At the beginning of the program, venture into the HOSHINOYA Fuji forest to collect branches and leaves for a campfire and use the collected materials as kindling to start the campfire in a fire pit in the special area, with the goal of creating a steadily-burning fire that is suitable for roasting coffee. Follow up by roasting white coffee beans over the campfire until they crackle and pop, begin to smoke, and turn a shiny black. In the spring weather, enjoy the fragrant smell of coffee spreading through the forest as you roast coffee as your heart desires.
Enjoy barrel-aged coffee in different ways for each of three different occasions during your stay at HOSHINOYA Fuji. In the perfect spring weather, listen to the birds chirping and the sound of the wind and enjoy coffee that complements your stay while experiencing for yourself the compatibility of coffee and the great outdoors.
– Day 1 2:00 p.m. Afternoon moment
To begin with, enjoy a moment in the afternoon drinking and comparing coffees you have roasted yourself. Experience the differences in taste and texture extracted from coffee brewed in three different ways over a campfire and compare them. Food pairings are also available to complement the different coffee brewing methods. Field coffee, which allows you to enjoy the strong taste of coffee, is paired with mild Camembert cheese, which draws out the richness of the red wine flavored coffee.
– Day 1 7:30 p.m. After-dinner drink
After enjoying your room service dinner, you can enjoy a coffee cocktail as an “after dinner drink” in your cabin. Finish the day on the terrace of your cabin with a red wine and coffee cocktail while watching the flames flicker in the fireplace.
– Day 2 8:30 a.m. Breakfast coffee
For breakfast, make pressed sandwiches on Cloud Terrace with a glamping master, and complement it with cold brew coffee, brewed overnight for a refreshing taste.
The coffee used in this program is barrel-aged coffee with the fragrance of wine, produced in collaboration with Sarutahiko Coffee, made by storing and aging coffee beans in wine barrels for a certain amount of time. While barrel-aged coffee is typically aged in whiskey barrels, at HOSHINOYA Fuji, we use our original coffee beans aged in Muscat Bailey A wine barrels from Yamanashi, Japan’s top wine producing region by volume. By letting coffee beans, which have nuances of fragrance and taste that are similar to wine, age in the wine barrels, the red, fruity flavor reminiscent of the unique Muscat Bailey A berries and the oak flavor of the wine barrels are added to the coffee beans, giving our coffee a deeper depth of flavor than regular flavored coffee.
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