Cafe / Coffee Bean Sales, 2 minutes walk from the east exit of Nishikawaguchi Station, Saitama Prefecture, Japan.

Blended based on Brazil and Tanzania, it has a balance of bitterness, moderate acidity and richness.


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A blend centered on deep roasted Mandheling. It is mainly bitter and eliminates sourness. Recommended for those who do not like the acidity of coffee. It goes well with milk, so it is also recommended for cafe au lait and cafe latte.

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●Detailed information: East Harar G4 Nafisifi ●Processing method: Natural ●Roasting degree: Light roast
Blue Horse, a legendary Harar famous among mocha enthusiasts. It wasn't available for a while, but it seems that the brand name has changed recently and it has revived. It has a sweet aroma and the strength of the body, and has a good balance of bitterness and sourness.

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●Detailed information:Yirgacheffe G1 gediyo haru suke ●Processing method: Natural ●Roasting degree: Light roast
Yirgacheffe has become popular in recent years due to its floral aroma and citrus acidity. At our shop, we purchase high-quality raw beans produced by the natural prpcess. Compared to the washed beans, the citrus acidity is suppressed and the beans are slightly milder, and you can feel the complex flavor peculiar to the natural method.

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●Detailed information: Tanzania Oldeani AA++ ●Processing method: Washed ●Roasting degree: Medium roast
Raw Tanzania beans are so powerful that you can enjoy both lightly roasted coffee with strong acidity and deeply roasted coffee with rich body and bitterness. In our shop, it is roasted a little deeper to emphasize the bitterness and richness, but a little sourness remains.

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●Detailed information: Kenya Masai AA ●Processing method: Washed ●Roasting degree: Light roast
Very strong Kenya Masai AA are lightly roasted. An interesting coffee with an excessive amount of citrus and acid that slides through the mouth.

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●Detailed information: Mandheling G1 ● Roasting degree: Deep roast
We have added Mandheling in a reasonable price range to our lineup. I think that the taste is satisfying by thoroughly removing the defective beans. If you want a higher level Mandheling, we would appreciate it if you would consider Mandheling Ache.

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●Detailed information: Mandheling Ache G1 Bourbon 100% ●Processing method: Wet-Hulled ● Roasting degree: Deep roast
It uses high-quality raw beans in Mandheling and has a rich flavor. Recommended.

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●Detailed information: Guatemala SHB Antigua Fancy La Azotea ●Processing method: Washed ●Roasting degree: Medium roast
Guatemala is very popular because of its unique richness. It is roasted a little deeper to reduce the sourness.

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●Detailed information: Brazil San Marino Sun Dry 18M ●Processing method: Natural ●Roasting degree: Medium roast
Brazilian coffee beans are often used for blending because they do not have strong characteristics, but if you drip them well, you will feel a chocolate-like flavor. Suitable for everyday drinking and practicing hand drip.

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●Detailed information: Colombia GSP ●Processing method: Washed ●Roasting degree: Light roast
Colombia is famous as a coffee producing area along with Brazil. It is lightly roasted so that the characteristic acidity can be preserved.

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●Detailed information: Papua New Guinea Sigri Estate AA ●Processing method: Washed ●Roasting degree: Medium roast
Papua New Guinea coffee may be unfamiliar, but it produces a very high level of coffee beans. The taste tends to be close to Colombia or Blue Mountain, with a balanced acidity and bitterness, and a distinctive flavor.

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●Detailed information: Costa Rica Red Honey, Tarrazu Central Valley, La Nena and El Centro farm ●Processing method: Pulped Natural (Red Honey) ●Roasting degree: Deep roast
Deep roasted Costa Rican red honey is a mild coffee with a sweet taste.

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Brazil raw beans with a caffeine residue rate of 0.1% or less (EU standard) by liquid carbon dioxide extraction method are baked into medium roast. It has a slightly lighter taste than regular coffee, but it tastes alright.


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