On Sunday, February 23rd, CROWD ROASTER and Ginza's popular sweets salon, La Maison de Vie, will be hosting a special event featuring the finest Panamanian Geisha and original sweets.
This event will be held at La Maison de Vie, located on Miyuki-dori in Ginza 5-chome, and will feature four of the world's best Panama Geisha varieties roasted by Yuya Kosakada of Raw Sugar Roast . Kosakada will also be making an appearance as a guest on the day. Kosakada will personally brew each variety, allowing you to fully enjoy the unique characteristics of each variety.
A marriage of the hard-to-find, top-of-the-line Panama Geisha wine and desserts created to suit each lot.
This event where you can enjoy this dream collaboration will be held from 3pm on Sunday, February 23rd, and is limited to 10 people.
The luxury of tasting four world-renowned premium coffee brands at once
Now, let us introduce the four special lots that Kosakada will be extracting on the day.
La Esmeralda Special Geisha Washed LEON 81S
Esmeralda's highest grade "Special" is served drip (hot). Esmeralda Farm is a pioneer that introduced Panamanian Geisha to the world, and has earned a special reputation for its unrivaled perfect coffee making. Characterized by the flavors of mellow jasmine, sweet honey, and yellow peach, this is a one-of-a-kind coffee that shows Shin essence of Panamanian Geisha .
Esmeralda's highest grade "Special" is served drip (hot). Esmeralda Farm is a pioneer that introduced Panamanian Geisha to the world, and has earned a special reputation for its unrivaled perfect coffee making. Characterized by the flavors of mellow jasmine, sweet honey, and yellow peach, this is a one-of-a-kind coffee that shows Shin essence of Panamanian Geisha .
La Huella Geisha Honey Terroir N97 Anaerobic Special Edition Lot 3
Served drip (hot). A very rare special lot from La Huelia Farm that can only be purchased by two buyers in the world, one in the UK and one in Japan. The consecutive gold awards at the UK's Great Taste Awards and the honor of supplying to the British Royal Family speak to its outstanding quality. The new flagship "N97" from farmer Pedro Moss, who has overturned the conventional wisdom of coffee, is a supreme cup of coffee that combines rich grape, rosemary, citrus peel, floral, and elegant aftertaste.
Altieri Geisha Natural ASD Ale Lot 90+
Served with drip (ice). This is the best lot of Altieri Farm, selected by the owner himself, with over 90 points. The farm's original ASD (Anaerobic Slow Drying) process involves anaerobic fermentation in tanks, followed by sun drying on African beds over time, and then aging in a dark room. Geisha , which is particular about aging cherries through thorough natural drying over a long period of time, has complex flavors such as mint, chocolate, and pineapple.
Abu Geisha Natural GN-13
Served in drip (hot) style. A masterpiece from the prestigious Abu Farm, which is also used in many Barista World Championships. This lot is a custom lot named "Kyoto" for its natural yet elegant image.
It is finished with 72 hours of anaerobic drying and 25 days of sun drying on an African bed. This is the finest lot of Geisha Natural, bringing out the sweetness and brilliance of Abu Geisha to the fullest.
With the optimal extraction and temperature selected by Kosakada , you will be able to enjoy the best flavor of each brand. Along with a detailed explanation by Kosakada about each brand, you can also enjoy the pairing with special sweets made by Chef Patissier Keiji Seki of "La Maison de Bie".
An encounter with one-of-a-kind sweets created by pastry chef Keiri Seki
This exquisite coffee is paired with a variety of special desserts created by chef patissier Seki Keiri of La Maison de B. The salon is currently revolutionizing the sweets industry, with popular desserts such as natural afternoon teas made using only naturally and organically grown ingredients, and Amazonian cacao parfaits.
We received the following comment from Mr. Seki:
"I am very excited to be working with Yuya Kosakada , a top-class roaster and barista, on coffee and sweets. Many people tend to think of the relationship between coffee and sweets as a balance between sweet and bitter, but I want to propose a new experience, like the Manabu reaction that occurs when real ingredients and techniques meet.
The four types of Panama Geisha offered this time have a very delicate flavor that can only be achieved by using high-quality beans and roasting and brewing techniques. The sweets that go with them also have a variety of approaches, including those that make use of the natural sweetness and those that create new flavors by using elements other than the coffee flavor.
We hope you will enjoy the new experience of pairing these sweets with coffee, something that cannot be had with coffee alone."
The four types of Panama Geisha offered this time have a very delicate flavor that can only be achieved by using high-quality beans and roasting and brewing techniques. The sweets that go with them also have a variety of approaches, including those that make use of the natural sweetness and those that create new flavors by using elements other than the coffee flavor.
We hope you will enjoy the new experience of pairing these sweets with coffee, something that cannot be had with coffee alone."
Chef Seki, who can freely create anything from parfaits to culinary desserts and baked goods, creates original desserts that pursue the original flavor of the ingredients, bringing out the individuality of each brand of coffee while at the same time opening up a new dimension of flavor, making them truly works of art. You can enjoy this special dessert that is only available this time.
This event will welcome roaster Yuya Kosakada to the dessert salon "La Maison de Vie" located along Miyuki Street, where many high-end fashion houses are lined up in Ginza, where guests can enjoy a special dessert made by chef patissier Seki Keiji, which will be paired with a top lot of Panama Geisha roasted by Kosakada .
Limited to 10 people, you can experience this blissful time.
Reservations can be made through CROWD ROASTER app (pre-paid tickets available). Don't miss out on this special experience!
Event Outline
•Date and time: Sunday, February 23, 2025, doors open at 14:30, start at 15:00
•Venue: La Maison de la Bergeronnette GINZA
(HULIC&New GINZA MIYUKI5 9th floor, 5-5-12 Ginza, Chuo-ku, Tokyo)
Participation fee: 33,000 yen (tax included)
•Capacity: Limited to 10 people
•Reservations: via CROWD ROASTER app
Participation fee: 33,000 yen (tax included)
•Capacity: Limited to 10 people
•Reservations: via CROWD ROASTER app
If you would like to pay on the day, or if you have any other questions, please contact us here .
