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Enjoy Your Coffee

your coffee your way

Top quality Specialty Coffee roasted weekly or on order just for you.

We Are Open!!

Our summer hours during this covid time are:


Monday ~ Friday 2pm ~ 5pm

We are passionate about our coffee. As a coffee shop, our specialty is coffee. As a coffee roaster, we are passionate about selecting and crafting the finest coffees available. We hope that you, and more and more of you will come in to enjoy and to savor the flavors of the coffee served at Jlodge. 

But actually, for us, the main point is not the coffee. Our customers are the point. Knowing you and sharing your life through the timeless ways of conversation are the point. 

To honor the Japanese value of excellence as an art form, to honor you through our striving to be the best and to honor our Creator, God who empowers us with life, love and grace.

We seek to give expression to the three values of Beauty, Truth and Meaning. 

jlodge staff

Yuka and I were married 19 years ago in Tokyo. We went back to the US and lived there for the first 10 years of our marriage and have been living in Japan for the last 9 years. 

We came to Japan out of our love for God and our love for the Japanese people. We had no idea that we would end up at Jlodge. But it fits us perfectly! Our love for coffee and our love for people have blended together into a coffee shop that is a refuge of peace and a place where everyone is welcomed.

Camping and wilderness backpacking have been our favorite hobbies for many, many years. Drinking coffee in the morning with mountains rising up all around is a beautiful and inspiring time.


We purchase beans from all over the coffee belt. Our coffee comes from Latin America, Asia, Africa and sometimes the Middle East. 

Specialty coffee comes from all these regions and we look for the best quality beans with the most interesting flavors.

We stock beans from Columbia, Brazil, Costa Rica, Rwanda, Ethiopia and more. We strive to always offer coffee that has rated a cupping score of 87 or higher. 

Jlodge is considered to be a micro, artisan-roaster We are proud to be part of the Scott Rao school of roasting. In this way I am able to continually develop and improve in the craft of roasting. 

I hope you can come in to enjoy our coffee OR, you can order it to be delivered to your doorstep!

coffee growing regions
of the world

Coffee grows in the region of the world called the equatorial zone. Because all the world’s coffee grows in this area it is also sometimes called the Coffee Belt. Coffee grows well there because it is hot and humid all year round.

You can order your coffee from many countries and go on an around the world tasting journey!

Coffee Roasting

We use only specialty grade coffee beans that have been carefully selected from coffee grown all around the world.


We always seek to roast beans from different places in ways that will highlight the unique and special flavors of those beans.


Our desire is to honor the men and women who have worked hard to grow and process the beans. This is also how we can honor you, our friends who come to drink with us. And, through this work of our hands, we can honor God who has created this wonderful drink.


We still have a lot to learn. But as we learn we are striving to be among the best coffee shops in the greater Kanto area. We hope you will join us in our journey into excellence!


Brewing matters

Coffee is a seed. It grows inside what is often called a coffee cherry. To extract the flavors that were brought out in the roasting process you need to get four things right:

  • Volume (amount of coffee)
  • Grind size
  • Temperature of the water
  • Time
These things are subject to the taste of whomever is drinking the coffee. But there are guidelines that were developed by the Specialty Coffee Association. Without going into details, here at Jlodge we brew our coffee within the recommended ratio of 55g of coffee/liter.
Grind size should be medium. Not too big and not too small. Larger size will yield weaker coffee. You might want to play around with this to get the grind size that best suits your taste.  Try to finish up the pour at about 2min 30sec. If your pour seems to take too long, try a courser grind  and if it seem too fast, try going a little finer with your grind size.      

Temperature is also really important. Too hot will extract more bitter flavors. Water too cool will fail to extract the full range of flavors. We start with  filtered water that is held at a temperature of 98 degrees Celsius. We pre-heat everything in order to hold the temperature as steady as we can.

Pour the water slowly and let the grounds soak up the water in a pre-wetting phase. Then pour in a gentle, controlled way until you reach the volume of water that you are aiming for.

Finally, the most important step is to sit back and enjoy your great cup of coffee! 

Jlodge is A Communication Cafe!!

Select your beans!

price is per 100g

Our bean collection

Flavor profiles, Cupping profiles, mouthfeel and more!!

It is hard to describe taste — It’s just hard. And there is a big difference between professionally trained tasters and the rest of us.

Even when we are talking about familiar things like ice cream or milk, how would you describe the flavors in vanilla ice cream to me if I had not ever tasted it? It is really not an easy task.

The same thing is, of course, true of coffee. Did you know that in the coffee world there is an actual career path for any of you who would like to become professional tasters. The job title is “Q-grader” (quality grader). As you could guess, their job is to grade the quality of coffee. Their ratings are based on many things but a big part of their job is to “cup” coffee, that is, to use SCA (Specialty Coffee Association) protocols to taste the coffee and describe what they find. 

Here is the big reveal — you may not taste the same things in your cup of coffee that they tasted! Your water is different (a huge part of coffee), your grind size and consistency will be different, the exact freshness of the coffee will be different and the roasting of this particular batch will be different.

But even so, checking out the cupping profile or flavor profile is still incredibly useful. It gives you a way to identify differences in flavors of various coffees. But when someone describes a coffee as being floral do they mean roses, or maybe jasmine or possibly wildflowers?

Sometimes a coffee is more like berries and less like chocolate. Sometimes coffee is very citric or more full-bodied. Please check out the flavor profiles we have included here, I think they will be helpful for you. But please bear in mind that this is a guide and not intended to be an exact description.

Columbia #1 . . . . . . ¥850

           Mango, tropical fruit, apple, citric, creamy body, sweet finish.

These beans are of the Tabi species which means “great” in the native Guambiano language. Tabi is related to the Typica varieties and they come from the Insa Cauca region of Columbia. The Buena Vista farm is at an elevation of 1700 meters.These beans are washed processed

Columbia #2 . . . . . . . . ¥890

           Rasberry, lime, apricot, spicy, bright acidity, brown sugar and long, sweet                       mouthfeel.

The El Porviner Farm is located in the La Castille, Pitalito, Uila area of Columbia. This coffee is part of what is knowns as the Pink Bourbon Project and is a micro lot coffee.

Costa Rica #1 . . . . . . . ¥750

             Floral, sweet


Costa Rica #2 . . . . . . . ¥930 

             Muscat, nutty, papaya, lively, citric, juicy

These beans were grown on the Tierra Promitida Farm in the Taras, Santa Maria de Dota region of Costa Rica. The farm is located at 1950 meters. The beans are the Bourbon and Villalobos variety.


Costa Rica #3  . . . . . . ¥1500

            Strawberry, lemon, apricot, tangerine, bright clean cup, complex with a long                                aftertaste.

This “Top of Top” specialty coffee is grown in the Centra Valley of the Heredia, San Rafael region at an altitude of 1500 meters. We hope you will enjoy this clean, sweet coffee.


Guatemala . . . . . . . . . ¥730


Mandarin orange, floral, apricot, bright, mango, smooth mouthfeel, well                  balanced

Brazil . . . . . . . . . ¥930

         Brown sugar, orange, lemon, cantaloupe, tangerine, pineapple and honey-                       lemon

We are sorry that we do not have more information about the growers and region of Brazil.

Mexico . . . . . . . . . . ¥750

           Blueberries, plums, lavender, herbal teas with a creamy mouthfeel and                           long aftertaste.

The Guadalupe Zahu farm is located in the Pavencle region in Chiapas. The bean type is H-1 and these beans were natural processed at an altitude of 1550 meters. This harvest offering is part of the Santuario Project, Mexico Micro Lot. We are very honored to carry this sweet and unusual coffee.

Honduras . . . . . . . . . . . ¥780

           Plum, banana, spicy, milk chocolate, juicy, smooth mouthfeel

 The El Plan farm is located in the San Luis Planes in the Province of Santa Barbara at an elevation of 1400 meters. The beans are washed and are popular here at Jlodge.





Burundi . . . . . . . ¥730

          Peach, floral, pineapple, bright acidity, brown sugar and silky mouthfeel.

Burundi is an interior country in Africa. Its neighbors are Rwanda, Tanzania and the Republic of Congo. This coffee is grown and processed at the Rugori Coffee Washing Station in the Bushiga, Ngoj region of Burundi.

Ethiopia . . . . . . . ¥870  

        Muscat, floral, chocolate notes, creamy body

This is a Bourbon Typica variety coffee. The beans are grown by various small farmers in the Hello Wach, Uraga, Oromiya, Guji region. In this region there are various small farmers who cooperate together in bringing their harvest to the Wolichwachu Washing Station.

Kenya . . . . . . . . ¥950 — 


        Berry, grape, blackcurrant, cherry, smooth body

This very nice Kenyan coffee is produced by a cooperative of small farmers who each own very small farms of about one hectare of land. The union of growers is called the Muralandia Agricultural Union. They are located in the Muranga area of Kenya.

1. Rwanda COKO . . . . . ¥680  ー We are sorry, these beans are temporarily out of stock!!   

These beans are known for their Complexity and bright Mandarin Orange acidity along with plumb and sometimes

date like flavors. You will also enjoy a nice lingering aftertaste.

I want to let you know that this coffee is currently unavailable from the suppliers. When our current stock runs out, we will have to wait until a new crop will be harvested, processed, shipped and finally available for purchase!


2. Karisimbi Gikumbi . . . . ¥680 — We still have Karisimbi Beans in stock!!

Very enjoyable cup of coffee with good body, smooth mouthfeel and long pleasant aftertaste. 

Dominican Coffee . . . . . . . . . ¥890

             Red Wine, plums, Cassius, kiwi, brown sugar and some people comment                 on a berry-like quality as well..

These beans are grown in the Jarabacoa region of the Dominican Republic at an elevation of 1480 meters.

These Katura Typica beans are natural processed meaning that they are dried and processed with the outer husk of the coffee cherry still on the bean. This adds to the rich fruity flavor that these beans are known for.

To order your beans, please copy the kind of beans you would like purchase from the above list. Then paste your selection(s) into the email form below. 

    3. Please choose which is best for you!

    Whole BeansGround Coffee

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