ethiopia coffee
by passage coffee · tokyo, japan
you'll taste stone fruit before peach. this is 【dip style】worka sakaro -riped cherry-, a natural ethiopia from passage coffee.
expect stone fruit and peach up front with jasmine florals, finishing with a black tea, tea-like quality that keeps the cup clean rather than heavy.
it comes from worka sakaro in ethiopia and is processed naturally, meaning the ripe cherries are dried whole so the fruit pulp surrounds the bean throughout drying.
a filter method such as pour-over suits this coffee well, as it preserves the tea-like clarity and lets the peach and jasmine character come through without muddying the lighter body.
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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