Brazil Daterra Low Cafe Reserve (Light Roast)
|Region||Serado De Minas, Patrosinho, Minas Gerais
|Flavor note||Sangria, Caramel, Brown Sugar
|Barista's comment||A soothing aroma, sweet, fruity sangria flavor and a pleasant brown sugar finish.|
* 500g / 1kg packaging will be in our wholesale bags.
We were lucky to get hold of this rare variety, Laurina, from Daterra farm in Brazil.
Laurina is unique for containing 40-70% less caffeine compared to regular Arabica, while still being full of rich and complex aroma Arabica is known for.
The beans are quite small and contains little water, that required a careful roasting process- we soaked the beans for longer to prevent these relatively dry beans from prematurely burning on the outside, and went through a slower roasting process to balance the temperature transition inside and the outside of the beans.
Roasting smaller beans means the temperature rapidly increases on the second half of the process- we turn off the heat soon after the first crack and leave the beans to be roasted only with their own heat and the remaining heat of the chamber to achieve the clean flavor.
Kurasu's take on this coffee:
It smells like a typical Brazilian, not particularly special or anything notable, but when we drank it, the bursting fruitiness was surely a surprise. The fermented, complex fruitiness creates such a deep taste resembles to red Sangria. The cup develops from layered and thick texture when it's hot to lighter, more juice-like mouthfeel as it cools down. The hint of brown sugar and warm, biscuit-like flavor at the end is a great reminder of the fact that this unique coffee is truly from Brazil.
We roast all of our coffee in Kyoto, at our Fushimi Inari roastery, twice a week on Thursday and Sunday.
We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (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!
*Any order made after 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.
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 - Cafe Imports, Nordic Approach, Umi no muko, 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 a 6 kg semi-hot blast type roaster made by a Dutch manufacturer, Giesen.
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 2-3 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.