Seasonal Blend Haru Kochi 2025 [Medium roast]

Q: Recipe (Hot)

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!

Q: Recipe (Iced)

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!

Floral aroma, taste of fermented grape, blood orange and mint, caramel-like sweetness and accompanying aftertaste.

Our first roasting day for this coffee: 2025/Mar/4(Tue)
*Please kindly note that any order that includes this product will not be shipped out until 2025/Mar/7(Fri).

Country: Rwanda, Burundi, Indonesia
Process: Washed / Lactic Natural
Lot type:Rwanda Nyarusiza FW 53.3%・Burundi Kibingo FW / Burundi Buzira FW 30%・Indonesia Frinsa Estate Lactic Natural 16.7%
Flavor Notes: Floral, Fermented grape, Blood orange, Caramel, Mint

*1kg packaging will be in our wholesale bags.

For this year’s spring blend, Haru Kochi, we selected coffees from Rwanda, Burundi, and Indonesia.

For the base of the blend, we chose washed Rwandan coffee- which has somewhat become our spring blend tradition. The soft sweetness reminiscent of red apple and honey sets the core profile. We usually allocate 70% of the blend to this base element, but we are tuning it down to around 50%, and increase the share of Burundi highlighting some of its flavors similar to the Rwandan. Burundi’s Dekopon orange like concentrated sweetness amplifies the core sweetness and add more layers of complexity.

This almost completes a delicious cup, but to make it more dynamic and fun throughout the temperature shift, we added natural process coffee.

For that, we selected an Indonesian lactic natural. It is a process that involves lactic acid fermentation, and it adds a fermenty sweetness that gets more prominent as the cup’s temperature lowers. Since its natural flavor can be quite dominant, we tuned it down to 17% to add just the right amount of grape and herb like aroma.

Overall, Haru kochi is a sweet and floral blend. To make the flavors nicely bundled together, we are giving it a good body- it’s delicious on its own, but pairing it with baked sweets takes it up a notch.

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!