{"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","url":"https:\/\/m3coffee.hk\/en\/products\/philocoffea-715-costa-rica-don-eli-yabai","provider":"M3 Coffee \u0026 Zakka","version":"1.0","type":"link"}