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Kurasu

Ethiopia Hamasho Coffee Cherry Co-Fermentation Ethiopia Hamasho Coffee Cherry Co-Fermentation
$16.80

Out of stock

Story:
Details:

About the coffee from Takuya, Kurasu's Head Roaster:

 


"Experience the best of both worlds with our Ethiopian coffee, like a perfect blend of Washed and Honey processed beans.

 


With the clean citrus notes reminiscent of a Washed coffee and a lingering hint of red tea, you'll also savor the fruity sweetness akin to a Honey processed coffee.

 


This unique flavor profile is a testament to the exceptional Ethiopian soil, combined with the high-quality harvesting and processing standards."

 

Why We Like It and Resting Time:
This is a very interesting presentation of an Ethiopian coffee that we believe you will enjoy a ton. In cup we find the structured acidity that a washed coffee has with bumped up sweetness from a natural or honey processed coffee. This is a fun presentation of the classic Ethiopian profile you might be accustomed to but with additional dynamics from the processing. We really enjoy this coffee on pour over and recommend you brew with lower flow rates to maximize the sweetness. We recommend you rest this coffee for at least 2 weeks before brewing! 

 


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Roast

Flavor

Lemon · Peach · Guava · Cider · Black tea · Floral

Origin

Ethiopia

Process

Coffee Cherry Co-Fermentation Washed

Varietal

74110 · 74158 · 74160 · 74165 · Setami

Type

Single Origin

View full details
Recipe I/O:

Pourover
xBloom
Pourover
Method: V60
Number of pours: 4
TBT: 2:30
Dose: 14g
Grind size: Coarse
Water: 200ml
Water Temp: 195°F/91°C
Pour #1
@0:00
40ml
Spiral
Pour #2
@0:45
60ml
Spiral
Pour #3
@1:15
50ml
Circular
Pour #4
@1:40
50ml
Circular
Notes: Enjoy!
xBloom
Number of pours: 5
TBT: 2:15-2:40
Dose: 15g
Grind size: 24
Water: 240ml
Water Temp: 203°F/95°C
Bloom
Temperature:203°F/95°C
Water:60ml
Pattern:Circular
Pausing:45sec
Vibrate after
Pour #2
Temperature:203°F/95°C
Water:60ml
Pattern:Circular
Pausing:30sec
Vibrate before
Pour #3
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Pour #4
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Pour #5
Temperature:203°F/95°C
Water:30ml
Pattern:Circular
Pausing:20sec

3 Ways to Brew

Curated beans, calibrated tastes

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A Closer Look
  • From Farm to Cup


    xBloom selects coffee beans from dedicated coffee farmers and producers, ensuring they are freshly harvested and processed.

  • Community Wisdom

    Expert roasters craft each recipe with community insights, while xBloom customizes the brewing method for each bean, delivering a personalized coffee experience.

  • Maximized Experience

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OUR ROASTERS
Kurasu Kyoto Specialty Coffee
FOUNDER
Yozo Otsuki, est. 2013
LOCATION
Kyoto, Japan
LOCATION
Singapore
Showcasing Japanese Coffee Culture
Why We Love Kurasu Kyoto Specialty Coffee
At xBloom, our passion lies in the exploration of diverse coffee traditions from around the world. Which is why we’re delighted to carry Kurasu. Founded in 2013 by the visionary Yozo, Kurasu was born with a mission to celebrate the exceptional craft, minimalist aesthetics, and exquisite design that define Japan and its products. Kurasu evolved into a fervent advocate for Japanese coffee culture, shedding light on the unique craftsmanship, meticulous care, and profound mindset that the Japanese infuse into their coffee craft. Kurasu's dedication to quality quickly garnered international acclaim, igniting a global demand for their remarkable products, which are now shipped to more than 25 countries and sipped by patrons in-store in Kyoto, Singapore, and Bangkok.
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