Kurasu coffee anytime, anywhere.
Our drip bags are filled with coffee all roasted by us in Kyoto, then packed in our partner factory in Fukuoka, using with nitrogen flushing to maintain that gorgeous aroma of freshly ground coffee.
It's super easy to brew with, 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.
Coffee Bean Profile:
Colombia Roberto Martinez (Light Roast)
|Region||La Esperanza, Camberos, Pitalito, Huila|
|Flavor note||Muscat, Blood orange, Caramel, Berry juice|
|Barista's comment||Sweet and bright aroma, taste of Muscat and mandarin orange, rich sweetness like caramel.|
12g of ground coffee brews approximately 180ml of coffee.
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.