A dedication to coffee at every level
At MiCafeto, we do not compromise at any stage to produce and offer truly savory coffee. We are uncompromising in our efforts to deliver the best coffee to everyone. Our endeavors are not limited to the best quality coffee beans, but extend to all levels of production and supply. Simply put, we are dedicated to improving the quality of coffee all over the world.
Protecting producers, plantations and the environment
MiCafeto's symbol is the quetzal, a bird that can live only in a pristine environment. We believe that supporting the lives of coffee farmers and protecting the environment enables us to continue producing the finest coffee.
Clear quality standards to transform the world of coffee
While both coffee and wine are harvested and made from fruit, coffee has not had the kind of quality standards seen in the wine industry. Producing the best coffee requires good soil and strict quality control processes. To expand the future horizons of coffee, MiCafeto has created clear quality standards. We continue to explore all the possibilities and to challenge existing limitations to offer our customers truly the best coffee possible.
"Coffee Hunter" Jose Kawashima
Born in 1956 in Shizuoka City, Jose Kawashima studied at the El Salvador National Coffee Institute in 1975 to learn coffee agronomy and processing techniques. After starting work for a large coffee company in Japan, Jose developed the company's first coffee farms in Jamaica, Hawaii, and Indonesia. In Madagascar, he discovered an endangered coffee species and contributed to its protection. In Reunion, he explored the entire island to identify a supposedly extinct coffee species, which paved the way to the island's rebuilding of its coffee industry. In 2008, Jose established MiCafeto Co., Ltd., dedicated to building a new coffee culture.
Jose Kawashima also serves as:
- Board Chairman, Sustainable Coffee Association of Japan
- Coffee Director, Japan Airlines
- Coffee Business Advisor, Mae Fah Luang Foundation under Royal Patronage, Thailand
- Advisory Board Member: UC Davis University of California Coffee Center
Our criteria in coffee-producing regions
MiCafeto's coffee selection starts with identifying the best coffee plantations blessed with the best conditions, including soil, temperature, precipitation, sunlight and wind direction. While the harvesting season for coffee generally extends over three months, MiCafeto's coffee cherries are harvested exactly at their fully-ripened peak. This precise timing provides the clear, sweet characteristics of high-quality coffee with less bitterness.
After harvesting, coffee cherries are removed from the coffee beans, and are dried in darkness for 60 days with strict temperature and humidity control. Our rigorous selection process for coffee beans follows, choosing only the best of the harvest. We then use a special plastic liner in our coffee sacks to store green beans, and transport them using temperature-controlled reefer containers to maintain freshness. This extra care prevents coffee beans from being tainted by the smell of the coffee sacks as well as heat damage in conventional containers. Our top brand, Grand Cru Café, is strictly transported by the air.
Our criteria in consuming countries
After arriving at the Japanese port, MiCafeto's coffee beans are separated into small portions for a deoxygenation process to avoid degradation in quality and freshness. They are then allowed to rest at a fixed temperature of 18 degrees Celsius until roasting. Roasting is adjusted according to the brand and harvest year of the coffee to assure the best flavor.
In order to preserve the freshness and aroma of the roasted coffee, we have developed a packaging method using pressure resistance bottles. The gas that develops inside the bottle effectively becomes as a pressure shield to seal in the aroma. A special "high-barrier PET bottle", developed by Mitsubishi Plastics, was chosen for our coffee. This container incorporates diamond-like carbon (DLC) coating technology, making it about ten times more impermeable to oxygen than conventional PET bottles. This results in about a 150% improvement in the preservation of the coffee aroma compared to conventional PET bottles (results by Research and Development Office, S. Ishimitsu & Co. Ltd.)
And then the final stage: the trained staff at our shops prepare our fresh coffees by the hand-dripping method, assuring consistent flavor at each of our locations.
Creating Shared Value
Coffee is consumed all over the world, giving rise to unique coffee cultures everywhere. A total of about 125 million people work in the coffee industry worldwide. While the majority of coffee is harvested in developing countries, it is mostly consumed in developed nations. Thus coffee can be a changing force for the world. We believe transforming the coffee industry can eventually lead us to answers for social and environmental problems around the globe.
Doi Tung Development Project (DTDP), Thailand
DTDP is a project supported by Mae Fah Luang Foundation Under Royal Patronage in Thailand. The project aims to overcome poverty, which is an underlying cause for a vicious cycle in Doi Tung: a lack of knowledge, cultivation of opium, prostitution, and proliferation of HIVs. MiCafeto have been providing technical assistance to DTDP for converting former opium poppy fields into coffee plantations, and to improve the quality of the coffee from Doi Tung to the highest Southeast Asian standards.
Coffee from the DTDP project has been sold as an official coffee at The University of Tokyo as well as at the MUJI Blend Coffee served at all the Cafe & Meal MUJI outlets.
FEDAR Farm, Colombia
FEDAR Farm is run by a FEDAR Foundation, a private organization in Colombia that provides educational programs for people with cognitive disabilities. More than 100 people are currently working at FEDAR Farm. Inspired by FEDAR's mission to produce "truly tasty coffee to entice coffee buyers", MiCafeto started to provide technical assistance for coffee cultivation a few years ago. As a result, the quality of the coffee has been improving steadily and it is now served at all Cafe & Meal MUJI outlets.
Technical Assistance in Rwanda (JICA Project)
Despite the tragic genocide of 1994 which cost the country millions of lives, Rwanda has recovered with admirable economic development in recent years. Since 2013, based on an official request from the Japan International Cooperation Agency (JICA), MiCafeto has served as an advisor for coffee production in Rwanda. Jose Kawashima emphasizes the importance of improving the quality of Rwandan coffee in partnership with local coffee farmers, stating "It is essential that Rwandan coffee becomes famous for its quality, not because of its sorrowful history".
Grand Cru Café
Yoshiaki Kawashima, the founder of MiCafeto and renowned "coffee hunter", has drawn upon his experience and pride as a coffee agronomist for over 40 years to produce this supreme masterpiece, Grand Cru Café. This prestige brand is awarded to only the best of the best coffee beans meeting rigorous quality criteria through the entire production process: the selection of coffee farms, lots and trees; the harvest of only fully ripened beans, traditional bean selection techniques, sun drying and hand sorting, air transport, fixed-temperature deoxygenation storage, and special packaging.
Premier Cru Café
The finest coffee harvested from only the premier lots of the best plantations. The Premier Cru brand is given to only coffee beans meeting all superior quality standards: selection of coffee farms, cultivation and harvesting methods, selection of beans, transport and storage. These White Label coffees offer a luxury that can be enjoyed every day.
The special Coffee Hunters brand has been given to a series of exclusive coffees that have not yet been introduced to the market. The Coffee Hunters series showcases the special efforts of their coffee farms to raise quality through the use of rare varieties and unique cultivation and selection processes. These are the perfect coffees to make the most of any daily occasion.
High-barrier PET bottle
We have chosen to use a "high-barrier PET bottle", developed by Mitsubishi Plastics, Inc., as used for many fermented liquor products including sake and wine. The bottle incorporates a diamond-like carbon (DLC) coating technology for about a 150% improvement in the preservation of the coffee aroma compared to conventional PET bottles (results by Research and Development Office, S. Ishimitsu & Co. Ltd.).
Café Puente, a drip bag coffee, makes it easy to enjoy single cups of coffee at your convenience. Packaged immediately after the roasting process, these individual servings offer a surprisingly fresh, brilliant aroma.
Liquid Iced Coffee
We have launched Liquid Iced Coffee in our hope to make delicious coffee more easily accessible for everyone to enjoy. MiCafeto's mission is to offer superb coffee while protecting the environment and human rights. As of 2016 our Liquid Iced Coffee now uses 100% Rainforest Alliance certified coffee beans. It features a fruity aroma and fresh aftertaste without any off-flavors. This coffee is also served on domestic flights of Japan Airlines exclusively during the summer season.
Enjoy MiCafeto's coffee aboard all JAL domestic and international flights. Based on the concept of providing the best in coffee in the sky, JAL Café Lines was launched in partnership with Jose Kawashima. Cabin crews have been trained in the optimal methods of serving coffee in in-flight conditions.
MiCafeto's coffee is served at all Café & Meal MUJI outlets. Managed by Ryohin Keikaku Co., Ltd, this chain serves delicatessen food using fresh ingredients, freshly baked breads, and MiCafeto coffee. The special MUJI Blend features coffee beans from the Doi Tung Blend in Thailand and the FEDAR Farm in Colombia, where MiCafeto provides technical assistance. You can also enjoy several selections of single-origin MiCafeto coffee.
To add a unique pleasure to your travels, MiCafeto coffee is also served on the Nippon Maru, a luxurious passenger ship managed by Mitsui O.S.K passenger Line, Ltd. Specially designed MiCafeto's drip bag coffee can be also purchased onboard.
MiCafeto coffee can be also enjoyed at over 200 other stores and shops in Japan.
Cafés and shops
|Moto-Azabu Main Shop||Phone: 03-5771-4171|
|3-1-35 c-MA3 1F, Moto-Azabu, Minato-ku, Tokyo 106-0046|
|Hours: 9:00 - 19:00||Closed: Wednesday|
|Omotesando Shop||Phone: 03-3405-9501|
|4-18-6 Isurugi Building 1F, Jingu-Mae, Shibuya-ku, Tokyo 150-0001|
|Hours: 11:00 - 19:00 everyday|
|Atre Kichijoji Shop||Phone: 0422-22-1487|
|1-1-24, Kichijoji Minamicho, Musashino, Tokyo 180-0003|
|Hours: 7:30 - 22:00 everyday
except Atre Kichijoji holidays
|Matsumoto Shop||Phone: 0263-88-3480|
|1-3-11 Konguro M1F, Fukashi, Matsumoto, Nagano Prefecture 390-0815|
|Hours: 10:00 - 20:00 everyday|
|Kure Shop||Phone: 0823-21-0660|
|2-25 1F, Takaramachi, Kure, Hiroshima Prefecture 737-0029|
|Hours: 10:00 - 18:30 (Friday 10:00 - 19:00)||Closed: Every Monday and 3rd Tuesday|
|Morioka Shop||Phone: 019-656-8325|
|2-19-27 Moriokaeki-Nishitori, Morioka, Iwate Prefecture 020-0045|
|Hours: Tuesday through Saturday 11:00～18:30,
Sunday 11:00 - 18:00
|Closed: Every Monday (or Tuesday when Monday is a national holiday)|
|Yokohama Motomachi Shop||Phone: 045-319-6667|
|2-93 ZALETTA MotomachiⅡ 1・2F, Motomachi, Naka-ku, Yokohama Kanagawa Prefecture, 231-0861|
|Hours: 9:00 - 19:00 everyday|
|Company name||MiCafeto Co., Ltd.|
Chief Executive Officer
|Main Shop||3-1-35, Moto-Azabu, Minato-ku, Tokyo 106-0046|
|Head Office and
|3-2-12 Yasudashibaura No. 2 Bldg. 3F, Kaigan, Minato-ku, Tokyo Japan 108-0022|
|Established||June 16, 2008|
|Capital||50 million Japanese yen|
|Net sales||800 million Japanese yen (estimate for year ending September 2016)|
|Main business partners||Japan Airlines, Cafe Company, Inc., Ryohin Keikaku Co., Ltd., JR East Food Business Co. Ltd., APEX Corporation, S. Ishimitsu & Co. Ltd., Mitsui O.S.K passenger Line, Ltd., Isetan Mitsukoshi Holdings Ltd., Royal Holdings Co., Ltd., Swing Co., Ltd.|