Sweet aroma, flavours of blood orange and white grape, freshness of mint and syrupy texture
Region: Bensa, Sidamo
Variety: Ethiopian Heirloom
Roast: Light Roast
Flavor Note: Blood orange, White grape, Lime, Mint, Syrupy
“Sweet aroma, flavours of blood orange and white grape, freshness of mint and syrupy texture.”
Kurasu understands the quality of the raw material determines most of the quality of the end product. That is why the selection of green beans, and knowing the source and traceability is so important.
They work with only reputable green bean importors – Cafe Imports, Nordic Approach, Umi no muko, along with directly sourcing from mirco lots from around the world. They make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.
At Kurasu they roast with a 6 kg semi-hot blast type roaster made by a Dutch manufacturer, Giesen.
The roaster helps us roast a coffee with a soft, complex flavour and texture.
Coffee beans are naturally fragrant and have fresh and juicy acidity and sweetness of fruits. They make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.
Kurasu roasts 2-3 times a week – at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.
They pay close attention to the batches we adjusted the roasting profile for and any batches that show readings with any difference to usual.
Roasting is an ever evolving process for us. There’s always some small adjustments that can be made and we strive for ship out the best roasted coffee they can possibly produce.