Tadaaki Miyagi runs Burikina, an natural espresso farm in Nago, a metropolis on the Motobu Peninsula that juts out from the northwest nook of Okinawa Prefecture’s primary island. After he registered his lot with the Espresso High quality Institute (CQI) two years in the past, he realized he manages the world’s smallest espresso farm.
Miyagi, who hails from the prefectural capital of Naha, grows round 300 espresso timber in a discipline dotted with shikuwasa citrus timber, shade-giving banana timber and wind-buffering dracaena vegetation. He’s one in every of solely a handful of producers in Japan whose espresso beans have earned the coveted Q Grade, a credential awarded by the CQI.
“Ada Farm within the city of Kunigami achieved the primary Q Grade, adopted on my own and Shirase Espresso Farm in Kumejima,” he says. “No one had anticipated that specialty grade espresso might be produced in Okinawa due to our area’s low elevation and excessive latitude, however we proved it was potential.”
