카와커피텐 톤다바야시

Just as freshly baked bread is delicious, freshly roasted coffee beans are also delicious. Right after roasting, the umami is minimal, but the chemical changes in the components of coffee begin immediately after roasting. Depending on the type of beans and the degree of roasting, the balance of aroma and richness typically emerges about 3 to 4 days after roasting. The period considered to be the most delicious is around 1 to 2 weeks after roasting when the beans are still whole (not ground), reaching the peak of high-quality aroma. After about 3 weeks, the aroma becomes almost undetectable, and the coffee turns into one with strong bitterness and richness. Major coffee chains and café chains often import beans roasted overseas, which can lead to coffee that is more bitter by the time it arrives in Japan. At Kawa Coffee Shop, we want our customers to enjoy the best flavor of coffee as a material. With this wish in mind, we calculate the daily usage and roast in-house, always providing coffee that is at its best drinking condition. This is why Kawa Coffee Shop is committed to in-house roasting.

With the motto 'Delicious coffee starts with the beans,' we strive to provide exceptional taste without compromise. To achieve this, we always taste the coffee beans and discuss our selections. Our particularly recommended blends, 'Kawa Special Roast for Bread' and 'Kawa Special Roast for Cake,' were crafted by President Kawa Yoshihiro, who envisioned flavors that pair well with bread and cake, respectively. We carefully select beans from around the world, repeatedly blending and tasting until we finally create our proud original blend. Enjoy the coffee brought to you by Kawa, which has been pursuing the deliciousness of bread and cake for over 35 years.

At Kawakoffee Shop, we use a French press. The French press, which filters with a metal filter, completes the extraction as soon as the coffee grounds are added and hot water is poured. This allows us to consistently extract delicious coffee. Flavors that would be filtered out with paper are present in the cup with the fine particles of coffee in the French press. While a thick powder may remain at the bottom of the cup, this is a unique gift of flavor that can only be experienced with fresh beans in a French press. Please enjoy this fine powder, which is packed with the richness and aroma of coffee.

Characterized by a subtle acidity and fruity sweetness. This coffee blend offers a rich flavor that allows you to enjoy the fluffy, soft texture of Kawa's bread, along with the toasty aroma of wheat and a hint of sweetness. It is crafted to be a mild and rich coffee blend that can be enjoyed in balance with delicate flavors from the Harth type, as well as the stronger flavors of sweet breads and savory breads.

It has a caramel-like, roasted, and sweet aroma, but with a refreshing scent and depth. You can also feel a crisp, fruity acidity reminiscent of fresh fruit. It pairs exceptionally well with dried fruits and is perfect as an accompaniment to fruit cakes and pound cakes.

Single farm, single variety. The beans were carefully harvested when fully ripe on the tree. The flavor features notes of chocolate and dried fruits. It has a refreshing tea-like mouthfeel that is impressive and remains delicious even as it cools.

The rich aroma, praised for its sweet fruit and floral notes, is wonderful, and the uniquely sweet scent of Colombia is its most significant characteristic. The very gentle and soft bitterness, combined with a rich body, evokes chocolate in the aftertaste, which is complemented by a sweetness that spreads. The gentle, high-quality citrus acidity felt in the background further enhances the richness and sweetness.

Decaf coffee with a caffeine residue rate reduced to 0.1% using a liquid carbon dioxide extraction method. Based on our most popular 'Premium Blend', we aimed to create the best tasting decaf coffee possible. It took several years to achieve this. We are finally able to present something we can be proud of.

Characterized by a refreshing citrus-like acidity. This blend complements the elegant taste of fresh cream and the rich sweetness of a sponge cake made with plenty of eggs, resulting in a coffee with a tangy flavor. By primarily using Ethiopian beans and blending them with Colombian and Brazilian beans, we have created a taste that highlights the fruity notes and acidity of the coffee. The crisp acidity allows you to enjoy the lingering strong flavors of the cake.

A blend of beans from Brazil, Colombia, and Guatemala (the blend may vary by season). This coffee is smooth and makes you want to drink multiple cups.

It has a floral quality reminiscent of black tea. The sweet fruit-like flavor is wonderful, and it is a clean coffee. This method involves mechanically removing the skin and flesh of the fruit, then soaking it in water to almost completely remove the flesh. With the washed method, the beans become more uniform, and you can enjoy the aroma and high-quality acidity.

Mondul coffee allows you to experience the wonderfulness and deliciousness of authentic Kilimanjaro coffee. Its rich, sweet and sour flavor reminiscent of red fruits creates a perfect harmony with the refreshing acidity characteristic of Kilimanjaro. It can truly be said to be a special coffee.

Peaberry is a very rare coffee bean that is harvested only 5-7% at the tips of the branches. It has a refreshing acidity like the breeze blowing on the Big Island of Hawaii. You can also experience a rich body and sweetness. It has a unique and wonderful balance.

A blend of beans from Brazil, Colombia, and Guatemala (the blend may vary by season). This coffee has a pleasant bitterness and richness.

This is an original espresso blend. It is an espresso blend that offers not only bitterness but also acidity.

There is a vibrant acidity amidst the rich body characteristic of Mandheling. It has a fruity aroma and a subtle sweetness, reminiscent of milk chocolate. 'Gran Reina' means 'Great Queen'.

This is an original jelly drink made using self-roasted coffee beans.