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Mi Cafeto brings you coffee’s ultimate flavor and aroma, packaged in a Champagne bottle. This product is the unique creation of Jose Kawashima who restored the legendary Bourbon and Pointu coffees. 

Since attending the University of Jose Simeon Cannas and the world-renowned Coffee Research Insitute in El Salvador after completing his high school in Japan in 1975, Jose has spent more than 30 years researching coffee farms worldwide.

Inspired by “doing everything possible to pursue perfection in the world of coffee,” Jose’s research and experience culminated in the creation of a totally new coffee.

At each coffee farm, Jose designates specific soil, and carefully selects each coffee plant after developing close relationships with their growers.

He overseas rearing and cultivating, harvesting, screening, processing, and transportation, and he exercises his own quality control and storing of green beans. He gives extreme attention to roasting to bring out the beans’ individual characteristics to their fullest.

There has been no room for compromise in Jose’s pursuit of perfection, and the end result of his great search is Grand Cru Cafe.

7 Criteria for the World’s Best Coffee, Grand Cru Cafe

The coffee beans that we bring to you as Gran Cru Cafe are not just beans from a farm recognized as excellent. They are beans of a single species from an area specifically selected at a recognized farm, with the best environment of temperature, rainfall, sunlight, soil and wind direction. The existence of such selected sections sometimes had not been known even to the farm owners. Jose worked with farmers to improve the environment to be able to grow single-species coffee plants there.

While coffee beans are generally harvested 5 to 6 times over a period of 3 to 4 months, the fully ripe beans only for Grand Cru Cafe are picked selectively by hand in a matter of 3 days at the peak harvest from the select trees in the identified area.

Harvested coffee fruit become green coffee beans by removing pulp, washing off outer coating in water, and curing over a long period. This process for producing coffee for Gran Cru Cafe is carried out manually in the traditional way without relying on any cost-saving machines.

Normally bags of green coffee beans are transported in ocean-going vessels that sail near the Equator for a long time. This voyage, which exposes green coffee beans to high heat, causes their quality to degenerate.

Gran Cru green coffee beans are air transported, packaged in specially treated bags to avoid degeneration by high heat in ocean travel.

When they arrive at Mi Cafeto, the coffee beans are packed into 500-gram (1 lb.) packs and stored in specially designed and temperature-controlled room in the roasting area. The temperature is kept lower than 18 degrees C (64.4 degrees F), an optimal temperature for coffee beans.

You select a unit of 10 kgs. (22 lbs) out of the Gran Cru Cafe brands. Your selection could be 10 kgs. of one brand or of various brands by 1 kg. unit. Your purchased beans are then stored at Mi Cafeto.

At your request, Mi Cafeto roasts your beans by the increment of 500 grams (1 lb.) and sends them to you.

When roasted, coffee beans give off carbon dioxide. To cope with this phenomenon, coffee beans are usually packed after a release of the gas or put in bags with a gas release valve. Either method leaks precious aroma out. Grand Cru Cafe is delivered to you in champagne bottles, pressurized to preserve the carbon dioxide gas, and thus the aroma, inside the beans.

Grand Cru Cafe Line Up

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