The "microlots" that people often hear about are, to put it plainly, limited-edition treasures that have been selected and re-selected. They are not factory assembly lines; very often, they are a personal endeavor of the estate owner and coffee farmer. In fact, there are many ways to select "microlots"—for example, on a day with particularly good sunshine, they might set aside the beans harvested that day; or if they discover that coffee from a certain corner of a hillside, or even just a few specific trees, is particularly ideal, they will specially mark it off and care for it separately. Sometimes, it's the coffee farmers' painstaking effort, hand-picking the finest beans one by one; other times, it's taking a small batch to try out the latest anaerobic fermentation, or even switching to varieties with lower yields but unique flavors. This is what microlots are: within an already excellent foundation, they uncover the most exquisite, the best, and the most irreplaceable.
What are microlots?
