Conical Dripper:・Dripper: Hario V60 Dripper・Coffee : Water Ratio: 14g : 200g・Water temp.: 91℃・Grind: CoarseStep 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. 02:30Check out Kurasu Coffee Brew Guide for more information!Flat Bed Dripper:・Dripper: Kalita Wave Dripper・Coffee : Water Ratio: 14g : 200g・Water temp.: 92℃・Grind: CoarseStep by step:00:00~ 30g（Total: 30g）00:40~ +30g（Total: 60g）01:10~ +140g（Total: 200g）Finish brew: Approx. 02:05 to 02:15Check 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 fineStep by step:00:00~ 40g（Total: 40g）00:40~ +60g（Total: 100g）01:10~ +50g（Total: 150g）Finish brew: Approx. 02:10Check out our Japanese Iced Coffee Recipe for more information!

What are you looking for?

Premium: China Yunnan Dehong [Light roast]

Premium: China Yunnan Dehong [Light roast]

Elegant aroma of jasmine, taste of green apple, lychee and guava, peach syrup-like sweetness and accompanying aftertaste.

Country: China
Process: Yeast Fermentation Honey
Region: YUAN YI YUAN Coffee Farm, Dehong, Yunnan
Variety: Catimor P4 (7963)
Altitude: 1,400-1,580m
Flavor Notes: Jasmine, Green apple, Peach syrup, Lychee, Guava, Lemon squash

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

¥2,220 JPY - ¥15,500 JPY

"Peach, apple, lemon, lychee...bursting with flavor, this coffee is like a colorful, juicy mixed fruit smoothie.

The cup is clean, and the flavor is bright and clear.

In the cup you will find the natural sweetness of the variety, enhanced and complimented by the yeast fermentation which adds a neat, lovely layer of flavors.

We roasted this coffee light to capture the fruity acidity- a truly special and refreshing, premium worthy coffee."

Takuya

Kurasu Head Roaster

Importer's Note

"An extra special coffee has arrived from YUAN YI YUAN Coffee Farm in Dehong, located in the northern Yunnan. In collaboration with Dehong Institute of Tropical Agricultural Science, they produced this yeast fermentation honey process method. The institute is known for their effort in growing and improving coffee varieties as well as exploring coffee processing.

Well ripened cherries are washed and the pulps are removed. The removed pulps are mixed with parchment coffee, with mucilage still on, into a water tank. Yeast specifically designed for the coffee fermentation is added to the tank, and the beans are left to ferment for 150hours.

Once fermented, the beans are then dried, skipping the post-fermentation wash. "

Mountain Mover

: 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!

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Premium: China Yunnan Dehong [Light roast]

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