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    Kenya Kariaini AA

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    The aroma of seaweed, the taste of apricot and mandarin orange, and the clear sweetness of Kyoho syrup.

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    Kenya Kariaini AA

    Country Kenya
    Process Washed
    Region Kirinyaga
    Variety
    SL34, 28, Ruiru11
    Altitude
    1600m
    Flavor note Apricot, Mandarin orange, Pineapple, Kyoho syrup
    Barista's comment The aroma of seaweed, the taste of apricot and mandarin orange, and the clear sweetness of Kyoho syrup.

     * 500g / 1kg packaging will be in our wholesale bags.

    About this coffee beans

    When you think of Kenyan coffee, you’re reminded of blackcurrants and grapes, with a rich wine-like aroma and mouthfeel. We of course love these kinds of Kenyans, but this one’s a bit different, and we know you’ll fall in love with it as well. Think bright and rich sweetness like apricot jam or dried apricots that spreads through your mouth and nose. Another trait - It may sound weird but this Kenyan really smells like seaweed once you open the bag. Seaweed or “Nori” in Japanese is an essential part of our food culture. Imagine yourself as Japanese - we’re sure you’ll have a nostalgic feeling anytime you open a new bag.

     

    Our Roasting Schedule
    We roast all of our coffee in Kyoto, at our Fushimi Inari roastery, twice a week on Thursday and Sunday.
    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (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 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.

    Customer Reviews

    Based on 1 review
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    R
    Rastislav S.
    such a smooth coffee

    these beans produce a beautiful cup, filter or espresso, always smooth and balanced, my father-in-law loves it too;
    also the roast is very even with minimum of under-roasted beans, which to me indicates that the green beans were top quality

    Our Roasting Schedule

    We roast all of our coffee in Kyoto, at our Fushimi Inari roastery, twice a week on Thursday and Sunday.

    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (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!

    *Any order made after 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.

    Green Beans

    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 - Cafe Imports, Nordic Approach, Umi no muko, 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.

    Our Roast

    At Kurasu we 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. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.

    Quality Control

    We roast 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.

    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.