Roasteries / Glitch Coffee & Roasters
Glitch Coffee & Roasters
Tokyo, Japan
A self-described micro-roaster founded in 2015, Glitch Coffee & Roasters roasts light, single-origin lots at its Jimbocho flagship and its 2025-opened Osaka branch (Nakanoshima).
11
coffees
Japan
base
Locations
Glitch Coffee & Roasters Jimbocho
3-16 Kanda-Nishikicho, Chiyoda-ku, Tokyo 101-0054, Japan
Glitch Coffee Osaka
3-2 Nakanoshima, Kita-ku, Osaka, JapanGlitch Coffee Nagoya
2-42-2 Meieki, Nakamura Ward, Nagoya, JapanCoffees
11 coffees
Made with the Dehong Tropical Crop Research Institute in a basin climate in northern Yunnan. After pulping, the pulp goes back into a water tank with the mucilage-covered parchment and coffee-specific yeast for 150 hours, then dries unwashed. Peach and lychee sweetness with a clean, oolong-like finish.
Oolong tea, lychee, peach
El Paraíso's double anaerobic Castillo, classified by flavour type as its "Lychee Lot"; the farm's double-anaerobic coffees have set Cup of Excellence price records. Peach and lychee clarity, an osmanthus-like aroma, rich fruit and a long finish. A Glitch standard since its launch.
Lychee, apricot, floral, juicy
High-brix cherries from La Loma, fermented in tank with ten wheat-, sorghum- and corn-based microorganisms and a little whisky, rested 20 days in a cellar, then aged 30 days in ex-whisky oak barrels. A rum-like, spirit aroma with vanilla, caramel, chocolate and raisin and a long, sweet finish.
Vanilla, caramel, chocolate, raisin, rum-like
From Finca Milán, a farm known for competition coffees and its "culturing" fermentation: cherries are fermented with a starter culture of yeasts drawn mainly from fermented pineapple, with the type, amount and time tuned to the flavour sought. Passion fruit, oolong, apple, grape and a cotton-candy sweetness.
Passion fruit, oolong tea, apple, grape
New in October 2026: a natural 74110 from Hambela in Guji, round and balanced with milk chocolate, dried apricot and almond.
Milk chocolate, dried apricot, almond
New in July 2026: a carbonic-maceration heirloom from Halo Hartume, round and balanced with chocolate, red wine and blackcurrant.
Chocolate, red wine, blackcurrant
New in May 2026: a very high-grown natural 74165 from Tamiru Tadesse in Murago, Bensa — tea-like and balanced, with orange, black tea and chocolate.
Orange, black tea, chocolate
New in September 2026: a fully washed lot from Biloya in Kochere, smooth and tea-like, with orange, apricot and sugar cane.
Orange, apricot, sugar cane, tea-like
A washed SL28 and SL34 from the Kiangai factory in Nyeri: balanced and tea-like, with raisin, pink grapefruit and tangerine.
Raisin, pink grapefruit, tangerine, tea-like
New in August 2026: a natural Catuai from Elida in Boquete, smooth and balanced, with plum, berries and cashew.
Plum, berry, cashew, smooth