One day, I discovered that blended coffee exhibits distinct flavors in different cafes, almost like each blend has its own unique personality. Initially, I attributed this diversity solely to the skills of roasters/blenders. However, in conversations with them, I realized that their perspectives, humanity, sense of beauty, and philosophies rooted in personal history shape the taste of their coffee.

The roasters/blenders I've encountered exhibit a deep passion and love for their craft, particularly when it comes to specialty coffee. While I acknowledge the current trendiness of specialty coffee, my affection for blended coffee is equally strong because I find a distinct personality within it. This, I believe, stems from the additional artistic process of blending.

To draw a parallel, I consider the difference between unaccompanied cello suites and string quartets a fitting example to explain the distinction between specialty coffee and blended coffee. In this analogy, the roaster/blender assumes the role of a composer.

We invite you to join us in exploring Japan, savoring unique coffee experiences, and engaging in dialogue with talented Japanese roasters/blenders along the way.

有一天，我發現在不同的咖啡館裡，混合咖啡味道各異，就像每種混合咖啡都有其獨特的個性一樣。一開始，我認為這種多樣性僅僅來自烘焙師/調配師的技能。然而，與他們交談後，我發現他們的觀點、人文情懷、審美感，以及源自個人歷史和經驗的哲學，都在咖啡的口感中產生了差異。

我所遇到的烘焙師/調配師對他們的工藝充滿激情和熱愛，尤其是對特色咖啡。儘管我承認特色咖啡目前頗受歡迎，但我對混合咖啡的喜愛同樣深厚，因為我能在其中找到獨特的個性。我認為這是因為混合咖啡有額外的藝術加工過程。

為了類比，我認為無伴奏大提琴組曲和弦樂四重奏之間的差異是解釋特色咖啡和混合咖啡之間差異的一個恰當例子。而烘焙師/調配師則扮演著作曲家的角色。

我們邀請您與我們一同探索日本，品味獨特的咖啡體驗，並與充滿才華的日本烘焙師/調配師展開對話。