Component
Honduras Marysabel y Moises Catuai Washed 50%
Colombia Tabi Washed 20%
China Yunnan Baoshan Wine-yeast fermentation Natural 20%
Tanzania Karatu AA Washed 10%

This autumn’s seasonal blend is built around a Catuai variety from Marysabel Caballero in Honduras, which served as the foundation for selecting and roasting the other coffees in the blend.

Marysabel-san’s coffee, though processed using the washed method, has a distinct red-fruit character reminiscent of plum and blood orange. To enhance that fruitiness, we added a small portion of coffee from Yunnan, China, fermented with wine yeast for extra dimension.

Since this combination slightly blurred the acidity, we brought balance back by blending in washed coffees from Colombia and Tanzania, both offering a bright citrus freshness.

The result is a smooth, full-bodied blend centered on notes of ripe red fruits and wine-like richness—a comforting cup that perfectly suits the calm, reflective mood of autumn.

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 91℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!

Flat Bed Dripper:

・Dripper: Kalita Wave Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 92℃
・Grind: Coarse

Step by step:

00:00~ 30g（Total: 30g）
00:40~ +30g（Total: 60g）
01:10~ +140g（Total: 200g）

Finish brew: Approx. 02:05 to 02:15

Check out our Youtube for more information!

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 150g
・Water temp.: 91℃
・Ice cubes: 70g
・Grind: Medium fine

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!