Ourlog Stollen is come Stollen is a traditional German bread that is made before Christmas and is sliced one by one while waiting for the New Year. Ourlog Stollen for a long time aged with -Blackrum, Blendy (Please check out the bread with alcohol in it!) -Cranberries, Figs, Oranges, Lemons, Raisins, Apricots, Vanilla beans (Please check if you are allergy to nuts or these ingredients!) We aged it together to make the taste that goes well with Christmas and the texture with walnuts, pecans and chestnuts! How about ending the year on a sweet note with our Stollen? . ドイツ の伝統的なクリスマスブレッド、シュトーレン。 新年を待ちながら、少しずつスライスして楽しむお菓子です。 ダークラムとブランデーでじっくり熟成し クランベリー、イチジク、オレンジ、レモン、レーズン、 アプリコット、そして本物のバニラビーンズをたっぷり使用。 くるみ、ピーカンナッツ、栗を加え、 クリスマスにぴったりのリッチな味わいと ほっとする食感に仕上げました。 ※アルコール・ナッツを使用しています。 今年の締めくくりに、 Ourlogのシュトーレンはいかがですか？

This is OurLog’s signature blend. 
It’s composed of 60% Brazil, 20% Guatemala, and 20% Colombia, offering a beautifully balanced cup with an exceptional sweetness. The blend works wonderfully for both drip coffee and espresso. It’s a steady best-seller that many customers keep coming back for.
 We hope you enjoy our Log Blend as much as they do. Roasted by: Probatino 1.2kg Medium Roasting

Seasonal Blend Ethiopia Guji Natural 40% Ethiopia Bombe Natural 30% Ethiopia Sidamo Washed 30% Cup note: Nectarine, Tea-like, White-choco, creamy Roasted by: Probatino 1.2kg Light Medium Roasting

Area: Sidama Bensa Shantawene Process: Natural Altitute: 2,200 - 2,300m Grade: G1 Variety: native species This product is a lot made by Nigse Gemeda Muge, who won the 2020 Cup of Excellence. Shantawene Driving Station is located in the village of Shantawene in Bensa, Sidama, Ethiopia. It was easily accessed from the main road, and it accepted a lot of cherries this year as well. Depending on the location in the station, it is a fairly steep slope, but it feels reliable to work hard regardless. In addition to floral fruit feelings such as raspberries, tropical fruits, and white peaches, herbal flavors reminiscent of thyme give a complex impression. It is a beautiful coffee with a sense of aftertaste. Roasted by: Probatino 1.2kg Medium Roasting

Region: Huila Farm: El Diviso Variety: Ombligon Process: Natural Altitude: 1,850 Producer name: Nestor Lasso Producer's story: Five years ago, Mr. Nester Lasso and Mr. Adrian Lasso took over the family's farm and started the production of specialty coffee and inn ovative challenges. After that, Joan Belgara's farm "Las Flores" and the Lasso brothers' farm "El Dibiso" were integrated d to launch a new project "El Dibiso" near Pitarito, Uilla, Colombia. In cooperation with Catarina and Pierre, the founders of CATA Export, the fermentation process was r efined and direct transactions were realized in the British market. Currently, we are expanding to more areas. Their coffee has won numerous awards, including first place in the Irish Brewers Cup. The partnership with them symbolizes CATA's philosophy of supporting young producers and boosting th e growth of the local economy. Roasted by: Probatino 1.2kg Medium Roasting

Country of origin: Colombia Region: Lisalda County Farm: Milan Altitude: 1,600m Variety: Castillo Purification method: culture (fermentation using coconut yeast) Producer: Andres Kiseno Harvest: March 2025 Roasted by: Probatino 1.2kg Light Roasting

Region: Huila Farm: La Virginia Variety: Colombia Process: Fully Washed Altitude: 1,800 Producer name: Neider Criollo Producer's story: Neyder Criollo runs La Virginia farm in Tablón de Bélgica, Tarqui (Huila) with his family. He started the 3-hectare farm in 2012 at 1,800m altitude, growing Colombia, Pink Bourbon, and Geisha varieties. La Virginia produces fully washed coffee using careful fermentation, double washing, and drying on raised African beds for about 15 days. Neyder began working in coffee at age eight and eventually bought his own land, first selling cherries before shifting to specialty coffee after building drying beds four years ago. Support from FFT has helped him improve his farm and quality of life. Over the past six years, he has reinvested added income into better farm organization and higher-quality production. Roasted by: Probatino 1.2kg Light Roasting

Area: Nyamasheke Process: Experimental (Rolex Natural) Altitute: 1,550 - 1,800m Variety: Bourbon, RAB C15 Cup note: Red-grape, Blood orange, Liqueur, Soda, Thyme "Rolex" was named because it resembles a wrap sandwich that is widely popular in Rwanda, which is made by wrapping eggs and vegetables in a chapati of the same name. Like the food Rolex, the cherries were wrapped in a black Nilex sheet and aerobic fermentation was performed. It is characterized by distinct flavors such as mixed berries, red grapes, and blood oranges, and it is a coffee that can make a difference in a wide range from light roasting to deep roasting. Although the naming is interesting, it is also a point that there is a cultural aspect in that it is derived from local food rooted in the region. Roasted by: Probatino 1.2kg Light Roasting

Area: Nicaragua Hinotega Riprulo Farm: Las Delicias Process: Low-temperature anaerotic fermentationl Altitute: 1,260 - 1,450m Variety: Javanica Cup note: Blueberry, Plum, Lychee, Floral, Almond, Candy, Soft, Smooth Las Delicias is a farm with a history of winning 4th place in the 2017 Cup of Excellence. "Low-temperature anaerotic fermentation" is fermented for 48 hours in a low-temperature warehouse that maintains a room temperature of 6℃ to 10℃. By keeping the room temperature constant, the fermentation rate of coffee cherries slows down, reduces the risk of overfermentation, and aims for a clean anaerobic natural. You can feel the flavor of blueberry and plum, and the nuance of fermentation like lychee in the sensitive. It has a good texture, candy-like smoothness, and a soft impression. The smooth drinking comfort is also recommended for people who do not usually drink Anaerobic Natural. Roasted by: Probatino 1.2kg Light Roasting