QUI! tokyo
HERE! tokyo
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Frutta di stagione e caffè sostenibile a Nishi-Waseda
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[Dettagli sulla prenotazione]. *Questo corso è una "prenotazione a rate". *Assicuratevi di effettuare la prenotazione il giorno prima. Riguardo al prezzo indicato. La tassa di cancellazione si intende per persona. Vi assicuriamo che non vi sarà alcun addebito al momento della prenotazione. Le penali di cancellazione saranno riscosse solo in caso di cancellazione in conformità con le norme di cancellazione per comodità del cliente.
"Honduras El Puente Geisha【2016 COE1位】 Vi presentiamo la varietà Geisha dell'Honduras, che è stata molto popolare anche l'anno scorso. Inoltre, è il lotto vincitore del Cup of Excellence (COE, il concorso di caffè più famoso nei paesi produttori di caffè)🔥🔥 Geisha è una varietà selvatica originaria dell'Etiopia, portata in Centro America nel 1960. Anche se ci sono state poche piantagioni di questa varietà a causa della sua bassa produttività, in una particolare area di produzione è stata raccolta una Geisha con un profumo molto ricco, simile a fiori e profumi. Questo caffè ha un profumo di fiori molto delicato e piacevole, con note di gelsomino, ananas, lychee e melone verde. Anche quest'anno è il migliore. Regione: La Paz, Chinacla Altitudine: 1.500 - 1.680 m Produttore: Marisabel Caballero Garcia Varietà: Geisha Metodo di lavorazione: Lavato 【Regione】 Honduras 【Fattoria】 El Puente 【Varietà】 Geisha 【Altitudine】 1.550 m 【Metodo di lavorazione】 lavato 【Raccolto (arrivo)】 2025/2026 tostatura leggera
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
This lot is similar to the coffee beans made by Ethiopia Tamiru Tadesse, who won 5th place in the 2021 CoE (Cup of Excellence) competition held in Ethiopia. This coffee has a vibrant and complex flavor reminiscent of lavender. It offers a transparent taste like muscat grapes or lychee, bright sweet-sourness like cranberries or acerola, and a refreshing sweetness at the end like yellow peaches or Fuji apples. This season's highly recommended coffee. Available in limited quantities. Please take this opportunity to try it out. Coffee beans 50g/1300 yen, 100g/2600 yen.
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
This is a coffee ticket 700✖️ for 10 drinks up to 800 yen. The ticket expires 6 months after the first day of use. If you are unable to use your ticket within the time limit, you can apply it to the price of your in-store purchases within the time limit. If the ticket is over 800 yen, you can order coffee with a 800 yen discount. We hope you will enjoy trying different coffees.
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
Hia blend, shallow roast" . A blend of three types of Hia's popular shallow roasted coffee beans. This coffee is gorgeous, sweet and sour, with a clean aftertaste and a long-lasting aftertaste of gorgeous aroma and fruit juice-like sweetness! . An original blend of two Colombian and Ethiopian top specialty coffees. We are very confident of its gorgeous fruity aroma, mixed juice-like, very light and lingering sweet and refreshing throat. The origin of Hia🐻 coffee is the blended coffee ☕️🔥 We want you to feel the difference from other coffee shops! Coffee beans are 100g/1800 yen (tax included) ---------------------- [HERE! Blend light roast] This coffee has a gorgeous sweet and sour taste with a clean aftertaste like Autumn version, original blend of Ethiopian, Costa Rican and Colombian coffees. We are very confident in its gorgeous aroma, lingering mango-like sweetness and fruity taste, and refreshing smoothness.
"Koguma Blend Medium Roast" has a cocoa-like aroma and sweetness, and as it cools, you can feel the vibrant scent of cinnamon. This coffee is a confident creation that changes the concept of deep roasting being bitter and hard to drink. The coffee beans are 110g/1080 yen (including tax) ----------------k
Higuma Blend Deep Roast" From its bitter, chocolatey depth, this coffee has a fruity taste like strawberries as it cools down. We are confident that this coffee will change the notion that deep roast coffee is bitter and difficult to drink. Coffee beans are 110g/1080 yen (tax included) ----------------- [HIGUMA Blend Dark roast] It has a bitter depth as if it were chocolate, and as it cools down, it has a fruity We are confident that this coffee will change the notion that deep roasted coffee is "bitter" or "hard to drink". If you prefer a darker, please let the owner know. t
"Colombia Quindio Infused Washed Lychee Light Roast" The flavor is vivid, rich, and aromatic, with deep coffee notes reminiscent of lychee, peach, and melon. Notably, the nectar-like rich aroma and mouthfeel are impressive. There are also bergamot-like scents, and as it cools, one can sense the acidity reminiscent of osmanthus, honey-like sweetness, and aromas of red wine and fermentation, all balanced without losing the essence of coffee. This coffee was cultivated by Jairo Arcila of the Santa Monica farm. A 72-hour dry anaerobic fermentation was conducted while the coffee cherries were in their cherry state, during which Colombian-specific fruits and wine yeast were added. Afterward, the coffee cherries were pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying tables in an environment below 35°C until they reach the ideal moisture content. This micro-lot uses 100% Castillo variety, which is favored by producers due to its higher productivity compared to the Caturra variety and its resistance to coffee leaf rust. . First, trust me and give it a try ❤️🔥 . Infused Honey Process Lychee Wine Yeast Elevation 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Cultivation & Pesticide Use Shade Grown 100g/2700 yen 1 drip bag/400 yen
"Colombia Quindio Infused Washed Berry Lot Light Roast" Please trust me and give it a try. 100g / 2300 yen 1 drip bag / 400 yen
Ethiopia, Kaffa region, Bonga, Wush Wush village You can feel a floral aroma and a crisp acidity reminiscent of citrus fruits like lemon and grapefruit, along with a candy-like sweetness and elegance. ・Production area: Ethiopia, Kaffa region, Bonga, Wush Wush village Bonga Wush Wush ・Producer: Tamiru Gizaw ・Altitude: 1,800-2,050m ・Variety: Wild indigenous variety ・Processing method: Washed ・Grade: G1 *No pesticides or chemical fertilizers used
"Kenya, Nyeri Kiandu Wet Mill, Wash AA, Light Roast" It features a balanced flavor with sweetness and moderate acidity, reminiscent of navel oranges, and has a juicy mouthfeel. This delicious Kenyan coffee has a smooth texture and a complex, rich flavor that is truly wonderful. Processing Washed Altitude 1,810m Varieties SL28, SL34, Ruiru11, Batian Arrival Month August 2025 Drying Sun-dried on African beds Grade AA Cultivation & Pesticide Use Pesticides and chemical fertilizers used as needed Packaging 30kg jute bags + GrainPro 100g/1250 yen
Production area: Sidamo Guji Shakisso village Processing: Natural Altitude: 1,800~2,200m Variety: Heirloom Producer: Small-scale farmers in Shakisso village Drying: African bed Certification: Organic JAS Cultivation: Pesticide use Shade grown, no pesticides or chemical fertilizers used This is a coffee with a vibrant fruity flavor unique to Ethiopia that can be fully enjoyed even in decaf. It is transported from Ethiopia to Japan, and then to the Descamex factory in Mexico for decaffeination. During this process, clean water sourced from Mount Orizaba, located at the foot of Cordoba where the factory is, is used, which is why this method is called the "Mountain Water Process." This method allows for the selective extraction of caffeine, preserving the original flavor of the coffee. Another point of commitment to quality is that after decaffeination using water, Descamex places the beans in three different dryers in sequence, slowly and evenly drying them. This careful post-processing prevents flavor loss due to rapid drying. Coffee beans 100g/1400 yen ------------------
Cold brewed coffee. It will change your concept of coffee.
Drink/Coffee Ticket Usage. Please write down below what drink you would like to order, or inform the staff.
This is a coffee ticket 700✖️ for 10 drinks up to 800 yen. The ticket expires 6 months after the first day of use. If you are unable to use your ticket within the time limit, you can apply it to the price of your in-store purchases within the time limit. If the ticket is over 800 yen, you can order coffee with a 800 yen discount. We hope you will enjoy trying different coffees.
2 shots of espresso, cold coffee.
2 shots of espresso, cold coffee.のコピー
Drink/Coffee Ticket Usage. Please write down below what drink you would like to order, or inform the staff.
Espresso/Double Shot
Iced Espresso / Double Shot
This is a coffee ticket 700✖️ for 10 drinks up to 800 yen. The ticket expires 6 months after the first day of use. If you are unable to use your ticket within the time limit, you can apply it to the price of your in-store purchases within the time limit. If the ticket is over 800 yen, you can order coffee with a 800 yen discount. We hope you will enjoy trying different coffees.
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
"Colombia Quindio Infused Washed Tropical Sour Lot Light Roast" The flavor is intensely vibrant, rich, and aromatic, with deep tropical notes reminiscent of papaya, mango, passion fruit, and kiwi. Notably, the rich aroma and mouthfeel are reminiscent of mango nectar. There are also hints of bergamot, which can evoke a feeling similar to Earl Grey. As it cools, the kiwi-like acidity, honey-like sweetness, and aromas of red wine and fermentation become apparent, while still maintaining a balanced coffee character. This coffee is grown by Jairo Arcila at the Santa Monica farm. A 72-hour dry anaerobic fermentation is conducted while the coffee cherries are in their cherry state, during which Colombian-specific fruits, Lulo, and wine yeast are added. Afterward, the coffee cherries are pulped and moved to the drying process. In the drying process, the cherries are slowly dried on raised drying beds in an environment below 35°C until they reach the ideal moisture content. This micro-lot variety uses 100% Castillo. This variety is favored by producers due to its better productivity compared to the Caturra variety and its resistance to coffee leaf rust. First, trust me and give it a try ❤️🔥 Infused Honey Process Lulo, Wine Yeast Altitude 1,450–1,500m Variety Castillo Crop Year Arriving in January 2025 Drying Sun-dried on African beds Recommended Roast Level Medium to City Flavor Notes Grape, Blueberry, Bubble Gum, Honey, Wine Cultivation & Pesticide Use Shade Grown 100g/500 yen 1 Drip Bag/400 yen
Pour the espresso with a foam milk warmed to 55 degrees Celsius into the espresso.
Tè Yame di Fukuoka Utilizza miele naturale di Mino di Osaka🍯 Versiamo il latte schiumato e il latte caldo a 58 gradi sull'espresso originale di Hia. La quantità di schiuma è inferiore rispetto a un normale caffè latte.
Pour the espresso with a foam milk warmed to 55 degrees Celsius into the espresso.
We carefully pour milk over our meticulously crafted espresso.
Drink/Coffee Ticket Usage. Please write down below what drink you would like to order, or inform the staff.
Versiamo latte selezionato con cura nell'espresso di Hiya.
Versiamo latte di alta qualità su un espresso preparato con cura.
Cold brewed coffee. It will change your concept of coffee.
Rare! Cascara tea, a tea born from coffee. Made from the pulp and peel of ripe coffee fruit, the tea is extracted like an herbal tea. It tastes sweet and sour like rosehips or plums, with a gentle, mild sweetness. The key point is that the fruit contains much less caffeine than coffee. It is also rich in polyphenols. It is easy to drink and leads to a healthy and beautiful body. Take out 60g tea bag/1000 yen (tax included) ------------------ ［CASCARA TEA］ "CASCARA TEA" is a tea derived from coffee. The flavor is sweet and sour like rosehips and plums, with a gentle, mellow sweetness. The key point is that the fruit has a very low caffeine content compared to coffee. It is also rich in polyphenols. It is easy to drink a lot and leads to a healthy and clean body
Rare! Tea made from coffee, Cascara Tea. Brewed strong and mixed with soda. This tea is made from the flesh and skin of ripe coffee fruits, extracted like herbal tea. The flavor is sweet and sour like rosehips and plums, with a gentle, mellow sweetness. The key point is that the fruit has a very low caffeine content compared to coffee. It is also rich in polyphenols. It is easy to drink a lot and leads to a healthy and clean body. Takeout Tea Bag 60g / 1000 yen (tax included) ------------------ [CASCARA TEA] “CASCARA TEA” is a tea derived from coffee. The tea is made from the pulp and peel of ripe coffee berries and is extracted like an herbal tea. The flavor is sweet and sour like rosehips and plums, with a gentle, mellow sweetness. The key point is that the fruit has a very low caffeine content compared to coffee. It is also rich in polyphenols. It is easy to drink a lot and leads to a healthy and clean body.
soda al basilico e pomodoro
Fruit soda with homemade seasonal fruit syrup. We can also serve with water or hot water. Please select from the options.
Strawberry lemonade made with Setoda Okuma🍋 and homemade Tochiaika syrup. Copies also available hot.のコピー
Drink/Coffee Ticket Usage. Please write down below what drink you would like to order, or inform the staff.
This is a coffee ticket 700✖️ for 10 drinks up to 800 yen. The ticket expires 6 months after the first day of use. If you are unable to use your ticket within the time limit, you can apply it to the price of your in-store purchases within the time limit. If the ticket is over 800 yen, you can order coffee with a 800 yen discount. We hope you will enjoy trying different coffees.
soda al basilico e pomodoro
Kurosakuraho shortcake con grandi ciliegie americane e pesca
This is a homemade bear cookie. The photo shows two pieces. You can choose them at the counter.
Kurosakuraho shortcake con grandi ciliegie americane e pesca
soda al basilico e pomodoro
Disponibile oggi 🍰 Grande torta corta alle ciliegie americane 🌿
This is a homemade bear cookie. The photo shows two pieces. You can choose them at the counter.
take away snacks
Kurosakuraho shortcake con grandi ciliegie americane e pesca
Torta di Kurozakuraho (ciliegia premium)
This is a chai made with tea leaves from nRn Chai & Tea in Ebisu. It is very spicy and highly recommended.
This is a chai latte made with tea leaves from 'nRn chAi&Tea' in Ebisu. It's very spicy and highly recommended.
This is a chai made with tea leaves from nRn Chai & Tea in Ebisu. It is very spicy and highly recommended.
Tè rooibos zucchero filato
Rooibos tea Fig
Tè rooibos pesca prugna
Tè rooibos pesca prugna
tè rooibos fico
Takeaway Coffee
You can buy any beans from 100g, some from 50g. Grinding is also available. We can also prepare packaged coffee beans for cold brew and milk brew (for an extra 100 yen). （Please see below for the price list of coffee beans. Some beans are not listed. Please feel free to ask or consult our staff. HERE Blend (shallow roasted) 1,800 yen Hikuma Blend (deep roasted) 1,100 yen Costa Rica, Jaguar, Honey (deep roasted) 1,000 yen Ethiopia, Cherubesa, Washed (shallow roasted) 1,180 yen Ethiopia, Cherubesa, Natural (deep roasted) 1,180 yen Ethiopia, Idido, Anaerobic (shallow roasted) 1400 yen Rwanda, Simbi, Anaerobic (shallow roasted) 1500 yen 🔥Colombia, Antioquia, Geisha, Washed (shallow roasted) 2300 yen/100g (50g can be sold) 🔥Honduras, El Puente, Geisha, Anaerobic, 6000 yen//100g (50g available for sale) 🔥Colombia, El Paraiso, Lychee Lot, wAnaerobic, 2500 yen/100g (50g available for sale) 🔥Ethiopia, Tamil, Natural, 2600 yen 🔥Colombia, Kindio, Infused, 2200 yen/100g
60g/1,000 yen, which is for 10-15 cups.
Dunk type coffee bag. It is easy to make. Simply place the coffee bag in a cup of your choice, add 160 ml of boiling water and wait 2 minutes. We can make it with your favorite coffee. From 200 yen per bag. Hiane blend coffee: 200 yen Other single origin coffees from 200 yen Ethiopian Tamil 420yen *Sold out Colombian Infused 400 yen *sold out Colombia Geisha 400 yen Colombia El Paraiso 400 yen Buy 5 get 1 free 🥰(10 get 2,, Please feel free to order as many as you like 🔥. Please contact us for any inquiries.
Cookie resembling a sconeのコピー
Waterproof, peel resistant, new stickers. You will be delighted if you put them inside your phone case 🐻🫶You can find them next to the register. 4 types to choose from.
Urgently needed// We are looking for a part time job. 🐻We are looking for someone like this. ▷Experienced in part-time work in the food and beverage industry. ▶︎Motivated and able to work positively ▶︎Candidates who can serve customers with greetings and a nice smile ▶︎Want to open a café in the future ▶︎Ability to manage tasks Able to work mainly on weekends. ▶︎ Housewives and mothers with children who are willing to work for a short period of time, such as 3 hours after opening. Salary// 1100-1300 yen (1000 yen for training period) ▶︎Advancement will be given to excellent candidates. ▶︎ Neighborhood is preferred Application// Please contact us via DM on Instagram. Please send us your resume with photo and appeal points later by mail or email. We will contact you after screening your documents. Please note that documents cannot be returned.
take away snacks
This is a dunk-type coffee bag. The method is simple. Just place the coffee bag in your favorite cup, pour 160ml of boiling water, and wait for 2 minutes🔥 We will make it with your favorite coffee. Starting from 200 yen each. Hia's blend coffee 200 yen Other single origin coffees from 200 yen〜 Ethiopia Tamir 420 yen *sold out Colombia Infused 400 yen *sold out Colombia Geisha 400 yen Colombia El Paraíso 400 yen If you buy 5, you get one for free🥰 (2 for 10, Feel free to get as many as you like🔥 Please feel free to consult us about anything.
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