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    Fuyu Moe : Winter Blend [Dark roast]

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    Strawberries, Mandarins, Green apples, Pomegranates, Cacao

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    Fuyu Moe: Winter Blend (Dark roast)

    Country Colombia, Ethiopia
    Process Washed, Natural
    Flavor note Strawberries, Mandarins, Green apples, Pomegranates, Cacao
    Barista's comment Strawberry aroma, citrus, green apple and pomegranate flavors, a bittersweet cacao-like finish.

     * 500g / 1kg packaging will be in our wholesale bags.

    How we roast this coffee

    When I go into the mountains in winter, I yearn for a wild, deep cup of coffee that's slightly on the bitter side. Perhaps I'm instinctively looking for warmth, a fire...The bitterness and roasty aroma feels just right. 
    We hope that you will enjoy drinking Fuyu Moe outdoors with your friends and family. Whether you take it with you in a tumbler or brew it when you get to the destination, we'll be delighted for you to share your outdoor moments with Fuyu Moe. 
    By the way, I love brewing it on the top of the mountain with my JETBOIL!

    Our Roasting Schedule

    We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to once a week onMonday or 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!
    *Please note that any order made after 12pm on Saturday will likely to be fulfilled on the next week’s roasting day.

    Customer Reviews

    Based on 3 reviews
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    H
    Heraclio L.J.
    Smooth for a dark roast

    I found many dark roasts to have an overly burnt taste but this one is very nice and light. You get nice hints of sweetness and bits of citrus. Very easy to drink all day. I loved it so much I bought another 1kg of it.

    S
    Simon L.

    The service is great.

    R
    Rome H.
    Lovely and refreshing

    Lovely blend! I recommend using kurasus iced pourover method, or a double pourover method.

    Our Roasting Schedule

    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 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.

    Green Beans

    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 - Wataru & Co., Ltd., TYPICA Holdings, Inc., 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.

    Our Roast

    At Kurasu we roast with convection drum roaster, Loring S35 Kestrel, and semi-hot blast type roaster, Giesen W6A.

    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.

    Quality Control

    We roast 1-2 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.

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