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Kurasu Drip Coffee Bag - Premium: Tanzania Leon Christianakis [Light roast]

Sweet aroma of jasmine, tangy and juicy grapefruit and pineapple, followed by a subtle feel of fermentation with sweetness. Enjoy the intense aroma and taste unique to Geisha.

Country: Tanzania
Process: Washed
Region: Acacia Hills, Oldeani, Karatu
Variety: Geisha
Flavor Notes: Jasmin, Grapefruit, White grape, Pineapple, Earl Grey
*12g of ground coffee brews approximately 180ml of coffee.
*Note: the product will be shipped out from the 27th, February, 2023. 

Pack: 1 bag

3 items left


The Geisha variety originated in the 1930s from coffee forests in Ethiopia. From there, it was sent to the Lyamungu Research Institute in Tanzania, and in 1953 was brought to the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America, where it was finally recorded as T2722. 

It was recognized because of its resistance to coffee leaf rust. It was distributed throughout Panama by CATIE in the 1960s, but it was never widely adopted because of its brittle branches, which made it unpopular among farmers. 

Decades later, in 2005, Peterson from the Boquete region of Panama entered Geisha at the "Best of Panama" auction.

There, for the first time, the coffee was recognized for its quality and sold for more than $20 per pound, setting a record for green bean auction prices at the time.

This variety is known for its delicate floral, jasmine, and peachy aromas that, when carefully cultivated at high altitudes, leading to very high cup quality.

Our drip bags are filled with coffee all roasted by us in Kyoto, then packed with nitrogen flushing to maintain that gorgeous aroma of freshly ground coffee. It's easy to brew, and it's definitely a great alternative to instant coffee to up the game of quick fix to start the day or freshen up in the afternoon.

*We accept big orders of over 50 bags so please contact us for further information.

Ratio 1:15

・Kurasu Coffee Drip bag: 12g of coffee inside
・Hot water: 180g 

Step by step:

  • Pour hot water to wet the coffee grind, and let it bloom for 30 seconds (If you have a scale, Pour: 30g of water).
  • Pour the water slowly and evenly to the top (Approx.: 80g).
  • Once the water level goes down to 1/3 from the bottom, pour the rest (Approx.: 70g, Total: 180g).
  • Let it all drip, then remove the drip bag and serve.
  • Finish the process in approximately 2 minutes. 

Bean's Q&A

Checkout our article on How to brew with Kurasu Coffee Drip Bag.

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