colombia coffee · cup of excellence
by passage coffee · tokyo, japan
you'll taste red apple before stone fruit. this is 【colombia】astrid medina cwcf#10, a honey colombia from passage coffee.
expect red apple, stone fruit, and peach as the dominant flavors, with jasmine florals and a honey and honeycomb sweetness that carries through to the finish.
it is a caturra varietal grown in tolima, colombia, processed using the honey method, which leaves partial fruit mucilage on the bean during drying to build sweetness and body. the lot was awarded in the cup of excellence competition.
a pour-over or aeropress suits this coffee well, giving you control over extraction to highlight the fruit and floral notes without over-extracting and masking the delicate jasmine and honeycomb qualities.
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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