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100% Arabica species

Cultivated in highlands

Only flavorful Arabica varieties are used.

Please enjoy it straight.

Direct-fire roasting of a cauldron

With a reliable roaster, roasting that matches the individuality of each bean is possible because it is a small lot .

Paper drip

An extraction method that Japan is proud of that naturally brings out the original taste of coffee without the need for specialized equipment such as flannel and espresso machines.

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Arabica and Robusta

Two major varieties of coffee, Arabica and Robusta.

Arabica varieties, which are vulnerable to diseases and pests, are often cultivated in the highlands to minimize their effects, which inevitably takes time and costs to increase yields. Cultivation in the highlands takes time for coffee beans to ripen due to daily differences in temperature, but it produces elegant sweetness, sourness, and aroma.

Robusta, on the other hand, is a disease-resistant variety and is prolific. The bitterness is stronger than that of Arabica, and it is often used for instant coffee.

Poem MANO A MANO uses only selected Arabica varieties from all over the world, and focuses on straight coffee so that you can enjoy the differences in production areas, the climate of the year, and the differences in harvest.

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Roasting to cut out the best moments

Our coffee is roasted in a 10kg cauldron by direct fire at a roasting plant in Kochi City, Kochi Prefecture.

Compared to hot air roasting, direct fire roasting allows fine adjustment to bring out the deliciousness from light roasting to deep roasting according to the individuality of the beans. However, on the other hand, a slight error in the baking condition directly affects the impression of coffee taste, so skillful skills are required.

Mr. Matsushita, our partner and a leader in Japanese coffee roasting for 50 years, uses his five senses every day to interact with beans and deliver the best roasted beans.

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Be a natural extract

There are many ways to extract coffee in the world.

Boil coffee powder as it is, apply water pressure like espresso, grind it with spices ...

In the history of coffee, where methods that suit the local climate and culture have evolved

We think that the extraction method that suits the clear and soft water of Japan and the delicate taste cultivated there is paper drip.

By carefully extracting the beans at the correct temperature, procedure, and time without stressing them, just like drawing the soup stock of Japanese cuisine.

You can enjoy the original flavor and taste of coffee that is natural and clear without any unpleasant taste.

Also, with Poem MANO A MANO , not only ordinary paper filters, but also

You can also choose to extract with a filter of Tosa Washi, which has finer and longer fibers.

You can feel the mellow and deep taste because it removes miscellaneous taste and lye.

Please try it.

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