Don Eli - Yabai

Country | Costa Rica
Region | Tarrazu
Altitude | 1550m
Variety | Catuai
Process | Yabai

Signature -Grade
Roast Level - 2

Passion Fruit Aroma / Canned Pineapple / Sunkist / Red Grape juice
NT$400~NT$770

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Background Story

 Oasis: 

Yabai is a new processing method developed by Tetsu. Unlike “Tomodachi,” the first collaborative effort between Tri-Up and Tetsu, Yabai focuses on enhancing the coffee’s first impression. The goal is to create a coffee that is simple, quick to captivate, and identifiable by its unique flavor profile, making it more appealing to coffee drinkers.

The process involves precise control of fermentation temperature and constant monitoring of the conditions within the fermentation tanks. By extending the fermentation period, the intensity of fermentation is enhanced while avoiding over-fermentation. The result is a coffee with bold yet balanced flavors.

This process utilizes a whole cherry anaerobic fermentation method under low temperatures, ensuring the pH level stays above 3.8. The fermentation lasts 7 days and is followed by a drying phase that starts with quick drying and transitions to slower drying. The entire drying process takes 4 weeks to complete.

 

 Don Eli 

The Don Eli Farm is located at the summit of the famous La Pastora Mountains in Tarrazú, Costa Rica, at an altitude of at least 1,500 meters.

The microclimate here is ideal for coffee cultivation, offering fertile soil, clean and cool air, ample rainfall, and long hours of daily sunlight. This altitude promotes optimal coffee growth and slow ripening, resulting in richer flavors.

Thanks to its unique geographical location and the dedicated care of the farm’s owners, this hillside produces high-quality coffee year after year.

Brewing Advice (a)

 Two-Temperature Brewing Method 

 

Grind Size:

Medium grind, 800–900 μm

 

Grinder Settings & RPM:

• EK43: 7:30 o’clock direction

• Option-O: Setting 7.5, speed 5

• Fellow Ode: Setting 3.2

• Xiao Feima (DF64): Setting 3.5

• Comandante C40: 25 clicks

 

Water Specifications:

• TDS: 40–60 ppm

• Two water temperatures: 92°C & 65°C

 

Brewing Ratios:

• Coffee-to-water ratio (grounds-to-total water): 1:15

• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:12

 

 Brewing Example 

• Coffee Grounds: 15 g

• Total Water: 225 g

• Brewed Coffee Weight: 180 g

• Pour Sequence (3:9:3):

 

1. First Pour (00:00): Add 45 g of water at 65°C.

2. Second Pour (as surface nears depletion): Pour to a total of 180 g at 92°C.

3. Third Pour (as surface nears depletion): Pour to a total of 225 g at 65°C.

 

Extraction Process

• Stop the extraction when the brewed coffee weight reaches 180 g.

• If necessary, use a bypass method to adjust the concentration.

 

Adjustments for Astringency:

1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).

2. Stop extraction earlier to avoid over-extraction.

3. Use the bypass method to adjust the final concentration.

 

Brewing Advice (b)

 Single-Temperature Brewing Method 

 

Grind Size:

Medium grind, 800–900 μm

 

Grinder Settings & RPM:

• EK43: 7:30 o’clock direction

• Option-O: Setting 7.5, speed 5

• Fellow Ode: Setting 3.2

• Xiao Feima (DF64): Setting 3.5

• Comandante C40: 25 clicks

 

Water Specifications:

• TDS: 40–60 ppm

• Water Temperature: 90°C

 

Brewing Ratios:

• Coffee-to-water ratio (grounds-to-total water): 1:14

• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:11

 

 Brewing Example 

• Coffee Grounds: 15 g

• Total Water: 210 g

• Brewed Coffee Weight: 165 g

 

Pour Sequence:

1. First Pour (00:00): Add 70 g of water at 90°C.

2. Second Pour (00:20): Pour up to a total of 140 g at 90°C.

3. Third Pour (00:50): Pour up to a total of 210 g at 90°C.

 

Extraction Process:

• Stop the extraction when the brewed coffee weight reaches 165 g.

• Add 10 g of hot water (bypass) to adjust the concentration to taste.

 

Adjustments for Astringency:

1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).

2. Stop extraction earlier to avoid over-extraction.

3. Use the bypass method to adjust the final concentration.

 

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