The coffee processing starts with 23 hours of fermentation in its cherry form, followed by the pulp removal and drying on the parchment step with the mucilage intact for another 23 hours.

The cherries were then rinsed and dried on an African bed.

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: 16g : 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!