We sell Specialty Grade coffee beans. Representing the top 5% of total production, they are of exceptionally high quality. An increasing number of coffee shops sell such high grades of coffee, but is it truly delicious? If either the farmer, roaster, or barista are lacking, the coffee you get will not be of the highest quality. Despite being made from the best beans, a cup of coffee can be strangely sour, only assertive in its bitterness, or not very palatable in general. Beyond sourcing the best beans, it is crucial to pay attention to the processes involved with roasting and extraction. At Philocoffea, our mission is to provide unforgettable coffee experiences resulting from providing the best beans and ensuring the right roasting and brewing methods for each coffee type.
How We Source Coffee Beans
At Philocoffea, we are responsible for being a bridge between producers and customers. We are always dealing with coffee beans.
When our founder, Tetsu Kasuya, finds a coffee that he can firmly believe in, he buys it directly from the farm. He believes that the process of coffee cherries being harvested and turned into green coffee beans contains the producers’ thoughts and stories.
He values the trust relationship created after seeing how they work and live with his own eyes. After talking to the people who live there and experiencing their local culture firsthand, Kasuya is inspired to sell their coffee.
At Philocoffea, we want to use these dedicated growers’ beans and convey the unique charms of the coffee born in each region.
Our Approach to Roasting
At Philocoffea, we aim to set a new standard in the coffee culture worldwide. We strive to derive the best solution for each type of coffee beans with a thorough roasting approach.
Our store, equipped with the world’s best roasting machines of Loring, is also a roasting station and a sacred laboratory to face the coffee beans in a new way. Our founder and champion barista, Tetsu Kasuya, creates and manages all the roasting profiles himself.
When new green coffee arrives, we use Kasuya’s expertise to repeatedly make hypotheses and tests to develop a roasting profile that we think is the best solution.
Sometimes, the roasting process is delicate, subtracting nothing from the great green beans’ potential and adding nothing to them. Sometimes he arrives at a non-theoretical roast.
The best quality green beans are considered shallow but roasted too late. This action is a delicious chemical transformation that occurs when Kasuya’s fertile imagination meets rare and top quality green beans.