To celebrate 4 years since the opening of “Yamada Coffee Amami Island,” the shop are releasing a their own in-house blended speciality coffee mixed with non‐centrifugal cane sugar* from sugarcane grown in the Amami Islands. This is the kind of beverage that is drank in the Southern islands. The cafe au lait sweetening base has an authentic coffee flavour and a delicious sweetness that is body-friendly.

The “kibiore” sweetening, which will be sold from September 8th, is a cafe au lait base mixed with speciality coffee home brewed by Yamada Coffee in Amami in Kagoshima and non‐centrifugal cane sugar taken from locally grown sugar cane on the Amami Islands.

The shop’s speciality coffee uses 100% high quality coffee beans that meet international standards which are blended to create a balance that maintains the beans’ rich flavour even when used in in a cafe au lait, and also leaves a fresh and smooth aftertaste.

The sugar is made from 100% non‐centrifugal cane sugar that comes from exceptional local sugarcane grown on the Amami Islands which has been grown in lots of sunlight in the South.

The non-centrifugal cane sugar contains lots of minerals. It is well-accepted that when compared to brown cane sugar, it is the superior choice, containing less acidity and bitterness. Cafe au lait bases are normally made with white sugar, but Yamada Coffee use non‐centrifugal sugar in order to create a cafe au lait base that is friendly to your body.

Not a single preservative, colouring or flavouring is used – their “kibiore” simply uses coffee and non‐centrifugal sugar. Yamada Coffee want to make kibiore a thing of Amami Ōshima and so are also releasing gift sets that can be used as Bon Festival or end-of-year gifts by people both inside and outside Amami Ōshima.

During your trip to Amami Ōshima, be sure to stop by Yamada Coffee for a sit down with one of their special cafe au lait!