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    Brazil Caio Pereira [Light roast]


    Floral aroma, flavors of muscat and yellow peach, and a long, rich finish like peanut butter and caramel.

    Brazil Caio Pereira (Light Roast)

    Country Brazil
    Process Pulped Natural
    Region Fazenda Do Serrado, Carmo de Minas
    Yellow Bourbon
    Flavor note Floral, Shine Muscat, Grape juice, Yellow peach, Peanut butter, Caramel, Super sweet.
    Barista's comment Floral aroma, flavors of muscat and yellow peach, and a long, rich finish like peanut butter and caramel. 

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


    We purchased this beautiful Brazilian coffee from our supplier, SHU・HA・RI. Our Head Roaster Kosuke was blown away by the floral and juicy flavours and lasting sweetness from the first set of samples he received. He must admit it is a little expensive compared to regular Brazilian coffee, but the quality is guaranteed.

    How we roast this coffee

    The temperature progression is moderate. By applying sufficient heat in the first half and bringing down the temperature realtively early, we balance out the wonderful frutiness and rich sweetness of this coffee. Roasting up to 200 degrees celcius in 9 minutes 48 seconds.

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    Our Roasting Schedule

    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. 

    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 - 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.

    Our Roast

    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.

    Quality Control

    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.