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    Ecuador Arnaud Causse Heirloom [Light roast]


    Aroma of jasmine, taste of tangerines and stone fruits. Relaxing comfort of herbal tea once cooled down.

    Process Fully Washed
    Terrazas Del Pisque, Pedro Moncayo, Pichincha
    Flavor note
    Jasmine, Tangerine, Stone fruit, Herbal tea
    Barista's comment
    Aroma of jasmine, taste of tangerines and stone fruits. Relaxing comfort of herbal tea once cooled down.

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


    Ecuadorian coffee has been gaining popularity around here and I have been very curious to roast it myself. It almost tastes like Ethiopian as this is an Ethiopian variety but compared to the pop and vivid Ethiopian Halo of this season, this coffee reminds me of Japanese flavor palate, and I found the contrast of those two interesting. A great cup suited to enjoy while putting your feet up, watching the trees play with sunshine and breeze.

    How we roast this coffee

    Temperature progression is at the faster end of the spectrum, but since the beans are relatively big for Ethiopian coffee so that helped to feel more relaxed about it. We lowered the charge temperature by 5c and slowed down the process. After the first crack, we kept the process relatively short to preserve the delicate flavor. We roast this like Ethiopia, and it tastes like Ethiopia- 10 mins and up to 198.5c. The pear-like, creamy sweetness and the velvety smooth texture are just beautiful.


    Customer Reviews

    Based on 4 reviews
    Eddy L.
    Perfect Cup

    Always a perfect cup from Kurasu.

    M. H.A.A.

    I am intrigued by this quizzical bean. It harbors an entrancing aroma and alluring notes, and I find myself quite frankly puzzled upon each sip! Needless to say, it is exquisite. Highly recommend!

    NVV K.
    Perfect cup

    Good aroma and pleasant texture

    Lauren T.
    High quality coffee beans and roasting

    I referred to Matt Perger's brewing recipe, can taste all notes on the package. A perfect balance of sweetness and acidity.

    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.