Ethiopia Karamo Natural (Light Roast)
600 smallholder producers delivering to the Testi Ayla Washing Station
|Flavor note||Floral, Plum, Dried fig|
|Barista's comment||Bright and sweet aroma, acidity and sweetness of strawberry and plum, dry fig-like finish.
* 500g / 1kg packaging will be in our wholesale bags.
Ethiopia Karamo Natural shows a beautiful contrast to its washed counterpart, having a mature and mild, fig-like aroma with a long lasting sweetness.
Natural process coffee is delicate when roasting, and we need to be careful not to burn the surface of the beans opening the gas slowly. The first crack comes about 10 seconds later than the washed, while we shorten the development time by 10 seconds to compensate. As a result, we're very confident that we could express the rich and deep characteristics of this coffee.
This coffee is compatible with relatively wider range of brewing gears and recipes. It has so much sweetness, and it would be fun to brew with a dripper like ORIGAMI using a slightly lower temperature. That way the cup will focus more on the sweetness instead of acidity.
Please do try this on espresso if you have a chance, or a gear at home. Espresso and its equivalent brewing methods generally should give you more higher extraction rate, with a lot more intense fruity sweetness - which is something no one should miss in naturally processed coffee.
I really like the strawberry sweetness of this coffee definitely getting a bag again next time :)
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.
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.
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.
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.