SAKImoto COFFEE

"Holiday brunch": refined bitterness and body with a hint of citrus freshness and a light mouthfeel, paired with croissants and French toast.

Refined bitterness, citrus freshness

A limited single origin from Finca El Paraíso, whose precise double-anaerobic fermentation gives lychee, white peach and jasmine aromatics with a silky texture, refined bright acidity and a clean, sweet finish. Sold at the roastery.

Lychee, white peach, jasmine

A Mountain Water decaf with 98% of the caffeine removed using water alone, roasted dark to bring out bitterness and body; for evenings, or for anyone avoiding caffeine during pregnancy or breastfeeding.

"Morning that wakes you with aroma": a natural mocha with clean citrus and lemon aromatics and bright acidity, meant for toast with fruit jam.

Citrus, lemon, bright acidity

An October–November seasonal blend of Kenya and Costa Rica: berry and citrus fruit layered with honey and chocolate sweetness, a silky body and a gentle sweet finish, made for autumn breads with sweet potato and chestnut.

Berries, citrus, honey, chocolate

Inspired by Osaka's kissaten: a nutty, cocoa-heavy Brazil from the Santo Antônio Estate Coffee growers' association and a toasty, lightly sweet Colombia from Tarqui, roasted dark for body and bitterness.

The bakery's house blend, built to go with its bread and sweets: Papua New Guinea from the Kigabah estate near Banz and Guatemala from Santa Barbara in Antigua, with Sumatra Mandheling added for "deep body and a spicy finish like no other", keeping fruity acidity and a clean mouthfeel.