![Seasonal Blend: Haru Kochi [Medium roast]](http://cdn.shopify.com/s/files/1/0801/9439/products/Harukochi-Blend-Light_200g_2000x.jpg?v=1646130952)
![Seasonal Blend: Haru Kochi [Medium roast]](http://cdn.shopify.com/s/files/1/0801/9439/products/Blend_Harukochi_500g_1kg_1_2000x.jpg?v=1646131755)
![Seasonal Blend: Haru Kochi [Medium roast]](http://cdn.shopify.com/s/files/1/0801/9439/products/Harukochi-Blend-Light_200g_400x.jpg?v=1646130952)
![Seasonal Blend: Haru Kochi [Medium roast]](http://cdn.shopify.com/s/files/1/0801/9439/products/Blend_Harukochi_500g_1kg_1_400x.jpg?v=1646131755)
¥6,300 JPY
Seasonal Blend: Haru Kochi (Medium Roast)
| Country | Indonesia, Rwanda |
| Process | Washed |
| Flavor note | Cherry, Orange, Red apple, Caramel |
| Barista's comment |
Tastes of cherries, oranges, and red apples. Rich caramel-like sweetness with a long finish. |
* 500g / 1kg packaging will be in our wholesale bags.
About
What's great about seasonal blend is that we get to pick the season's best. Just like how sweet and full of umami veggies and fruits are when they are in season, nothing beats the experience of enjoying a coffee best for each season. The long winter is coming to an end- to celebrate the season of warmth and blossoms, we made this cheerful and lighter textured blend. Personally, as it gets warmer then hotter, I start to struggle with heavy meal. Am I just ageing or is it the same for you? - yes, I thought it is.
How we roast this coffee
Mostly standard temperature progression throughout, although a little slower in fast half and a little quicker in the second. We heavily focused on the sweetness rather than the acidity & texture. Well-balanced cup caters for all.
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.
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.
