We have prepared the highest grade course using the Geisha variety "Enigma" from the Panama Deborah farm, which is only available to a handful of buyers worldwide. A gorgeous coffee with a beautiful floral feeling derived from β-damascenone, typical of Panama's Geisha variety, and a berry feeling unique to carbonic maceration.

Grower Jamison Savage has been running Deborah Plantation in the Chiriki Plateau in Volcan, Panama, for the past decade. Deborah Farm, located at an altitude of over 1950m, is one of the coffee farms in the area that is cultivated with the most consideration for the sunshine conditions and grows coffee using cultivation methods that are as close as possible to natural farming methods. In addition, workers’ wages are well above the average salary, and the farm is known as a forward-thinking farm that understands that continued employment significantly contributes to quality improvement.

It is a course where you can enjoy three types of drinks created through original editing by Miki Suzuki, who has over 14 years of experience as a barista and is highly acclaimed worldwide. Enjoy a signature drink made with seasonal ingredients that Miki Suzuki has carefully selected from all over Japan.

We have prepared the highest grade course using the Geisha variety "Enigma" from the Panama Deborah farm, which is only available to a handful of buyers worldwide. A gorgeous coffee with a beautiful floral feeling derived from β-damascenone, typical of Panama's Geisha variety, and a berry-related flavour from carbonic maceration.

Grower Jamison Savage has been running Deborah Plantation in the Chiriki Plateau in Volcan, Panama, for the past decade. Deborah Farm, located at an altitude of over 1950m, is one of the coffee farms in the area that is cultivated with the most consideration for the sunshine conditions and grows coffee using cultivation methods that are as close as possible to natural farming methods. In addition, workers’ wages are well above the average salary, and the farm is known as a forward-thinking farm that understands that continued employment significantly contributes to quality improvement.

It is a course where you can enjoy three types of drinks created through original editing by Miki Suzuki, who has over 14 years of experience as a barista and is highly acclaimed worldwide. Enjoy a signature drink made with seasonal ingredients that Miki Suzuki has carefully selected from all over Japan.

The course will feature three different coffees produced by Orlando Carabajal of Los Pinos Estate in Honduras, each with a different processing method. Each coffee will be served in a 1.5-hour course with a signature drink paired with seasonal ingredients selected by Miki Suzuki from all over Japan. This is a rare opportunity for guests to compare the three processes in an Americano and experience the differences in flavor characteristics.
The washed process from Los Pinos Estate has an elegant acidity, the natural process is fruity, and the honey process has a more velvety texture. This full course, Coffee Omakase will take advantage of these characteristics while offering five different drinks and pairing confectionery to go with the seasonal ingredients.
The pairing will be Mr. CHEESECAKE, which will be served with the dessert. with different degrees of defrosting selected with Chef Koji Tamura will be served with coffee. Please enjoy the gem of “coffee omakase” created through the unique editing process of Miki Suzuki, who has over 14 years of experience as a barista and is highly acclaimed worldwide.
○About Los Pinos Farm
The producer, Mr. Orlando Carabajal, owns several farms in San Andres, western Honduras. There are many factors that determine the taste of a coffee, but the soil, altitude, unique microclimates, and above all, Orlando’s work on his plantations have elevated the traditional Tipica variety to something special.
His meticulous attention to detail and sincerity in every step of the process results in a coffee of exceptional flavor. In the Honduras Cup of Excellence (COE), Typica Washed won 2nd place in 2018, followed by Typica Honey in 2019, which won 6th place, and Typica Honey in 2021, which won 3rd place. He is one of the few producers who continue to achieve excellent results with the traditional Typica variety in taste competitions and is a favorite of buyers and coffee lovers around the world.

The course will feature three different coffees produced by Orlando Carabajal of Los Pinos Estate in Honduras, each with a different processing method. Each coffee will be served in a 1.5-hour course with a signature drink paired with seasonal ingredients selected by Miki Suzuki from all over Japan. This is a rare opportunity for guests to compare the three processes in an Americano and experience the differences in flavor characteristics.
The washed process from Los Pinos Estate has an elegant acidity, the natural process is fruity, and the honey process has a more velvety texture. This full course, Coffee Omakase will take advantage of these characteristics while offering five different drinks and pairing confectionery to go with the seasonal ingredients.
The pairing will be Mr. CHEESECAKE, which will be served with the dessert. with different degrees of defrosting selected with Chef Koji Tamura will be served with coffee. Please enjoy the gem of “coffee omakase” created through the unique editing process of Miki Suzuki, who has over 14 years of experience as a barista and is highly acclaimed worldwide.
○About Los Pinos Farm
The producer, Mr. Orlando Carabajal, owns several farms in San Andres, western Honduras. There are many factors that determine the taste of a coffee, but the soil, altitude, unique microclimates, and above all, Orlando’s work on his plantations have elevated the traditional Tipica variety to something special.
His meticulous attention to detail and sincerity in every step of the process results in a coffee of exceptional flavor. In the Honduras Cup of Excellence (COE), Typica Washed won 2nd place in 2018, followed by Typica Honey in 2019, which won 6th place, and Typica Honey in 2021, which won 3rd place. He is one of the few producers who continue to achieve excellent results with the traditional Typica variety in taste competitions and is a favorite of buyers and coffee lovers around the world.

We have prepared a course featuring Geisha coffee from the Los Rodriguez Estate, owned by Pedro Rodriguez, a pioneer in specialty coffee production in Bolivia. This coffee holds a special place in Suzuki's heart as it was used in the world barista championship held in Korea. The course, lasting one and a half hours, includes a set of five drinks, such as sparkling coffee, filter coffee, milk beverages, and mocktails, paired with confectionery.

Pedro owns multiple farms in Bolivia, and the Los Rodriguez Estate, located in the Samaipata region of eastern Bolivia, is being introduced this time. The estate benefits from a tropical climate with rich soil, high humidity, and low temperatures, creating an ideal environment for coffee cultivation and ensuring the consistent production of exceptional coffee.

From Pedro's coffee selection, we will be using the Anaerobic Natural Process Geisha, known for its rich flavors reminiscent of various fruits and a transparent taste accompanied by the sweetness of ripe fruits.

While showcasing the unique characteristics of the coffee, we have combined it with carefully selected seasonal Japanese ingredients to create new flavors. Please enjoy the exquisite "Coffee Omakase" crafted by Miki Suzuki, a highly acclaimed barista with over 14 years of experience.

【About the Los Rodriguez Estate】
Pedro Rodriguez, the producer, owns multiple farms and processing facilities in La Paz, the capital of Bolivia, and Santa Cruz in the eastern region. Originally an exporter of specialty coffee, Pedro purchased processing facilities and farms, and ventured into coffee cultivation to safeguard the future of declining Bolivian coffee production. He has invited agricultural experts, introduced modern farming methods, and provided guidance to neighboring farmers, striving to protect the future of Bolivian coffee.

The Los Rodriguez Estate, introduced this time, is located in Samaipata, Santa Cruz in the eastern region. It benefits from an ideal environment for coffee cultivation, including a tropical climate, high humidity, low overnight temperatures, rich soil, and high elevation. With over 60 varieties planted across vast lands, the estate incorporates modern techniques from the wine industry and various fields, pursuing perfection in the production process. The combination of varieties, terroir, and production methods creates infinite flavors.

We have prepared a course featuring Geisha coffee from the Los Rodriguez Estate, owned by Pedro Rodriguez, a pioneer in specialty coffee production in Bolivia. This coffee holds a special place in Suzuki's heart as it was used in the world barista championship held in Korea. The course, lasting one and a half hours, includes a set of five drinks, such as sparkling coffee, filter coffee, milk beverages, and mocktails, paired with confectionery.

Pedro owns multiple farms in Bolivia, and the Los Rodriguez Estate, located in the Samaipata region of eastern Bolivia, is being introduced this time. The estate benefits from a tropical climate with rich soil, high humidity, and low temperatures, creating an ideal environment for coffee cultivation and ensuring the consistent production of exceptional coffee.

From Pedro's coffee selection, we will be using the Anaerobic Natural Process Geisha, known for its rich flavors reminiscent of various fruits and a transparent taste accompanied by the sweetness of ripe fruits.

While showcasing the unique characteristics of the coffee, we have combined it with carefully selected seasonal Japanese ingredients to create new flavors. Please enjoy the exquisite "Coffee Omakase" crafted by Miki Suzuki, a highly acclaimed barista with over 14 years of experience.

【About the Los Rodriguez Estate】
Pedro Rodriguez, the producer, owns multiple farms and processing facilities in La Paz, the capital of Bolivia, and Santa Cruz in the eastern region. Originally an exporter of specialty coffee, Pedro purchased processing facilities and farms, and ventured into coffee cultivation to safeguard the future of declining Bolivian coffee production. He has invited agricultural experts, introduced modern farming methods, and provided guidance to neighboring farmers, striving to protect the future of Bolivian coffee.

The Los Rodriguez Estate, introduced this time, is located in Samaipata, Santa Cruz in the eastern region. It benefits from an ideal environment for coffee cultivation, including a tropical climate, high humidity, low overnight temperatures, rich soil, and high elevation. With over 60 varieties planted across vast lands, the estate incorporates modern techniques from the wine industry and various fields, pursuing perfection in the production process. The combination of varieties, terroir, and production methods creates infinite flavors.

We are delighted to announce a collaboration with Sasa Sestic, the World Barista Champion and representative of ONA COFFEE.
Together, we are excited to offer the Coffee Omakase course in partnership with Cokuun, where Sasa Sestic will bring his expertise.

Sasa Sestic secured victory at the 2015 World Barista Championship in Seattle, and since then, he has extended his influence beyond the realm of barista skills.
He is involved in various endeavors such as Project Origin, focusing on sustainable coffee production at the source, and Nucleus, where he develops coffee tools to maximize the potential of every coffee bean.
Through every step from the farm to the cup, he continues to innovate and contribute greatly to the world of coffee.

For this occasion, Sasa Sastic, along with Jamison Savage and Elvin Siew, co-owners of Panama Iris Farm, associated with Project Origin, has curated an exceptional course featuring the finest coffee made from the Geisha variety "Enigma" from Finca Deborah.
The Iris Farm, situated at the remarkable elevation of 1850-2300 meters in Panama, is a collaborative project driven by three individuals seeking to explore terroir, innovative processing techniques, and the potential of coffee.
They firmly believe that specialty coffee should reflect the terroir where the beans grow rather than just express processing styles.

Their philosophy is centered on crafting coffee flavors that reflect the land they come from, while respecting the sustainability of the farm, the surrounding environment, and the well-being of the workers.
To achieve this, they cultivate coffee without disrupting the farm's ecosystem and protect the forests.
They also work on planting multiple varieties at different altitudes to capture the essence of each terroir in the coffee.

With Enigma, you can experience delightful sweetness, transparency, fragrant floral notes like jasmine and rose, and a diverse and complex array of flavors reminiscent of a fruit basket.

The course, spanning an hour and a half, offers a selection of four drinks including sparkling coffee, filter coffee, milk beverages, and mocktails, accompanied by paired confections.
By combining the unique attributes of coffee with seasonal Japanese ingredients, we aim to create novel culinary experiences.

We invite you to savor the "COFFEE OMAKASE," curated by Sasa Sestic, the World Barista Champion of 2015.

Allow us to introduce a special course featuring Barrel-Aged Coffee Cocktails, inspired by the masterpiece "One Hundred Years of Solitude" from Kuroki Honten in Miyazaki.

After meticulous attention to detail and extensive experimentation, we are thrilled to unveil the culmination of our efforts: Barrel-Aged Coffee that delicately balances coffee and barrel flavors.

Crafted from the essence of "One Hundred Years of Solitude," this Coffee Cocktail Course presents three exceptional cocktails that combine the Barrel-Aged Coffee with Mr. Nobusaku Kuroki's expertise.

Carefully refined through testing, we have selected two distinct and captivating varieties:

1. Ethiopia Uraga Jasper CMN:
Boasting robust fruity notes reminiscent of ripe fruits, harmoniously intertwined with the aromas of the barrel, this coffee offers a journey from the first sip to the lingering aftertaste.

2. Ecuador Typica Méhorad:
This coffee strikes a delightful equilibrium between its transparency and intricate acidity, artfully blending with the barrel nuances to provide a balanced and pleasing experience.

From classic coffee cocktails to innovative concoctions that accentuate the unique characteristics of both coffee and alcohol, our Original Cocktail selection is enhanced with seasonal Japanese ingredients. We invite you to savor these distinctive flavors and enjoy an unparalleled journey of taste.

Finca Deborah's owner Jamison Savage and Project Origin's owner Sasa Sestic,
along with Elvin Siew, co-manage Panama's Iris Farm, offering a premium course featuring Geisha 'Enigma' grown on the farm.

Iris Farm sits at an astonishing altitude of 1850m to 2300m in Panama.
The 2023 Enigma from Iris Farm boasts delightful sweetness, clarity, aromatic floral notes like jasmine and rose, and a diverse, intricate fruit-basket-like flavor.

The course spans an hour and a half, presenting a sparkling coffee, filter coffee, milk beverages, mocktails, and a set of four drinks paired with confections.

Embracing coffee's attributes, this experience creatively pairs carefully selected Japanese seasonal ingredients to craft novel flavors.
Enjoy the exquisite "Coffee Omakase" by Suzuki Itsuki, a barista with over 14 years of experience and worldwide recognition.


【About Iris Farm】
Located at the highlands of 1850m to 2300m in Panama, Iris Farm is a joint project led by two coffee enthusiasts.

They believe specialty coffee should reflect the soil where beans grow, not merely the style of processing.

Their philosophy revolves around producing coffee that captures the land's essence, respecting sustainable farming, nature, worker well-being, and bridging the gap between producers and consumers.

Hence, they nurture coffee's flavors by preserving the farm's ecosystem and safeguarding forests, while cultivating multiple varieties at different altitudes to reflect each terroir in the coffee.

Finca Deborah's owner Jamison Savage and Project Origin's owner Sasa Sestic,
along with Elvin Siew, co-manage Panama's Iris Farm, offering a premium course featuring Geisha 'Enigma' grown on the farm.

Iris Farm sits at an astonishing altitude of 1850m to 2300m in Panama.
The 2023 Enigma from Iris Farm boasts delightful sweetness, clarity, aromatic floral notes like jasmine and rose, and a diverse, intricate fruit-basket-like flavor.

The course spans an hour and a half, presenting a sparkling coffee, filter coffee, milk beverages, mocktails, and a set of four drinks paired with confections.

Embracing coffee's attributes, this experience creatively pairs carefully selected Japanese seasonal ingredients to craft novel flavors.
Enjoy the exquisite "Coffee Omakase" by Suzuki Itsuki, a barista with over 14 years of experience and worldwide recognition.


【About Iris Farm】
Located at the highlands of 1850m to 2300m in Panama, Iris Farm is a joint project led by two coffee enthusiasts.

They believe specialty coffee should reflect the soil where beans grow, not merely the style of processing.

Their philosophy revolves around producing coffee that captures the land's essence, respecting sustainable farming, nature, worker well-being, and bridging the gap between producers and consumers.

Hence, they nurture coffee's flavors by preserving the farm's ecosystem and safeguarding forests, while cultivating multiple varieties at different altitudes to reflect each terroir in the coffee.

We are delighted to offer a remarkable COFFEE OMAKASE course featuring the celebrated Sidra coffee from LUGUMAPATA Farm, which clinched victory at the 2022 Cup of Excellence in Ecuador.

LUGUMAPATA Farm is a family-run estate operated by the Merino family. Nestled in the Andes Mountains of Chimborazo Province in central Ecuador, it benefits from fertile soil and high altitude, providing an ideal environment for coffee cultivation, consistently yielding exceptional coffee.

With coffee from LUGUMAPATA Farm, you can savor a multitude of fruity flavors such as pineapple, papaya, and grape, complemented by floral notes reminiscent of jasmine, all within a diverse and intricate taste profile.

The course includes four drink options: sparkling coffee, filter coffee, milk beverages, and mocktails, all paired with confections, spanning an hour and a half.

Harnessing the unique characteristics of coffee, we combine it with carefully selected seasonal Japanese ingredients to create novel flavors. Please enjoy the exquisite "Coffee Omakase" crafted by Suzuki Itsuki, a barista with over 14 years of experience and worldwide acclaim.

​【Farm Information】
Situated on the ridges of the Andes Mountains at altitudes ranging from 1650 to 2000 meters, LUGUMAPATA Farm cultivates various coffee varietals, including Sidra, Bourbon, Typica Mejorada, and Pache.

Only fully ripe cherries are meticulously selected, and a consistent fermentation process, known as "double wash," is employed to ensure quality. The farm conducts numerous fermentation experiments, pays close attention to washing and drying processes, and maintains precise post-drying coffee storage, all of which contribute to the consistent production of this outstanding coffee.

We are delighted to offer a remarkable COFFEE OMAKASE course featuring the celebrated Sidra coffee from LUGUMAPATA Farm, which clinched victory at the 2022 Cup of Excellence in Ecuador.

LUGUMAPATA Farm is a family-run estate operated by the Merino family. Nestled in the Andes Mountains of Chimborazo Province in central Ecuador, it benefits from fertile soil and high altitude, providing an ideal environment for coffee cultivation, consistently yielding exceptional coffee.

With coffee from LUGUMAPATA Farm, you can savor a multitude of fruity flavors such as pineapple, papaya, and grape, complemented by floral notes reminiscent of jasmine, all within a diverse and intricate taste profile.

The course includes four drink options: sparkling coffee, filter coffee, milk beverages, and mocktails, all paired with confections, spanning an hour and a half.

Harnessing the unique characteristics of coffee, we combine it with carefully selected seasonal Japanese ingredients to create novel flavors. Please enjoy the exquisite "Coffee Omakase" crafted by Suzuki Itsuki, a barista with over 14 years of experience and worldwide acclaim.

​【Farm Information】
Situated on the ridges of the Andes Mountains at altitudes ranging from 1650 to 2000 meters, LUGUMAPATA Farm cultivates various coffee varietals, including Sidra, Bourbon, Typica Mejorada, and Pache.

Only fully ripe cherries are meticulously selected, and a consistent fermentation process, known as "double wash," is employed to ensure quality. The farm conducts numerous fermentation experiments, pays close attention to washing and drying processes, and maintains precise post-drying coffee storage, all of which contribute to the consistent production of this outstanding coffee.