Takayama Coffee

[Composition] 40% Colombian Supremo, 30% Brazilian No.2, 20% Mocha Matari, 10% Honduran SHB [Roast] 100% French Roast

[Composition] 30% Colombian Supremo, 30% Honduras SHB, 30% Brazil No.2, 10% Java Robusta [Roasting] 40% Italian Roast, 60% French Roast

Iced coffee

Parisian-style coffee with plenty of milk

Cold café au lait

The harmony of coffee's bitterness and fresh cream

The production area is the mountainous region of San Marcos, near Mexico. It has a moderate acidity, aroma, and smoothness, making it a good material for blending. The grade classification is divided into seven levels based on elevation.

The production area is São Paulo in southern Brazil. It has a moderate acidity and bitterness, with a soft aroma, and has long been cherished as an essential bean for blends. The grade classification does not have a rating based on altitude, but is divided into seven levels from No.2 to No.8 based on the amount of impurities.

The production area is Medellín, located on the west side of the Andes Mountains. It is a bean with strong acidity, bitterness, and sweetness, and has a rich flavor. The grading classification is divided into Supremo (Screen 17-18) and Excelso (Screen 14-16), and it is rated based on the size of the beans.

The production area is Kilimanjaro, near the border with Kenya. It is a high-quality coffee representing Tanzania, known for its strong acidity and rich flavor. The grade classification is divided into seven levels based on the size of the beans, with AA (Screen 18) being the highest quality.

The production area is Jamaica, located in the Caribbean Sea. It is highly regarded for its well-balanced flavor, aroma, richness, and acidity. The grading classification is divided into No.1 to No.3 based on the size and weight of the beans.

The production area is the Kona region on the western part of the Big Island of Hawaii. It is a high-quality bean characterized by its rich flavor and sharp acidity.

The production area is Sumatra Island in Indonesia. It is a rich-tasting product with a balanced bitterness and acidity. There is no classification based on elevation, but it is divided into six grades from Grade 1 to Grade 8 depending on the amount of impurities.

The production area is the Arabica variety from northern Yemen on the Arabian Peninsula. It has a rich acidity and a unique aroma, and has been cherished for a long time. There is no classification based on elevation, but it is divided into eight grades from Grade 1 to Grade 6 depending on the amount of impurities.

The leaves used are Ceylon, which has a refreshing color and richness.

A medium-grown tea from an elevation of 670 to 1,300 meters, graded as B.O.P (Broken Orange Pekoe)

Cold tea (lemon or milk)

British-style tea brewed with milk

Cold tea au lait

Warm black tea sweetened with marmalade

Cold Orange Tea

Warm black tea sweetened with blueberries

A warm coffee made with Takayama Coffee's original chocolate liqueur

Warm coffee made with Irish whiskey

A cold coffee with Kahlúa coffee liqueur and separated fresh cream

The sweetness is moderated to enhance the flavor.

Cocoa with a fragrant flavor of brandy

Cold chocolate drink

100% Pure Juice

100% Pure Juice