PHILOCOFFEA 715 COSTA RICA Don Eli YABAI

This coffee belongs to the World Champion Series. 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.

The Moreno family 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.

· Family Legacy: The farm is currently managed by second-generation Carlos and his third-generation son Jacob. Jacob holds an economics degree and provides professional support for farm operations in addition to handling processing methods and batch management.

· Splendid Transformation: 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.

· Award-Winning: In recent years, they have become regulars at international judging panels, having won 8th place in COE 2021 and 6th place in COE 2022.

· Varieties and Experimentation: 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.

This year's YABAI batch uses 3 to 7 days of anaerobic fermentation (last year was 6 days).

1. Fully ripe coffee cherries are placed in sealed tanks for anaerobic fermentation.

2. Moved to African Beds for 28 days of careful drying. Flavor evolution: 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.

To showcase YABAI's unique bright fruitiness, we made adjustments to the roasting process:

· Process Optimization: Increased batch size by 2kg, reducing direct heat transfer from the drum and instead utilizing heat accumulated between the beans to transfer energy.

· Heat Control: Strictly monitored the Rate of Rise (RoR) during the latter half of the roast to prevent excessive heat and ensure full fruit flavor.

· Dry Aroma: 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.

· Wet Aroma & Palate: Immediately upon tasting, there's a rich, sweet fruitiness reminiscent of dried pineapple and baked apple, followed by a profound, chocolatey aftertaste.

· Texture & Balance: The liquid has a viscous texture, offering a rich and leisurely mouthfeel, yet with a light, vibrant acidity and excellent balance.

· Aftertaste: The finish carries notes of brown spices, exuding a hint of exotic charm.

This year's YABAI displays an even stronger fruitiness and complexity than last year's. We invite you to experience this evolved, ultimate flavor.