honduras coffee · cup of excellence
by passage coffee · tokyo, japan
you'll taste red apple before stone fruit. this is 【honduras】marysabel caballero y moises, a washed honduras from passage coffee.
it tastes of red apple and stone fruit, with caramel sweetness and an almond finish. the washed process keeps the cup clean and the individual flavors easy to pick out.
it is grown in honduras by marysabel caballero and moises, and processed using the washed method, meaning the fruit is removed before the beans are dried. it was awarded a cup of excellence designation, indicating it scored among the top lots in a national competition.
a filter or pour over method works well here, as the clean washed processing suits brewing styles that emphasize clarity and acidity. keep your water temperature moderate and avoid over-extraction to preserve the apple and stone fruit notes.
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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