Sarutahiko Coffee

An anaerobic, yeast-inoculated Brazil whose green coffee was aged in whisky barrels. Whisky, mandarin and malt, with a smooth mouthfeel and a smoky-sweet whisky finish.

Whisky, mandarin, malt

Green coffee rested in whisky barrels to take on the spirit's aroma, no flavourings added, and a natural Guatemala chosen in Sarutahiko's own trials to suit it. Dark chocolate and dark cherry, thick and smooth, with a rich chocolate finish.

Dark chocolate, dark cherry, dried fruit

2nd place, natural category, at the 2025 Brazil Cup of Excellence: a Geisha grown at a rare-for-Brazil 1,100 m. Floral and sweet orange with a tea-like aroma, and a smooth, maple-syrup sweetness from the natural process.

Sweet orange, floral, maple syrup

Ají is a rare variety found only in this area, thought to be a wild Ethiopian landrace that arrived by accident, named for a chilli-like aroma. Floral and spicy, with clean mandarin from the washed process, blackberry and nectarine, turning viscous like stone fruit as it cools.

Spice, blackberry, mandarin, nectarine

The "Floral Symphony" Geisha from Peñas Blancas, the micro-lot mill Johan of Finca Las Flores set up to lift quality among Acevedo's smallholders. Lavender and mint over Darjeeling, chamomile and honey lemon in a creamy body. Sold in 50 g bags.

Darjeeling, lavender, honey lemon

Blend of Brazil, Kenya and others.

Fragrant dark chocolate and creamy texture, mellow refreshing aftertaste

Sweetness of caramel with rich flavor reminiscent of wine; medium-bodied wine richness as it cools

From the Morke station run by Nigusse Gemeda, whose 2020 Cup of Excellence winning lot Sarutahiko bought. Wild native cherries dried whole in cool Bensa: strawberry, red and dark cherry, a violet-like florality, and fruit-tea notes as it cools.

Berry, purple, tea-like, cherry

A seasonal blend built on a fruity natural Nicaragua and washed Kenya, with a Geisha and a special-process Colombia for festive aromatics. Melon, fig and caramel when hot, coming together like fruit caramel as it cools.

Melon, fig, caramel

From the El Limoncillo farm (Mierich family).

Red cherry, orange, caramel, rounded mouthfeel and sweet finish; cooled — smooth texture reminiscent of orange syrup

6th place at the 2025 Peru Cup of Excellence: a washed Geisha grown at 2,260 m in the Andes, where slow ripening adds ripe fruit to the usual floral and black-tea notes. Peach, red grape and lime, turning syrupy and sweet like hard candy as it cools. Sold in 80 g bags.

Peach, red grape, lime

A collaboration with J.League club Sanfrecce Hiroshima, first made for the Edion Peace Wing Hiroshima store. Blueberry fruit, caramel and vanilla when hot; grapes and berries with a rich vanilla finish as it cools.

Blueberry, caramel, vanilla

Sarutahiko's signature blend and its ideal of a dark roast: the depth and glossy texture of a French roast with specialty sweetness and fruit. Pinot Noir-like flavour and a raw-chocolate texture, turning to full red wine and rich caramel as it cools.

Pinot Noir, raw chocolate, caramel

An online-only 500 g dark-roast blend for everyday drinking: rich chocolate and concentrated dried-fruit sweetness, blending more seamlessly as it cools into a satisfying but light finish.

Chocolate, dried fruit

The medium-roast house blend, from four coffees, in a new seasonal recipe. Refined sweetness and smoothness of dried fruit and chocolate; raisin and dried cranberry come forward as it cools.

Dried fruit, chocolate, raisin, cranberry