Ingredients
Coffee
Roasted to the edge of sweetness.
From mist-covered rows at 1,500 metres to a Japanese drum roaster.
- Origin
- Da Lat, Lâm Đồng · 1,400–1,600 m
- Variety
- Catimor
- Process
- Honey — dried with the fruit left on
- Roasting
- Japan
- Format
- Drip bag 10 g · whole beans 100 g
How it is made
The Earth
The sweetness is decided by the altitude.
Catimor from Da Lat, Lâm Đồng — grown slowly at altitude, picked ripe, dried on raised beds. AKAYAMA carries it green to Japan.
The Fire
The fire stops before it turns bitter.
The house writes the profile — the moment sugar turns to caramel — and the flame stops there. Nutty, cacao, honeyed. Never bitter, never burnt.
The Cup
You will know it from the first sip.
Sweet caramel, roasted almond, a cacao finish that lingers. Pour it slowly at about 90°C — or dark and patient over ice.
The objects
- Drip bagsCatimor · honey process · 10 gRoasted almond / soft cacao / honey finish
- Whole beansCatimor · honey process · 100 gHoneyed caramel / roasted almond / cacao
- Robusta blendCatimor × honey-process Robusta · in preparationDark chocolate / brown sugar / quiet strength
Prices revealed at opening