Tashiro Coffee Roasters

Tashiro Coffee's most popular blend: 100% specialty coffee with bitterness and acidity in balance and a clear cup that fades on a gentle sweetness. A standard for any occasion, from an office break to gifts.

Blend Excellence with a darker-roasted coffee mixed in for a firmer, low-acid, more bitter cup; good as café au lait and with rich desserts or red-bean wagashi.

Blend Excellence plus a sweet-smelling coffee for a softer, flavourful cup; popular with Tashiro's café and restaurant customers, and ideal with breakfast.

A Blend Excellence variant with plenty of natural-process Ethiopian mocha, giving sweet, fruity aromatics and mellow sweetness to the last sip.

Monte Alegre has farmed for over a century and has about 8 million coffee trees on 2,200 ha, with more than 20% kept as protected reserve. Cherries ferment with selected yeast in sealed tanks the day they are picked, under controlled temperature and humidity.

A family farm above the clouds in Tarrazú, growing coffee for over 50 years and processing its own cherries since adding equipment in 2005. The most popular single-farm coffee in Tashiro's shops: peach and sweet lemon with honeyed smoothness.

Peach, sweet lemon, honey

From Héctor's La Ladera farm in Tarrazú, processed at his family's Don Mayo micromill, a regular at international competitions. Cherries are anaerobically fermented within 24 hours of harvest and dried 15 to 20 days on African beds.

Milky caramel, candy

Specialty coffees bought on origin visits and roasted a little darker: dense and smooth as espresso, with bitter-chocolate depth and a floral lift; pairs with milk and rich cheese or chocolate desserts.

Bitter chocolate, floral

Twelfth place at Ethiopia's 2021 Cup of Excellence. The producer entered, he said, to have the value of his high-quality coffee properly recognised and to reach new markets, since local buyers paid no premium for quality.

High-altitude Gera with fertile soil; cherries are hand- and water-sorted, sealed in oxygen-limited bags for 72 hours within 8–12 hours of picking, then dried two to three weeks on African beds. Violet florals, muscat sweetness and a velvety texture.

Violet, muscat

Freddy, fourth generation on the farm, followed his father into the fields from age 14 and studied to raise quality; he visited Tashiro in 2025. Maple-syrup sweetness, a creamy texture and Kyoho grape and cassis fruit.

Maple syrup, Kyoho grape, cassis

Óscar began growing coffee in 1975 and nearly gave up for lack of fair prices until meeting Honduran specialty mentor Ronnie Gámez; in 2023 he made his first trip abroad to visit Tashiro's shops. Grown in remote San Sebastián on fertile volcanic soil.

Blue Gayo is Tashiro's direct-trade line from small Gayo producers; Supendi has grown coffee here since 1982 and runs his own mill with ten staff. Cashew toastiness, cacao and bitter chocolate, a heavy body and a long, sweet-bitter finish.

Cashew, cacao, bitter chocolate

Gichathaini has red volcanic soil and steady rainfall; selectively picked cherries reach the wet mill the same day, are pulped, fermented, washed with river water that is recirculated through tree-lined pits, and sun-dried.

A Mexican decaf made with glacier water from the country's mountains, which strips caffeine while keeping the other components. Orange fruit with cocoa, caramel and brown-sugar sweetness and a clean finish.

Orange, cocoa, caramel, brown sugar

Named for the "breeze of Mogotón", Nicaragua's highest peak on the Honduran border. Hand-picked, twice ripeness- and density-sorted, then dried on African beds and finished on patios; the large-bean Maracaturra gives bitter caramel turning to mango and white peach.

Brown sugar, caramel, mango, white peach

Run by fifth-generation Erwin Mierisch, whose ancestor began growing coffee around 1908; Tashiro has bought direct from the family since 2014. Limoncillo ("little lemon tree") ferments ripe cherries in sealed barrels in a 6–10 °C room for 48 hours.

Muscat, red cherry, loquat, raisin, wine

One of the Mierisch family's nine farms; the Yellow Pacamara variety was first found and established on Mierisch land. Clean lemony citrus or stone-fruit sweetness of peach and apricot.

Lemon, peach, apricot

"Esmeralda Special" is reserved for Geisha lots from Esmeralda's 1,600–1,800 m plots that cup 91+; this one comes from the Reina plot in Jaramillo, a misty, cool area of huge shade trees and steep hand-picked slopes. Jasmine and Earl Grey with a crisp white-grape line.

Jasmine, Earl Grey, white grape, white wine

Twelfth at Best of Rwanda 2024, bought outright by Tashiro. Juru Coffee began with 25,000 trees on 10 ha in Kayonza and now buys and processes neighbours' cherries; this honey lot ferments 12–18 hours and dries 15–21 days. Sold in 100 g bags.

Brown sugar, cocoa, kiwi, green apple

The October seasonal blend; "Ae" (饗) means gathering people to share a meal. Toasty cane- and brown-sugar sweetness with baked apple and red grape, smooth and clean, for autumn desserts.

Cane sugar, brown sugar, baked apple, red grape

Tashiro's long-running iced-coffee blend of fully ripe beans only, so it stays clear and clean when chilled; crisp enough to drink black.