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¥9,310 JPY
| Country | Ecuador |
| Process | Fully Washed |
| Region | Terrazas Del Pisque, Pedro Moncayo, Pichincha |
| Variety | Red Caturra |
| Altitude | 2100m |
| Flavor note | Orange, Grape, Red Berry, Bergamot tea |
| Barista's comment | Sweet aroma, taste of red berries and grapes, refreshing like bergamot tea. |
* 500g / 1kg packaging will be in our wholesale bags.
About
A calmingly elegant, refreshing Red Caturra. Despite of coming from the same origin, the contrast between this and the other Ecuador is fascinating- compared to this Red Caturra, Ecuador Arnaud Causse Heirloom has a more defined acidity and sweetness. We highly recommend cup and compare the two Ecuadorian coffees to dive even deeper into the wonder of coffee variety! Check out Ecuador Arnaud Causse Heirloom
How we roast this coffee
Roasted with a standard temperature progression with a standard profile. One notable thing to watch out is the low moisture content of the beans- it’s important to keep the process short after the first crack to avoid premature surface burn. Roasting summary: 9min40sec, up to 198.5c.
We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to twice a week on Monday and Sunday.
We then pack and ship the freshly roasted beans out on weekdays (please note that our fulfilment operation closes on weekends).
The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!
*Please note that any order made after 3pm on Saturday will likely to be fulfilled on the next week’s roasting day. If the order contains 500g~ coffee, please kindly note that the coffee will be roasted and fulfilled on the next week's roasting round, and it may take longer to fulfil the order.
We understand 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 to us.
We work with only reputable green bean importors - Wataru & Co., Ltd., TYPICA Holdings, Inc., along with directly sourcing from mirco lots from around the world. We make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.
At Kurasu we roast with convection drum roaster, Loring S35 Kestrel, and semi-hot blast type roaster, Giesen W6A.
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. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.
We roast 1-2 times a week - at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.
We 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 we can possibly produce.
