Hello, it's been about a year since this place opened, right? I'm an SR who claims Hakkon as my territory, but actually, the area between the subway and JR at Hakkon is beyond my defense range. Well, there are various adult circumstances, you know. So, while chatting with the owner, I chose the "Shigenomori Blend" and the "Light Roast Colombia." I was told that they mainly focus on "deep roasted coffee" here. I like coffee with "aroma," "sweetness," and "acidity" rather than "bitterness." How about a "deep roasted coffee" that emphasizes bitterness? I heard various stories, but there are shops that charcoal roast Mocha, which has a rounded acidity, into a bitter roast. That's not right, right? It seems like the trend is towards emphasizing bitterness due to convenience stores and Seattle Coffee. Coffee is a matter of taste, so each person has to find their own favorite beans, roasting level, grinding method, and brewing method. Yet, coffee that is widely available and praised as "delicious" seems to be pushed on us. The main focus on "deep roasted" roasting here seems to be trying hard to bring out the characteristics of the coffee beans right up to the edge of "deep roasted." It's a bit different from the preference of SR, who values "sweetness" and "acidity." Well, if I have the chance, I would like to have a thorough conversation with the owner and find the coffee that SR likes.

I visited Shigenomori Coffee, a specialty store that sells coffee beans on May 8, 2021. The aroma of coffee wafts from a garage in a residential area. I happened to visit while they were roasting beans on a hand-operated direct fire roasting machine. It's a handmade original machine. The machine was custom-made by the same person who made the original roasting machine used at the roasting research institute in Shiroyama. The father and son roast and sell the beans together. They supply to shops and also offer evening delivery for individual orders. The beans are slightly dark roasted to bring out the unique characteristics of each. I tried the Tanzania (Ethiopia) blend. It's not acidic due to the dark roast, but the bitterness is clean and easy to drink. On my way out, I received ground beans for tasting, including Colombia and Guatemala. I don't usually drink this type at home, so I'll share it with those interested. It's first come, first served though! Enjoy!