This month’s Kurasu Coffee Subscription features two coffees with very different expressions: a vibrant and fruit-forward lot from Mexico, and a sweet, elegant Rwanda with a beautiful tea-like finish.

In the video, we brew both coffees, talk through their flavor profiles, and share dessert pairing ideas that complement each cup. This blog offers a short introduction to both coffees, and you can continue the experience in the full video.

Mexico Catuai Amarillo Cooperative

We’re happy to offer coffee from Mexico again after a long break. This cooperative lot, made up of produce from 16 small-scale farmers, stood out to us for its clarity and unique fruit character. As the cup cools, notes reminiscent of papaya and pomegranate open up beautifully, supported by a sweet and slightly winey impression.

Beyond the cup profile, this coffee also reflects the work of a producer group committed to more sustainable cultivation. Grown under diverse shade trees, the farms support biodiversity while producing a distinctive and memorable cup.

Flavor Notes

• Papaya
• Pomegranate
• Winey sweetness

Rwanda Mbilima Soil Project Lot

This coffee from Mbilima Washing Station captures the signature sweetness we love in Rwanda, layered with bright red apple notes and an elegant Assam tea-like aftertaste. It is expressive and refined, and works beautifully both hot and iced.

This is our second lot from the Soil Project, an initiative that reuses coffee pulp as compost to improve soil health and support more sustainable coffee production. What makes this lot especially exciting is that the quality in the cup is every bit as compelling as the story behind it.

Flavor Notes

• Red apple
• Raisin
• Black tea / Assam tea-like finish

Brewing Recipe

We brewed both coffees with the same recipe, allowing the differences in origin character and cup profile to come through clearly.

Pour Structure

• 00:00 – 50g
• 00:35 – 50g (total 100g)
• 01:10 – 50g (total 150g)
• 01:40 – 50g (total 200g)
• Around 02:25 finish brewing

Suggested Pairings

Mexico pairs beautifully with caramel- and nut-forward baked sweets. In the video, we mention how well it would work with something like a Florentine.

Rwanda’s apple-like sweetness makes it a natural pairing for desserts such as tarte tatin.