Past roasters

Shipped in July. 2019

GUATEMALA Waykan by ELMERS GREEN (Osaka)

GUATEMALA Waykan / Medium roast
Country of origin: GUATEMALA
Farm: Various smallholder farms
Producer: Various smallholder farmers
Process: Washed
Variety: Bourbon, Caturra, Catuai, Maragogype, Pache

flavor & comment

Cup comment: Clean mouthfeel with a decent body. Lingering notes of chocolate-like sweetness
Flavor notes: dark chocolate, cherry, berry

Interview with ELMERS GREEN

  1. Why did you choose this coffee? Is there a story behind it? 
    I chose this single origin medium roast because of its clean taste. It's a very classic coffee flavor while at the same time it has some fruitiness.

  2. What is your recommended brewing method? If you have a recipe, please share it with us.
    Serves 1
    Beans 15g
    Water: 240-250ml at 94-95C (84-86C for dark roast)
    Bloom: 40ml
    Pours: 70ml x3
    End pouring at 2mins
    Brew time 2-3 mins.

  3. Do you have any tips for brewing coffee at home?
    Change up the beans and brew method in accordance with your mood and make coffee however you like.

  4. What kind of cafe is ELMERS GREEN COFFEE?
    Elmers Green comes from the green area in front of the cafe where people of all ages gather and have picnics and enjoy themselves. Having the name in English gives it a more urban feel.

  5. What was your motive to start roasting?
    I found out about coffee roasting when I saw a roasting machine at another coffee shop. I was drawn in with how it was both simple and incredibly deep.

  6. What do you think goes best with this coffee?
    A sweet and hefty carrot cake.

EL SALVADOR Los Pirineos by EMBANKMENT Coffee (Osaki)

EL SALVADOR Los Pirineos / Light roast
Country of origin: EL SALVADOR
Farm: Los Pirineos
Producer: Gilberto Baraona
Process: Red Honey 
Variety: Bourbon

flavor & comment

Cup comment: Berry-like flavor, sweetness like stewed mixed fruits and big floral notes. The aftertaste is long and mild like melted honey.
Flavor notes: berry, floral, honey

Interview with EMBANKMENT Coffee

  1. Why did you choose this coffee? Is there a story behind it? 
    I chose this coffee because it's a high quality El Salvador coffee and I wanted more people to try it.

  2. What is your recommended brewing method? If you have a recipe, please share it with us.
    V60 recipe
    Beans: 13g (medium grind)
    Hot Water: 200g
    Produces: 170g
    Water temp: 92C

    1. Pour some hot water through filter to rinse it and warm up the dripper and the server
    2. Pour 40g of hot water and let it bloom for 40 seconds.
    3. Pour 60g
    4. Pour 50g
    5 Pour 50g

    Finish the pouring within 20 seconds each. Leave 15 seconds in between

    Total brewing time 2:30

  3. Do you have any tips for brewing coffee at home?
    Enjoy the process

  4. What kind of cafe is EMBANKMENT Coffee?
    The we wanted to be a coffee shop on the river where lots of different people come to relax and enjoy themselves. I believe that by taking an interest in specialty coffee, your daily life becomes just a bit richer - our mission is to communicate, as simply as possible, the pleasure of drinking coffee. This leads to home brewing, then learning about different producing countries and from there enjoy drinking coffee even more. This is we think this is what's interesting about coffee and we want to bring that to our customers.

  5. What was your motive to start roasting?
    I wanted to know more about the behind the scenes of coffee so I started roasting for myself. It was so deep and challenging, I got totally sucked in and that brought me to where I am today.

  6. What do you think goes best with this coffee?
    It does great with toast and berry jam

  7. Is there another roastery you would recommend? If so why?
    I recommend KAFFA from Finland, who we recently did a collaboration with, and COFFEE COLLECTIVE who I have been a fan of from way back.
    KAFFA: They want people to enjoy specialty coffee casually. They engage in coffee in a serious but fun way.
    COFFEE COLLECTIVE: From how they deal directly with producers to their branding and so on, on every level they have been a big influence for me.

Shipped in June. 2019

RWANDA by NAGASAWA COFFEE (IWATE)

Rwanda information

Origin: Kamegeri Sector, Nyamagabe District in the south of Rwanda
Farm: Nyarusiza local smallholders
Processed at: Nyarusiza Washing Station
Variety: Bourbon
Process: Double-washed
Altitude: 1700 -1900m

flavor & comment

Notes of grape and apple, mellow acidity and a syrup-like sweetness.

Interview with Kazuhiro Nagasawa of NAGASAWA COFFEE

  1. Why did you choose this coffee? Is there a story behind it? 
    I chose this coffee because for a light-roast coffee the acidity is very mellow, and it's big on sweetness. I think it will be enjoyed by most coffee drinkers, even if they normally don't drink light-roast coffees.

  2. What is your recommended brewing method? If you have a recipe, please share it with us.
    We recommend the Kalita Wave dripper. We find it gives consistent results in the cup, making it easy to replicate when you brew out coffee at home. At our shop we use 17g ground coffee to 200g water and brew for two minutes.

  3. Do you have any tips for brewing coffee at home?
    Don't pour freshly-boiled water onto the coffee directly from the kettle. By transferring to a pouring kettle, you'll bring the water closer to the ideal temperature for brewing.

  4. What kind of cafe is NAGASAWA COFFEE?
    We run a roastery-cafe in Morioka city, Iwate prefecture. Last year was a big year for the shop, which we originally opened in 2012,  because we moved to a bigger location. At the same time we introduced a vintage 1960s PROBAT UG-15. We're updating our business in order to bring delicious coffee to a more people. Our mission is to advance coffee culture and make great coffee a part of everyday life.

  5. What was your motive to start roasting?
    In the beginning I simply wanted to drink delicious coffee and this spurred me to roast myself.

  6. Is there another roastery you would recommend? If so why?
    Democratic Coffee, Copenhagen.
    The head roaster is Japanese, and their passionate approach to coffee roasting left a strong impression on me.
    I was also further convinced of their skill when they won the Denmark Roasting Championship in 2018.

COSTA RICA by 4/4 SEASONS COFFEE (TOKYO)

Interview with MIKI KATAKURA of 4/4 SEASONS COFFEE

  1. Why did you choose this coffee? Is there a story behind it? 
    I like this Costa Rica has got a very clear, defined flavor without being too overpowering. It has fruity notes like cassis and berry with a cocoa-like body and good balance of acidity and sweetness.
    This is a popular coffee at our shop so I thought it would be a good one to share it with the subscribers!

  2. What is your recommended brewing method? If you have a recipe, please share it with us.
    We recommend drip-filter method.
    15g medium-ground coffee to 250cc water at 90℃

    First pour 30cc of water and let it bloom for 30 seconds.
    after that pour to 120cc, then 180c, and finally 250cc.
    Brew time is 2:30 minutes

  3. Do you have any tips for brewing coffee at home?
    If you pay attention to your dosage (of coffee), brewing times and water temperature, you'll get a good result.

  4. What kind of cafe is 4/4 SEASONS COFFEE?
    It's a very warm cafe.
    The staff have fun as they work, and all the customers look back to say: "thank you!" as they leave.
    For me, I want to roast coffee that will suit the customers who come to our shop and say "this is delicious!".

  5. What was your motive to start roasting?
    I had an interest in roasting but there weren't any opportunities around me to engage in it so I focused on improving my skills and knowledge as a barista. However last year, I, who was a staff at THE LOCAL at the time, was offered a management position at 4/4 SEASONS COFFEE and I took it as an opportunity to start roasting. I had never done it before so of course I was nervous. It was one word from a coffee industry veteran that got em started!

  6. What do you think goes best with this coffee?
    I think it goes with anything but I personally recommend a cake with cream! Like a Swiss roll!
    This Costa Rica has very bold notes of cassis and cocoa so I think it's better to pair it with something rich tasting rather than something plain!

  7. Is there another roastery you would recommend? If so why?
    PASSAGE COFFEE in Sanda.
    It's really delicious and their roasting style really brings out the characteristics of each region.
    I've always liked them but since I had the opportunity to learn from their roaster Sasaki, I've come to love them even more!!
    I have ways to go yet but, they taught me how to approach roasting which really important.

Shipped in May. 2019

Guatemala La Libertad roasted by HOSHIKAWA CAFE (SAITAMA)

Variety: San Ramon, Pacas
Region: La Libertad, Huehuetenango
Farm: Terrazas Farm, (area: 19.5ha)
Owner: Renaldo Ovalle
Terrain: Situated in Kuchumatan mountains on rugged terrain
Altitude: 1750~2100m, Yearly average temperature: 21℃, humidity 60%
Soil: Limestone, clay
Rainfall: 1550mm
Harvest period: January~April
Process: Washed process and dried on African beds

Interview with Yosuke Suzuki of HOSHIKAWA CAFE

  1. Why did you choose this coffee? Is there a story behind it? 
    Reason: This Guatemalan coffee, roasted at out shop, was used by the runner-up at the recently held JCIGS (Japan Coffee in Good Spirits)
    Myself and my bartender partner approached the competition with the idea of placing highly using a coffee of reasonable price that can be enjoyed on a daily basis, and while unfortunately we didn't win, we did get a good result.
    I'm delighted to have this opportunity to introduce Hoshikawa Cafe (HSKWKF) to so many home brewers and I hope they enjoy the coffee.

  2. What is your recommended brewing method? If you have a recipe, please share it with us.
    I really recommend a long bloom time. Usually about one minute.
    Either filter or press type of equipment is fine. By the way at JCGIS we used a Kalita Tsubame dripper.

  3. Do you have any tips for brewing coffee at home?
    Use soft water and a long bloom, are my tips.

  4. What kind of cafe is Hoshikawa Coffee? (Meaning of the name, a story behind the logo, your mission, etc.)
    Our shop opened in 2009 on Hoshikawa street in Kumatani city. At present, we run a group of cafes: Hoshikawa Cafe Roastery, a coffee stand called 'conscience', and in Kumatani station, 'Place Coffee', which is a community cafe. The name Hoshikawa Cafe comes from the name of the street. We hoped that through running the cafe, a great number of people would come to know Hoshikawa street and that it would liven up the area.
    The founder Suzuki was born in the year of the rooster which is why the logo mark is based on a feather motif. We wanted to convey coffee's light taste and brightness in a colorful way so we combined the feather idea with a stained-glass style aesthetic.
    Hoshikawa Cafe's logo and card design is by our partner designer BARZ, the logo and card for conscience is made by popular Norwegian design studio Darling Clementine.

    We're proud pioneers of the "Art, design and coffee" concept. Each of our coffee labels is an original design painted in acrylics that expresses that coffee's flavor, aroma. We don't write specific flavor notes on the coffee package, instead by communicating the flavor in an image, we believe we can overcome barriers like language and culture, and bring our message to a great number of people inside and outside Japan. Also, the package makes it easy for people to casually enjoy coffee as sometimes they buy just based on the design.

    We hope with you'll enjoy the label of this Guatemala also while you're brewing and drinking. You might even find recipe inspiration there.

    Our mission is based on the idea of "coffee as a fruit", we want to "change coffee common sense". When we roast we aim for neither "bitter" or "acidic" but "sweet". In truth, many regional coffee shops outside of Tokyo like ours care less about the intrinsic quality of the beans and focus on the the flavor they want to create. Generally "coffee flavor" is when something is over-roasted and therefore a "created flavor", nothing to do with the original flavor of the bean.
    When our producers are smiling, we smile and we can make our customers smile. In that way we want to "change coffee common sense."

    Our products's catch-copy is: "Romance is good bitter but love is best sweet. We love coffee."

  5.  What was your motive to start roasting?
    We wanted to bring out the flavors we liked.
    At that time another coffee shop with whom we had a good relationship with had a vintage roasting machine in their shop. We bought a machine from the same Dutch maker.
    (Our roaster is a 1940s vintage 5kg Probat)

  6. What do you think goes best with this coffee?
    It's orthodox but it goes really well with baked goods!
    If I were to be more picky, I would say rather than butter go for baked goods made with confectionary-use sesame oil.
    It's a coffee that also lends itself well to cocktails, so I think it's also ideal for an after dinner brew; adding a few drops of vodka or gin. In that case, it might sound strange but adding a pinch of salt is good too.

  7. Is there another roastery you would recommend?
    Switch Coffee and Weekenders Coffee.


Brazil - Fazenda Concepcion roasted by CRAFTSMAN COFFEE ROASTERS (Yamaguchi)

Variety: Yellow Catuai
Process: Washed

Interview with Shogo Takagi of CRAFTSMAN COFFEE ROASTERS

  1. What is your recommended brewing method? If you have a recipe, please share it with us.
    I recommend Brewing in a Kalita wave or an Origami Dripper wave filter with 15g of coffee to 230g of water.

  2. Do you have any tips for brewing coffee at home?
    Use a slightly coarse grind, and a relatively short brew time of 1min50sec makes a good cup.

  3. What kind of cafe is CRAFTSMAN COFFEE ROASTERS? (Meaning of the name, a story behind the logo, your mission, etc.)
    Craftsman has the meaning 'artisan'.
    On the inside, it's not just about skills or bean quality but our customer service is something we feel is very important. In a coffee shop, high level skills and quality are a given. We aim for an artisanal approach, not only in coffee and customer service, but in everything we do: food, sweets and in creating the atmosphere of the shop.

  4. What was your motive to start roasting?
    After I moved back home from Tokyo I thought about what kind of business I want to set up. My childhood friend was a barista and because my mum loved coffee, I also developed an interest. That was what caused me to start learning to roast by myself.

  5. What do you think goes best with this coffee?
    Chocolate goes without saying but it goes well with Japanese sweets too.

  6. Is there another roastery you would recommend? If so why?
    Fukuoka: Coffee County
    Shizuoka: Ethicus
    Nagasaki: KARIOMONS COFFEE ROASTER
    Not only do they make good coffee, the owners of these shops are great people too.

     

Shipped in April. 2019

Ethiopia Worka roasted by WEEKENDERS COFFEE (KYOTO)

ETHIOPIA / Worka Customized Lot by Berg Wu
Origin : Yirgacheffe Gedeb Worka Sakaro
Altitude : 2050-2100m
Varietal : Heirloom
Processing : Washed process
Processing at source: 
• The small scale farmers harvest the cherries and bring them to the local washing station or co-op. There, only the ripe cherries that meet the highest standards are added to the tank.
• The skins of the cherries are removed in a Mackinnon disc pulper and floated in water where the parchment is separated into P1, P2, P3 depending on weight where P1 is the highest rank.
• The parchment is added to fermentation tanks and left to ferment for 36~48 hours.
• When the mucilage starts to separate from the surface of the parchment, the coffee is ran through a water tunnel
• After about half a day of soaking, the parchment is drained and spread out to dry on African beds (raised beds).
*In order to protect the beans, they are covered over twice a day (once at the hottest part of the day and, once i the evening rain)
From 12 noon to 15:00, when the sunlight is most intense, the parchment is covered in vinyl sheets. This is to protect the parchment and to prevent the beans from drying out too quickly. In a region like this which is at high altitude and right on the equator, the sunlight can damage the cherries and parchment which results in a muddy taste. Normally this drying process is done in 8 days, but by taking 12~15 days and drying out the beans slowly, the water content of the beans is consistent and results in a complex but clean taste. It's now known that this gentle drying process also greatly improves the shelf-life of green beans in consuming countries.
• Over 12~15 hours the coffee is dried, during which time the beans are occasionally turned and defects are removed.
• At the threshing mill, after being dry milled, foreign matter and defects are removed, the beans are threshed, separated by weight and hand picked before finally the beans are loaded into jute bags and exported.

In the East side of the Yirgacheffe region is the Gedeo Zone which is divided up into six regions, one of which is the Gedeb district. Located 434km away from the capital Addis Ababa, until recent years the journey took about 8 hours by car, making Gedeb a backwater. In 2016 however, with the opening of the Ethio-Kenyan national roads, the time had been reduced to about three hours. Gedeb is one of the most suitable regions in Ethiopia for coffee growing, and about 1/4 of all the land is planted with coffee trees. The district is further divided into 16 administrative districts, one of which is Worka Sakaro.

In the local Gedeo language, Worka means 'gold' and when Ethiopia's last emperor, Haile Selassie's subordinates visited the area, they were deeply impressed by the hospitality of the local people and it was decided that the land should be called 'gold'. Also, there was an enormous tree in the region which the locals fondly called 'Sakaro', combining these two names the area became known as "Worka Sakaro". The total land area is about 1300 hectares, over half of which is planted with coffee, and there are three washing stations. One of those was acquired by affiliated companies of BNT (Ethiopia's highest quality coffee exporter), by which time they were already engaging in efforts to produce Yirgacheffe coffee that reaches the highest standard. The first crop was produced in 2017-18 under the supervision of 2016 WBC Champion Berg Wu, and is a special lot using only perfectly ripe cherries.

flavor & comment

Flowers, Bergamot, Citrus, Peach Tea-like

Interview with Masahiro Kaneko of WEEKENDERS COFFEE

  1. What is your recommended brewing method? If you have a recipe, please share it with us.

    We recommend a paper filter drip.

    Hario V60 Recipe
    12〜12.5g Coffee beans
    200g water at 93℃ 200g

    0:00 40g
    0:40 60g
    1:05 50g
    1:35 50g
    (From start time to when all the water has gone through should take 2:00〜2:30mins. You may need to adjust your grind.)

  2. Do you have any tips for brewing coffee at home?
    Take care to weigh the coffee and water properly.

  3. What was your motive to start roasting?
    When I discovered the coffee of Norway's Tim Wendelboe

  4. What do you think goes best with this coffee?
    The clear morning air.
  1. Is there another roastery you would recommend? If so why?

    EMBANKMENT Coffee in Osaka. Their coffees have a clean taste with incredible balance. This level of roasting skill is up there with the best in Japan.
    For roasters outside Japan, Morgon Coffee Roasters in Sweden. In November last year we travelled together on buying trip to Columbia. They way they maintain the relationship with producers at source is something to watch.

 

Ethiopia Guji Wolichu Wachu G1 roasted by Mel Coffee Roasters (Osaka)

Location: Ethiopia, Guji Wolichu Wachu G1
Varietal: Bourbon, Typica
Altitude: 2100-2310m
Process: Washed

flavor & comment

Floral, Grapefruit, Fig, Pomegranate

Interview with Masahiko Fumimoto of Mel Coffee Roasters

  1. Why did you choose this coffee? Is there a story behind it? 

    Ethiopia Wolichu Wachu Grade1 - Light Roast

    This lot is a "Special Prep", in other words a special lot where, extra care and attention is paid during the production from start to finish.
    Not only are the beans sorted several times, but also during processing and drying the defect beans, damaged or rotting beans and other beans not fit for consumption are hand-picked out.

    According to the Washing Station manager, of the beans brought to the station 90% are bourbon and 10% typica variety.
    These are rare varieties for Ethiopia so we would like you to try it.

  1. What is your recommended brewing method? If you have a recipe, please share it with us.
    Hario V60
    (Coffee beans:13g - medium coarse grind. Water: 225g at 96-100℃ Time: 2:30-3:00 )
    Extract the coffee in 4-5 pours.

    We mainly brew with French press:
    (Coffee beans:15g - medium coarse grind. Water: 225g, just off the boil. Time: 4 min)

  2. Do you have any tips for brewing coffee at home?
    If you use a scale you will get a very consistent taste. Anyone can brew a great cup of coffee.

  3. What kind of cafe is Mel Coffee Roasters? (Meaning of the name, a story behind the logo, your mission, etc.)
    The coffee we encountered in Melbourne, Australia was amazing, like nothing we'd drank before. We got to experience coffee culture there and we were fascinated. On returning to Japan we wanted to open our own coffee shop and so we took the 'Mel' from 'Melbourne' to make Mel Coffee Roasters. We wanted a shop name that was familiar and easy to remember.

  4. What was your motive to start roasting?
    We couldn't find the kind of coffee we wanted to drink, and, believing the secrets to delicious coffee were in the roasting process, we tried our hand at bringing out the flavors we liked.

  5. What do you think goes best with this coffee?
    Relaxing in a park in the morning of your day off.


     

Shipped in March. 2019

NICARAGUA roasted by ROKUMEI COFFEE (Nara)

Nicaragua
Farm: Casa Blanca
Owner: Sergio Noe Hortas
Variety: Caturra
Process: Natural
Altitude: 1,100m - 1,500m

flavor & comment

Blackberries and plums, Milk chocolate
Raisin like fruitiness
Sugary sweetness
Silky mouthfeel

Interview with Koji Ida of ROKUMEI COFFEE

  1. Why did you choose this coffee? Is there a story behind it? 

    Last year I went on a buying trip and came across this coffee. To be honest, I wanted more people to know this farmer, Sergio and his coffee so I chose it.

  2. What is your recommended brewing method? If you have a recipe, please share it with us.
    I recommend the Kalita Wave. This is a recipe for a mug.

    17g medium-ground coffee
    Water at about 93℃

    First pour 30g and wet all the coffee grinds, leave to bloom for thirty seconds.
    On second pour 100g in a loosely circular motion.
    From the third pour when the amount of water has dropped by 1/3 pour 150g in the middle.
    On fourth pour do the same adding 200g
    On fifth pour do the same adding 250g
    When it all falls though the coffee is ready.

  3. Do you have any tips for brewing coffee at home?
    Be careful the temperature of the water doesn't drop too low.
    Keep it consistent and use a scales when brewing.

  4. What kind of cafe is Rokumei Coffee? 
    ROKUMEI COFFEE Co. is a roastery that focuses on high quality specialty coffees. We won the Japan Coffee Roasting Championship in 2018. At our roastery since we brought in the Loring Smart Roaster we have been able to pffer coffees that are clean and sweet. Our mission is to bring more people joy through speciality coffee, not only our customers but also the people who are involved with coffee from seed to cup.

    The origin of the name 'Rokumei Coffee'
    Written as 'the cry of the deer' (鹿鳴) it has roots in a Chinese legend. It describes a scene where a group of deer where they are all bleating to one another, calling to their friends and happily eating the wild herbs that are growing where they live. The word expresses peeking into the peaceful life the dear have. Also the deer in Nara are loved by the people and live a carefree life giving the people who visit a sense of calm. We wanted to be associated with that idea of the 'cry of the deer' and be a coffee shop where people call out to one another so we decided on the name Rokumei Coffee Co.
  1. What do you think goes best with this coffee?

    Chocolate with a high cocoa percentage.

 

EL SALVADOR roasted by COFFEEMAN good (Aomori)

Coffee beans information: 
Farm: Loma La Gloria, Pacamara
Owner: Anny Ruth Pimentel
Country: El Salvador
Area: El Boquerón
Altitude: 1450-1600m
Variety: パカマラ種
Process: Red Honey 90%, Washed 10%

flavor & comment

Fruity and floral, the harmony between clean and gentle sweetness and acidity makes this a wonderful coffee.

Interview with Yudai Hashimoto of COFFEEMAN  good

  1. Why did you choose this coffee? Is there a story behind it? 

    Personally this is my favourite coffee right now. To be honest, I've had El Salvador and Pacamara coffees many times before, and while the quality of the coffees is high, it just didn't really suit my tastes. On the other hand this is a coffees I never get tired of drinking: easy to drink, ideal for daily drinking, and because it is a high quality coffee it has those clean floral and fruity notes. The balance between sweetness and acidity is fantastic and I like how the the gentle sweetness lingers. 

  1. What is your recommended brewing method? If you have a recipe, please share it with us.
    How about a filter coffee to get a really clean cup. The recipe we use at the shop is: 18g of medium grind coffee to 240g of water at 88℃. (Pour 40g, 20 sec, add 100g water 15sec, add another 100g, totaling about 90-100seconds. Finish)

  2. Do you have any tips for brewing coffee at home?
    Always be sure to weigh and time everything. After that the most important thing is to just enjoy your coffee time!

  3. What kind of cafe is COFFEE MAN good? (Meaning of the name, a story behind the logo, your mission, etc.)
    A small coffee stand standing quietly on an old and familiar street. The name comes form a record shop that the owner was fond of called 'Recordman good' (unfortunately it's now closed). To put your heart into making coffee. Treasure the connection with every customer. Those are the two ideas I keep in mind. The interior is surprisingly small but bustling to the brim with the locals, tourists and other visitors. We focus on specialty coffee and also the quality of the barista's skills, our seasonal drinks made with local ingredients are popular. In winter our no.1 seller was Tsugaru miso caramel cappuccino.

  4. What was your motive to start roasting?
    I wanted to put down roots in the area and become a long running coffee shop so I started roasting.

  5. What do you think goes best with this coffee?
    If you drink it with some kind of cookie or biscuit like afternoon tea, it makes a pleasant little time out.

  6. Is there another roastery you would recommend? If so why?
    COFFEE FACTORY in Tsukuba city, Ibaraki prefecture. Beloved in the region, they also provide an example in regards to roasting coffee. Once before a friend's wedding I happened to drop by this shop and drank their coffee of the day and it blew me away. At our own wedding I used their beans for the after dinner coffee. Now having moved to Aomori, I still value that connection and I always have one of their beans at the shop at guest beans.

 

 

Shipped in February. 2019

EL BOSQUE roasted by KARIOMONS COFFEE ROASTER (Nagasaki)

Kariomons Coffee
Coffee beans information:
EL BOSQUE
Farm: La Bendicion
Region: Nicaragua, Nueva Segovia, Jalapa
Farmer: Luis Alberto Balladarez
Alt: 1,260m
Variety: Pacamara
Harvest: 2017 spring
Process: Natural

flavor & comment

cherry, rosehip, cascara, lychee, candy

Interview with Hiroyuki Ito of KARIOMONS COFFEE ROASTER

  1. Why did you choose this coffee? Is there a story behind it? 

    This is from a farmer I’ve been indebted to since 2011. When I go to Nicaragua, it’s mainly him who provides assistance and company.
    The soil on his farm, red and sticky clay, was very clearly different to the other farms and the subtle changes in the weather that I experienced during my visit reminded me that coffee is a product of nature. I was greatly impressed by the farm owner Luis, not only for his passion for growing coffee, but his dedication to creating a great working environment for the laborers, so that they can perform at their best.

  1. What is your recommended brewing method? If you have a recipe, please share it with us.

    This is the coffee of a farmer who places importance on clean and balanced taste. Make it as a filter coffee to really bring out that cleanness, and also the bold flavour that comes from the natural process. A lot of natural coffees have weak fibers so I recommend a short brewing time.

  2. Do you have any tips for brewing coffee at home?
    The balance between the amount of coffee and water, and the balance between the grind and brew time being very consistent. 

  3. What kind of cafe is Kariomons Coffee? (Meaning of the name, a story behind the logo, your mission, etc.)
    Just like our shop's slogan: "More than just a coffee", I hope that through the experience of drinking coffee, the drinker also experiences the story behind that flavour, and together we can think up an environment where we can always continue to enjoy delicious coffee. 
  1. What was your motive to start roasting?
    The chance came when a coffee friend gave me a small hand-cranked coffee roaster and suggested "why don't you try roasting?".
  1. What do you think goes best with this coffee?
    I think a you can pair a lot of things with it but, yogurt or raw cheesecake, thickly buttered bread, or anything creamy and dairy-like goes especially well.

 

GUATEMALA NICOLAS RAMIRE roasted by NORRY'S COFFEE (Gunma)

Coffee beans information:
Country: Myanmar
Area: Shan state, Yuangon
Variety: Caturra, Cactuai etc.
Process: Natural
Alt: 1500m approx.

flavor & comment

Strawberry, wine, coffee cherry

Interview with Takanori Kobayashi of NORRY'S COFFEE

  1. Why did you choose this coffee? Is there a story behind it? 

    When we think of coffee, Africa and South America come to mind but in the very same Asia where we live, amazing coffee such as this is being made. I wanted to share that surprise so I chose this coffee.

  1. What is your recommended brewing method? If you have a recipe, please share it with us.
    I recommend the filter method. To enjoy the body and aroma, try 20g of coffee on a medium grind with 200ml of water at 95c.

  2. Do you have any tips for brewing coffee at home?
    It can change a lot with the temperature of the water but surprisingly, the ambient odors in a room can greatly affect the coffee aroma. By brewing in the clean air of the morning, you can enjoy the aroma of the coffee a lot more so I recommend it. Also to not fuss too much and just enjoy it! 

  3. The story behind your logo?
    I made this logo to reflect my love of travel and coffee. It also expresses my desire to keep discovering surprising and delicious coffees.

  4. What was your motive to start roasting?
    From the very start I felt that just like a chef at a restaurant, or a ramen shop owner, in order to make good coffee you have to start with choosing the raw ingredients before going on to roasting and brewing.

  5. What do you think goes best with this coffee?
    Plain pound cake.

  6. Do you have a roaster you'd recommend?
    Arise Coffee. I've known them since before they opened their shop and have a lot of respect for them.

 

 

Shipped in January. 2019

KENYA KINYARI ESTATE roasted by PHILOCOFFEA (Chiba)

Country: Kenya
Region: Kirinyaga
Farm: Kinyari
Altitude: 1650m
Processing: Washed

Interview with Tetsu Kasuya of PHILOCOFFEA

  1. Why did you choose this beans?

    This coffee is one of the most popular Kenyan coffee in the world which I wanted to roast for our customers.

  1. Do you have any recommended brewing methods?

    We recommend to use Hario V60.
    Dose: 20g
    Grind: Coarse
    Beverage: 300g
    https://youtu.be/wmCW8xSWGZY

  2. Is there any advice to brew a great cup at home?
    Please check my YouTube and try my 46method!

  3. Please tell us about the shop story.
    PHILOCOFFEA is a combination of “Philosophy” and “Coffea”. The reason we chose the word “Coffea” not “Coffee” is we wanted to be a roaster that consider coffee from the very beginning –Coffea (coffee tree). Our mission is to provide good coffee to as many place as possible and we would also like to make our society better though coffee.
  1. What made you to decide to start roasting?
    I wanted to make a coffee that I think that’s good by myself.
  1. What kind of thing do you think matches with this coffee?
    A plain cheese cake!

 

GUATEMALA NICOLAS RAMIRE roasted by LATTEST (Tokyo)

Country: Guatemala
Region: Huehuetenango
Farm: Finca Quejina
Altitude: 2050m
Variety: Caturra, Pache, Bourbon
Processing: Washed

Interview with Yumi Munehiro of LATTEST

  1. Why did you choose this beans?

    This coffee is one of our most favorite coffee that has balanced and elegant flavor. We wanted to share with you!

  1. Do you have any recommended brewing methods?
    Filter drip! Either hot or iced is fine!

  2. Is there any advice to brew a great cup at home?
    Please try to use scale and timer. Even though it may bother you, this is the most important point when you make a perfect coffee.

  3. Please tell us about the shop story.
    We opened our location in February 2012, with a concept of producing one of the best female baristas to the world. Our baristas are filled of love with coffee, latte art, dripping coffee, roasting and so on… Our goal for now is to be a COFFEEST that can suggest people everything about coffee.

  4. What made you to decide to start roasting?
    We stared roasting about 2 years ago when we thought we wanted to share people a better coffee and also, we ourselves wanted to know and study about coffee more! We went to Glitch Coffee Roasters to study about roasting, and then, we started at Glitch as a share roaster. Now, we have our own roasting machine!

  5. What kind of food do you think matches with this coffee?
    A short bread!

  6. Do you have any recommended roasters?
    GLITCH COFFEE&ROASTERS, Fuglen Coffee Roasters, ONIBUS COFFEE, etc…

 

 

Shipped in December. 2018

ETHIOPIA NATURAL roasted by TAOCA COFFEE (Hyogo)

Ethiopia Yirgacheffe Bolodu Washing Station Natural
Country: Ethiopia
Region: Yirgacheffe
Farm: Bolodu Washing Station
Altitude: 2000m
Processing: Natural

Interview with Hideyuki Taoka of TAOCA COFFEE

  1. Why did you choose this beans?

    This is the coffee that I met in Ethiopian Washing Station. Their work was so neat and respectful, and the coffee itself has a wonderful sweetness.

  1. Do you have any recommended brewing methods?

    Dosing: 15g / Grinding: Medium / Water: 210g

  2. Is there any advice to brew a great cup at home?
    Use as fresh coffee as possible, and try to find your favorite coffee!

  3. Please tell us about the shop story.
    Our mission is to serve people a great cup of coffee that are sourced from farmers that people can see. Our logo has two lines, above and below our name. Those lines have a meaning of customer and a producer. We hope to be the hub and spoke of consumers and producers in the coffee industry.
  1. What made you to decide to start roasting?
    As for a business, I thought being a roaster was better than being a barista.
  1. What kind of thing do you think matches with this coffee?
    A tart with some berries.

  2. Do you have any recommended roasters?
    I think LANDMADE in Kobe has a very high skill in roasting.

 

NICARAGUA CASA BLANCA Natural roasted by AND COFFEE ROASTERS (Kumamoto)

Country: Nicaragua
Farm: CASA BLANCA
Altitude: 1200-1500m
Variety: Cattura
Processing: Natural

flavor & comment

Stone fruit, Dark cherry, Red wine, Chocolate

Interview with Yosuke Yamane of AND COFFEE ROASTERS

  1. Why did you choose this beans?

    It was this February when I met with this coffee for the first time in Casa Blanca Farm. I remember how the families welcomed me when I visited them (especially two charming boys and a sweet shy girl). Casa Blanca Farm locates in one of the highest mountains in the countries so the climates and soils make the cherry sweeter. I hope you enjoy this wonderful coffee.

  1. Do you have any recommended brewing methods?
    We usually use Hario V60 or Karita Wave, but the coffee itself is perfect so you can enjoy with any methods. However, just to give you a simple advice, I recommend you to make with 240g of water if you using 15g of ground coffee. And try to grind coffee finer if the cup was too acid, or coarser when it’s too bitter.

  2. Please tell us about the shop story.
    And Coffee Roasters is a shop that you can connect with community, farmers, and people. We are all trying our best to tell the whole story of the cup to every customers.

  3. What kind of food do you think matches with this coffee?
    I recommend a rich cacao chocolate.

  4. Do you have any recommended roasters?
    ONIBUS COFFEE, Fuglen Coffee Roasters, and PASSAGE COFFEE. These are all great coffee shops where you can have wonderful cup every time you visit. 

 

 

Shipped in November. 2018

FRANCISCO ALVARADO roasted by EMBANKMENT Coffee (Osaka)

Country: Honduras
Region: Masaguara, Intibuca
Altitude: 1,700m
Varietals: IH-90 
Process:Fully Washed

flavor & comment

Apple jam, Peach, Cacao

Interview with Hiroshi Aono of EMBANKMENT Coffee

  1. Why did you choose this beans?

    We thought this coffee is perfect well- balanced which you can’t find anywhere else. You can enjoy with any kinds of foods and pastries. 

  1. Do you have any recommended brewing methods?

    Grind: Medium
    Dose: 13g
    Water: 200g (Beverage: 170g)
    Temperature: 90-92℃
    Brewing time: 2’10-30

  2. Is there any advice to brew a great cup at home?
    Don’t hesitate and try some new methods. The most important thing is you mind!

  3. Please tell us about the shop story.
    We are a roaster café based in Osaka which serves you a perfect light roasted coffee. You would definitely enjoy a balanced, sweet, and clean cup of coffee at EMBANKMENT. Try it out!
  1. What made you to decide to start roasting?
    I was just happened to start roasting coffee after I had my inspiration from beautiful cup of Nordic coffee. I was so lucky to have a great chance to meet people and things surrounding me.
  1. What kind of thing do you think matches with this coffee?
    You can choose anything! What I do with our staff is to have with some pancakes with fresh apple jam on the top.

  2. Do you have any recommended roasters?
    Tim Wendelboe and COFFEE COLLECTIVE. I’m just a big fan of them!

 

Original Blend (Kingyo- Chouchin Blend) roasted by FUJIYAMA COFFEE ROASTERS (Yamaguchi)

 

Interview with Hiroyasu Fujiyama of FUJIYAMA COFFEE ROASTERS

  1. Why did you choose this beans?

    Our original blend, the Kingyo- Chouchin Blend is one of our most popular coffee which is named after a traditional monument in our community. This coffee is a blend of two light roasted Ethiopian coffee, sun-dried Alaka and washed Alaka. You can enjoy both fruity taste of sun-dried Alaka, and the well balanced taste. You would also find sweetness inside your mouth.

  1. Do you have any recommended brewing methods?
    We recommend to drip using FLOWER DRIPPER from CAFEC.
    Grind: Medium
    Dose: 18g
    Water: 210cc
    Temperature: 95℃
    Brewing time: 1’40

  2. Is there any advice to brew a great cup at home?
    To measure every single thing. If you make coffee using 1g less or 1℃ high, that is going to change the cup into completely different thing.

  3. Please tell us about the shop story.
    Fujiyama Coffee roasters is a coffee shop located in Yamaguchi Prefecture, owned by a family which is full of love with local community. We hope to be a place to meet someone or something new, and to have a relaxing time.

  4. What made you to decide to start roasting?
    I had a chance to work at a roasting factory when I was working in Fukuoka. That is the beginning of my roasting.

  5. What kind of thing do you think matches with this coffee?
    Some rich chocolate cakes. After you sipped your coffee with cake, you would find the flavor changing inside your mouth.

  6. Do you have any recommended roasters?
    COFFEE COUNTY in Fukuoka. Mr. Mori, the owner is the man who first taught me how to roast. I respect his so much.

 

 

Shipped in October. 2018

 BOKASSO roasted by FUGLEN COFFEE ROASTERS (Tokyo)

Organic Certified in Ethiopia, EU
Bokasso washing station
Sidama Cooperative Union
Region: Yrga Alem, Sidamo
Altitude: 2000 masl
Picked: 2018
Production process:Washed

flavor & comment

Cherry, Peach, Herb-tea

Interview with Tomoya Yazaki of FUGLEN COFFEE ROASTERS

  1. Why did you choose this beans?

    After visiting Bokasso, we were attracted by the fresh air of the location and people working there. Having some cups blind, we noticed that there were so many kinds of great flavors. In addition, Bokasso is certificated as an Organic not just in Ethiopia but also in EU!

  1. Do you have any recommended brewing methods?

    Any methods except for espresso.

  2. Is there any advice to brew a great cup at home?
    Please try to scale ground coffee and water, and to brew coffee every time with same methods. Make sure to use good grinder like Wilfa.

  3. Please tell us about the shop story.
    We are roasting coffee company started in Oslo, Norway focusing on light roasted coffee. To pull out the taste of what the coffee originally have, we roast those coffee with a sort of skill called Nordic Roast. In our logo there is a bird called “tern”-not a swallow, which flies a longest distant in the world. This tern flew from Oslo to Tokyo, and it may flies to another country again.
  1. What made you to decide to start roasting?
    There wasn’t any Nordic Roasted coffee in Japan when I first met Nordic Roast, and simply, I wanted to drink that in Japan. To make that happened here, I had to provide one of the most excellent coffee in the world and to roast that coffee very carefully. And I thought I was the only one that can do this.
  1. What kind of thing do you think matches with this coffee?
    Definitely, a good company, which means a good employees that can enjoy coffee together.

  2. Do you have any recommended roasters?
    Tim Wendelboe in Oslo, Norway.

 

LA MINITA roasted by SINGLE O (Tokyo)

ARIETY: CATURRA, CATUAI
PROCESS: WASHED
ORIGIN: TARRAZU, COSTA RICA
PRODUCER: LA MINITA ESTATE
ALTITUDE: 1200-1500M

flavor & comment

Baked red apple, Dried apricot, Raisin, Vanilla cream

Interview with Yu Yamamoto of SINGLE O

  1. Why did you choose this beans?

    La Minita Farm is one of our important partners in Costa Rica which provides us a great quality of coffee.

  1. Do you have any recommended brewing methods?
    Paper filter like Hario V60, and you can also enjoy with French press too. Starting with 6g of ground coffee and 100g of hot water, it’s also may be interesting to change dosing and amount of beverage and try to make your own methods.

  2. Is there any advice to brew a great cup at home?
    Well, I think to scale everything is the most important thing. Please use scales and timers. I’m sure there is no one making cakes without scaling. Don’t you think so?

  3. Please tell us about the shop story.
    We started in a place called Surry Hills in Sydney, Australia in 2003. At that time, there was no concept such as “single origin” to people. Our mission was to expand that to masses. Before our name became Single O in 2016, we used to name Single Origin Roasters, pretty simple name. We started our business in Japan back in 2014, and began to roast a coffee here too. Our mission is to tell people a great taste that each coffee have by paying valuable price to farmers. And we hope to make specialty coffee a part of daily life to many people.

  4. What made you to decide to start roasting?
    As for me myself, to expand our mission in Japan roasting skill was a necessary.

  5. What kind of thing do you think matches with this coffee?
    Most important thing is to make sure you have a time to enjoy your morning with your friends and families. And it would greater if you have some yummy pastries and breads!

 

 

Shipped in September. 2018

 BUKU ETHIOPIA roasted by AKITO COFFEE (Yamanashi)

Country: Ethiopia
Region: Guji
Altitude: 2150m
Variety: 74110, 74112
Processing: Sun Dried

flavor & comment

Strawberry, Shine Muscat, Chocolate

Interview with Akito Tanzawa of AKITO COFFEE

  1. Why did you choose this beans?

    This coffee has a beautiful taste of strawberry, shine muscat, and chocolate that I’d never tried before. We bought this amazing coffee from a Japanese buyer living in Ethiopia called Mr. Asano who taught me about farms in Ethiopia and what is going on there now. I was inspired by his story and thought this coffee would match with our business.

  1. Do you have any recommended brewing methods?
    Our approach is very simple, using paper filter. All the thing you do is just to have fun!
    Dose: 15g
    Water: 250cc
    Temperature: 92℃

  2. Is there any advice to brew a great cup at home?
    To measure everything. Dosing, water, temperature, and so on.

  3. Please tell us about the shop story.
    We locate in one of the prefectures that agricultural industries are developed in Japan. We have lots of good farmers that grow awesome fruits and vegetables around us, and the important part is that we eat those things every day. I wanted coffee to be part of that because I knew coffee farmers around the world work hard to make good crops like we do in Japan. Our story is very simple. To tell people the passion of the farmers and make everyone happy.
  1. What kind of food do you think matches with this coffee?
    A beautiful nature!
  1. What made you to decide to start roasting?
    I was studying about coffee on myself and I found roasting is so interesting after I started to roast at my house.

  2. Do you have any recommended roasters?
    I can’t decide because there are too many great coffee shops in Japan!

 

COSTA RICA / LOS ROBLES roasted by BASKING COFFEE (Fukuoka)

Country: Costa Rica
Region: Tarrazu
Farm: Los Robles
Altitude: 1900m
Variety: Red Catuai
Processing: Double Washed

Interview with Keita Enohara of BASKING COFFEE

  1. Why did you choose this beans?

    We started a direct trade with Los Robles Farm since 2017 at BASKING COFFEE, so we feel very close to them. They have a spirit of craftsmanship and also well educated. In addition, Robles’s such a smart and kind guy that I felt we could be a great business partner as soon as I met him.

  1. Do you have any recommended brewing methods?
    We recommend you to pour over so that you can enjoy clean and fruity flavor.
    Dose: 16g
    Water: 235cc
    Brewing Time: 2:10

  2. Is there any advice to brew a great cup at home?
    Use a scale and measure all of the ingredients.

  3. Please tell us about the shop story.
    We hope our customer to enjoy coffee more casually so that their life would be a bit richer. Traveling, reading books, hanging out with friends and families, we want to be part of people’s daily life.

 

 

Shipped in August. 2018

KENYA KARIAINI FACTORY roasted by COFFEE COUNTY (Fukuoka)

Country: Kenya
Region: Mukurwe, Kirinyaga
Farm: Mwirua Farmars Society
Altitude: 1600m
Variety: SL28, SL34, Ruiru11
Processing: Fully Washed

flavor & comment

Floral, Black currant, Cranberry, Lime, Rhubarb, Red wine, Fruit candy, Juicy

Interview with Takaaki Mori of COFFEE COUNTY

  1. Why did you choose this beans?

    We roast Kenyan coffee mainly in summer season so that people can enjoy juicy and refreshing flavor in a hot summer day. In addition, we get new crops from Kenya in summer. This coffee has a strong flavor and fresh acidity which is a typical flavor that Kenyan coffee has and you can enjoy it with iced coffee too!

  1. Do you have any recommended brewing methods?
    We recommend paper filter coffee with recipe below.
    -15g of medium grinded coffee
    -water temperature: 93℃
    -beverage: 200cc
    -brewing time: 2’10

  2. Is there any advice to brew a great cup at home?
    Please use thermometer and check the temperature.

  3. Please tell us about the shop story.
    At COFFEE COUNTY, we buy crops from the farm directly and roast them with our old PROBAT. The roaster is located in a city called Kurume in Fukuoka Prefecture, and a café is in the center of Fukuoka City.
  1. What made you to decide to start roasting?
    At the time I started to work in coffee industry, I was already thinking of roasting so my history of roasting is quite long. I’d tried home roaster to huge PROBAT. I do everything. For me, roasting is the whole part of coffee. 
  1. What kind of food do you think matches with this coffee?

    I love to have it with chocolate scone!

  2. Do you have any recommended roasters?
    MAQUETTE COFFEE SHOP in Aichi Prefecture. Their roasting style is very unique and very interesting.

 

 

Vietnam Dalat Washed roasted by LIGHT UP COFFEE (Tokyo)

Country: Vietnam
Region: Dalat
Farm: K’HO COFFEE
Altitude: 1400-1600m
Variety: Catimor
Processing: Hand Washed

Interview with Yuma Kawano of LIGHT UP COFFEE

  1. Why did you choose this beans?

    We’d been working with one of the farm in Vietnam to improve the quality of coffee for two years and this beans is from that farm. Lauran, the owner of the farm works with his husband Josh up high in the mountain where delicious coffee grows. Our goal is to make more good coffee in Asian countries and to work with them.

  1. Please tell us about the shop story.
    Our mission is to treat coffee as an agricultural product and tell people the story about coffee. That’s why we roast all of our coffee neatly at our roaster. Please check out our taste!

     

 

 

Shipped in July. 2018

ORIGINAL BRAND roasted by LiLo COFFEE ROASTERS (Osaka)

Original Blend (Colombia & Ethiopia)

Country: Colombia, Ethiopia

Interview with Keita Nakamura of LiLo COFFEE ROASTERS

  1. Why did you choose this beans?

    We usually serve single origin coffee to our customers, but in some of the events we make a special blended coffee. For Roasted in Japan customers, I made a blend from Colombian and Ethiopian coffee which I like the most. Please enjoy!

  1. Do you have any recommended brewing methods?

    A pour over because you can enjoy well-balanced coffee. We use Hario V60 at our location.

    Dose: 15g
    Water: 220g(with 89℃)
    Total brewing time: 2’30

  2. Is there any advice to brew a great cup at home?
    I have 3 advises. First, grind the coffee just before you brew. Second, make sure to scale all the ingredients. Finally, to believe that you coffee is good!!!

  3. Please tell us about the shop story.
    Since our owner is a hair salon “LiLo in veve”, we’re named after that. The word “Lilo” means Live in Love and we wish we could live with lots of human engagement and could be a part of the community. Our location is quite small, but we have a lot of connection with our customers every day. We also wanted to make the shop small so that customers can enjoy coffee more easily.
  1. What kind of food do you think matches with this coffee?
    I’d prefer cakes which have acidity like cheese.
  1. Do you have any recommended roasters?

    Well, I can’t choose because they’re all good! The taste is going to change depends to each roasters, so please try to taste as many roasters as you can.

 

 

Guatemala roasted by G★P COFFEE ROASTER (Tokyo)

Country: Guatemala
Region: Antigua
Farm: La Cupura Farm
Variety: Bourbon
Processing: Washed
Roasting: City Roast

Interview with Gosuke Jitsu of G★P COFFEE ROASTER

  1. Why did you choose this beans?

    I loved the background this coffee has. Beautiful towns, joyful music, volcanic eruption. Guatemala has both positive and negative environment so I’d be happy if you imagine about the country and enjoy this coffee 

  1. Do you have any recommended brewing methods?

    Paper filter coffee, using 18gs of grinded dose and 170cc of water.

  1. Is there any advice to brew a great cup at home?
    Forget everything around you and relax yourself. Drip the coffee slowly, and that’s it.
  1. Please tell us about the shop story.
    We locate at a small community town, Hatsudai in Tokyo. Our policy is to brew a brilliant dark roasted coffee which has not just strong taste but also a sweet taste.

  2. What made you to decide to start roasting?
    Because I wanted to make my own taste of coffee and serve it to customers.

  3. What kind of food do you think matches with this coffee?
    Well, some nice music that you like!
  1. Do you have any recommended roasters?

    Ijiri Coffee in Osaka. Their experiences are so incredible and I can’t say with a word!!!

 

 

Shipped in June. 2018

CHOP WALKING BRAND roasted by CHOP COFFEE (Tokyo)

CHOP WALKING BRAND

Country: Colombia, Guatemala, Tanzania, Brazil

flavor & comment

Sweet, Full bodied

Interview with Miyuki Taya of CHOP COFFEE

  1. Why did you choose this beans?

    This blended coffee is one of our most popular beans. Please enjoy the sweetness and the body of this coffee.

  1. Do you have any recommended brewing methods?
    I’d recommend using KO-NO. Make sure you don’t rush while brewing your coffee!

  2. Please tell us about the shop story.
    We are a team of a coffee artists. What we think is that roasting and brewing coffee is like designing and creating new things and new ideas are the most important thing.
  1. What made you to decide to start roasting?
    Because I wanted to design new taste of coffee that nobody had tried.
  1. What kind of food do you think matches with this coffee?

    Nice breakfast!

  2. Do you have any recommended roasters?

    I recommend the ORIGINAL ROAST from Mel Coffee Roasters in Osaka.

 

 

ETHIOPIA Yirgacheffe Konga roasted by YAMADA COFFEE ISLAND (Amami Island)

ETHIOPIA Yirgacheffe Konga

Country: Ethiopia
Region: Yirgacheffe
Farm: Konga
Processing: Natural

flavor & comment

Strawberry, Rose, Passion fruits, Vanilla

Interview with Yamada of YAMADA COFFEE ISLAND

  1. Why did you choose this beans?

    An Ethiopian coffee has beautiful characters. Especially if you drink in iced coffee, the tropical flavor would come out and I think this flavor fits with our place Amami Island, which locates in southern part in Japan and has beautiful tropical natures.

  1. Do you have any recommended brewing methods?

    We recommend you a pour over brewing especially within ICED.
    Dose: 15g
    Beverage: 120cc
    Ice: 150g
    Brewing time: 2min

  1. Is there any advice to brew a great cup at home?
    All you need to consider is dosing amount, beverage amount, and brewing time. Just relax and enjoy your coffee time! 
  1. Please tell us about the shop story.
    My wife and I moved from Osaka to Amami Island about 5 years ago and renovate a fish market into this coffee shop. In Amami Island, we have a lot of tourists from around Japan and around the world so we wish we could be a part of their trip experience.
  1. What kind of food do you think matches with this coffee?

    If you want to feel comfortable I’d prefer chocolate scone, and I’d say weekend if you want some fresh things.

  2. Do you have any recommended roasters?

    Café saboroso in Osaka. The owner Mr. Hamasaki has been my great roasting teacher since I was in Osaka. I was impressed by their “Light Blend” made in front of the customers when they participate in coffee events.

 

 

Shipped in May. 2018

Ethiopia Yirgacheffe roasted by NAGASAWA COFFEE (Iwate)

Ethiopia Yirgacheffe Washed G-1 Chelelektu

Country: Ethiopia
Region: Yirgacheffe
Farm: Chelelektu
Altitude: 1700-2000m
Processing: Washed

flavor & comment

Lemon, Floral

Interview with Kazuhiro Nagasawa of NAGASAWA COFFEE

  1. Why did you choose this beans?
    I’d visited Ethiopia last December and Chelelektu was one of the most beautiful place with good farms and environment such as washing station and most of all, I was impressed by people working there. This is why I thought I want to serve this coffee to customers as many as possible.
  1. Do you have any recommended brewing methods?
    According to our original method, we use Hario V60. Details are below.
    Dose: 18g (medium grind)
    Beverage: 200cc
    Brewing Time: 1min 30secs
  1. Is there any advice to brew a great cup at home?
    A boiled water may be too hot when you brew a cup of coffee. We think temperature between 88-90℃ works well, so we recommend you to put boiled water from pot to a kettle before you start dripping.
  1. Please tell us about the shop.
    We locate in Iwate, one of the prefecture damaged by huge earthquake in 2011. NAGASAWA started as a volunteer at disaster evacuation site. While we were brewing coffee for people there, we met many people with smile and a kind heart, and realized that coffee has a special power that can make people happy. This is why we opened our first location in2012, a year after the quake.
  1. What made you to decide to start roasting?
    Well, roasting was just one of my hobby first… However, after roasting for a while, I couldn’t finish this just as for hobby because it was too interesting! That’s why I started my own business with coffee.
  1. What kind of food do you think matches with this coffee?
    Baked pastries using yummy butter such as cookies are good with this coffee!

  2. Do you have any recommended roasters?
    When I visited San Francisco about 6 years ago, I was amazed by Ritual Coffee with its quality. They are becoming bigger day by day, but their quality doesn’t change at all. How amazing!

 

 

Colombia Yermy Pedraza  roasted by HOSHIKAWA CAFE (Saitama)

Colombia Yermy Pedraza

Country: Colombia
Region: NArino
Altitude: 1900m
Variety: Caturra
Processing: Fully Washed

flavor & comment

Candy, Passion Fruit, Mango

Interview with Yosuke Suzuki of HOSHIKAWA CAFE

  1. Why did you choose this beans?
    Because I was surprised by the sweetness this coffee has when I’d attend a cupping at Nordic Approach few weeks ago. 
  1. Do you have any recommended brewing methods?

    Using paper filter or French press, either one is fine!

  1. Please tell us about the shop story.
    Our shop name HOSHIKAWA is named by a river called Hoshikawa in our city. Our mission is to provide people a simple, good tasted coffee that you would think you want to have it every day, with high hospitality. 
  1. What made you to decide to start roasting?
    The reason I start roasting is, when I start purchasing green beans from Norway supported by Fuglen, I strongly thought I want to be able to serve fresh light roasted coffee which I was inspired by in Scandinavian Countries.
  1. What do you think matches with this coffee?
    I think a little coffee break while you having a nice walk!

  2. Do you have any recommended roasters?
    I’d love to, but…! There are too many good roasters and I can’t decide. 

 

 

Shipped in April. 2018

Costa Rica San Pedro roasted by 4/4 SEASONS COFFEE (Tokyo)

Variety: Catuai
Processing: White Honey
Location: Tarrazu
Altitude: 1600-1700m
Farmers: Andres Urena Monge 

flavor & comment

Cashew nut, Muscat

Interview with Jun Saito of 4/4 SEASONS COFFEE

  1. Why did you choose this beans?
    Of course the beans itself have great potential, but in addition, this beans and our roasting machine DIEDRICH are in good combination. You can definitely enjoy our unique coffee.
  1. Do you have any recommended brewing methods?
    We recommend to brew in pour over. And make sure to age the beans about 10 days.
  1. Is there any advice to brew a great cup at home?
    What we think is that you should try to use timers and scales when you drip every time. At our shop, we don’t mix coffee using spoons nor make a circle when we pour water while brewing. So that each time we brew, the brewing method won’t change.
  1. Please tell us about the shop.
    I was wondering if we can make coffee as a culture. As we have 4 seasons here in Japan, and since this is our valuable culture, we named after that. Our logo shows the scene of coffee dripping. Our mission is to make inspired coffee more casual.
  1. What made you to decide to start roasting?
    Because I wanted to make our own taste.
  1. What kind of food do you think matches with this coffee?
    I recommend you to have with plain cookies.
  2. Do you have any recommended roasters?
    Koppi in Sweden. I think they roast very clean coffee with original characteristic taste of each coffee beans.

 

 

Kenya Karani roasted by THE ROASTERS (Wakayama)

Region: Kirinyaga
Farm: Gabare Farm
Altitude: 1700-1800m
Variety: SL28/SL34
Processing: Washed

Interview with Jinko Kamiya of THE ROASTERS

  1. Why did you choose this beans?
    I was inspired by Kenya’s spicy and complex aroma, and I just loved smooth and rich flavor especially this pea berry beans has.Can you tell us your recommended recipe?
  1. Do you have any recommended brewing methods?

    We recommend you to drip in low temperature hot water using Hario V60.
    Dose: 20g (grind a little coarsely)
    Beverage: 200cc
    Water Temperature: about 85℃

  1. Is there any advice to brew a great cup at home?
    To say the truth, we’d recommend you to use your grinder and grind beans just before you drip. We told you our recipe, but please try to change this recipe so that you can have the cup you prefer. For example, if you think the cup is to bitter you should reduce dosing or lower the water temperature. Please enjoy the time while you dripping and have yourself an original cup.
  1. Please tell us about the shop story.
    Our home location, Wakayama is famous for producing mandarin orange and the store used to be a garage for oranges. With lovely natures, we proudly roasting coffee and try to make a change day by day. The logo is designed by Masashi Murakami, one of our friends working as a designer. We love our packages designed by him as well.
  1. What made you to decide to start roasting?
    Well, I was inspired by Ms. Ichizawa Miyuki from Agri Coffee in Fukushima Japan. At the time when I first met her, I’d just became a mother and her story of becoming roaster after she had 3 kids, I suddenly thought I want to be like her.

  2. What kind of food do you think matches with this coffee?
    You may think it’s little unique but we think hamburgers and hotdogs tastes well with this coffee.

  3. Do you have any recommended roasters?
    Mr. Kaneko from weekenders coffee in Kyoto because he gave us a lot of advices when we first started roasting in our location. His coffee always have unique flavors and well balanced. We respect him so much.

 

 

Shipped in March. 2018

Ethiopia Alaka washed roasted by Glitch Coffee&Roasters (Tokyo)

Name: Ethiopia Alaka
Country: Ethiopia
Region: Hambela/Wamna Kebele, Guji Zone, SNNPR
Variety: Native Typica
Altitude: 1,900 - 2,300m
Processing: Washed
Roasted on: 

flavor & comment

Dry orange, Lime, Brack tea, Bergamot, Floral, Improve

Interview with Kiyokazu Suzuki of Glitch Coffee&Roasters

  1. Can you tell us your recommended recipe?
    Dose: 16.5g
    Water temperature: 86
    Brewing time: 3 min
  1. Can you tell us any points to brew a great cup at home?
    Well, I think it’s important to scale all the ingredients.
  1. Please tell us about your shop.
    Our shop is located in one of the areas that has traditional Japanese “kissaten” culture in Tokyo. We’re proudly serving high quality single origin coffee to our customers.
  1. What made you to start roasting?
    To provide valuable coffee to people.
  1. Can you introduce any pairing food for this coffee?
    Well, I recommend you to enjoy the cup itself.
  1. Please tell us your recommended roaster in Japan.
    CAFÉ DE L’AMBRE in Ginza, Tokyo. Their atmosphere and their long history is just great!

 

 

Costa Rica David Urena roasted by Cafe Fujinuma (Tochigi)

Name: Costa Rica David Urena
Country: Costa Rica
Farm: Finca Lupe
V: Esmeralda Farm
Altitude: 1,870m
Variety: Catuai
Processing: Natural

Interview with Eisuke Fujinuma of Cafe Fujinuma

  1. Why did you choose this beans?
    I was wondering if I can send you a unique coffee. That’s why I chose natural coffee taste like berry and red wine.
  1. Can you tell us your recommended recipe?
    We recommend you to brew using Aeropress but pour over makes a great cup as well!
    Dose: 14g
    Water Temperature: 85
    Water: 210g
  1. Please tell us about your shop.
    We located in a city called Oyama, in Tochigi Prefecture and we have two shops, one is a café, and the other one is a roaster. We used to own just a roaster shop with my parents, however because of my father’s illness we changed our business style and made a new café. Our shop logo shows three Mt.Fuji which is the biggest mountain in Japan. My father, my mother and I wanted to be a strong team that can make our community stronger through coffee business like Mt.Fuji so we made after that.

    It’s been almost 5 years since we started our business. Thanks to our customers, our business is becoming bigger and bigger. I wish Oyama would be more famous and have more people and hopefully, we can be a part of that community.
  1. Can you introduce any pairing food for this coffee?
    We recommend you to have our coffee with some pound cakes using berries and a piece of plain scone.
  1. Please tell us your recommended roaster in Japan.
    There are so many great coffee roasters in Japan so it’s very hard to pick just one of them… but if I have to, I’d say K COFFEE from Nara Prefecture is the best for me. This is because the owner’s personality is so good and loved by local customers. Even though the place is far from our location, I always get inspired by him.

 

 

Shipped in February. 2018

Lady Brown roasted by Life Size Cribe (Tokyo)

Name: Lady Brown (Original Blend)
Country: Ethiopia, Brazil
Region: Yirgachefe (Ethiopia) / Minas Gerais (Brazil)
Processing: Natural (Ethiopia/ Brazil)

flavor & comment

Berry, Red Wine, Almond, Floral, Balanced, Smooth

Interview with Kazuki Yoshida of Life Size Tribe

  1. Why did you choose this beans?
    This blend is our original blend which we proudly serve to our customers since I opened the store few years ago. You can enjoy wonderful taste of Lady Brown with any style, filter, espresso, or even with milk coffee. Please have yourself a cup anytime, anywhere! It combines well with some foods and pastries too.

  2. Do you have any recommended brewing methods?
    Any brewing method is ok, you can have well-balanced, taste like berry and almond. But I’d prefer to brew with paper filter using water about 75℃-80℃ high.

  3. Please tell us about the shop story.
    Life Size Cribe is located in Kokubunji-City, the western side of Tokyo which has a lot of nature and a calm, slow life. I wanted all of our customers enjoy their time with their “Life Size” at our shop (“Cribe”= your own secret place) including families, students, and seniors.

Panama La Esmeralda Diamond Mountain by hazeru coffee (Toyama)

Name: Panama La Esmeralda Diamond Mountain
Country: Panama
Region: Chiriquí Province
Farm: Esmeralda Farm
Altitude: 1400m
Variety: Typica, Bourbon, and Catuai
Processing: Fully-washed
Producer: Peterson Family 

Interview with Toyohisa Kubota of hazeru coffee

  1. Why did you choose this beans?
    Well, Esmeralda Farm is famous for making Geisha which is known as an expensive beans and made famous by them. However, they grow high quality coffee with other varieties not just Geisha, so I wanted to introduce them to our customers. This beans is very popular among our royal customers and many of them love drinking this coffee as a daily cup. I wish you enjoy this coffee!

  2. Do you have any recommended brewing methods?

    We recommend to brew a clean and smooth cup using Hario V60.
    Dose: 13.5g
    Hot Water: 210g
    Temperature: 90℃
    Brewing Time: About 2’30 seconds

  3. Is there any advice to brew a great cup at home?

    We think to scale all the ingredients such as grinded beans, hot water, and brewing time as well, is the most important thing you should do when you want to have a great cup.

  4. Please tell us about the shop story.
    I used to work at one of the coffee chain store, and I became interested in roasting process of coffee, how it is roasted, how the flavor changes by roasting and about aging and so on… This is why I became a roaster. Our store name came from the roasting process as well. When we roast coffee beans, the smell and the flavor pops out from the beans at some point, and this is called “hazeru” in Japanese and we named after this. You can imagine “hazeru” from our shop logo too.

  5. What kind of food do you think matches with this coffee?
    Fruits tarts using citrus, Japanese traditional sweets, and some chocolates from Minimal (Chocolate Company from Japan)!

  6. Do you have any recommended roasters?

    The Cupping Room from Hong Kong! Because the Geisha village from Ethiopia I had last year was extremely good!!!!

Shipped in January. 2018

Maroyaka Blend roasted by SUIREN+CoffeeRoaster (Hiroshima)

Maroyaka Blend (“Maroyaka” means it has smooth mouthfeel in Japanese.)
Medium Roast (City Roast)
Ethiopia Yirgacheffe Medium Roast (City Roast)
Guatemala Antigua Medium Roast (City Roast)
Colombia Sun Agustin Medium Roast (City Roast)
Brazil Minas Gerais Medium Roast (City Roast)

 

flavor & comment

Bright taste with sweet flavor, and the taste of dark chocolate. Please enjoy smooth mouthfeel and rich texture.

 

Interview with Katsuhiro Andoh of SUIREN+CoffeeRoaster

  1. Why did you choose this beans?
    This blended coffee was born in 2007 when we first opened our store in Hiroshima. This blend has been very popular more than 10 years so we wanted to share with many customers.

  2. Is there any advice to brew great cup with this Maroyaka Blend?
    We recommend you to use paper filter with 15g of ground coffee, 230cc of hot water, and brew within 2min30sec. Please use fresh coffee as possible.

  3. Please tell us about your shop story.
    We used to have a location inside of traditional Japanese garden and you could enjoy the beautiful scenery of the water lilies in front of the pond. SUIREN means water lily in Japanese so we named after that so that people can have a great time with our coffee and the beautiful nature. Also talking about our mission, we've met incredible coffee in Laos about 6 years ago. So we think our mission now is to make "Laos Tipica" with local people and spread our thoughts.

  4. Do you have any recommended roasters?
    I would recommend VENGA! COFFEE in Fukui City, and the reason is..... Because they're just so nice people!! 

 

Guatemala Pena Roja by WOODBERRY COFFEE ROASTERS (Tokyo)

country : guatemala
region : huehuetenango
farm : small farmers
corp : pena roja
altitude : 1,400 - 1,800m
varietals : bourbon, caturra
process : fullywashed
roast temp : 215℃

 

flavor & comment

chocolate, floral, almond

 

Interview with Yuya Iwasaki of TAKAMURA COFFEE ROASTERS

  1. Why did you choose this beans?
    When we make our blended coffee, we always try to use a Guatemalan coffee to make the blend well balanced, so buying process is very important for us especially a crop from Guatemala. Pena Roja is one of our best coffee we have this year so we wanted to share this rich flavor with many customers.

  2. Is there any advice to brew great cup with this Pena Roja?
    We recommend you to use V60 and use 60g of medium grind coffee with 1L of hot water (about 90℃). The most important thing is to scale all of the ingredients. We recommend you to do this all the time even though if you use coffee machine as well.

  3. Please tell us about your shop story.
    We opened our first location in 2012 in Yoga, Tokyo where our owner grown up we are introducing some of the best specialty coffee around the world. We just not sell coffee but also buying fresh green beans, roasting, and brewing as well. Now we have 3 locations all together in the center of Tokyo and we hope to become the local community and be with our customers all the time. 

  4. Do you have any recommended roasters?
    I’d recommend Mr. Hatakeyama from Bespoke Coffee Roasters. He hasn’t start his own location yet, but he work with his online shop and most of all, we always work together before the competitions. He started to teach coffee at many seminars so I’ll recommend you to join some!

  

 


 

Shipped in December. 2017

HIBI COFFEE blend roasted by HIBI COFFEE (Kyoto)

HIBI COFFEE BLEND (Brazil, Guatemala, Kenya, Indonesia) 

Interview with Hironori Chihara of HIBI COFFEE

  1. Why did you choose this beans?
    At HIBI COFFEE, we always have variety kinds of unique specialty coffee, but the reason we chose this blend is because we want you to taste this well balanced coffee, so that you’d think you want to drink this cup every day.

  2. Is there any advice to brew great cup with this HIBI Blend?
    When you brew coffee at home, we recommend you to grind your beans before brewing. Also to brew 2 cups at one time so that the aroma is going to be richer.

  3. Please tell us about your shop story.
    “HIBI” is a Japanese word which means “Daily”. I was wondering if people can enjoy our coffee “daily” and make their life happier. My wife designed our logo which is a drawing of me myself. I wanted people to imagine by whom the coffee they’re drinking was made.

  4. What made you to be a coffee roaster?
    Well, 5 years ago, I noticed that we can enjoy the fresh coffee as soon as the beans are roasted and this is the best time to brew a perfect cup.

  5. What kind of food do you think it fits with this coffee?
    We recommend you to enjoy our coffee with some baked pastries. Actually, we’re planning to make our business bigger with some good coffee with good pastries. Don’t miss it!!

  6. Do you have any recommended roasters?
    Well. I recommend roasters based in Kyoto which is our area. Kyoto is a city with a lot of artisan people, not just coffee but also in many field. But I can’t just choose one of them, they’re all….just awesome.

 

 

Nicaragua Maragogype AAA by BEYOND COFFEE ROASTERS (Hyogo)

Country:Nicaragua
Region:Dipilto en Departamento de Nueva Segovia
Altitude:1,250 - 1,500m
Variety:Maragogype
Crop:2016 - 17
Process:Fully washed
Roast level:Medium roast

 

flavor & comment

Grapefruits, Vanilla, Long aftertaste

 

Interview with Yuya Iwasaki of TAKAMURA COFFEE ROASTERS

  1. Is there any advice to brew great cup with this coffee?
    Use good grinder if possible! Brewing method is up to what kind of coffee you prefer, but we recommend to use high quality grinder so that you can use it for a long time.

  2. Please tell us about your shop story.
    We think that being part of the community is very important but at the same time, working with the global is also important in our international society. Coffee has a huge potential in global market not just a drink itself but also in many ways such as coffee liqueur. To make our thoughts become true, we named our store “Beyond Coffee Roasters”.

  3. What made you to be a coffee roaster?
    Well, I wanted to be involved in all process, from the seed to cup. I’m thinking being a roaster is just a part of it.

  

 


 

Shipped in November. 2017

Aricha Ethiopia roasted by UNLIMITED COFFEE ROASTERS (Tokyo)

Country:Ethiopia
Region:Yirgacheffe
Station:Aricha
Elevation:1600-2000m
Process:Natural
Variety:Heirloom

flavor & comment 

Red berries, red grape, long sweet finish

 

Interview with Daichi Matsubara of UNLIMITED COFFEE ROASTERS

        1. Why did you choose this beans? Please tell us if you have any stories together.
          This Aricha is produced by a slow drying method. Normally it would take only 10 days, where this one takes a long 20 days, which is the reason of this powerful sweetness.
          Also, a typical Ethiopia Natural has a strong fermentation smell, which might be too much for some people. However, this Aricha has a very clean taste, thanks to the careful hand-picking and quality control at the washing station.

        2. How do you reccomend to brew it? Could you share us your recipes?
          Drip coffee and cappuchino.
          For drip coffee, keep the ratio coffee:water=1:15.
          For the cappucchino, my recommendation is espresso:milk=1:4.

        3. Give us some tips to enjoy coffee at home.
          To pull out the most flavour out of the Aricha, please grind the coffee beans right before you brew, and it is recommended to use fresh beans, ideally 3 weeks within roasting.

        4. What is your shop (UNLIMITED COFFEE ROASTERS) like?
          Our mission is to serve a wonderful coffee experience to the customers, by professional baristas.
          We have a variety of original drinks which make the best use of single origin coffee as well as cocktails that you might not see often in Japan.
          Feel the unlimited possibility of the world of specialty coffee and the job of baristas at our store.

        5. What do you think pairs best with this coffee?
          Dried fruits like raisins, or single origin cacao chocolates.

        6. Which other roasters would you recommend, and why?
          Carrboro Coffee Roasters (NC/USA), Sweet Bloom Coffee Roasters (CO/USA),
          because the are good at roasting in a way that perfectly brings out the sweetness of specialty coffee.

 

 

Brazil Sitio Serra roasted by TAKAMURA COFFEE ROASTERS (Osaka)

Location: Brazil
Elevation: 1,300m
Variety: Catuai
Process: Natural

The sweet scent of chocolate and honey, the freshness of lemongrass.
Clear, citric acidity of lemon and grapefruit,
and the round and sweet aftertaste of mandarin and milk chocolate.
Enjoy the complex and rich flavor, just like carefully made Bordeaux wine.

flavor & comment

Chocolate, Wine, Citrus

 

Interview with Yuya Iwasaki of TAKAMURA COFFEE ROASTERS

          1. Why did you choose this beans? Please tell us if you have any stories together.
            I attended the Cup Of Excellence in Brazil this year and surprised by the bright, citric acidity and complex flavor like wine.
            This made me choose nothing else but Brazil.

          2. How do you recommend to brew it? Could you share us your recipes?
            Use the Hario V60, 16g of coffee beans, 220cc of water, and aim around 1m30s to brew.
            This is a very basic recipe.

          3. Give us some tips to enjoy coffee at home.
            Make it for your family.

          4. What is your shop (TAKAMURA COFFEE ROASTERS) like?
            We mainly handle beans from the Cup Of Excellence.
            Through those beans, we wish to deliver the heart and passion of the terroirs and farms.
            Also, that coffee is not difficult.
            We hope more people enjoy it simply.

          5. What do you think pairs best with this coffee?
            Madeline.

 

 


Shipped in October. 2017

Ethiopia Kello #3 roasted by WEEKENDERS COFFEE (Kyoto)

Location:Kochere, Yirgacheffe
Variety:Heirloom
Process:Fully Washed
Altitude:1,900m

 

flavor & comment 

Floral, Bergamot, Passionfruit, Caramel, Sweetness

 

Interview with Masahiro Kaneko of WEEKENDERS COFFEE

        1. How do you recommend to brew? Could you share us your recipe?
          15g of beans, 250g of water.
          First rinse the paper filter, set 15g of coffee beans, and pour 40g of water.
          Stir about 5 times with a spoon, and when the timer gets around 45s (from the beggining), pour rest of the 210g water in 4-5 times.
          Stir again with the spoon, and wait until all the coffee drips down.

        2. What is your shop (WEEKENDERS COFFEE) like? (Origin of the name, about the logo, mission, etc.)
          Our goal is to build a new coffee culture in Kyoto, where the classical cafe culture is deeply rooted.
          We cut off all the extra things, just to tell what we really care about. Our simple space is only for concentrating on coffee.

 

 

Kimama Kenya roasted by COFFEE WRIGHTS (Tokyo)

Producer : Kimama Farmers Cooperative 
Region : Chapatis District, Bungoma Country
Elevation : 1,800 - 2,000m
Variety : SL28, SL34, and Ruiru 11
Process : Fully Washed

 

flavor & comment

Complex like Blood Orange, Blackcurrant, Matcha and Caramel

 

Interview with Yuki Muneshima of COFFEE WRIGHTS

        1. Why did you choose this beans? Please tell us if you have any stories.
          I chose this Kimama because I thought many people - those who like light roast coffee of course but also those who are not familiar with the acidity as well - could enjoy the sweetness of cassis, blood oranges, and caramel, and the soft after taste of matcha. 

        2. How do you recommend to brew? Could you share us your recipe?
          At our store, we hand-drip the coffee with Kalita Wave Drippers.
          16g of coffee, and 250g of water in total. First pour 30g of water, stir a bit and pour in the rest in 45 seconds. You should be finishing pouring the water in 1m 50s, and all the coffee should drip down in around 2m 30s. This recipe will make the coffee clean and transparent.

        3. Please tell us tips when brewing coffee at home.
          Even it would depend on equipments and roast levels, basically your coffee should be fine if you keep the ratio of 6g of coffee beans to 100g of water.
          Make sure to weigh everything, adjust your grind depending on your equipment, and follow the recipe above!
          If it’s too strong or weak, it would be easy to adjust the grind level or the amount of coffee beans you are using.

        4. What is your shop (COFFEE WRIGHTS) like? (Origin of the name, about the logo, mission, etc.)
          Coffee Wrights, means “a person that makes coffee”. We even consider people that buys our coffee beans as one of the “coffee wrights”, which is a reason we produce coffee beans that would be delicious at home as well. At our store, we also have workshops and public cupping so that many people can learn and understand more about coffee. We aim to be a very open and casual store, where anyone could feel free to ask anything about coffee.

        5. Why did you start roasting?
          I had been working as a barista for a long time, but as woking at a cafe with a roaster, I gradually got interested to roasting.
          I even joined seminars that many roasters in New Zealand gathered, without ANY experience!
          That passion stayed in me even after I came back to Japan, and I got the chance to try roasting at the shop I got hired.

        6. What do you think is the best match for this coffee?
          Mizu-yokan. The watery texture, richness and sweetness goes perfect with the flavours and body of Kimama.

        7. Where other roasters do you recommend? Please tell us the reason together.
          Switch Coffee Tokyo and Single O. You can see the actual faces of the roasters, and either of them kindly explains from brewing to details of the beans right in front of you. Every kind of coffee they have is really really good.

  

 


Shipped in September. 2017

Ethiopia Guji Gigesa Grade 1 roasted by CRAFTSMAN COFFEE ROASTERS (Yamaguchi)

Region:Gigesa, Shakiso, Ethiopia
Farm:Gigesa WS
Variety:Ethiopian
Altitude:1,800m-1,950m
Process:Fully Washed

 

flavor & comment 

Tropical fruit, Floral, burnt sugar, chocolate, fruity

 

Interview with Shogo Takagi of CRAFTSMAN COFFEE ROASTERS

        1. Why did you pick the Ethiopian beans this time?
          Coffee from this region is still uncommon in Japan, but all of our staffs love the flavour. I thought the fruity tropical fruit taste and the sweetness would be perfect for drip coffee.

        2. How would you recommend to brew?
          If to say, drip by V60, but the fruitiness and sweetness would come right into your cup, basically by any dripper. 15g of powder coffee (ground a bit finer than usual) and 250ml water would be the perfect balance.

        3. Tell us some tips when brewing coffee at home.
          Not to make the water too hot. Use rather-cool water, and drip slowly.

        4. What’s the best match for this coffee?
          I’d say cakes with custards or whipped cream.

        5. How is your shop (CRAFTSMAN COFFEE ROASTERS) like?
          As the shop name “CRAFTSMAN”, we aim to be a professional of making coffee, and also a professional of service, making atmosphere, and creating a new culture in our town. We thinkBi that’s our mission, as one “CRAFTSMAN”. The letters in our shop logo is original, the only one in the world. Big appreciations to the designer.
          We aren’t managing coffee, but will manage the town, by coffee.

        6. Why did you start roasting?
          Because I though it was something necessary in order to control the quality within our selves.

        7. Which other roaster is your favorite?
          I recommend AND COFFEE ROASTERS and TRUNK COFFEE. We were all surprised because the actual flavours and the cupping notes were exactly same. You know, not everybody gets different flavours, even if we know what it should taste like.

Taste 

ACIDITY ★★★★☆
SWEETNES ★★★★★
BODY ★☆☆
BITTER ★☆☆

 

Coffee memo by Daikichi Kawazumi (THE LOCAL) 

Bright and fruity - a typical Ethiopia flavor. Elegant sweetness of burnt caramel. 

 

Kenya AA Karatu roasted by 27 COFFEE ROASTERS (Kanagawa)

Producer / Karatu Coffee Factory
Farm / Various
Region / Thick District, Gatundu
Altitude / 1,900 masl
Process / Fully Washed
Varietal / SL 28, SL 34

Karatu Coffee Factory is placed at Thika region, center of Ndarugu of Gatunduk, close to Gatundu city.
Founded on 1965, they own a total of 11 acres in Karatu, Gitwe, Kibiru, and Kigaa.
They recently work together with Gitwe Famers Co-operative Society Ltd., and has a member of 800 people.

 

flavor & comment

Floral, Black currant, Prune, Lime, Molasses

 

Interview with Ryosuke Hamajima of 27 COFFEE ROASTERS

        1. Why did you pick the Kenyan beans this time?
          It was the best out of all the lots which our owner brought back from Kenya.

        2. How would you recommend to brew?
          For this coffee, we made it light-roast to bring out the clear acidity.
          It’ll inspire you both in filter or espresso.


          【Brewing Guide】
          Equipment:HARIO V60 (01)
          Water temperature:95℃
          Beans: 16g
          Grind:Middle-fine
          Water amount:240ml (Pour 280ml)
          Brew time:1m58s

          In first pour, pour in 50ml water, and then stir as breaking the wall from all directions.
          Pour a total of 230ml in the second to fourth pour.
          Take off the dripper from server before all the water drips down,

        3. Tell us some tips when brewing coffee at home.
          Follow our recipe!

        4. What’s the best match for this coffee?
          I suppose pound-cakes of oranges or lemon.

        5. How is your shop (27 COFFEE ROASTERS) like?
          ・Where our shop name come from
          Originally, we started a home-roasting coffee store in 1997, as Kasai Coffee.
          5 years ago, we renewed our store name to “27 COFFEE ROASTERS”. “27” is the lucky number of our owner, which was the very first uniform number he got when he was playing baseball in his childhood days. Fully restarting our business under the theme “back to origins” describes our determination to be brand-new as one professional coffee shop.

          ・The secret of the logo
          The motif of our logo is the containers the coffee is loaded. We chose this to describe our owners dream, to one day be able to import coffee in containers, like big roasters around the world. This year we actually archived this goal, by bringing one whole container from Honduras.

          ・Our mission
          Related above, we operate a mission program called the ONE CONTAINER MISSION:
           http://27coffee.jp/blog-cat/presentation

        6. Why did you start roasting?
          For my living…
           http://27coffee.jp/interview

        7. Which other roaster is your favourite?
          Amameria Espresso. They are working very hard.

Taste 

ACIDITY ★☆
SWEETNES ★☆
BODY ☆☆
BITTER ☆☆☆☆

 

Coffee memo by Daikichi Kawazumi (THE LOCAL) 

 Rich and juicy acidity. Fresh,  but gentle sweetness, with a smooth and soft mouthfeel.

 

 

 


Shipped in July. 2017

RWANDA SIMBI CWS roasted by OKINAWA CERRADO COFFEE (Okinawa)

Region: Huya, Southern Province, Rwanda
Wet mill: Simbi CWS
Producer: Havugimana Jean damascene
Elevation: 1,800m
Varietal: Bourbon
Process: Free washed

 

Flavour & Comment

Orange, Floral, Lemon, Brown Sugar, Black Tea, Juicy,Velvet mouthfeel

 

Interview with  Narihito Sueyoshi of OKINAWA CERRADO COFFEE

        1. Why did you choose the beans from Rwanda?
          Not much stories, but this SIMBI CWS was the first Rwanda beans for us to use which hadn’t been chosen as Cup of Excellence. Even not prize winning, it has a magnificent flowery taste as well as thickness which features the beans of Rwanda.

        2. How would you recommend to brew?
          It’ll be nice to have it iced in this season.

          Recipe (paper drip):
          Powder beans - 30g (medium ground)
          Hot water (95℃) - 500cc
          Dripper - Kalita Wave is recommended
          Coffee Server
          and a drip scale if you have one.

          1) Rinse the filter and then put the powder beans inside.
          2) Pour 50 grams of water and wait for 45 seconds to bloom.
          3) Pour 50 grams of water in 15 seconds. Keep pouring to step 4.
          4) Pour 250 grams of water in 20 seconds. Your scale will reach 350g at the end.
          5) Take off the dripper at the point where coffee for 2 cups (About 240cc. It should be indicated on the server).
          6) Fill your glass with ice, and pour the coffee into it. A glass of nice, cool coffee is ready now!

          (With this recipe, the coffee will be a bit thick, assuming it to be served with ice.)

          If you want a hot cup, use 20 grams of powder beans and change the amount of water: 40 grams in 2), 60 grams in 3) and 230 grams in 4). The total amount will be 330 grams.

        3. Tell us the tips of making coffee at home!
          Follow the recipe above, but people tend to be too nervous when they brew at home. Drop your shoulders and relax.  
          It’s easier to find what was good and what was bad about your coffee when you are more relaxed.


        4. What do you think pairs best with this coffee?
          Tarts, with lots of summer fruits, like pineapples or mangoes. The sweetness of the coffee and the fruit pulls out each other, and you will find it even sweeter.

        5. How is this store, OKINAWA CERRADO COFFEE?
          They used to be a roaster focusing only on wholesale. Now they also have a beans store “OKINAWA CERRADO COFFEE BeansStore” right next to their roaster, and is sharing how wonderful the work of the producers of speciality coffee is, as well as helping out customers to find their favourite coffee.

        6. Why did you start roasting?
          My dad, who is also the owner of OKINAWA CERRADO COFFEE, influenced me.

        7. Which roaster is your favourite?
          COFFEE COUNTY, from Kurume-shi, Fukuoka. They taught me how important it is to share who and how the producers are, together with the beautiful taste.

Taste 

ACIDITY
★★★★
SWEETNES
★★★
BODY
★★☆☆
BITTER
★☆☆☆☆

 

 

Brazil Corrego Bom Destino roasted by ONIYANMA COFFEE (Hokkaido)

Region: Marechal Floriano, Espirito Santo, Brazil
Producer: Corrego Bom Destino
Varietal: Catuai
Process: Pulped Natural

Corrego Bom Destino used to be a small scale farm using traditional methods in producing coffee, until one day his son suggested to shift to growing specialty coffee with quality. This region of Esparto Santo was typical of small-scaled producers, but these farmers have shifted to make specialty coffee in the past few years. It is one of the hottest coffee producing areas now: many buyers around the world are paying attention to this area, and is also planned to be the host of COE 2017.

 

Flavour & Comment

A complex flavour of ripe apricot & passion fruit, acidity with sweetness, and good mouthfeel. There might not be an outstanding flavour, but surprisingly tasty as coffee of Brazil.

 

Interview with Kazuo Yano of ONIYANMA COFFEE

        1. Why did you choose this coffee (Brazil)?
          Because this one has a different flavour from a typical Brazil coffee.

        2. How would you recommend to brew?
          With a cores Gold Filter. Don’t forget to wait for it to bloom for 30 seconds.

        3. Tell us the tips of making coffee at home!
          To use beans that are fresh grinded.

        4. What do you think pairs best with this coffee?
          Milk chocolate.

        5. How is this store, ONIYANMA COFFEE?
          ONIYANMA is the biggest of all the dragonflies. In Japan, dragonflies are believed to be something that brings victory. From its habit that never flies backwards, it is said to represent the spirit of unwavering, and the samurais often used it as a symbol on their armours and swords as decoration. The tradition of being a symbol of victory started from a Japanese poem, first read by Emperor Yuryaku. The ONIYANMA is also called the EZOYANMA, and it’s origin is Hokkaido. This is the background of the name of the store.

        6. Why did you start roasting?
          As one coffee person, I thought roasting was necessary for moving to the next stage.
        7. Which roaster is your favourite?
          Glitch Coffee and Roasters. Their flavour is a total revolutionary in the coffee industry, and I believe Mr.Suzuki is a complete new-styler.

Taste 

ACIDITY
★★★
SWEETNES
★★★
BODY
★★
BITTER
☆☆☆

 

 

 


Shipped in June. 2017

AROMAS DEL SUR COLOMBIA roasted by PASSAGE COFFEE (Tokyo)

Area: Huila 
Process: Fully Washed
Variety: Castillo, Catuai
Altitude: 1,400-1,900m
Flavor: Green apple, Caramel, Tropical fruit, Jasmine
Roasted on June 5, 2017

Taste 

ACIDITY
★★★★☆
SWEETNES
★★★☆
BODY
★★☆☆
BITTER
★☆☆☆☆

Interview with Shuichi Sasaki of PASSAGE COFFEE

        1. Why did you choose the beans from Columbia?
          “Aromas del Sur” is a team focusing on the potential of growing speciality coffee of the city Palestine Huila. It changed my image of Columbian coffee when I first tried it few years ago. The flavors of plum, green apple, the beautiful acidity of grapefruits and the clean cup made me think it was Kenyan beans.

        2. How do you recommend to have it?
          Filter, like drip coffee or aeropress.

        3. Tell us the tips of making better coffee at home!
          Get up 10 minutes earlier and brew every day. Try making it better than the day before.

        4. What’s the best buddy for coffee?
          If it’s something to eat, orange pound cakes.

        5. How would you describe “PASSAGE COFFEE” ?
          “PASSAGE” means a route or course that people pass or travel. Coffee beans come from various parts of the world, as well as roasters and baristas that experienced different courses of life. I wish people to pass by “PASSAGE COFFEE” somewhere in the course of their day, and make coffee something necessary in daily life.

        6. Why did you start roasting?
          When I became a barista in my former job (at Paul Bassett), I started to want to engage to all the steps that make the taste of coffee.

 

COSTA RICA, LA PIKADO, GOLDEN HONEY roasted by ROKUMEI COFFEE (Nara)

Farm: La Pastora 
Planter: Mainoru Esquivel Pikado
Process: Golden Honey
Altitude: 1,780-2,000m
Flavor: Orange, Honey, Brown Sugar
Roasted on June 6, 2017

taste

ACIDITY ★★★★☆
SWEETNES ★★★★☆
BODY ★★☆☆☆
BITTER ★☆☆☆☆

 

Interview with Koji Ida of ROKUMEI COFFEE

        1. Why did you choose the beans from Costa Rica this time?
          I believe the fascinating point of specialty coffee is the sweetness and the cleanness. This Pastora doesn’t have such flavour that stands out, but you can enjoy the sweetness of honey and the beautiful clean cup. Even for people who don’t prefer light roasted beans, I would recommend this.

        2. How do you recommend to have it?
          It goes good either V60 and french press. V60: 17g of beans and 250cc of hot water. Brew for 30 seconds and drip in 2 minutes, in 3 pours. French press: 15g of beans and 250cc of hot water, brew for 4 minutes.

        3. Tell us the tips of making better coffee at home!
          Be aware of the temperature of the water. Keep it above 90℃.

        4. What’s the best buddy for coffee?
          Personally, I think it’s Japanese sweets.

        5. How would you describe “ROKUMEI COFFEE” ?
          ROKUMEI COFFEE CO, is a roaster that only handles high-quality specialty coffee beans. We installed the rolling smart roaster, and produce clean and sweet coffee. Our mission is to spread happiness through specialty coffee. We want to realise the happiness of every one person that engage “from seed to cup”.

          【The origin of the name “ROKUMEI COFFEE CO.”】 “ROKUMEI” means “crying deers”, which comes from a classic poem of China. It describes the deers’ peaceful living, crying at each other and enjoying mugwort in the field. The deers in the Nara prefecture are loved by people too, and makes the visitor’s mind peaceful. We wanted the shop to become a place where someone calls the another, and named it this way.

        6. Why did you start roasting?
          To be honest, first I thought house-roasting will make the beans sell more! But once I started, I’m addicted to the difficulty and fun of roasting.

 

 


Shipped in May. 2017

Yirgacheffe, Konga Sede, Ethiopia roasted by AMAMERIA ESPRESSO (Tokyo)

Region: Yirgacheffe
Variety: Ethiopia heirloom
Process: Fully Washed
Altitude: 1,900-2,100m
Flavor: sweet lemon, muscat, green apple, jasmine, earl grey, syrupy mouthfeel
Roasted on May 4, 2017

El Retiro, El Salvador by ELMERS GREEN (Osaka)

Region: Chalchuapa, Santa ana
Variety: Bourbon
Process: Washed
Altitude: 1,400m
Producer: Alvarez Family
Flavor: cacao, milk chocolate, vanilla
Roasted on May 7, 2017


Shipped in Apr. 2017

Mibirizi Natural BURUNDI roasted by COFFEE COUNTY (Fukuoka)

Grown by: Mibirizi CWS
Region: Kayanza
Growing Alt: 1,900m
Variety: Bourbon
Process: Natural
Flavor: Guava, Hibiscus, Plum, Rhubarb, Cola, Smooth, Ring a ring

HAMA Ethiopia roasted by TRUNK COFFEE (Nagoya)

Origin: Hama Cochare Yirgacheffe
Growing Alt: 1,600-2,000m
Type: Native Ethiopia
Process: Fully Washed
Flavor: Orange, Dry fruits, Lavender