The most expensive & rarest coffee we have brewed - Okinawa Typica Natural - Nakayama Coffee Farm

[@takerunishi]

Thank you so much Brian, Harry, and Robert for taking the time to make this video! It was a pleasure to be able to bring this coffee for you to try, but I must say that most of the credit should go to Tatsumi Kishimoto, Yui Hiromi, and all the rest of the staff at the farm who helped to produce this coffee. It is because of their efforts over the past 11 years that I have the privilege of sharing their coffees with you. Okinawa is quite a difficult environment to grow coffee and our current harvest looks to be the lowest to date in terms of yield. Farmers in Okinawa are all struggling to secure the future viability of coffee on the island but seeing you enjoy this coffee gives us an incredible amount of motivation. Looking forward to your visit to the farm!

[@uncola6028]

Takeru couldn’t meet Brian so he met his consigliere instead 😂

[@BrianQuan]

It's all part of the cinematic universe

[@Kureiji-Desu]

Rare expensive coffer roasted on a stovetop is crazy.

[@thePowerPlant]

IT ensures that no two roasts will ever taste the same.

[@kronos_one2660]

ayaya

[@k81888]

From what you're describing, the beans would taste like this private lot Excelsa with mossto fermentation from an Indonesian roaster. A natural 500 masl with super high sweetness, red fruits (strawberries) forward with pronounced jackfruit aftertaste. I can't imagine a mintiness taste on low elevation beans, so jackfruit is probably what you were tasting, a slight herby aromatic tropical fruit.

[@speakeasy_hann985]

expensive because of rare it smell good doesn't always mean tasty or delicious do comparing blind taste more satisfying 😂