index-in-node=\"12\" data-path-to-node=\"18,1,0\"\u003edried pineapple and baked apple\u003c\/b\u003e, followed by a profound, chocolatey aftertaste.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,2,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eTexture \u0026 Balance\u003c\/b\u003e: The liquid has a viscous texture, offering a rich and leisurely mouthfeel, yet with a light, vibrant acidity and excellent balance.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,3,0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eAftertaste\u003c\/b\u003e: The finish carries notes of brown spices, exuding a hint of exotic charm.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis year's YABAI displays an even stronger fruitiness and complexity than last year's. We invite you to experience this evolved, ultimate flavor.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59365544984657,"sku":null,"price":240.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/191145423.jpg?v=1776320819"},{"product_id":"philocoffea-424-ecuador-la-papaya-mejorado-washed","title":"PHILOCOFFEA 424 ECUADOR La Papaya Mejorado Washed","description":"\u003cp data-path-to-node=\"0\"\u003eThis coffee from \u003cb data-path-to-node=\"0\" data-index-in-node=\"5\"\u003eHacienda La Papaya\u003c\/b\u003e has long been a cherished classic at Philocoffea. It has become a natural habit for us to eagerly anticipate processing La Papaya's beans every year. The farm is situated in the Saraguro region of Loja Province, Ecuador, at an elevation of 1,900 to 2,100 meters above sea level. As pioneers in coffee cultivation in the region, they have been deeply committed to this endeavor since 2010.\u003c\/p\u003e\n\u003chr data-path-to-node=\"1\"\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cstrong\u003eA Coffee Pioneer Reborn from the Ashes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eThe owner, Mr. \u003cb data-path-to-node=\"3\" data-index-in-node=\"3\"\u003eJuan Peña\u003c\/b\u003e, originally worked in flower cultivation, but a devastating fire destroyed his entire farm, putting his business in dire straits. As he contemplated his future, he decided to pivot to \"coffee cultivation.\" This plan was initiated in 2009, with planting officially commencing in 2010. It wasn't until after 2014 that his coffee began to gain recognition in various global competitions, attracting worldwide attention.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cstrong\u003eData-Driven Modern Cultivation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eLa Papaya's most distinguishing feature is its \u003cb data-path-to-node=\"5\" data-index-in-node=\"17\"\u003eoverwhelmingly data-driven management\u003c\/b\u003e. Sensors are installed throughout the farm, monitoring soil conditions 24 hours a day, precisely recording temperature and the content of minerals such as potassium, calcium, and magnesium. By combining this information with yield data, the most precise irrigation and fertilization plans are developed. This is truly a \"data-centric\" farm.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eThanks to years of accumulated data, Mr. Juan can remotely monitor soil conditions and control the system even when he is not on the farm. Now, he is sharing this technology with neighboring farmers, striving to elevate the standard of the entire Saraguro region's coffee industry and even Ecuador's. He firmly believes that sensory intuition is difficult to teach, but \u003cb data-path-to-node=\"6\" data-index-in-node=\"98\"\u003enumerical data is a common language\u003c\/b\u003e, the most effective way to share knowledge.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cstrong\u003ePursuit of Extreme Agricultural Techniques\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003eThe farm manages approximately 35,000 coffee trees, all utilizing a drip irrigation system. Under the strict supervision of agronomists, the team maintains a clear vision of \"only producing high-quality coffee.\" This dedication has earned Mr. Juan the \"Notable Producer\" award from the renowned coffee media outlet \u003ci data-path-to-node=\"8\" data-index-in-node=\"115\"\u003eSprudge\u003c\/i\u003e for three consecutive years. Combining technology, a spirit of inquiry, and a commitment to quality, La Papaya has become an indispensable representative of specialty coffee in Ecuador.\u003c\/p\u003e\n\u003chr data-path-to-node=\"9\"\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cstrong\u003eCupping Performance and Flavor Characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003eSeveral months ago, we received several samples from Ecuador from Eric of Tri-Up. After a blind tasting, we selected our favorite coffees, and to our surprise, all the chosen coffees were from La Papaya. According to Eric, La Papaya's coffee is excellent whether brewed as pour-over or extracted as espresso, and the balance of full-bodied sweetness and juicy acidity is indeed captivating.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12,0,0\"\u003e\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· Roast Level:\u003c\/b\u003e Light Roast\u003c\/p\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb data-path-to-node=\"12,1,0\" data-index-in-node=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eOverall Impression:\u003c\/b\u003e Clean taste, with elegant floral and herbal aromas.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cstrong\u003eFlavor Evolution\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0,0\" data-index-in-node=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eAt High Temperature:\u003c\/b\u003e Presents a fresh aroma of citrus and green apple, with a clean and light mouthfeel.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb data-path-to-node=\"13,1,1,0\" data-index-in-node=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eAt Medium Temperature:\u003c\/b\u003e As the temperature drops, floral notes intertwine with subtle hints of green tea, adding depth to the flavor.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb data-path-to-node=\"13,1,2,0\" data-index-in-node=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eAt Low Temperature:\u003c\/b\u003e Exhibits a mellow sweetness akin to satsuma oranges, accompanied by the sweet and sour notes of stone fruits like plum. The texture is smooth and silky, brimming with vibrant fruitiness.\u003c\/p\u003e\n\u003chr data-path-to-node=\"14\"\u003e\n\u003cp data-path-to-node=\"15\"\u003eThe consistent quality each year is the result of countless efforts. We deeply respect this dedication. Please take a moment to quietly savor the surprises that La Papaya brings this year.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59418001899601,"sku":null,"price":260.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/424.jpg?v=1777312661"},{"product_id":"philocoffea-707-colombia-aroma-nativo-pink-bourbon","title":"PHILOCOFFEA 707 COLOMBIA Aroma Nativo Pink Bourbon","description":"\u003cp data-path-to-node=\"3\"\u003eIn the specialty coffee world, the name \u003cb data-path-to-node=\"3\" data-index-in-node=\"7\"\u003eAroma Nativo\u003c\/b\u003e is appearing with increasing frequency. It is not the name of a single farm, but an organization that purchases coffee cherries from various farms and specializes in its own post-processing. Aroma Nativo has a processing plant in Huila, Colombia, and its office is located in the capital, Bogotá.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eIts partner farms are located in Acevedo (in San Adolfo), in the Cordillera mountain range of eastern Colombia. This area was once considered a dangerous zone controlled by guerrilla groups such as M-19 and FARC, but over the past six years, local security has greatly improved, and it has transformed into a welcoming community. With its excellent \u003cb data-path-to-node=\"4\" data-index-in-node=\"129\"\u003emicroclimate\u003cb data-path-to-node=\"4\" data-index-in-node=\"146\"\u003e and \u003c\/b\u003eterroir\u003c\/b\u003e, it is recognized as a \"specialty coffee paradise\" in Colombia. Aroma Nativo currently sources coffee cherries from three local farms and refines them at its own facilities.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eAlthough there are other organizations in Colombia that purchase cherries for processing, most blend cherries from different farms and different harvest dates. In contrast, Luis Marcelino, the head of Aroma Nativo, insists on meticulous management of harvest dates and varieties, and selects the most suitable processing method based on the characteristics of each batch of coffee, aiming to showcase the most original and highest quality aspects of the variety and farm.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eA bright and distinct fruitiness reminiscent of tropical fruits and berries\u003c\/b\u003e is a signature characteristic of Aroma Nativo. They create these astonishing works by applying yeast fermentation or must fermentation to rare varieties from different plots and batches. In recent years, its high quality has led to its frequent appearance on the WBC (World Barista Championship) stage.\u003c\/p\u003e\n\u003chr data-path-to-node=\"8\"\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cstrong\u003eThis Batch: Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eThis batch meticulously selects the ripest Pink Bourbon \u003cb data-path-to-node=\"10\" data-index-in-node=\"17\"\u003eDrupe (fully ripe cherries)\u003c\/b\u003e. The processing method used is \u003cb data-path-to-node=\"10\" data-index-in-node=\"35\"\u003eHoney Double Fermentation\u003c\/b\u003e:\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e1. \u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eFirst Fermentation\u003c\/b\u003e: Delicate fermentation in a controlled anaerobic environment, followed by pulping.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e2. \u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eSecond Fermentation\u003c\/b\u003e: To further enhance the flavor, the coffee beans, with mucilage intact, are placed in barrels with indigenous microorganisms and selected yeasts for a second fermentation, thereby building a unique and rich flavor profile.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e3. \u003cb data-path-to-node=\"11,2,0\" data-index-in-node=\"0\"\u003eDrying and Maturation\u003c\/b\u003e: After fermentation, the coffee is sun-dried on raised beds for 12 days. To improve quality stability and shelf life, it then undergoes a 3-month aging period in a precisely temperature-controlled environment.\u003c\/p\u003e\n\u003chr data-path-to-node=\"12\"\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cstrong\u003eRoasting and Flavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003eMany have surely been captivated by the intense and distinct fruitiness that immediately greets them. This time, we also used a \u003cb data-path-to-node=\"14\" data-index-in-node=\"35\"\u003elight roast\u003c\/b\u003e to present its iconic flavor. Due to the higher moisture content of the green coffee beans (close to 12%), we applied greater heat in the initial stages of roasting to ensure full bean development. As the sound of first crack for this bean is difficult to discern, we reduced the heat during the roasting process and carefully judged the optimal drop time by smell.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003eUpon opening the package, the fruity aroma wafts out from the one-way valve. At a recent exhibition in Hong Kong, we made cold brew with these beans, and the taste was uncannily similar to \u003cb data-path-to-node=\"15\" data-index-in-node=\"64\"\u003eSangria\u003c\/b\u003e, bursting with fruit, making one long to drink it by the gulp. Once the weather gets warmer, everyone should definitely try it at home!\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\"\u003eOf course, hot brewing also reveals a lively fruitiness. The flavor profile is complex and distinct, reminiscent of \u003cb data-path-to-node=\"16\" data-index-in-node=\"31\"\u003ejuicy orange, lychee, and blueberry\u003c\/b\u003e. With every sip, the long, sweet aftertaste will surprise you. This is a coffee with a powerful impact, yet it is supported by a solid sweetness and body, remaining delicate even when cooled.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17\"\u003ePlease slowly savor the unique flavor world of Aroma Nativo.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59418024869969,"sku":null,"price":350.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/191146061.jpg?v=1777312661"},{"product_id":"philocoffea-709-colombia-la-esmeralda-geisha-washed","title":"PHILOCOFFEA 709 COLOMBIA La Esmeralda Geisha Washed","description":"\u003cp data-path-to-node=\"3\"\u003eThis coffee hails from \u003cb\u003eFinca La Esmeralda\u003c\/b\u003e in San Isidro, Tolima, Colombia. Since 1994, it has been meticulously managed by its proprietress, Rubiela Velasquez, and her husband, Vitermo Ordoñez, who have painstakingly built it up step by step.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eNestled deep within the mountains, this farm is a two-hour walk from the nearest road. In such a remote location, they initially established a small farm simply to make ends meet. Today, it has evolved into a coffee production project dedicated to achieving the highest quality. This journey perfectly exemplifies their strong will and unremitting efforts in coffee cultivation.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cstrong\u003e\"Quality Evolution\" Under Harsh Conditions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eThe farm sits at an elevation of \u003cb\u003e1,900 to 2,000 meters\u003c\/b\u003e and currently cultivates multiple varieties including Castillo, Caturra, Typica, and Geisha. In recent years, they have also introduced a mutation of Caturra, \u003cb\u003ePapayo\u003c\/b\u003e, striving to enhance product quality.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003eCultivating at an extreme altitude of 2,000 meters is by no means easy. After four years of continuous experimentation, they have precisely adjusted their fermentation process for different varieties and climates, leading to a steady improvement in quality. Notably, their Caturra lot was awarded \u003cb\u003e13th place\u003c\/b\u003e at the 2023 Colombia Washed Festival, earning high recognition from the industry.\u003c\/p\u003e\n\u003chr data-path-to-node=\"8\"\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cstrong\u003eRoasting and Flavor Notes: Vibrant Fruitiness Blossoming from Tradition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eFrom starting as a daily wage laborer on her uncle's farm to building an enterprise from scratch with her husband, Rubiela's story embodies \"persistence\" and \"evolution\" in coffee production. This pursuit of quality and flexible adaptation to environmental changes are fully reflected in the character of this coffee.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough this coffee is processed using the traditional Washed Process, its distinctive soft sweetness and acidity, reminiscent of \u003cb\u003eapple\u003c\/b\u003e and \u003cb\u003estone fruits\u003c\/b\u003e, are remarkably impressive.\u003c\/p\u003e\n\u003cp\u003eThe first time I tasted it at a cupping, its unique color and allure immediately captivated my attention.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb\u003e・Initial Attempt:\u003c\/b\u003e During sample roasting, although the fruitiness was clear, the sweetness felt a bit heavy, and the overall impression was rather subdued.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003e・\u003c\/b\u003eAdjusted Product:\u003c\/b\u003e I slightly increased the heat and shortened the roast time to enhance the acidity's complexity. The adjusted coffee is lighter and more vibrant, like fresh fruit.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003e\u003cstrong\u003eSpecific Flavor Changes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003e・\u003c\/b\u003eWhen hot:\u003c\/b\u003e Sweet and smooth like apple and plum, with subtle floral notes, quite elegant. The gorgeous aroma immediately after brewing is my favorite part, absolutely irresistible (laughs).\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003e・\u003c\/b\u003eAs it cools:\u003c\/b\u003e Gradually transforms into a citrusy, mandarin-like profile, feeling juicier.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003e・\u003c\/b\u003eOptimal Enjoyment Period:\u003c\/b\u003e Approximately \u003cb\u003etwo weeks\u003c\/b\u003e after roasting, the aroma becomes even more magnificent, and the balance reaches its peak.\u003c\/p\u003e\n\u003chr data-path-to-node=\"17\"\u003e\n\u003cp data-path-to-node=\"18\"\u003e\u003cstrong\u003eConclusion: A Masterpiece Infused with Time and Dedication\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"19\"\u003e\"Evolution\" and \"Continuity.\" This coffee quietly breathes with the years of effort accumulated by its farmers. As you savor every nuanced flavor, we would be honored if you could also connect it to the passage of time and the story behind this cup.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59418084114513,"sku":null,"price":320.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/190745788_e812f068-3b87-40b0-8f35-ac5d3955d078.jpg?v=1777312751"},{"product_id":"philocoffea-025-mexico-chiapas-decaf-有機jas","title":"PHILOCOFFEA 025 Mexico Chiapas Decaf Organic JAS","description":"\u003cp data-path-to-node=\"1\"\u003eMany people want to enjoy delicious coffee but are concerned about the effects of caffeine. However, many find decaffeinated coffee to have a chemical or artificial taste, which deters them. Honestly, I used to be one of them.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cstrong\u003eWhy was decaf coffee not good in the past?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eThe reason lies in the \u003cb data-path-to-node=\"3\" data-index-in-node=\"4\"\u003ecaffeine removal process\u003c\/b\u003e. Traditional methods use special chemical agents to remove caffeine, often damaging the coffee's original flavor components and resulting in a taste that is significantly inferior to regular coffee.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eTo break this deadlock, we specifically selected beans processed by \u003cb data-path-to-node=\"4\" data-index-in-node=\"18\"\u003eDescamex\u003c\/b\u003e using the \"\u003cb data-path-to-node=\"4\" data-index-in-node=\"31\"\u003eMountain Water Process\u003c\/b\u003e.\"\u003c\/p\u003e\n\u003chr data-path-to-node=\"5\"\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cstrong\u003eSafety and Flavor Combined: The Mountain Water Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003eThis technique has received multiple organic certifications and is characterized by \u003cb data-path-to-node=\"7\" data-index-in-node=\"17\"\u003enot using any chemical solvents at all\u003c\/b\u003e, only safely removing caffeine with water. As one of the few certified organic decaffeination plants globally, it ensures complete transparency from raw material production records to the final product.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cstrong\u003eThe Coffee Beans Selected for This Batch\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\"\u003eThis time, we selected coffee produced by 79 farms under the \"\u003cb data-path-to-node=\"9\" data-index-in-node=\"26\"\u003eProduct Conservacion El Triunfo\u003c\/b\u003e\" project in Chiapas, Mexico. This is an unprecedented \u003cb data-path-to-node=\"9\" data-index-in-node=\"86\"\u003eorganic JAS certified decaffeinated coffee\u003c\/b\u003e that fully preserves the clean taste and lingering aftertaste characteristic of Mexican coffee.\u003c\/p\u003e\n\u003chr data-path-to-node=\"10\"\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cstrong\u003eFlavor Notes and Mouthfeel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003eThe deliciousness of this coffee will even make you forget that it is a decaffeinated product:\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eWhen hot:\u003c\/b\u003e It has a pleasant nutty aroma.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003e· \u003c\/b\u003eAs it cools:\u003c\/b\u003e It transforms into a smooth and sweet taste, like milk chocolate.\u003c\/p\u003e\n\u003chr data-path-to-node=\"14\"\u003e\n\u003cp data-path-to-node=\"15\"\u003e\u003cstrong\u003eRigorous Organic Decaffeination Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\"\u003eTo ensure quality and purity, the production process is strictly monitored:\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,0,0\"\u003e\u003cb data-path-to-node=\"17,0,0\" data-index-in-node=\"0\"\u003e1. Isolated Storage:\u003c\/b\u003e Raw materials are stored in a separate area to ensure no contact with other coffee beans.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,1,0\"\u003e\u003cb data-path-to-node=\"17,1,0\" data-index-in-node=\"0\"\u003e2. Precise Measurement:\u003c\/b\u003e Caffeine content is pre-measured in 5,000kg batches.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,2,0\"\u003e\u003cb data-path-to-node=\"17,2,0\" data-index-in-node=\"0\"\u003e3. Equipment Cleaning:\u003c\/b\u003e All equipment (including extraction tanks) is cleaned with air and steam to ensure zero contamination.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,3,0\"\u003e\u003cb data-path-to-node=\"17,3,0\" data-index-in-node=\"0\"\u003e4. Pressure Treatment:\u003c\/b\u003e Steam is injected in the first tank under controlled temperature and pressure.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,4,0\"\u003e\u003cb data-path-to-node=\"17,4,0\" data-index-in-node=\"0\"\u003e5. Warm Water Soaking:\u003c\/b\u003e Coffee beans are soaked in warm water to facilitate caffeine extraction.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,5,0\"\u003e\u003cb data-path-to-node=\"17,5,0\" data-index-in-node=\"0\"\u003e6. Saturated Solution Extraction:\u003c\/b\u003e Caffeine is removed using a saturated water solution under specific pressure conditions.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,6,0\"\u003e\u003cb data-path-to-node=\"17,6,0\" data-index-in-node=\"0\"\u003e7. Drying and Packaging:\u003c\/b\u003e Moisture content is restored to 11-12% before packaging and export.\u003c\/p\u003e\n\u003chr data-path-to-node=\"18\"\u003e\n\u003cp data-path-to-node=\"19\"\u003eWhether you are sensitive to caffeine or unable to consume it for specific reasons (such as pregnancy or evening rest), we sincerely recommend this coffee. Please enjoy this wonderful coffee moment!\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59418098204753,"sku":null,"price":240.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/025.jpg?v=1777312641"},{"product_id":"philocoffea-414-brazil-guariroba-fruity-lot","title":"PHILOCOFFEA 414 BRAZIL Guariroba FRUITY Lot","description":"\u003cp data-path-to-node=\"2\"\u003eGuariroba Farm coffee, a favorite among many for its unique flavor, is back this year. The history of Guariroba Farm dates back to the 19th century when it was founded by Mr. Joao Ferreira Carneiro. It is now in the hands of the fifth-generation successor, Mr. Homero Aguiar Paiva, who has impeccably inherited the passion and tradition of coffee. The farm specializes in producing specialty coffee and has recently invested significantly in developing new processing methods (post-harvest processing) and cultivation techniques. They have won multiple awards, including the 2016 COE (Cup of Excellence) championship, 8th place in the 2018 Brazil Pulped Naturals category, and COE National Winner in 2019, making it a renowned and excellent farm in Brazil.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eThe \"FRUITY\" lot, which we also purchased last year, has undergone an adjustment in its fermentation process this year. Instead of using fermentation tanks, this year, the coffee cherries are piled up on the patio and covered with a tarp for fermentation.\u003c\/p\u003e\n\u003cp data-path-to=\"node-4\"\u003eBy controlling the amount of oxygen, the natural yeasts and lactic acid bacteria on the surface of the fruit are gently activated, allowing for a slow anaerobic fermentation. During fermentation, the team meticulously monitors the internal temperature to prevent over-fermentation while delicately drawing out bright flavors and sweetness.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eAfter fermentation, the coffee beans are moved to African drying beds for about 40 days of \"Slow Shade Drying.\" By avoiding direct sunlight and drying slowly, stress on the beans is reduced, and internal moisture evaporates evenly, perfectly locking the aromas produced during fermentation within the bean's core.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eIncidentally, we specifically confirmed with the farm why they did not use last year's fermentation tanks (bioreactor) and instead adopted this new method. Fermentation tanks are characterized by the use of selected and cultivated microorganisms, managed in a sealed environment, to achieve highly reproducible fermentation results. In contrast, this year's processing method is the other extreme – directly utilizing the natural microorganisms on the surface of the fruit, allowing the changes brought by the environment to shape the flavor.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003eIn the initial stages of fermentation, various microorganisms become active, but when covered with a tarp to limit oxygen, the environment gradually transforms into an anaerobic state. Ultimately, the microorganisms that survive in this specific environment break down the sugars in the mucilage, leading to the development of complex aromas. Of course, this method is extremely difficult to control; even a slight mistake can lead to unpleasant, poor-quality fermentation. For this reason, precise temperature management and drying processes are crucial.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003eThis coffee, while harnessing the power of nature, brings out unique flavors at an ultimate balance point. This interplay of precise artificial control and the subtle workings of nature is precisely where the captivating delicacy and depth of this lot lie.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\"\u003eAt last year's cupping, this coffee left us with an impression of being milder than before, yet Guariroba's signature personality remained distinct. The sweetness of citrus fruits intertwined with a subtle spice note, as if announcing, \"It's Guariroba season again this year.\" In terms of roasting, to prevent scorching, we deliberately slowed down the pace during the first half of the roast, resulting in a stronger nutty character. To bring out more of Guariroba's inherent brightness, we subsequently slightly shortened the roasting time, ultimately achieving a brighter impression.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eThis coffee offers a refreshing citrus sweetness with a hint of spice reminiscent of sansho. In the mid to late stages, blackberry and cinnamon-like aromas layer on. Overall, the gentle nutty sweetness characteristic of Brazilian coffee runs throughout, gently enveloping the strong personality of this coffee. At first taste, the flavor might seem robust and impactful, but as you slowly savor it, the layers gradually unfold, and before you know it, the entire cup is finished, making it incredibly intriguing. In the coming hot season, this coffee is also perfect for making iced coffee, allowing you to enjoy its refreshing and clean taste.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59610619707473,"sku":null,"price":300.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/414_69b5b8ae-b6ed-4c5b-a130-95a7b02202c4.jpg?v=1781088182"},{"product_id":"philocoffea-423-nicaragua-el-porvenir-java","title":"PHILOCOFFEA 423 NICARAGUA El Porvenir Java","description":"\u003cp data-path-to-node=\"2\"\u003eEl Porvenir Farm is located in the San Fernando region of Nueva Segovia, northern Nicaragua, near the border with Honduras. This land, which was initially almost barren, has now developed into a renowned farm that produces some of the world's finest coffees.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eThe farm owner, Sergio Noé Ortez, currently manages three farms, and El Porvenir is the oldest and most significant asset among them, passed down through generations from his grandfather and father. When Sergio first took over the farm, the area had almost no roads, infrastructure, and no one lived nearby. In the first year of operation, the yield was less than 150 kg. From then on, he began to rebuild the farm from scratch, brick by brick—repairing dilapidated bungalows, cultivating barren land, and restoring the yield to about 1,600 kg in just five years.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eIn Spanish, \"El Porvenir\" means \"the future.\" At the entrance of the farm, there stands a sign with the Japanese character \"未来\" (mirai), perfectly echoing the profound meaning behind the name. Furthermore, Sergio is highly respected in the industry as a cupper; he still travels internationally from time to time, learning from different coffee cultures and bringing this knowledge and experience back to his own farm. This coffee comes from a land that embodies many years of patience, dedication, and continuous challenges—a farm that constantly moves towards the future.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eWe procured these green beans through Kariomons Coffee. Mr. Ito has always been one of the roasters I deeply admire, not only for his exquisite roasting techniques but also because he always listens attentively and genuinely conveys the story, culture, and ecosystem behind each coffee.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eThe farm information we received also revealed the deep trust and long-term cooperative relationship they have built with the producers over many years. The warmth and respect conveyed in these words deeply resonated with me, which is why I want to share a part of this story with everyone here.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59610620461137,"sku":null,"price":260.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/423_175cb938-36bf-41f8-8c17-ae5fdbc95d67.jpg?v=1781088163"},{"product_id":"philocoffea-708-colombia-aroma-nativo-pink-bourbon","title":"PHILOCOFFEA 708 COLOMBIA Aroma Nativo Pink Bourbon","description":"\u003cp data-path-to-node=\"3\"\u003eIn the specialty coffee world, the name \u003cb data-path-to-node=\"3\" data-index-in-node=\"7\"\u003eAroma Nativo\u003c\/b\u003e is appearing with increasing frequency. It is not the name of a single farm, but an organization that purchases coffee cherries from various farms and specializes in its own post-processing. Aroma Nativo has a processing plant in Huila, Colombia, and its office is located in the capital, Bogotá.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eIts partner farms are located in Acevedo (in San Adolfo), in the Cordillera mountain range of eastern Colombia. This area was once considered a dangerous zone controlled by guerrilla groups such as M-19 and FARC, but over the past six years, local security has greatly improved, and it has transformed into a welcoming community. With its excellent \u003cb data-path-to-node=\"4\" data-index-in-node=\"129\"\u003emicroclimate\u003cb data-path-to-node=\"4\" data-index-in-node=\"146\"\u003e and \u003c\/b\u003eterroir\u003c\/b\u003e, it is recognized as a \"specialty coffee paradise\" in Colombia. Aroma Nativo currently sources coffee cherries from three local farms and refines them at its own facilities.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eAlthough there are other organizations in Colombia that purchase cherries for processing, most blend cherries from different farms and different harvest dates. In contrast, Luis Marcelino, the head of Aroma Nativo, insists on meticulous management of harvest dates and varieties, and selects the most suitable processing method based on the characteristics of each batch of coffee, aiming to showcase the most original and highest quality aspects of the variety and farm.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eA bright and distinct fruitiness reminiscent of tropical fruits and berries\u003c\/b\u003e is a signature characteristic of Aroma Nativo. They create these astonishing works by applying yeast fermentation or must fermentation to rare varieties from different plots and batches. In recent years, its high quality has led to its frequent appearance on the WBC (World Barista Championship) stage.\u003c\/p\u003e\n\u003chr data-path-to-node=\"8\"\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cstrong\u003eThis Batch: Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eThis batch meticulously selects the ripest Pink Bourbon \u003cb data-path-to-node=\"10\" data-index-in-node=\"17\"\u003eDrupe (fully ripe cherries)\u003c\/b\u003e. The processing method used is \u003cb data-path-to-node=\"10\" data-index-in-node=\"35\"\u003eHoney Double Fermentation\u003c\/b\u003e:\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e1. \u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eFirst Fermentation\u003c\/b\u003e: Delicate fermentation in a controlled anaerobic environment, followed by pulping.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e2. \u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eSecond Fermentation\u003c\/b\u003e: To further enhance the flavor, the coffee beans, with mucilage intact, are placed in barrels with indigenous microorganisms and selected yeasts for a second fermentation, thereby building a unique and rich flavor profile.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e3. \u003cb data-path-to-node=\"11,2,0\" data-index-in-node=\"0\"\u003eDrying and Maturation\u003c\/b\u003e: After fermentation, the coffee is sun-dried on raised beds for 12 days. To improve quality stability and shelf life, it then undergoes a 3-month aging period in a precisely temperature-controlled environment.\u003c\/p\u003e\n\u003chr data-path-to-node=\"12\"\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cstrong\u003eRoasting and Flavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003eMany have surely been captivated by the intense and distinct fruitiness that immediately greets them. This time, we also used a \u003cb data-path-to-node=\"14\" data-index-in-node=\"35\"\u003elight roast\u003c\/b\u003e to present its iconic flavor. Due to the higher moisture content of the green coffee beans (close to 12%), we applied greater heat in the initial stages of roasting to ensure full bean development. As the sound of first crack for this bean is difficult to discern, we reduced the heat during the roasting process and carefully judged the optimal drop time by smell.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003eUpon opening the package, the fruity aroma wafts out from the one-way valve. At a recent exhibition in Hong Kong, we made cold brew with these beans, and the taste was uncannily similar to \u003cb data-path-to-node=\"15\" data-index-in-node=\"64\"\u003eSangria\u003c\/b\u003e, bursting with fruit, making one long to drink it by the gulp. Once the weather gets warmer, everyone should definitely try it at home!\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\"\u003eOf course, hot brewing also reveals a lively fruitiness. The flavor profile is complex and distinct, reminiscent of \u003cb data-path-to-node=\"16\" data-index-in-node=\"31\"\u003ejuicy orange, lychee, and blueberry\u003c\/b\u003e. With every sip, the long, sweet aftertaste will surprise you. This is a coffee with a powerful impact, yet it is supported by a solid sweetness and body, remaining delicate even when cooled.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17\"\u003ePlease slowly savor the unique flavor world of Aroma Nativo.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59610628390993,"sku":null,"price":350.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/708.jpg?v=1781088135"},{"product_id":"philocoffea-428-peru-regional-puno","title":"PHILOCOFFEA 428 PERU Puno Region","description":"\u003cp data-path-to-node=\"2\"\u003e\u003cstrong\u003eOrigin and Background\u003cbr\u003e\u003c\/strong\u003eThis coffee comes from the Sandia Valley in Puno, a mountainous region of the Andes in southern Peru. This area boasts a tropical climate and rich natural ecology, surrounded by deep mountains and flowing rivers, offering beautiful scenery. The Sandia Valley is renowned within Peru for producing extremely high-quality coffee.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eThis particular batch of coffee was produced in Quilala, Alto Inambari, at an altitude of approximately 1,950 meters. Here, the large diurnal temperature variation allows coffee cherries to ripen slowly in the cool climate. This prolonged growing process enables the coffee beans to accumulate high density and rich sugar content, yielding coffee cherries with complex flavors and prominent sweetness.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eThis batch is of the \u003cb data-path-to-node=\"5\" data-index-in-node=\"4\"\u003eBourbon varietal\u003c\/b\u003e. In October 2025, farmers meticulously hand-picked only fully ripe cherries, one by one. After harvesting, the coffee underwent a 36-hour \u003cb data-path-to-node=\"5\" data-index-in-node=\"71\"\u003eWashed Process\u003c\/b\u003e. Subsequently, the coffee beans were transferred to elevated mesh drying beds (African beds), avoiding direct sunlight, for a slow drying period of approximately 18 days. This long and even evaporation of moisture perfectly preserved the coffee's original aroma and sweetness.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eThis coffee is produced by a 4.5-hectare farm jointly managed by small-scale farmers in the Puno region. Combining the rich natural environment of the Andes with traditional cultivation techniques passed down through generations, this coffee fully expresses the terroir of the Sandia Valley, allowing you to savor the delicate flavors unique to Peruvian coffee.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cstrong\u003eRoast Level: Light Roast\u003cbr\u003e\u003c\/strong\u003eDuring sample roasting, we captured its delicate citrus notes and honey-like sweetness. To allow everyone to fully enjoy this exquisite flavor, we specifically set it as a \u003cb data-path-to-node=\"9\" data-index-in-node=\"73\"\u003eLight Roast\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eIn the initial stages of roasting, this bean gave the impression that heat penetration was difficult. Therefore, we applied ample heat in the first half of the roast, then transitioned to a gentler progression in the latter half. First crack occurred slightly earlier than expected, and after the first crack, we meticulously controlled the temperature to prevent scorching the beans.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003e\u003cstrong\u003eFlavor Description and Brewing Experience\u003cbr\u003e\u003c\/strong\u003eDuring cupping for quality assessment, we tasted the fruitiness of \u003cb data-path-to-node=\"13\" data-index-in-node=\"26\"\u003eHassaku orange and green apple\u003c\/b\u003e, accompanied by a subtle sweetness reminiscent of \u003cb data-path-to-node=\"13\" data-index-in-node=\"63\"\u003ehoney and hazelnut\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003eWhen we brewed it using HARIO V60 with the \u003cb data-path-to-node=\"14\" data-index-in-node=\"18\"\u003e4:6 Method\u003c\/b\u003e and invited the production team from the roastery to taste it, a colleague commented: \"The moment the coffee enters your mouth, you can taste \u003cb data-path-to-node=\"14\" data-index-in-node=\"37\"\u003ewild berries and honey\u003c\/b\u003e, and the aftertaste has a refreshing sensation like \u003cb data-path-to-node=\"14\" data-index-in-node=\"89\"\u003ecitrus\u003c\/b\u003e!\"\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003eSubsequently, we tried brewing with Mr. Tetsuya Kasuya's latest \"10-Pour Recipe,\" and the result was a very \u003cb data-path-to-node=\"15\" data-index-in-node=\"41\"\u003eclean flavor\u003c\/b\u003e, giving an impression that was refreshing and comforting, like black tea.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\"\u003eThis coffee likely possesses several different facets, and depending on the type of dripper and brewing method used, the impression of its flavor will also be renewed.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59739490254929,"sku":null,"price":300.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/428.jpg?v=1783100115"},{"product_id":"philocoffea-430-colombia-la-mina-caturra","title":"PHILOCOFFEA 430 COLOMBIA La Mina Caturra","description":"\u003cp data-path-to-node=\"2\"\u003e\u003cstrong\u003eOrigin and Background\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"\"\u003eThis coffee comes from Buesaco in Nariño, southwestern Colombia.\u003c\/span\u003e\u003cspan class=\"\"\u003e Located in the Central Range of the Andes Mountains,\u003c\/span\u003e\u003cspan class=\"\"\u003e this region boasts altitudes exceeding 2,000 meters and rich natural ecosystems,\u003c\/span\u003e\u003cspan class=\"\"\u003e making it one of Colombia's premier specialty coffee producing areas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cspan class=\"\"\u003eThe \"La Mina Farm\" introduced here has an average altitude of 2,100 meters.\u003c\/span\u003e\u003cspan class=\"\"\u003e The fertile soil,\u003c\/span\u003e\u003cspan class=\"\"\u003e abundant water resources,\u003c\/span\u003e\u003cspan class=\"\"\u003e and cool year-round climate (temperatures maintained between 15°C and 20°C) provide an excellent growing environment for coffee trees.\u003c\/span\u003e\u003cspan class=\"\"\u003e It is said that the name \"La Mina\" originated from a mine located within the farm's boundaries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cspan class=\"\"\u003eThe pioneer who developed this land was Mr. Franco Lopez.\u003c\/span\u003e\u003cspan class=\"\"\u003e Back in 1985,\u003c\/span\u003e\u003cspan class=\"\"\u003e the dominant industry in the area was still livestock farming,\u003c\/span\u003e\u003cspan class=\"\"\u003e but Mr. Franco firmly believed that \"this land is very suitable for growing coffee,\"\u003c\/span\u003e\u003cspan class=\"\"\u003e and was the first to invest in coffee cultivation.\u003c\/span\u003e\u003cspan class=\"\"\u003e Although he passed away in 2025,\u003c\/span\u003e\u003cspan class=\"\"\u003e the knowledge,\u003c\/span\u003e\u003cspan class=\"\"\u003e experience,\u003c\/span\u003e\u003cspan class=\"\"\u003e and passion he left behind are still deeply rooted in this farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cspan class=\"\"\u003eCurrently,\u003c\/span\u003e\u003cspan class=\"\"\u003e the farm's production and processing operations have been taken over by his grandson, Mr. Jeison Lopez.\u003c\/span\u003e\u003cspan class=\"\"\u003e Jeison respects his grandparents' love and pride for coffee more than anyone,\u003c\/span\u003e\u003cspan class=\"\"\u003e and is determined to inherit this spirit.\u003c\/span\u003e\u003cspan class=\"\"\u003e For this,\u003c\/span\u003e\u003cspan class=\"\"\u003e he resolutely gave up his promising amateur football career and plunged into the world of coffee creation.\u003c\/span\u003e\u003cspan class=\"\"\u003e \"I want to protect this farm and make even better coffee.\"\u003c\/span\u003e\u003cspan class=\"\"\u003e With this conviction,\u003c\/span\u003e\u003cspan class=\"\"\u003e the history of La Mina Farm has officially been passed down to the new generation.\u003c\/span\u003e\u003cspan class=\"\"\u003e In addition to coffee,\u003c\/span\u003e\u003cspan class=\"\"\u003e the farm currently cultivates crops such as cassava,\u003c\/span\u003e\u003cspan class=\"\"\u003e bananas,\u003c\/span\u003e\u003cspan class=\"\"\u003e avocados,\u003c\/span\u003e\u003cspan class=\"\"\u003e grapefruits,\u003c\/span\u003e\u003cspan class=\"\"\u003e and tree tomatoes,\u003c\/span\u003e\u003cspan class=\"\"\u003e closely linking agriculture with the family's livelihood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003eAt first glance,\u003c\/span\u003e\u003cspan class=\"\"\u003e La Mina Farm might seem like an ordinary family-run micro-farm in the Buesaco hills.\u003c\/span\u003e\u003cspan class=\"\"\u003e However,\u003c\/span\u003e\u003cspan class=\"\"\u003e their pursuit of quality is meticulous.\u003c\/span\u003e\u003cspan class=\"\"\u003e The Lopez family has always insisted on thoroughly selecting and hand-picking only fully ripe coffee cherries,\u003c\/span\u003e\u003cspan class=\"\"\u003e performing uncompromising hand sorting,\u003c\/span\u003e\u003cspan class=\"\"\u003e and demanding extreme precision in every detail of the processing.\u003c\/span\u003e\u003cspan class=\"\"\u003e It is with this persistence that La Mina has gradually grown into a highly acclaimed top farm within Colombia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cspan class=\"\"\u003eThe farm has won numerous awards in past Cup of Excellence (COE) competitions,\u003c\/span\u003e\u003cspan class=\"\"\u003e and its quality is also highly recognized internationally.\u003c\/span\u003e\u003cspan class=\"\"\u003e It secured 4th place in 2012 and 6th place in 2017; and in the 2024 \"Cup of My Nariño\" competition,\u003c\/span\u003e\u003cspan class=\"\"\u003e it stood out from 30 finalists,\u003c\/span\u003e\u003cspan class=\"\"\u003e achieving 13th place.\u003c\/span\u003e\u003cspan class=\"\"\u003e The wisdom passed down through generations,\u003c\/span\u003e\u003cspan class=\"\"\u003e combined with the innovative attempts of the new generation.\u003c\/span\u003e\u003cspan class=\"\"\u003e Valuing these two elements,\u003c\/span\u003e\u003cspan class=\"\"\u003e La Mina Farm continues to steadily progress as a representative producer of Nariño.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cstrong\u003eGreen Bean Batch and Processing Method\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"\"\u003eThis batch of coffee beans is of the\u003c\/span\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"7\" class=\"\"\u003e Caturra variety\u003c\/b\u003e\u003cspan class=\"\"\u003e and has undergone a\u003c\/span\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"24\" class=\"\"\u003e Double Anaerobic Honey Process\u003c\/b\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003cspan class=\"\"\u003e First,\u003c\/span\u003e\u003cspan class=\"\"\u003e farmers hand-pick only fully ripe cherries.\u003c\/span\u003e\u003cspan class=\"\"\u003e The whole cherries undergo 60 to 80 hours of anaerobic fermentation,\u003c\/span\u003e\u003cspan class=\"\"\u003e followed by manual and density sorting before depulping.\u003c\/span\u003e\u003cspan class=\"\"\u003e Next,\u003c\/span\u003e\u003cspan class=\"\"\u003e the parchment with mucilage is returned to an oxygen-free,\u003c\/span\u003e\u003cspan class=\"\"\u003e dark environment for a second 60-hour fermentation.\u003c\/span\u003e\u003cspan class=\"\"\u003e This double fermentation process brings out a fruity sweetness and complex layers,\u003c\/span\u003e\u003cspan class=\"\"\u003e while also retaining the unique transparency characteristic of Nariño coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003e\u003cspan class=\"\"\u003eWe discovered this coffee at a cupping session at Lohas Beans.\u003c\/span\u003e\u003cspan class=\"\"\u003e Many famous Colombian farms' coffees were displayed there,\u003c\/span\u003e\u003cspan class=\"\"\u003e and the representative specifically introduced to us: \"This is a farm we are introducing for the first time this year,\u003c\/span\u003e\u003cspan class=\"\"\u003e and it has a very classic,\u003c\/span\u003e\u003cspan class=\"\"\u003e pure beauty.\"\u003c\/span\u003e\u003cspan class=\"\"\u003e After tasting it ourselves,\u003c\/span\u003e\u003cspan class=\"\"\u003e we found that although it was relatively affordable,\u003c\/span\u003e\u003cspan class=\"\"\u003e it displayed a juicy fruitiness reminiscent of berries,\u003c\/span\u003e\u003cspan class=\"\"\u003e followed by a long-lasting and pleasant sweet aftertaste.\u003c\/span\u003e\u003cspan class=\"\"\u003e The pure deliciousness that perfectly showcased the local terroir and resulted from meticulous cultivation deeply moved us,\u003c\/span\u003e\u003cspan class=\"\"\u003e and we decided to purchase it on the spot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003e\u003cstrong\u003eRoast Level: Medium-Light Roast\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"\"\u003eAs the moisture content of this batch of green beans exceeded 11%,\u003c\/span\u003e\u003cspan class=\"\"\u003e during sample roasting,\u003c\/span\u003e\u003cspan class=\"\"\u003e we tried increasing the charge temperature and intensifying the heat in the first half.\u003c\/span\u003e\u003cspan class=\"\"\u003e However,\u003c\/span\u003e\u003cspan class=\"\"\u003e the resulting acidity was more pronounced than expected.\u003c\/span\u003e\u003cspan class=\"\"\u003e Therefore,\u003c\/span\u003e\u003cspan class=\"\"\u003e for the formal roasting,\u003c\/span\u003e\u003cspan class=\"\"\u003e we adjusted our strategy: slightly lowering the charge temperature and allowing ample time in the Drying Phase.\u003c\/span\u003e\u003cspan class=\"\"\u003e We aimed to utilize the coffee beans' inherent moisture while further enhancing their sweetness and texture.\u003c\/span\u003e\u003cspan class=\"\"\u003e After the first crack,\u003c\/span\u003e\u003cspan class=\"\"\u003e we allowed approximately 70 seconds of Development Time,\u003c\/span\u003e\u003cspan class=\"\"\u003e thereby adding roast-derived sweetness to achieve a more balanced overall flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59739503231057,"sku":null,"price":260.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/430.jpg?v=1783100115"},{"product_id":"philocoffea-433-colombia-el-paraiso-typica","title":"PHILOCOFFEA 433 COLOMBIA El Paraiso Typica","description":"\u003cp data-path-to-node=\"1\"\u003eFrom the Planadas region of Tolima, this coffee is cultivated by Jorge, a young producer in his early 30s. Until the early 2000s, Planadas was affected by guerrilla activities and was not considered a wealthy region within Colombia. It's said that reaching the area required a challenging four-hour journey across unpaved roads and streams. However, upon arriving at the farm, its immense potential is always a pleasant surprise. Jorge is a third-generation farmer in the area, who only started producing Specialty Grade coffee about 4 or 5 years ago. He first participated in the Cup of Excellence (COE) in 2022, securing 3rd place, and achieved 24th place in the recently concluded 2023 COE, which further fueled his passion for coffee production. Jorge has a close relationship with haiz coffee; they often conduct cuppings together and adjust fermentation times. He is an important producer with whom haiz coffee hopes to establish a long-term partnership.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eThis time, we are introducing a Typica variety coffee personally processed by Jorge from the El Paraiso farm, located in the high-altitude region of Planadas. This coffee was also available last year and was very popular! Last time, we roasted it to a solid dark roast, but this time we opted for a light roast. During the first test roast, the initial heating phase was relatively gentle, resulting in an overall subdued flavor profile. To bring out more concentrated sweetness and fruity notes reminiscent of dried fruits, we adjusted the roasting curve: providing ample heat in the first half, then gradually reducing the heat to extend the Maillard reaction time. Although it's a light roast, the flavor is not flimsy; it possesses a certain body, making it an excellent coffee to savor with its rich fruitiness and long-lasting sweetness.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eThe dark roast introduced last time, using Anaerobic Natural processing, left a deep impression with its concentrated fruity aroma; this time, using Washed processing, the overall flavor is relatively lighter. Upon the first sip, fruity notes like apple and grape immediately emerge, showcasing a new side of this coffee. As you slowly savor it, flavors of raisin, almond, and a subtle fig-like sweetness gently spread in your mouth. Although it's a light roast, the mouthfeel is quite full-bodied, with complex flavors evolving in layers, making it a very substantial coffee.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eAs the temperature gradually decreases, the balance between acidity and sweetness becomes more comfortable, and the flavor layers continuously evolve. Rather than drinking it quickly, this is a good coffee that is worth taking the time to savor.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":59875059531857,"sku":null,"price":240.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/433.jpg?v=1785142467"},{"product_id":"philocoffea-442-ethiopia-gedeb-gotiti-washed","title":"PHILOCOFFEA 273 ETHIOPIA Gotiti Washed","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003e〈Gotiti〉\u003c\/strong\u003e\u003cbr\u003eLocated in the eastern part of Ethiopia's famous coffee region, \u003cstrong\u003eYirgacheffe\u003c\/strong\u003e, is the \u003cstrong\u003eGedeo Zone\u003c\/strong\u003e, which is divided into six sub-districts, one of which is \u003cstrong\u003eGedeb District\u003c\/strong\u003e. This area is approximately 434 kilometers from the capital, \u003cstrong\u003eAddis Ababa\u003c\/strong\u003e. In the past, it took nearly eight hours by car to reach, but since the opening of the \"Ethiopia-Kenya Highway\" in 2016, the journey has been shortened to about three hours. Approximately a quarter of the land in this region is planted with coffee, making it one of the most suitable areas for coffee cultivation in Ethiopia.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThe Gedeb District comprises sixteen sub-administrative areas, one of which is \u003cstrong\u003eGotiti\u003c\/strong\u003e.\u003cbr\u003eThe \u003cstrong\u003eGotiti washing station\u003c\/strong\u003e has been managed and operated by \u003cstrong\u003eRanger\u003c\/strong\u003e, a subsidiary of \u003cstrong\u003eBNT\u003c\/strong\u003e, since 2019, with a commitment to achieving higher quality Yirgacheffe coffee. The station employs skilled technicians with professional knowledge and experience, offering them fair compensation to maintain rigorous processing and drying procedures. During the drying period, special attention is paid to the removal of defective beans on \"African drying beds\" and training in slow drying to ensure stable quality and pure flavor.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003e〈About BNT Company〉\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBNT\u003c\/strong\u003e is a renowned local coffee exporter in Ethiopia, specializing in high-quality Yirgacheffe coffee, and is well-known to many coffee shop owners in Japan and Hong Kong.\u003cbr\u003eThe company was co-founded by two individuals, Mr. \u003cstrong\u003eBille\u003c\/strong\u003e and Mr. \u003cstrong\u003eTeddy\u003c\/strong\u003e. Mr. Teddy, after gaining experience in coffee-related businesses at other companies, invited his university classmate, Mr. Bille (who was working in international development at the time), to co-found BNT.\u003cbr\u003eSince its inception, they have upheld the philosophy of \"\u003cstrong\u003ePAY FAIR, GET FINEST\u003c\/strong\u003e.\"\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eIn the early days, both quality and financial situations presented challenges. However, the two founders loved visiting customers, sharing coffee, and humbly listening to feedback, continuously improving their processes.\u003cbr\u003eToday, \u003cstrong\u003eBNT\u003c\/strong\u003e has exclusive contracts with 45 washing stations in Yirgacheffe, Sidamo, Guji, and other regions, while also owning several self-operated washing stations.\u003cbr\u003eThey implement a \"pre-harvest advance payment system\" to ensure farmers can confidently harvest ripe cherries. Through precise washing processes, slow drying, and in-house hulling and grading procedures, they produce clean, delicate, and distinctly flavored coffee.\u003cbr\u003eIn recent years, they have also added color sorters to reduce the proportion of defective beans and expanded their processing plant to increase capacity and efficiency. BNT continues to absorb market feedback and strive for quality improvement, demonstrating a proactive spirit.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eMany enthusiasts, when first encountering specialty coffee, are often captivated by Ethiopia.\u003cbr\u003eIn the World Barista Championship (WBC) and World Brewers Cup (WBrC), many competitors mention that meeting Ethiopian coffee \"changed their lives.\"\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThis year's \u003cstrong\u003eGotiti\u003c\/strong\u003e is even brighter than last year, exhibiting richer citrus and floral characteristics.\u003cbr\u003eIt features a refreshing acidity, gentle sweetness, and a lingering finish.\u003cbr\u003eIt is lightly roasted, with a shortened roasting time to highlight the fresh citrus notes, and a slightly extended \"first crack\" period to bring out fruity acidity layers reminiscent of white peach and pineapple.\u003cbr\u003eUpon grinding, you can immediately detect the unique and splendid floral aroma characteristic of Ethiopia, which uplifts the spirits.\u003cbr\u003eAs the temperature cools, the flavor transitions to a sweet, brown sugar-like quality, maintaining delicate layers from hot to cold.\u003cbr\u003eIt can also be brewed slightly stronger and then mixed with hot milk to create a luxurious and naturally sweet \u003cstrong\u003eCafé au Lait\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eAs spring approaches, we invite you to savor this delightful \u003cstrong\u003eGotiti\u003c\/strong\u003e, allowing its floral and fruity notes to awaken your palate and senses.\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":60266088693841,"sku":null,"price":260.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/442.jpg?v=1788292480"},{"product_id":"philocoffea-438-kenya-kiunyu-aa","title":"PHILOCOFFEA 438 KENYA Kiunyu AA","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e肯雅中部、坐落於肯雅山西南麓的基里尼亞加（Kirinyaga）產區，是舉世聞名的高品質咖啡產地。當地海拔達 1,600 至 1,800 米，由肯雅山火山活動所孕育出的肥沃火山灰土壤，為咖啡栽培提供了最理想的天然環境。在這片土地成長的咖啡，不僅擁有鮮明躍動的酸度，更具備滑順而厚實的質感。\u003c\/p\u003e\n\u003cp\u003e今次為大家介紹的批次，來自基里尼亞加產區內的 Kiunyu 水洗廠。Kiunyu 水洗廠自 1960 年代起運作，歷史相當悠久，現時隸屬於 Karithathi 農協。周邊約 3,000 名小農將採收到的咖啡果實送往這裡，由工作人員細心進行每一步精製。\u003c\/p\u003e\n\u003cp\u003e採收後的咖啡果實，首先會以手作業嚴格挑選出完熟的紅果。其後，透過水流比重選別式的去皮機去除果肉，經歷發酵、水洗及浸泡（Soaking）工序後，再放置於非洲床（African Beds）上進行約 3 星期的高架乾燥。乾燥期間，工作人員會於烈日當空及夜間覆蓋布簾，精細調整乾燥速度，使豆身水分保持均勻。此外，善用鄰近 Karithathi 河豐富清冽的水源與儲水設備，令水洗廠全年皆能進行穩定優質的水洗處理（Washed Process），亦是其一大核心優勢。\u003c\/p\u003e\n\u003cp\u003e這款 Kiunyu 是一支帶有綿密甘甜、令人印象深刻的咖啡。即使是平時較少飲用肯雅咖啡的朋友，亦非常推薦一試。\u003c\/p\u003e\n\u003cp\u003e其生豆水分值約為 9.5%，相對偏低。於樣品烘焙（Sample Roast）階段，我們曾嘗試在烘焙前半段控制火力，結果風味略顯平淡。因此今次在前半段便賦予充足熱能，將其獨特風味與酸度呈現得更加清晰立體。\u003c\/p\u003e\n\u003cp\u003e剛沖煮好時，散發著如內夫爾橙（Navel Orange）與紅櫻桃般多汁的果香；餘韻則伴隨如伯爵茶般爽朗宜人的芳香。隨着溫度漸降，杏桃與黃桃等核果（Stone Fruit）般的甘甜感會慢慢浮現，口感亦變得如絲般綿密滑順，整體感覺更加溫和沉靜。在保留肯雅標誌性明亮感的同時，亦有深厚的甘甜作支撐，是一款能讓人舒適品嚐至最後一滴的好咖啡。\u003c\/p\u003e\n\u003cp\u003e此刻撰寫文字時，我亦正品嚐着這款咖啡。那份溫柔的甘甜，彷彿在為自己加油打氣一樣。希望這款咖啡，亦能為您帶來相同的陪伴與力量。\u003c\/p\u003e","brand":"PHILOCOFFEA","offers":[{"title":"Default Title","offer_id":60266987716689,"sku":null,"price":300.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/7367\/2017\/files\/438_dd86fd79-ca94-4cf6-9eff-cc9e610657e6.jpg?v=1788292461"}],"url":"https:\/\/m3coffee.hk\/en\/collections\/philocoffea.oembed?page=2","provider":"M3 Coffee \u0026 Zakka","version":"1.0","type":"link"}