咖啡烘焙是有季节的，2026春夏版SOE

2026黄色潜水艇耶加雪菲 SOE 春夏版本

2026 Yellow Submarine Yirgacheffe Banko Gotiti and ChelcheleSS Edition SOE

咖啡与处理/Background:

This lot comes from Kurume and Dega varieties grown at 2,050–2,300 masl in the forest areas of Banko Chelchele, Gedeo Zone, Ethiopia. Around Garse Station, smallholders from Banko Gotiti and Chelchele have cared for these coffee trees for generations. From November 2025 to January 2026, fully ripe purple cherries were selectively handpicked and dried as a super natural for around 35 days with great care.

以披头士的歌曲命名，发布11年来，第九个版本。

2026春夏版本，咖啡选自 Banko Gotiti 与 Chelchele 小农，精选 Kurume/Dega 豆种紫色浆果，这些咖啡生长在海拔2050到2300米间的原始森林。在咖啡鲜果生长的成熟度由红色转为紫色时，本地小农才将这些咖啡采摘并立即送往附近的 Garse 处理站处理。每片架床上只铺放一层咖啡鲜果，保证晾晒期间的空气流动，以达到充分均匀、缓慢干燥，持续35天。

烘焙方式/Roast Profile:

A.

浅烘焙/SteamKissed with Light Roast Agtron 90

美式黑咖/Americano: 蓝莓果酱/金桔甜蜜/杏干

奶咖/Latte: 入口草莓牛奶/蓝莓优格，中段有覆盆子与牛奶混合后的莓果香甜，余韵的柑橘清甜持久

B.

中深烘焙/SteamKissed with Medium Roast Agtron 75

美式黑咖/Americano: 奶油芝士/糖渍莓果/一丝菠萝干

奶咖/Latte: 入口轻芝士奶油香甜，伴随莓果果酱与牛奶混合后的咸鲜果肉清甜，余韵则像一杯加了少许鲜奶的英式红茶

2026潜水东路10号耶加雪菲 SOE 春夏版本

2026 The 10th Flow Road East Yirgacheffe Banko Tatatu SS Edition SOE

咖啡与处理/Background:

“The 10 Flow Road East” takes its name from the address of our first roastery, where our coffee roasting journey began.

For the 2026 release,we selected this lot from smallholder farmers around Banko Tatatu Station in Gedeo Zone, Ethiopia. Grown at 1,950–2,300 masl in vertisol soil, it consists of varieties 74112 and 74110. Harvested from November to January, the cherries are depulped, fermented for 12–24 hours, washed, then fermented again before drying on raised beds for 14–21 days.

潜水东路10号，是我们刚开启烘焙旅程时的第一座咖啡工厂所在地。

2026春夏版本，这批74112 /74110品种咖啡来自塔塔图处理站，种植在海拔高达2300米广袤原始森林，这几乎是世界上最高的咖啡种植区域。 Seleshi 和 Degafe Beyene 兄弟俩雇佣超过190名本地农户进行加工处理：在咖啡鲜果送到处理站时立刻进行挑拣、筛选，去除果肉，在泉水中发酵24-48小时，清洗。干燥过程分为两个阶段：先在阴凉处晾晒几天，然后在阳光下遮阴晾晒，持续2-3周。

烘焙方式/Roast Profile:

A.

浅烘焙/SteamKissed with Light Roast Agtron 88

美式黑咖/Americano: 茉莉花香/佛手柑/手剥大橘/蜜香乌龙

奶咖/Latte: 入口奶绿，带有强烈柑橘与红色花蜜甜感，余韵青心乌龙

B.

中深烘焙/SteamKissed with Medium Roast Agtron 75

美式黑咖/Americano: 茉莉花香带有红糖甜水味/更像烤过的柑橘/伯爵红茶

奶咖/Latte: 一口清甜奶香带有茉莉花香，中段柑橘类水果甜蜜支撑，尾韵则有着鸳鸯奶茶味

2026梦游者 SL28 SOE 春夏版本

2026 Beautiful Dreamer Kiambu Kays Estate SL28 SS Edtion SOE

咖啡与处理/Background:

In 2026, we selected a lot from Kay’s Coffee Estate in Kiambu County, Kenya, for “The Beautiful Dreamer.” Established in 1928 and located in Juja, around 45 km northwest of Nairobi, the 62-acre farm sits at 1,600 masl on red volcanic soil and grows SL28 and Ruiru 11. Cherries are selectively handpicked, pulped, and fully washed before being dried in thin layers on raised beds for 18–24 days, with frequent turning to ensure even drying.

2026春夏梦游者，我们选用了来自肯尼亚 Kiambu County 的 Kay’s Coffee Estate 的一个批次。庄园始建于 1928 年，位于 Juja，距内罗毕西北约 45 公里，海拔 1600 米，土壤为红色火山土。园内种植 SL28 与 Ruiru 11。咖啡樱桃经人工挑选采摘、去果皮、水洗处理后，再于高架床上薄层干燥 18–24 天，期间持续翻动，以保证干燥均匀。

烘焙方式/Roast Profile:

浅烘焙/SteamKissed with Light Roast Agtron 85

美式黑咖/Americano: 紫色葡萄/黑糖/黑布林/滇红尾韵

奶咖/Latte: 入口话梅奶糖，随之乌梅子酱与黑糖甜感，尾韵时一点伯爵一点番茄

2026甜蜜日晒云南之光 SOE 春夏版本

2026 Sweet Natural YunNan SS Edition

咖啡与处理/Background:

“Sweet Natural” is a coffee created to showcase the character of Yunnan specialty coffee — a lot we even regard as one ofYunnan’s brightest expressions.

For our Spring/Summer 2026 release, we selected this natural Catimor lot from Yunlan Estate in China. Grown at 1,570–1,820 masl, the coffee benefits from the region’s forested microclimate. Only carefully hand-selected ripe cherries are floated and sorted before being dried under the highland sun for around 30 days. After reaching 12% moisture content, the coffee is rested for 6 weeks before hulling, allowing its flavors to develop more fully.

甜蜜日晒，是一款表达云南精品咖啡风采的产品，我们甚至称之为云南之光。

2026春夏版本，我们为“甜蜜日晒”选用了这支来自中国云澜庄园的日晒处理的卡蒂姆，种植海拔1570–1820米，受益于当地森林微气候。只有人工精选的成熟红果经过漂洗分级后，在高原阳光下进行约 30 天的自然晾晒；待生豆干燥至 12% 含水率后，再静置熟成 6 周后脱壳，使风味得到更充分的发展。

烘焙方式/Roast Profile:

浅烘焙/SteamKissed with Light Roast Agtron 85

美式黑咖/Americano: 菠萝蜜与番石榴风味/强烈红色浆果、热带水果与黑糖甜感

奶咖/Latte: 入口草莓奶昔与香蕉香甜，中段带有啤酒花的甘苦，尾韵则似酒心巧克力

2026堪萨斯城高甜无酸浓郁 SOE 春夏版本

2026 Kansas City SS Edition SOE

咖啡与处理/Background:

Kansas City has many sides to it — restrained, marked by the Great Depression, and remembered as a city of jazz legends. It is also home to the Nelson-Atkins Museum of Art, with its remarkable collection of Chinese art. Naming a dark-roast coffee after Kansas City — full of nutty chocolate notes, heavy body, and low acidity — is not something that can be expressed too directly.

For our Spring/Summer 2026 release of “Kansas City,” we selected this Bourbon lot from Garcia Farm in Jaén, Peru, grown at 1,700–2,000 masl. I visited the farm in 2023, and it has long been one of the region’s standout producers, as well as a frequent COE winner. This is our third consecutive year buying coffee from Garcia. Wilder, a third-generation producer, manages the farm with a long-term view, using a structured pruning system to help the trees recover, regenerate, and produce more consistently over time.

堪萨斯城历史上有很多标签：冷峻、大萧条、爵士巨星城，它还拥有一座无与伦比中国艺术藏品博物馆——纳尔逊.阿特金斯博物馆。以堪萨斯城命名一支深烘焙充满坚果巧克力、浓稠、低酸的咖啡，其实是件无法具象表达的事情。

2026春夏版本堪萨斯城，来自秘鲁哈恩高地加西亚庄园的波旁咖啡，这些咖啡种植在海拔1700-2000米间。早在 2023 年，我就曾拜访过加西亚庄园，多年来，它始终是当地最出色的生产者之一，也是 COE 赛场上的常胜庄园。这也是我们连续第三年采购加西亚的咖啡。作为第三代咖啡种植者，庄园主 Wilder 以长期视角经营农场，通过有计划的修枝系统，让咖啡树得以恢复、更新，并在更长时间里保持稳定产出。

烘焙方式/Roast Profile:

深烘焙/SteamKissed with Dark Roast Agtron 58

美式黑咖/Americano: 浓郁巧克力与香料风味/低酸、奶油口感与无止尽的枫糖回甘

奶咖/Latte: 入口黄油与牛奶巧克力味，饱满枫糖浆般甜感

2026甘甜低因 SOE 春夏版本

2026 Sweet Sugar Cane DecafSS Edition SOE

咖啡与处理/Background:

For our Spring/Summer 2026 release of “Sweet Sugar Cane Decaf,” we selected this Water-EA decaffeinated lot from Brazil. Water-EA is a decaffeination method that uses water and ethyl acetate to gently remove caffeine while preserving the coffee’s sweetness and overall balance. Often linked to sugarcane-derived ethyl acetate, the process is known for producing decaf coffees with a rounder profile, gentle sweetness, and a more complete cup. For this release, we wanted a decaf that still feels soft, balanced, and full of flavor, while offering an easy and comforting drinking experience.

在 2026 春夏版本的“甘甜低因咖啡”中，我们选用了这支来自巴西、采用 Water-EA 低因处理法的咖啡。Water-EA 是一种以水与乙酸乙酯温和去除咖啡因的处理方式，在降低咖啡因含量的同时，尽可能保留咖啡本身的甜感与整体平衡。由于常与甘蔗来源的乙酸乙酯相关，这种处理法通常能带来更圆润的轮廓、柔和的甜感，以及更完整的杯中表现。对这支“甘甜低因咖啡”来说，我们希望它在低咖啡因之外，依然保有轻松、平衡且风味完整的饮用体验。

烘焙方式/Roast Profile:

深烘焙/SteamKissed with Dark Roast Agtron 58

美式黑咖/Americano: 浓郁巧克力与枫树糖浆甜蜜，金桔与奶油蜂蜜口感

奶咖/Latte: 入口就有烤吐司、杏仁以及枫树糖浆与牛奶融合后糖心巧克力味道，香甜夹心饼干余韵

春夏版本，咖啡生豆都是新产季入仓，所以即使是深烘焙的堪萨斯、甘甜低因，我们也尽力在SteamKissed方式下维持着鲜。

更别说浅烘焙的黄色潜水艇、潜水东、梦游者。

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