*new【Roast in Kyoto】Seasonal Blend Haru Kochi 2025 [Medium roast]

Roasted in Kyoto

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

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

Kurasu Coffee Brew Guide

Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 93℃
・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

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Iced ( Drip on ice) // Dose 16g :: Water  150g : Ice 90g

How to Brew
0:00 ~30g
0:30  +60g  (Total 90g)
1:10~1:20    +60g  (Total 150g)

Finish brew: Approx. 02:10