This series celebrates our highest scoring nano lot coffees created by some of India's most visionary producers experimenting with innovative processing techniques. Each of these unique, limited edition coffees is lightly roasted to highlight their beautiful fruity notes.
About Las Brisas Farm
Las Brisas is a 4 hectare farm located in New Oriente
in Jalapa, southeastern Guatemala. The altitudes range from 1750 to 1850 meters,
making it the highest area of Good Coffee Farms variety. "Las Brisas" means "misty"
and the clouds over the mountains that are visible from the ground are actually fog.
The natural differences in temperature and humidity contribute to their unique,
flamboyant and complex flavor which is a signature characteristic of Las Brisas.
How and why we got this coffee
We first met Carlos-san, the representative of Good Coffee Farms,
at SCAJ2019. Good Coffee Farms imports green beans from well-selected farms in Guatemala,
including Las Brisas. They introduce very clean coffee with tender acidity, no matter what
the process is- dry- washed, honey process or natural. We loved all of their coffee, but the
Catual from Las Brisas were particularly memorable. As it cooled down, the flavor developed
to more complex, creamy but refreshing and gorgeous like fresh kumquats.
"Dry-washed" may not be a widely known process in the coffee industry.
It is a pulping system that uses a bicycle-powered threshing machine, invented by Carlos-san.
Environmentally friendly and financially friendly, this system does not require any water,
fuel or electricity.
How we roast this coffee.
Kurasu's roasting principle is quite simple- we try
to find a sweet spot between an acidity that kicks your tongue, and a sweetness
that gives the cup a good balance.
Green beans give out sharpness if you roast
them quickly, and by slowly roasting you can get more sweetness out of it. We usually
finish roasting at 9 minutes and 40-50 seconds, to get the goodness out of the raw
material. If the roasting time is too short it will be too acidic and undrinkable,
and if it's too long it will then be sickly sweet.
For this Guatemala Las Brisas, we chose to roast
in a shorter time but roasted thoroughly.
Our Roasting Schedule.
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!
*Please note that any order made after 12pm on Wednesday and
Saturday will likely to be fulfilled on the next week’s roasting day.
GRIND GUIDE
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Turkish
This is the finest grind we offer, as fine as flour
Espresso Machine
Fine grind, a bit finer than table salt.
Aeropress
Fine grind, slightly finer than sand granules
South Indian filter
Medium fine grind, suitable for filters with small holes.
Moka Pot
Medium fine grind for stovetop espresso makers, also good for single cup pourovers.
Coffee Filter
Used for drip filter machines and two cup pour overs, this is a medium coarse grind like rough sand.
Inverted Aeropress
Medium coarse grind, suitable for 1-2 minute brew times.
