Our Philosophy

In recent years, thanks to the efforts of producers, specialty coffees have incorporated a variety of varieties and processing methods, sometimes resulting in flavors that are unlike typical coffees or that cannot be fully expressed by the terroir (regional characteristics) we are familiar with.

The allure of specialty coffee will continue to evolve, and we feel a great sense of excitement every time we taste a new coffee bean, knowing that it will continue to offer us amazing experiences.

Our shop is equipped with three types of roasting machines, which we use depending on the purpose.
New green coffee beans will undergo a sample roast using the IKAWA (hot air roaster). During the sample roast, we select the beans to carry by checking their flavor through cupping.

The received green coffee beans are measured for moisture content and density using SINAR, and then test roasted using IKAWA. The test roast determines the degree of roasting that brings out the best qualities of the green beans, and then the main roast is performed using DIEDRICH IR-5 (5kg semi-hot air roaster). Because DIEDRICH uses an infrared burner as its heat source, it excels at producing sweet and clean coffee. In addition, by using an afterburner, it does not exhaust smoke or odors generated during roasting to the outside, showing consideration for the environment.

Immediately after roasting, the beans have a savory aroma called "roasted aroma," so for lightly roasted beans, letting them age for 1-2 weeks will allow you to enjoy a cleaner, fruitier flavor.

Even dark roasts lose some of their smoky aroma over time, developing a more alluring flavor. Aging them for about a week will enhance their deliciousness. The flavor of the beans changes daily, so we hope this will be part of the enjoyment after your purchase.