bolivia coffee
by passage coffee · tokyo, japan
you'll taste red apple before stone fruit. this is 【bolivia】carlos callejas, a washed bolivia from passage coffee.
the tasting notes are red apple, stone fruit, peach, and cocoa. the washed process keeps the cup clean, so those fruit flavors read as bright and defined rather than jammy, with the cocoa adding a grounding finish.
it is a typica variety grown in the yungas region of bolivia and processed using the washed method, which involves removing the fruit before drying to produce a clean, fruit-forward cup with clear acidity.
filter methods such as pour over or v60 suit this coffee well, as they preserve the clean clarity that the washed process produces and let the apple and peach notes come through without muddying the cup.
you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.
all coffee from passage coffeetokyo, japan
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