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Shipped in November. 2017

Aricha Ethiopia roasted by UNLIMITED COFFEE ROASTERS (Tokyo)


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?



Shipped in October. 2017

Ethiopia Kello #3 roasted by WEEKENDERS COFFEE (Kyoto)

Location:Kochere, Yirgacheffe
Process:Fully Washed


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
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.


BODY ★☆☆


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 
    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:

  6. Why did you start roasting?
    For my living…

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




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


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.





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.






Shipped in June. 2017


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



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.



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


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