Master Origins & N°20 | Capsule Coffee

MASTER ORIGINS

Inspired by the origins coffee, we have created a special
processing method to bring out the unique aroma of our coffee.

Discover the

special story behind the birth

of your favorite coffee aroma!

Fruit

Berry

Malty

Flower

Woody

EL SALVADOR Red Honey
Processing

The red honey processing involves drying coffee
beans with over 50% of the fruit pulp still intact,
providing a sweet flavor similar to fruit jam
without completely removing the fruit
surrounding the coffee bean.

Acidity

Mug 230ml
(Intensity 5)

Our Red Honey processing method involves
delicately drying the coffee while constantly
raking it to prevent spoilage, resulting in a rich
and diverse flavor profile with a prominent
fruit jam taste.

Although it takes longer than traditional
processing methods, our farmers never slack
off on the raking to bring you
the best coffee experience.

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COLOMBIA Wet Processing

Grown in the cool highlands, the Arabica coffee is
washed and dried to provide a refreshing fruity
acidity and sweet wine aroma.

Acidity

Mug 230ml
(Intensity 5)

Colombia From the renowned Arabica coffee
region of Colombia, 'Aguadas', only the reddest
coffee cherries are selected and washed to
provide a clean taste.

The coffee is then dried for a long time in the cool
highlands, resulting in a wine-like flavor
and a refreshing fruity aroma.
If you find coffee with acidity overwhelming,
try it as iced coffee.

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COSTA RICA Hot Spring
Processing

Using hot spring water rich in natural minerals
such as magnesium, phosphorus, and potassium,
the coffee is washed to provide a clean taste and
a perfect balance of the Arabica's luxurious flavor.

Acidity

Gran Lungo 150ml
(Intensity 7)

Costa Rica Our farmers soak the coffee beans
in hot spring water rich in minerals, with the desire
to bring out the elegant flavor of Arabica coffee.

After soaking in the hot spring water for over
12 hours,the coffee beans absorb enough minerals
and quickly ferment in warm water.
This process produces a surprisingly balanced
coffee with a sweet malt aroma and
a grainy flavor.

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ETHIOPIA Dry
Processing

Harvested coffee cherries are dried for four weeks
under the hot sun, with the fruit removed to
provide a rich floral and berry aroma unique
to Ethiopian coffee.

Acidity

Gran Lungo 150ml
(Intensity 4)

Ethiopia In Ethiopia, the dry processing method is
used to dry the coffee beans under the hot sun
for up to four weeks.

The coffee is turned regularly to ensure even drying
under the sun. Our diligent hands take pride in
producing coffee with an elegant floral aroma
and a subtle musk scent.

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MEXICO Double Wet
Processing

The high viscosity fruit of the Robusta beans is
washed twice before being blended
with Arabica beans to provide a clean taste that
delivers the true flavor of coffee.

Acidity

Mug 230ml
(Intensity 7)

Mexico Our Mexican farmers have worked hard to
find the perfect processing method to bring out
the full potential of Robusta coffee.

The Robusta beans, which have a higher viscosity
than Arabica, are washed twice and blended with
Arabica beans to provide a strong coffee flavor with
a smooth and rich aroma. The result is a clean
and balanced taste.

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Fruit

Berry

Malty

Flower

Woody

COLOMBIA Late Harvest
Processing

The coffee cherries are harvested later than usual,
when they have fully ripened and turned a deep
purple color, to provide a sweet and fruity taste.

Acidity

Espresso 40ml
(Intensity 6)

Colombia To provide a coffee with a sweeter fruit
flavor and a pleasant red wine aroma, our farmers
harvest the coffee cherries later than usual, when they
have fully ripened and turned a deep purple color.

To showcase the most flavorful moment of the coffee,
we carefully examine the ripening stage
of each coffee cherry and determine
the optimal harvest time.

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NICARAGUA Black Honey
Processing

The coffee cherries are harvested and dried for
four weeks under the hot sun, with the fruit
removed to provide a rich floral and berry aroma
unique to Ethiopian coffee.

Acidity

Espresso 40ml
(Intensity 5)

Nicaragua Using the Black Honey processing
method, the coffee beans are dried for 30 days
under intense sun, with most of the fruit pulp
still intact, to provide a smooth coffee
with a honey-like sweetness.

To ensure that the sticky coffee pulp does not
stick together, the coffee is raked and rotated daily
to provide a smooth texture and a sweet taste.

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ETHIOPIA Dry
Processing

Harvested coffee cherries are dried for four weeks
under the hot sun, with the fruit removed to
provide a rich floral and berry aroma unique
to Ethiopian coffee.

Acidity

Espresso 40ml
(Intensity 4)

Ethiopia In Ethiopia, the dry processing method is
used to dry the coffee beans under the hot sun
for up to four weeks.

The coffee is turned regularly to ensure even drying
under the sun. Our diligent hands take pride in
producing coffee with an elegant floral aroma
and a subtle musk scent.

Discover more

INDONESIA Wet Hulling
Processing

To match the humid climate of northern Sumatra,
the coffee beans are quickly dried after washing
while still retaining a high moisture content.
This process, known as wet hulling, provides
a tropical forest aroma.

Acidity

Espresso 40ml
(Intensity 7)

Indonesia The hot and humid climate in northern
Sumatra is ideal for coffee cultivation,
but it makes dry processing difficult.

To match the climate, the coffee beans are quickly
dried after washing while still retaining a high
moisture content. This process, known as wet hulling,
provides a tropical forest aroma.

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INDIA Monsooned
Processing

The coffee beans are dried for several months
under the hot sun and exposed to the seasonal
winds blowing from the southwest coast of India,
providing a strong woody aroma
with a long-lasting aftertaste.

Acidity

Espresso 40ml
(Intensity 11)

India Our farmers in the southwestern coast
of India use the region's unique characteristics
to cultivate coffee. They expose the coffee beans
to the seasonal winds blowing from the sea,
known as the monsoon winds, for several months.

The coffee beans are repeatedly swelled by the
monsoon winds, producing a coffee that has been
tempered by the sea breeze for a long time.
This coffee provides a distinct woody aftertaste
and a dense body like sea fog.

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