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    Nicaragua Octavio Peralta Paguaga [Light Roast]

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    Aroma of fresh fruits, flavors of apricot, orange and yellow peach, savory aftertaste like oolong tea. One of the best coffee encountered in 2021.

    Nicaragua Octavio Peralta Paguaga (Light Roast)

    Country Nicaragua
    Process Pulped Natural Anaerobic
    Region Nueva Segovia, San Fernando
    Variety
    Red Catuai
    Altitude
    1350-1550m
    Flavor note Apricot, Orange, Yellow Peach, Dates, Oolong Tea
    Barista's comment Aroma of fresh fruits, flavors of apricot, orange and yellow peach, savory aftertaste like oolong tea. One of the best coffee encountered in 2021. 

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

    About

    The first take on Nicaraguan coffee by our Head Roaster Kosuke after joining Kurasu. Here's his comments on it. 

    "This is the ultimate coffee I have been looking for...Words cannot express how amazing it is. Despite the unique (and popular) process, it has little fermented notes and is indeed 'just right.' A perfect harmony of terroir and process. "

    How we roast this coffee

    Head Roaster Kosuke:
    "These green beans have high moisture content and is hard. So I'm roasting all the way through with high calories and it's this clean. Simply amazing. "

    Our Roasting Schedule
    We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to once a week on Monday or 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 Saturday will likely to be fulfilled on the next week’s roasting day.

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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 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 - 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.

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