Event｜Captain George Brewing in Tokyo
At MMC Tokyo, brewing three of our favorite beans:
· Ethiopia Charicho 74158
· Colombia Roble Estate Geisha
· Panama Auromar Geisha
Come by and have a cup with us :) Date: 2026/5/16-5/17, 11:00-18:00
Address: 2-10-7 Denchi, Sumida City, Tokyo
Event｜The Early Start on Summer in Bangkok
Every time visit Bangkok always feel happy
Love the food, the vibe, and the people here.
There’s always a woody, warm note in the air and the pace is slow, bringing truly reassuring kind of feeling.
This time, we‘re bringing a new-season Kenya SL28 that we really love.
It delivers the classic Kenya berry profile —
bright acidity with a clear, layered feel on the palate.
We’ll also have a few of our ”old friends“ and considering the difference in climate,
we‘ll make some small adjustments to our brewing to bring the best of them.
See you in Bangkok!
Event Time: May 7–9, 2026 | 10:00 – 18:00 (local time)
Venue: Bangkok International Trade & Exhibition Centre, Halls 98 & 99 (RV41)
#coffee #bangkok #woc #woc2026 #thailand
Activity | Early April, Hong Kong
April in Hong Kong is humid, with the wind coming off Victoria Harbour, carrying the salty sea breeze and the city’s unique blend of bustling energy and calm. Even before I set off, there‘s already a sense of anticipation, looking forward to meeting you with some great coffee in hand. Sometimes it feels like each exhibition is more like standing at a crossroads, where we briefly cross paths with those who arrive, leaving behind a little something of ourselves.
See you in Hong Kong, early April!
Exhibition Dates: April 3–6 Location: Art Park, West Kowloon Cultural District, Hong Kong Booth No.: A1
@coffeehkg
#hongkong #coffee #westkowloonculturaldistrict
We’re stoked to announce our popup at the one and only @captaingeorgecoffee_ 🥹
Happening this Saturday and Sunday - there’ll be ROSE coffees on bar in the front of the Flavour Museum all weekend, AND @matt_winton and @sierrasriracha will be in the back room for omakase sessions brewing exclusively geishas for attendees.
Signups organised by our friends at @universe_force_coffee (scroll to the last slide to register!)
Information｜Championship Guest Omakafé
On March 29, we welcome two world champions to the Shanghai Flavor Museum: @mikaeljasin , 2024 World Barista Champion & @georgiuus , 2025 World Coffee in Good Spirits Champion. Together with George.Peng, they will host a unique Omakafé experience.
Inspired by the Japanese concept of Omakase—where the chef decides the menu based on the moment’s understanding and rhythm—this Omakafé will feature three world champion baristas presenting four specially crafted coffees, each based on their own interpretation and creativity.
Additionally, two exclusive signature coffees from the champion team’s Omakafé will be available:
1. Bandrek Mocha
2. Coffee Tonic
#coffee#guest #shanghai #captaingeorge
New Arrivals｜ALO Dark Room Dried Natural
In recent years, ALO Coffee @alocoffee.et has emerged as a key name in Ethiopia specialty coffee, earning repeated recognition at the Ethiopia COE. This release features three dark-room dried natural lots from ALO—representative expressions of the current harvest.
ALO Coffee was founded with a clear vision: to reinterpret Ethiopia’s terroir through quality and innovation. Founder Tamiru, formerly a teacher and engineer, established ALO with his wife Messi after being inspired by the 2020 COE. Their focus is on the highest-altitude cherries of West Sidamo, working closely with smallholders to preserve the rare 74158 variety.
The Light-Deprived Environment (LDE) process reflects ALO’s deep understanding of post-harvest control. Cherries are first gently shade-dried, then transferred to a fully light-free space with controlled temperature, humidity, and airflow. This slow, stable drying preserves aromatic clarity, stabilizes acidity, and concentrates sweetness, resulting in a refined and long-lasting cup.
▪️Ethiopia · ALO #23 74158 | Light Roast | 2389 m | Dark-Room Natural White florals, bergamot, kumquat, raspberry
▪️ Ethiopia · ALO #91 74158 | Light Roast | 2422 m | Dark-Room Natural Cranberry, Snow Peak pomelo, apricot, white tea
▪️ Ethiopia · ALO #58 74158 | Light Roast | 2422 m | Dark-Room Natural Crystal grape, wax apple, grapefruit, longan
#coffee #coffeetime
New Arrivals | Two Geshas with Distinct Terroirs and Processing Methods
▪ Costa Rica｜Tarrazú · Finca Copey Located near Santa María de Dota, Copey Estate takes its name from the nearby town. High altitude and pronounced day–night temperature shifts create ideal conditions for flavor development. After harvest, the cherries undergo 48 hours of pile fermentation, followed by washing, depulping, and mucilage retention. A short secondary fermentation is completed in tanks before the coffee is sun-dried on raised beds, then finished in a low-temperature dryer below 45°C until reaching 10% moisture—ensuring a clean, stable cup profile. Variety: Geisha Roast: Light Altitude: 2000 m Process: Black Honey Flavor Notes: Bright, juicy mixed-berry acidity leads the cup, followed by soft stone-fruit sweetness reminiscent of peach. Camellia floral notes emerge mid-palate, finishing with a gentle, rounded brown sugar sweetness.
▪ Colombia｜Huila · Pitalito · El Roble El Roble sits at 1800 m in Pitalito, Huila, and is named after a century-old oak that inspired producer Dionel. Every cherry is rigorously processed: hand-picked, floated to remove defects, then hand-sorted again to eliminate underripe fruit. In Huila’s highly variable climate, the first five days of drying are critical. Humidity is carefully controlled to rapidly reduce moisture. The full drying process lasts 30–35 days in covered drying houses, avoiding direct sunlight and rain. Strict no-smoking and no-food protocols are enforced to preserve purity throughout processing.
Variety: Geisha Roast: Light Altitude: 1740 m Process: Natural Flavor Notes: Rose-like florals open the cup. At higher temperatures, rich pineapple and blueberry-juice sweetness dominate; as the coffee cools, fresh star fruit acidity emerges, revealing clear layers as temperature shifts.
#coffee #pourovercoffee #geisha#captaingeorge #specialtycoffee
Flavor Atlas | Notes on Tomato
This issue turns its focus to tomatoes—partly because people in Guizhou hold an instinctive affection for Mao La Guo, the local wild tomato, and partly because close tasting revealed a world far richer than expected.
For this tasting, we selected eight lesser-seen tomato varieties and placed them into a focused sensory training session.
01 | Gourd Tomato Dense flesh and juiciness are perceived simultaneously on entry. Very low green notes, with clear ripe-fruit aroma. Sweetness is prominent mid-palate, finishing clean.
02 | Butter Tomato Low acidity with delayed sweetness. Thick flesh and a pronounced cell-wall structure. Chewing releases a lipid-like smoothness. Slow aroma release, understated and restrained— more structural than aromatic.
03 | Dark Maria A more balanced sweet-acid ratio. Rounded fructose sweetness appears immediately on entry. Reduced green notes, clearer ripe-fruit aroma. Soft texture with good palate coverage.
04 | Princess Tomato An unusually distinctive direction— beyond the sweet-acid framework, a subtle seafood-like umami emerges.
05 | Solanumbetaceum Layers of tropical fruit appear instantly: passion fruit, pineapple, then mango. Sweetness is deliberately restrained, shifting focus toward acidity and aroma. Closer to berries than classic tomato— an ideal “non-typical tomato” reference.
06 | Plum Acidity leads with a clear malic-acid profile. Sweetness follows but remains restrained. Dense flesh, moderate juiciness. Pronounced green-leaf volatiles with light herbal and unripe peel notes. Linear structure, suitable as an acidity benchmark.
07 | Cherry Tomato Highest sweetness, lowest acidity. An immediate sweetness peak on entry. Simple, direct aroma and a flatter structure, yet easy to perceive and remember— a highly approachable tomato type.
08 | Guizhou Local Tomato Though unavailable this season, its sensory memory remains vivid. Compared to common tomatoes, mao la guo carries an untamed character throughout: more concentrated acidity, more complex aromas, a fragile texture, and an irrepressible vitality infused with the breath of mountain forests.
#tomato #flavor
Origin Talk｜Sudan Rume
Sudan Rume is an ancient, wild-origin Arabica variety native to the Boma Plateau in southeastern Sudan.
Long before modern cultivation, it evolved in humid montane forests where Arabica first took shape.
With low yields, small cherries, and fragile branches, Sudan Rume was never suited to commercial farming.
For decades, it survived mainly in seed banks, valued less for productivity than for its genetic importance.
Yet this very limitation preserved its depth. Across origins and processing methods, Sudan Rume often shows pronounced florals, tropical fruit clarity, layered sweetness, and subtle spice and herbal tones, qualities that reflect an unfiltered genetic lineage rarely found in modern cultivars.
As wild Arabica habitats continue to decline, Sudan Rume stands not only as a coffee variety, but as a living archive of origin, terroir, and possibility.
#captaingeorge
#coffeeroastery
#SpecialtyCoffee
#CoffeeOrigins
#ArabicaCoffee
#SudanRume
#RareCoffee
#TerroirDriven
#CoffeeVarietals
#CoffeeResearch
#SeedToCup
#OriginStory
#CoffeeCulture
#CoffeeCommunity
#ThirdWaveCoffee
#CoffeeLovers
#CoffeeEducation
#SlowCoffee
Flavor Atlas | Notes on Strawberry
As our palate matures, the way we understand strawberries begins to shift.
Their sweetness feels quieter, their layers more intricate.
Strawberries belong to the Rosaceae family and are not a traditional fruit.
What we eat is the flower’s receptacle, slowly swelling and turning red under the sun.
This gentle transformation from “flower” to “fruit” explains why their flavor is both airy and complex.
Winter sweetness often reminds us of roasted chestnuts — rich, deep, comforting.
Strawberries offer another kind of sweetness: bright, transparent, and clean, like cold air in winter.
For December, our sensory practice focused on “Strawberry Season.”
We prepared different varieties, each revealing its own expression of sweetness, aroma, and acidity.
01｜Dandong Benihoppe
A full, open sweetness with soft red fruit depth.
Gentle acidity stays behind like a quiet pause.
02｜Akihime
Tender, watery, and light.
Almost no acidity, carrying a soft, creamy scent.
03｜Shinshu Beni Suzume
The team’s unanimous favorite.
Layered, balanced, unfolding with red fruit and a faint dried-floral note.
04｜Suizhu Xiangye
Lower sweetness and clean aroma.
A firmer acidity brings clarity and brightness.
05｜Huaxi Strawberry
A touch of green on the first sip.
Sweetness and acidity search for balance.
06｜Ningyu
Delicate, pure sweetness with soft acidity and light floral tones.
07｜Awayuki
Pillowy and mellow, with gentle sweetness.
Subtle milky and marshmallow-like softness.
08｜Fenyu
A crisp bite that sharpens perception.
Low sweetness with herbal hints, reminding us that sweetness doesn’t need to be loud to be true.
In the end, seasons are never just the passing of time.
They are nature’s way of guiding our senses.
Winter slows our palate, allowing the small and transparent notes — the bright, the soft, the fleeting — to come forward more clearly.
#flavoratlas #sensorypractice #specialtycoffee #coffeetasting #coffeeflavors #coffeeculture #ThirdWaveCoffee #CoffeeLovers
#InSeason #StrawberrySeason #WinterFlavors #TasteMatters #SlowLiving #DailyRituals #ArtOfTaste
#CaptainGeorge #乔治队长 #CoffeeNotes #coffeeroastery
Roaster's Note｜01 Black Cat Blend
Black Cat has always been one of our signature blends — a medium-dark espresso we’re proud of.
It carries the caramel sweetness and full body of a deeper roast, yet still keeps the gentle fruit notes we love in specialty coffee.
To brighten its fruit character, we brought in a washed Sidamo from Ethiopia — balanced acidity with layered stone-fruit and citrus tones that lift the front of the blend.
For texture, we relied on Caturra from Cauca, Colombia, in conjunction with Red Catuai from Honduras, which added density and a round, steady structure to the mid and finish.
Black Cat is still evolving, and we’re excited to explore where it can go next — together with you.
#captaingeorge #coffeeroastery #specialtycoffee #coffeenotes #espresso #dailycoffee #blendcoffee
AT THE EVENT | Captain George x Kazuhisa Arai
Guiyang has always felt like the place where our journey quietly begins. It’s the city we leave and return to, again and again — and somewhere along that rhythm, our sense of flavor took shape.
Opening the second Flavor Museum here feels less like expanding, and more like returning something to where it first started.
This city moves with a calm, steady pace. It’s subtle, honest, and it has shaped the way we roast, taste, and think about coffee.
Before the doors officially open, we wanted to share two nights that feel just as special as the space itself.
12.12 PRE-OPENING NIGHT
We’re inviting Kazuhisa Arai @kazuhisarai from Sober, Asia’s 50 Best Bars, for a guest shift featuring three coffee-spirit drinks:
Espresso Martini Kenya AA SOE espresso, kokuto shochu, kokuto liqueur, acacia honey
Milk Brew Coffee Milk-washed coffee (Koba washing station SOE), vodka, fig leaf, mixed berries
Irish Coffee Whiskey-drip coffee (ALO Dora-Bona SOE), mountain honey, smoked salted cream
12.12 – 12.13 ｜19:30–23:30
Just walk-in and enjoy. No reservation needed.
Our official opening date will be announced soon. Until then — thank you for waiting, and for being part of this next chapter.
#captaingeorge #flavourmuseum #coffeespirits #coffeecocktails #guiyang #specialtycoffee #coffeeroastery #coffeeevents
