No. 01 — Broadsheet Sekiguchi · Bunkyō · Tokyo Vol. — Spring Edition JA EN 中文

Kagurazaka
Coffee Roastery

神楽坂
珈琲焙煎所

A self-roasting house. Beans the day after roast.

The Roast — 焙煎

Vintage drum roaster mid-roast in a small Tokyo workshop, warm side daylight.

Note — On freshness

Roast-to-order, in small batches, for over two decades.

Green beans are sourced from origins worldwide, then drum-roasted in modest batches behind the storefront on a quiet Sekiguchi lane. Each lot is cut to order — never warehoused, never anonymous.

Beans are served the day after roast: the brief, exact window we have found returns the cup with the clearest line. Acidity settled. Aromatics still forward. Nothing pushed.

焙煎したての豆を、翌日からお渡しします。少量ずつ、ご注文を受けてから焙煎する、二十余年の小さな仕事です。

Method: Drum, small batch
Cadence: Roast-to-order
Window: Day after roast
Tenure: Over two decades

The Catalogue — 目録

Index — Beans & cup

The whole list, set like a ledger.

Two tiers. The house blends, named for the neighbourhood’s slopes. Then the single origins — each kept until the season turns.

Prices in Japanese yen, per 200 g bag unless noted.

i. Blends — ブレンド

House

Asahizaka Blend朝日坂ブレンドDeep & rounded — the morning cup.

¥1,030

Kagurazaka Blend神楽坂ブレンドBalanced, quietly bittersweet.

¥980

Seasonal Blend季節のブレンドRotates monthly with the season.

¥880

ii. Single Origins — シングル

By lot

Tanzania KilimanjaroAABright stone fruit, clean finish.

¥960

Indonesia MandhelingG-1Earthy, full-bodied, cocoa.

¥1,120

Ethiopia Mocha YirgacheffeG-1Floral, jasmine, citrus peel.

—

DecafカフェインレスMountain-water processed.

¥1,250

iii. Counter — 店頭

Takeaway

Drip CoffeeドリップHand-poured, cup of the day.

—

Iced CoffeeアイスコーヒーSummer only, takeaway.

—

List subject to harvest and roast schedule.

Green coffee beans on the left, dark roasted beans on the right, on warm linen. — Green and roasted, side by side.

A single porcelain cup of espresso on off-white linen, top-down.

The Slopes — 坂

Two blends, two streets

Named for the slopes outside the door.

The neighbourhood is a topography of small hills. Two of them give their names to our house blends — a quiet record of the route between the roaster and the river.

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