Takamura Wine & Coffee Roasters

Created by Takamura's Awaji Island shop: syrupy dark-chocolate sweetness and bitterness, roasted-nut toastiness and a rich aroma.

Dark chocolate, roasted nuts

Bright, clear acidity from Arara, the variety that has helped growers in Mantiqueira de Minas ride out climate change.

Honey, roasted almond, apple

"Fruit market" in Portuguese: a natural fermented with wild yeast, full of ripe papaya, apricot, peach and mango that shift as it cools, with a cognac, brandy or whisky note on the finish.

Papaya, apricot, peach, mango, cognac

From the Pereira sisters in Carmo de Minas, now one of Brazil's defining specialty regions: ripe yellow fruit and a melting sweetness.

Roasted nuts, apricot, honey

Lot 17 of Taste of Harvest, from the volcanic caldera area around Poços de Caldas: ripe orange acidity and almond toastiness that open as it cools.

Orange, roasted almond, caramel

Lot 6 of the Taste of Harvest competition, from a farm in the Mantiqueira highlands of southern Minas Gerais: soft fruit and a long sweetness.

Apricot, honey, milk chocolate

A beer-style coffee: Edwin Noreña's "ALE" process gives a big hop aroma, citrus and pineapple, and a crisp grapefruit bitterness.

Hops, citrus, pineapple, grapefruit

The ALE-process Pink Bourbon roasted dark: a rich, sweet body that Takamura likens to a stout.

Stout-like body, sweetness

A Swiss Water decaf of the Fruta Mercadão natural: red fruit and tropical notes balanced by bitter chocolate, under 0.1% caffeine.

Cranberry, cherry, tropical fruit, chocolate

Winner of the 2025 El Salvador Cup of Excellence (90.18), from a remote farm at 1,910 m reachable only on horseback: juicy green apple, pear-like sweetness and a crystal-clean finish.

Green apple, peach, clean cup

Takamura's best seller: a Grade 1 Yirgacheffe chosen from the Konga cooperative, one of 26 in the Yirgacheffe union. This year's lot is especially floral. Now shipped from pre-roasted stock for same-day dispatch.

Floral

Seventh place (88.19) in the 2024 Guatemala Cup of Excellence, from near the Mexican border where many CoE regulars farm: juicy La France pear sweetness, clear and white, drifting toward muscat.

La France pear, muscat

A dark iced-coffee blend that keeps dark-roast body without heaviness, balancing bitterness and natural sweetness.

A renewed light-roast iced blend built on plenty of aromatic Ethiopian coffee: bright and juice-like.

The first coffee from Takamura's own farm visits: Hendra Maulizar washes the coffee in spring well water and soaks it a further 24 hours, a clean new take on Indonesia roasted on the shop's 35 kg Loring.

Citrus, honey, lemongrass

Only ripe cherries from a designated farm in Lintong, northern Sumatra: complex like a dense forest, yet clean on the finish for a dark roast.

The same Kenya Masai blend of top Nyeri and Kirinyaga lots taken dark: grown-up bitterness and aroma, a coffee every roaster wants to try.

Kenya Masai blends top-grade Nyeri and Kirinyaga lots, put together by Dorman's quality team for consistent quality. High ripeness and sugar content caramelise readily, so even a light roast develops full flavour; lively red-fruit acidity.

Red fruit

Descamex's Mountain Water decaf, made without chemical solvents and under 0.1% caffeine: gentle bitterness and body for anyone avoiding caffeine.

A daily specialty blend balancing acidity, bitterness and body while keeping each origin's character, achieved by blending after roasting.

The Geisha that put the variety on the map in 2004, from Esmeralda's Private Collection: soaring aromatics and a long, lingering finish.

Fourteenth place (88.1) in the 2025 Thailand Cup of Excellence, which Takamura won at auction again: juicy, fresh red grape.

Grape, apple, cinnamon