N°01 — 珈琲
Coffee
Roasted to the edge of sweetness.
From mist-covered rows at 1,500 metres to a Japanese drum roaster — one small lot at a time.
From mist-covered rows at 1,500 metres to a Japanese drum roaster — one small lot at a time.
Washed Arabica from Cầu Đất, Lâm Đồng — grown slowly at altitude, picked ripe, dried on raised beds. AKAYAMA carries it green to Japan, farmer by farmer.
Five kilograms at a time, in the hands of a veteran Japanese roaster. The house writes the profile — the moment sugar turns to caramel — and the flame stops there. Nutty, cocoa, honeyed. Never bitter, never burnt.
Sweet caramel, roasted almond, a cocoa finish that lingers. Pour it slowly at 92°C — or dark and patient over ice.