There's nothing more summery than a glass of cold brew coffee, so we designed this seasonal blend to work perfectly for a long, low-temp brew.
The designing process of this blend was quite different- usually, for our seasonal blend, we tend to go heavy on washed coffee with a pinch of natural/fermented coffee to spice things up. For this blend, however, a natural process makes up 2/3 of the blend, and a washed coffee is added to balance things out. Roasting time is also a little longer to tame the natural side of the cup.
In this cup you will find ripen fruits, sweet chocolate, and a hint of whisky or rum like aroma in the aftertaste. Available only while the summer lasts- enjoy.
Takuya, Head roaster
Ratio: 1 bag, 500ml of water
Infuse for 12-24 hours until desired strength is reached.
(at Kurasu, we steep for 15h at room temperature.)
Serve can with ice cubes/ milk/ a generous scoop of ice cream. anything you fancy to survive the summer heat. Enjoy!
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!
*All shipment will be done on the next Wednesday after order is received.