[Hyogo, Minami Awaji] Experience roasting coffee beans at a traditional Japanese cafe, grind freshly roasted beans and sample "specialty coffee" while enjoying some leisurely time.

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• The owner travels to coffee-producing regions around the world to carefully select coffee beans that are thoroughly managed from cultivation to harvesting and transportation! He personally roasts and brews the beans himself to ensure that customers can enjoy "specialty coffee," a high-quality coffee rich in the beans' original flavor. The flavor changes dramatically depending on the strength and duration of the roast, so adjust the roasting level to match your desired taste and aroma. Experience the profound world of coffee. Located in the Shitoori district of Minami Awaji City, a place surrounded by idyllic rural scenery, this experience is a two-minute walk from the car down a country road surrounded by trees. Located on the grounds of Fuku Cafe, a quiet, secluded, traditional Japanese cafe, is the Awaji Island Coffee Laboratory "BASE COFFEE." If a cafe is a hideaway, this laboratory has the atmosphere of a "secret base." The owner, obsessed with the profound depth and indefinable charm of coffee, devotes himself daily to researching and honing his knowledge and striving to create "coffee that makes you want to talk about it and puts a smile on your face." The owner carefully selects coffee beans from growing regions around the world, including Central and South America, Africa, and Asia, carefully managing every stage from cultivation to harvesting and transportation. Using these top-quality beans, you'll experience roasting, the most crucial process that determines the coffee's flavor and aroma. For the roasting process, we use a roasting pan called a "mankashakasha," which is actually used in Ethiopia, one of the countries from which we source our beans. You can choose to lightly roast the beans to bring out their citrus-like fruity aroma and acidity, or darkly roast them to bring out their chocolate-like richness and bitterness, or perhaps aim for something in between. In either case, the challenge is to ensure thorough heat transfer to the center of the beans to evaporate the moisture. Furthermore, even if you use the same beans and roast them in the same way, the way the beans roll and the wind affect heat conduction, resulting in unique flavors that will never be the same. Our staff will provide thorough instructions, so feel free to try it. Once the roasted beans are cooled and ground in a coffee mill, a diverse aroma emerges, including notes of nuts, caramel, and citrus. This is the moment when the coffee beans release their aroma at its most intense in their lives. These aromas, which contain hundreds of different elements, create the complex, rich aroma that captivates so many. Then comes the finishing touch. Hot water is poured over the fragrant, freshly ground beans to maximize their aroma and flavor, but there is a proper way to pour the water. Sipping this carefully brewed coffee will surely bring a smile to your face. *One cup of roasted and ground beans will be used for tasting, but you can take the remaining beans home with you.
• <What is specialty coffee?>
• ・The flavor of the liquid coffee in the cup held by the consumer (coffee drinker) is excellent, and the coffee is deemed delicious and satisfying. ・It has a distinctive and impressive flavor profile, a refreshing and bright acidity, and a lingering coffee flavor that fades into a sweetness. ・A consistent system, process, and quality control are in place at every stage from the coffee bean (seed) to the cup. (From seed to cup) More specifically, "Green beans are grown and harvested properly in the producing country, with minimal contamination by defective beans," "Roasted beans are properly transported and stored without deterioration, with no traces of defective beans," and "Proper extraction is performed, and the distinctive flavor characteristics of the producing region are expressed in the cup." The Specialty Coffee Association of Japan (SCAJ) defines "specialty coffee" as coffee that meets these conditions. (Excerpt from the Specialty Coffee Association of Japan website: https://scaj.org/about/specialty-coffee)
• <Award>
• The Specialty Coffee Association of Japan (SCAJ) World Specialty Coffee Conference and Exhibition, held annually at Tokyo Big Sight since 2005, is one of Asia's leading specialty coffee events, bringing together coffee-producing countries and regions from Latin America, Africa, Southeast Asia, and beyond, as well as industry professionals and coffee-related products. Renowned roasters and baristas from Japan and abroad are invited to take part in various events and demonstrations. Various competitions are held on stage, with fierce battles vying for the title of Japan's best. In the 2021 edition of the event's Roast Masters Team Challenge (national coffee roasting competition), the Chugoku/Kansai team, consisting of five members including the owner, achieved a first in SCAJ history by simultaneously winning both the Judges' Award and the Audience Award.
• Experience Schedule
• [Schedule] 1. Explanation of coffee bean origins, characteristics, roasting methods, etc. 2. Selection of coffee beans 3. Roasting experience using a roasting pot (mankashakasha) used in Ethiopia 4. Explanation of how to brew (extract) delicious coffee using ground beans after roasting 5. Tasting of extracted coffee *You can take home any coffee beans left over from the tasting1