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!

Moplaco Trading

In 2017, we purchased this Boutique Washing Station in the highlands of Sidamo. Located in Bensa District, in an altitude of 2100 meters, our Logita Station is bordered by a clean river that generously provides cold and clean water to us, and Bensa Logita has become our Experimentation Hub. We can process around 1800 bags of bright, distinct coffee with deep complexity and aromatics from Washed Coffees, to Honey Coffees, Experimental Lots and great Sundried Coffees. Moplaco Trading has four washing stations and drying stations across Sidamo and Yirgacheffe, with hulling equipment and guest rooms so that our clients can come, rest and experiment with us. We buy the cherry from local farmers located around our stations and the differing villages, producing hence micro-lots that are unique to each client, as well as unique it their character. The company also has a Farm in the last indigenous forest of Ethiopia, in Sheka, of 200 ha, farming and processing coffee from this magic land.

Natural Coffee, is Simply a coffee that is DRYING on the Elevated African Beds, in FULL BERRY. The fermentation that takes place during this process is different to the Washed Coffee or PULPED natural coffee, as the Bean is Surrounded by the Cherry and the PULP, allowing through OSMOSIS for the Active Ingredients of the PULP, to Penetrate into the Bean. It is like DRYING FRUIT as at the end of the Day Coffee beans, resemble fruit of Berries. Coffee becomes sweeter and more powerful