This month’s #KurasuPartnerRoaster is warmth, a specialty coffee roaster based in Gunma. They operate three uniquely different shops in the city of Takasaki: their first cafe opened near Takasaki Station in 2021, followed by warmth Hanare — a roastery-equipped second location — in 2023. Most recently, in November 2025, the third location, warmth Bettei, opened as a restaurant-style concept.
Owner Fukushima-san also works as a green coffee buyer for the importer SYU・HA・RI, which allows him to be involved in every stage of coffee — from origin to roasting to serving.
The restaurant of the third location was created by renovating the former Nakasone family villa in Suehiro-cho, Takasaki- “It’s the expressions of aged wood and the character that time imprints on a place that truly move me,” says Fukushima-san. Working daily with trusted suppliers and producers through SYU・HA・RI, he purchases coffee from the same producers year after year — another kind of history being quietly built over time.
When producers, importers, and roasters continue facing coffee together each year and pass it on to the consumer, the relationship becomes more tangible; a connection that can genuinely move people.
The same approach applies to the ingredients used in their restaurant. Just like buying coffee, they believe it’s essential to “meet the farmers who truly create good products, hear their philosophy toward craftsmanship, and understand who they are.” To pass on that depth of information directly to guests, warmth Bettei operates with only a 10-seat counter.
Their dishes highlight seasonal ingredients sourced mainly locally from Gunma, prepared in ways that bring out each ingredient’s best expression. Two pairing menus are offered — one with alcohol, and one non-alcoholic — allowing guests to enjoy warmth’s carefully selected and roasted coffees within their world of flavors.
For this month’s subscription, warmth is sharing a coffee from producer Hermides-san, whom we visited together during our Colombia trip with SYU・HA・RI this spring. His farm is located in Tarqui, Huila, known for its steep terrain, and he grows only Pink Bourbon. When I cupped his coffee on-site, I was struck by its vibrant fruit acidity and remarkable clarity — a coffee that left a lasting impression.
We’re excited for you to experience it. Please enjoy this beautiful offering.
