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Who is Jose Yoshiaki Kawashima?

Born to a family that roasted and distributed coffee in Shizuoka, Japan, Jose grew up with a warehouse full of green bean sacs as his playground. This culled his interest in coffee and Latin music, so upon graduation from high school, he got enrolled in la Universidad Central de Jose Simeon Canas in El Salvador. Later, he did his residency at the el Salvador National Coffee Institute to learn the more agricultural aspects of coffee.. 

In 1981 Jose started working for USS Ueshima Coffee Company, Ltd. in Japan, and during his tenure with the company he became involved in projects covering such species as Jamaica Blue Mountain, Hawaii Kona, and Sumatra Mandheling. He also became involved in the protection and preservation of Madagascar’s Mascaro coffee as well as in the development of naturally low-caffeine coffee. In addition he helped restore Bourbon and Pointu coffees in the Reunion Island. 

In 2007 he resigned from UCC after he had become an Executive Operating Officer and General Manager of Agri-Research Division. In 2008 he founded Mi Cafeto Co., Ltd. and assumed its presidency.

He has written several books including “Coffee Hunter: Rebirth of the Lengendary Bourbon and Pointu,” published by Heibonsha Ltd.

Jose’s Lifelong Research

For over 30 years Jose has trekked from one coffee farm to another throughout the globe. Each time he left a farm, he had a wrenching feeling-especially, at the thought of certain coffee plants existing in a limited number in a wide expanse of such a coffee farm.

There are more than 100 coffee species, and each has its own inherent characteristics. Jose believes that the most important thing is to question how well the inherent characteristics of each coffee species are preserved. He also feels that it is wrong to evaluate coffee only by the name of its species, or the place of its farm, or the commercial brand name.

The best coffee is from the trees that have been blessed with the natural environment described above.

Throughout his life he dreamed of bringing this extraordinary coffee to consumers in the best possible condition. Now, that dream is a reality with Grand Cru Cafe, the coffee from the best farms worldwide.

Why Name It Grand Cru?

Grand Cru is a French expression applied to vineyards that produce excellent wine. Wine connoisseurs pay attention not only to grape species and wine regions but also to the wine makers’ reputation and production management. They visit wineries of good climate and of soil conditions, which is called the wine’s terroir.

Thanks to wine lovers’ passionate concern, wine producers are constantly motivated to improve their wine.

Jose wants to introduce the same approach to coffee, and for that reason he has chosen the name, Grand Cru Cafe.