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.

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.

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 grown on the farm.

Iris Farm sits at an astonishing altitude of 1850m to 2300m in Panama.
The geisha 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 welcome 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 MIKI SUZUKI, 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 grown on the farm.

Iris Farm sits at an astonishing altitude of 1850m to 2300m in Panama.
The geisha 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 welcome 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 MIKI SUZUKI, 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 grown on the farm.

Iris Farm sits at an astonishing altitude of 1850m to 2300m in Panama.
The geisha 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 welcome 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 MIKI SUZUKI, 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 grown on the farm.

Iris Farm sits at an astonishing altitude of 1850m to 2300m in Panama.
The geisha 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 welcome 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 MIKI SUZUKI, 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 grown on the farm.

Iris Farm sits at an astonishing altitude of 1850m to 2300m in Panama.
The geisha 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 welcome 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 MIKI SUZUKI, 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 pleased to offer a premium course featuring the exceptional Geisha coffee grown at Las Alasitas farm, a private auction lot cultivated with passion by Pedro Rodriguez in Bolivia, known for its rare and unique terroir.

Las Alasitas farm is located in Caranavi, northeastern Bolivia. Pedro Rodriguez, the owner, manages Agricafe, a coffee export company. Driven by a sense of urgency due to the decline in Bolivian coffee production, he started his own coffee farm to protect the future of Bolivian coffee. Nestled in the Andes Mountains, this farm produces Geisha coffee with an extraordinary elegance, thanks to its unique terroir and advanced coffee cultivation techniques.

This course features a one-and-a-half-hour session offering a selection of four beverages: a welcome drink, filter coffee, milk beverage, and mocktail, each paired with exquisite sweets. By combining the distinct characteristics of this coffee with carefully selected seasonal ingredients from Japan, we create a new, delightful tasting experience.

Enjoy the "Coffee Omakase" crafted by Miki Suzuki, a globally acclaimed barista with over 14 years of experience, who brings his unique touch to this gem of a course.

We are pleased to offer a special course featuring Typica Mejorado from Fincas del Putushio, a new project of Ecuador's Pepe Jijon.

Typica Mejorado is Ecuador's crown jewel and is the result of a cross between Bourbon and a native Ethiopian variety.
The plantation is located in Ecuador's Andes Mountains, where the rich soil and high-altitude climate nurture the sweetness of red berries, elegant floral notes, and bright acidity reminiscent of pears.
It is a coffee of exceptional flavor, nurtured by 19-year-old José Jijón in this beautiful terroir with his father Pepe.

This year's course will feature a 1.5-hour set of four drink and pastry pairings, including a welcome drink, filter coffee, milk beverage, and mocktail. We will create new tastes by maximizing the characteristics of coffee and combining it with carefully selected seasonal Japanese ingredients.

We hope you will enjoy the gem of “Coffee Omakase” created by internationally acclaimed barista MIKI SUZUKI through his unique editing based on his more than 14 years of experience.

We have prepared a special course using Sydra from Finca Soledad, produced by Pepe Jijon from Ecuador.

Finca Soledad is located on the slopes overlooking the beautiful Intag River, a place Pepe chose in search of a deep connection with nature. Transitioning from a career as a former mountaineer to a specialty coffee producer, Pepe creates coffee that reflects the natural beauty he loves. This coffee features a wine-like complex acidity, the floral aroma typical of Geisha, and a lingering sweetness.

In this course, we will offer a pairing set featuring four types of drinks—welcome drink, filter coffee, milk beverage, and mocktail—along with sweets, all provided in a 90-minute course. By combining the characteristics of the coffee with carefully selected seasonal Japanese ingredients, we create new and unique flavors.

Please enjoy our exquisite "Coffee Omakase," meticulously crafted through the unique refinement process of Cokuun.

We present an exceptional course featuring Geisha coffee cultivated at Iris Estate in Panama, jointly operated by Finca Deborah’s owner, Jamison Savage, and Project Origin’s Sasa Sestic.

Iris Estate, located at an astounding altitude of 1,850 to 2,300 meters, stands as one of Panama's highest coffee farms. The selected cherries ripen slowly in this extraordinary terroir, harvested at 20–22 Brix, and undergo carbonic maceration washed processing.
This yields an elegant profile with bouquets of white, yellow, and pink florals, complemented by flavors reminiscent of peach and lemongrass.

The course includes a welcome drink, filter coffee, milk beverage, and mocktail, all paired with seasonal sweets, offered over a 90-minute experience.

With a focus on the coffee’s unique qualities, seasonal Japanese ingredients are carefully paired to create an entirely new tasting experience. MIKI SUZUKI (鈴木樹), who has more than 14 years of experience as a barista and global acclaim, presents this curated "coffee omakase" experience.

We present an exceptional course featuring Geisha coffee cultivated at Iris Estate in Panama, jointly operated by Finca Deborah’s owner, Jamison Savage, and Project Origin’s Sasa Sestic.

Iris Estate, located at an astounding altitude of 1,850 to 2,300 meters, stands as one of Panama's highest coffee farms. The selected cherries ripen slowly in this extraordinary terroir, harvested at 20–22 Brix, and undergo carbonic maceration washed processing.
This yields an elegant profile with bouquets of white, yellow, and pink florals, complemented by flavors reminiscent of peach and lemongrass.

The course includes a welcome drink, filter coffee, milk beverage, and mocktail, all paired with seasonal sweets, offered over a 90-minute experience.

With a focus on the coffee’s unique qualities, seasonal Japanese ingredients are carefully paired to create an entirely new tasting experience. MIKI SUZUKI (鈴木樹), who has more than 14 years of experience as a barista and global acclaim, presents this curated "coffee omakase" experience.

We present an exceptional course featuring Geisha coffee cultivated at Iris Estate in Panama, jointly operated by Finca Deborah’s owner, Jamison Savage, and Project Origin’s Sasa Sestic.

Iris Estate, located at an astounding altitude of 1,850 to 2,300 meters, stands as one of Panama's highest coffee farms. The selected cherries ripen slowly in this extraordinary terroir, harvested at 20–22 Brix, and undergo carbonic maceration washed processing.
This yields an elegant profile with bouquets of white, yellow, and pink florals, complemented by flavors reminiscent of peach and lemongrass.

The course includes a welcome drink, filter coffee, milk beverage, and mocktail, all paired with seasonal sweets, offered over a 90-minute experience.

With a focus on the coffee’s unique qualities, seasonal Japanese ingredients are carefully paired to create an entirely new tasting experience.

We present an exceptional course featuring Geisha coffee cultivated at Iris Estate in Panama, jointly operated by Finca Deborah’s owner, Jamison Savage, and Project Origin’s Sasa Sestic.

Iris Estate, located at an astounding altitude of 1,850 to 2,300 meters, stands as one of Panama's highest coffee farms. The selected cherries ripen slowly in this extraordinary terroir, harvested at 20–22 Brix, and undergo carbonic maceration washed processing.
This yields an elegant profile with bouquets of white, yellow, and pink florals, complemented by flavors reminiscent of peach and lemongrass.

The course includes a welcome drink, filter coffee, milk beverage, and mocktail, all paired with seasonal sweets, offered over a 90-minute experience.

With a focus on the coffee’s unique qualities, seasonal Japanese ingredients are carefully paired to create an entirely new tasting experience.

We are delighted to present a special course featuring a remarkable coffee crafted by Pepe Jijon of Ecuador—a shining example of nature’s harmony expressed through the cup.

Grown on the lush slopes overlooking the Intag River, the farm is a place personally chosen by Pepe in his pursuit of a deeper connection with the natural world.
Once a professional mountaineer, he transitioned into coffee farming with the same reverence for nature, producing coffees that capture its serene beauty.
The result is a cup with wine-like complexity, elegant acidity, floral aromatics, and a long, refined sweetness.

This 90-minute course features four curated drinks: a welcome beverage, filter coffee, milk-based beverage, and a non-alcoholic cocktail—each paired with a thoughtfully selected sweet.
By highlighting the unique characteristics of the coffee and combining them with seasonal Japanese ingredients, we create a tasting experience unlike any other.

We invite you to enjoy Cokuun’s signature Coffee Omakase—a gem of a tasting journey shaped through our own creative lens.

We are pleased to present a special blended coffee course that reimagines coffee as a "raw ingredient"—a medium through which new layers of flavor and sensory experience are created.

The foundation of this blend is the Typica Mejorado variety from Fincas del Putushio in Ecuador. Grown on a farm chosen by former mountaineer Pepe Jijon in pursuit of deeper communion with nature, this coffee is graceful and vibrant, with the elegant acidity and floral notes reminiscent of fine white wine.

Complementing it is a rare variety from Colombia’s Inmaculada farm: Coffea Eugenioides—a wild species regarded as one of the genetic ancestors of Arabica. Coveted by coffee buyers worldwide, this coffee is produced in extremely limited quantities and often requires years of waiting. Its profile is defined by a soft, clear sweetness akin to stevia and a lingering finish reminiscent of cacao nibs.

The contrast and harmony between these two distinct coffees culminate in a multidimensional cup unlike any you’ve tasted before.

This 90-minute course features four carefully crafted drinks: a welcome beverage, filter coffee, milk-based beverage, and a non-alcoholic cocktail, each paired with a selection of sweets. By combining the unique characteristics of each coffee with thoughtfully chosen seasonal Japanese ingredients, we aim to offer a completely new tasting experience.

We invite you to savor Cokuun’s signature Coffee Omakase—a curated journey that expresses the full potential of coffee through thoughtful design and sensory storytelling

Our culinary beverage experience begins with the idea of cooking coffee.
We treat coffee as a raw ingredient—deconstructing its flavor into aroma, acidity, sweetness, texture, bitterness, and aftertaste.
Each element is given careful attention, allowing us to reconstruct the coffee in a way that brings out its unique character.

For July, we present a refreshing, summer-inspired course that celebrates the season's bounty.
Tropical fruits such as Okinawan pineapple and apple banana take center stage,
complemented by locally sourced herbs and vegetables.
Each drink is carefully composed to highlight the distinct characteristics of every ingredient.

This course features approximately six drinks, paired with a selection of sweets and savory dishes—offering a unique experience that transcends the traditional boundaries of coffee.

A 90-minute COFFEE OMAKASE experience, crafted through Cokuun’s unique approach to flavor.
Savor a fleeting, one-of-a-kind moment born from the rhythm of the season.

Our culinary beverage experience begins with the idea of cooking coffee.
We treat coffee as a raw ingredient—deconstructing its flavor into aroma, acidity, sweetness, texture, bitterness, and aftertaste.
Each element is brought into focus, allowing us to reconstruct the coffee in a way that reveals its unique character.

For the August course, we offer refreshing flavors that evoke the arrival of midsummer, crafted with the blessings of the season.
Tropical fruits such as white peaches and melons from Okayama take center stage,
accented by locally sourced herbs and vegetables,
all carefully composed to highlight the distinct character of each ingredient.

Through approximately six drinks paired with sweets and savory bites,
we present an experience that transcends the boundaries of coffee—a true “drinkable cuisine.”

Enjoy this one-of-a-kind flavor composition through our 90-minute COFFEE OMAKASE,
and savor a moment shaped by the shifting seasons.

Our culinary beverage experience begins with the idea of cooking coffee.
We treat coffee as a raw ingredient—deconstructing its flavor into aroma, acidity, sweetness, texture, bitterness, and aftertaste.
Each element is brought into focus, allowing us to reconstruct the coffee in a way that reveals its unique character.

For the September course, we offer refreshing flavors that evoke the arrival of midsummer, crafted with the blessings of the season.
Tropical fruits such as white peaches and melons from Okayama take center stage,
accented by locally sourced herbs and vegetables,
all carefully composed to highlight the distinct character of each ingredient.

Through approximately six drinks paired with sweets and savory bites,
we present an experience that transcends the boundaries of coffee—a true “drinkable cuisine.”

Enjoy this one-of-a-kind flavor composition through our 90-minute COFFEE OMAKASE,
and savor a moment shaped by the shifting seasons.

Our culinary beverage experience begins with the idea of cooking coffee.
We treat coffee as a raw ingredient—deconstructing its flavor into aroma, acidity, sweetness, texture, bitterness, and aftertaste.
Each element is brought into focus, allowing us to reconstruct the coffee in a way that reveals its unique character.

In our October course, we present a sense of autumn’s arrival with refreshing clarity and flavors that celebrate the bounty of the season.
Centered around juicy fruits such as grapes from Okayama at their peak, complemented by Japanese herbs and vegetables as accents, each element is carefully balanced.
Every drink is meticulously designed so that the character of each ingredient resonates in harmony, offering a course uniquely crafted by Cokuun.

Through approximately six drinks paired with sweets and savory bites,
we present an experience that transcends the boundaries of coffee—a true “drinkable cuisine.”

Enjoy this one-of-a-kind flavor composition through our 90-minute COFFEE OMAKASE,
and savor a moment shaped by the shifting seasons.

Our culinary beverage experience begins with the idea of cooking coffee.
We treat coffee as a raw ingredient—deconstructing its flavor into aroma, acidity, sweetness, texture, bitterness, and aftertaste.
Each element is brought into focus, allowing us to reconstruct the coffee in a way that reveals its unique character.

In our November course, we present a sense of autumn’s arrival with refreshing clarity and flavors that celebrate the bounty of the season.
Centered around juicy fruits such as grapes from Okayama at their peak, complemented by Japanese herbs and vegetables as accents, each element is carefully balanced.
Every drink is meticulously designed so that the character of each ingredient resonates in harmony, offering a course uniquely crafted by Cokuun.

Through approximately six drinks paired with sweets and savory bites,
we present an experience that transcends the boundaries of coffee—a true “drinkable cuisine.”

Enjoy this one-of-a-kind flavor composition through our 90-minute COFFEE OMAKASE,
and savor a moment shaped by the shifting seasons.

Our culinary beverage experience begins with the idea of cooking coffee.
We treat coffee as a raw ingredient—deconstructing its flavor into aroma, acidity, sweetness, texture, bitterness, and aftertaste.
Each element is illuminated and reconstructed to reveal the coffee’s unique character.

For December, the course evokes the depth and richness of early winter while celebrating the bounty of the season.
Centering on juicy fruits such as citrus from Hiroshima and apples from Nagano, complemented by Japanese herbs and vegetables,
each drink is precisely designed to highlight balance and harmony.

Through approximately six beverages paired with sweets and savory dishes,
we offer an experience that transcends the boundaries of coffee—a cuisine to be drunk.

Enjoy Cokuun’s signature flavor composition through a 90-minute COFFEE OMAKASE,
and savor a one-of-a-kind moment shaped by the season’s transition.

Our culinary beverage experience begins with the idea of cooking coffee.
We treat coffee as a raw ingredient—deconstructing its flavor into aroma, acidity, sweetness, texture, bitterness, and aftertaste.
Each element is illuminated and reconstructed to reveal the coffee’s unique character.

For January, the course evokes the depth and richness of early winter while celebrating the bounty of the season.
Centering on juicy fruits such as citrus from Hiroshima and apples from Nagano, complemented by Japanese herbs and vegetables,
each drink is precisely designed to highlight balance and harmony.

Through approximately six beverages paired with sweets and savory dishes,
we offer an experience that transcends the boundaries of coffee—a cuisine to be drunk.

Enjoy Cokuun’s signature flavor composition through a 90-minute COFFEE OMAKASE,
and savor a one-of-a-kind moment shaped by the season’s transition.