22/04/2026
๐ฌ๐ฒ๐๐๐ฒ๐ฟ๐ฑ๐ฎ๐, ๐๐ฒ ๐ฐ๐ต๐ผ๐๐ฒ ๐๐ผ ๐ฝ๐ฎ๐๐๐ฒ.
๐ง๐ผ๐ฑ๐ฎ๐, ๐๐ฒ ๐ฐ๐ต๐ผ๐ผ๐๐ฒ ๐๐ผ ๐ฐ๐ผ๐บ๐ฒ ๐ฏ๐ฎ๐ฐ๐ธ ๐ฏ๐ฒ๐๐๐ฒ๐ฟ. โ๏ธ๐ค
Our team spent the day learning, unlearning, and growing together through advanced matcha techniques, espresso calibration, sensory training, and bean appreciation through cupping.
In every detail, we were reminded that great coffee is not rushed it is understood, respected, and crafted with intention.
What we learned goes beyond skills.
Itโs patience in every pour, awareness in every step, and mindfulness in everything we do so that every cup we serve feels more consistent, more refined, and more meaningful for you.
Weโre back on track more prepared, more intentional, and more committed than ever to serve you better.
๐ช๐ฒ ๐ฎ๐ฟ๐ฒ ๐ผ๐ฝ๐ฒ๐ป ๐๐ผ๐ฑ๐ฎ๐, ๐ฎ๐ป๐ฑ ๐๐ฒโ๐ฟ๐ฒ ๐ฟ๐ฒ๐ฎ๐ฑ๐ ๐๐ผ ๐๐ฒ๐ฟ๐๐ฒ ๐๐ผ๐.
This is not just an improvement.
This is our promise moving forward.
Padayon. ๐
Mainichi. ๐
