Kurasu coffee anytime, anywhere.
Our drip bags are filled with coffee all roasted by us in Kyoto, then packed in our partner factory in Fukuoka, using with nitrogen flushing to maintain that gorgeous aroma of freshly ground coffee.
It's super easy to brew with, and it's definitely a great alternative to instant coffee to up the game of quick fix to start the day or freshen up in the afternoon.
Coffee Bean Profile:
Peru Marcos Orellana (Light Roast)
|Region||Mango pampa, Huancayo, Junin|
|Flavor note||Plum aroma, strawberry, white grape, sweet, lively|
|Barista's comment||Aroma of plums, taste of strawberries and white grapes, sweet and lively cup.|
12g of ground coffee brews approximately 180ml of coffee.
I'm not that into black coffee, this is blonde roast and its very light and tastes pretty good :) Peru makes great coffee beans so you can't go wrong with this
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 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 - 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.