Kurasu

We sell manual coffee equipment and have a coffee subscription service shipping worldwide from Kyoto.
(382)

29/05/2026

近日公開

26/05/2026

For our May Kurasu subscription, we’re featuring Brazil Inacio Urban and Ethiopia Jigesa.

In this video, we taste two natural process coffees together with Mana, a barista at Kurasu Kyoto Stand, and explore how the same process can create completely different cups.

Brazil Inacio Urban offers a comforting cup with notes of citrus, raspberry, hojicha, hazelnut, and creamy sweetness.

Ethiopia Jigesa is bright and expressive, with floral aromatics, strawberry, apricot, orange wine, and chocolate-like sweetness.

Same “natural process,” completely different cups.

In the video, we talk about the differences between these two coffees, natural process, roasting approach, and a simple V60 recipe.

Watch the full video on Kurasu Kyoto’s YouTube. You can find it, along with Kurasu Coffee Subscription, through the link in our profile.

20/05/2026

We visited .jp in Shizuoka to learn how Yoshiya-san brews coffee.

Sharp, refined, and warm.
ETHICUS has a clear sense of beauty across roasting, brewing, tools, and space — but at the heart of it is something very simple: making coffee that people can enjoy at home.

Through Kurasu Coffee Subscription, we partner with different roasters across Japan each month, sharing not only their coffee but also the people, places, and stories behind each cup.

Watch the full video on YouTube.

Upcoming Partner Roasters:
June: aoma coffee / Osaka
July: MANLY COFFEE / Fukuoka

17/05/2026

New Coffee Release : Honduras Norman Castellanos

A delicate Pacas grown by Norman-san at El Pinabete farm, nestled in Los Andes, Santa Barbara - one of Honduras’ most celebrated coffee regions.

Originally released as a subscription-exclusive lot, we’re now sharing a small quantity with everyone. Last month, our head roaster Takuya had the pleasure of visiting Norman-san at his farm — a quiet, beautiful place that mirrors the cup itself.

Expect floral aromatics, soft fruitiness of orange, pear and apricot, and a rounded, umami-like sweetness reminiscent of gyokuro green tea. It’s not about standout flavors - instead, what makes this coffee special is the beautiful flow from the first sip to the lingering aftertaste. The kind of cup you finish before you even realize it.

Norman san grew up among coffee trees, working alongside his father from age 12. At 25, he inherited a half-hectare of land and began his own farm; seven years ago, he produced his first specialty microlot - and has been refining quality ever since.

Floral · Orange · Pear · Apricot · Gyokuro tea
El Pinabete, Los Andes, Santa Barbara, Honduras
Pacas / Fully Washed / 1,800m

07/05/2026

New Coffee Release
El Salvador Emerson Vasquez Pacamara - Light Roast

Our first release from producer Emerson Vasquez.

His farm, Finca El Trigalito, is located in La Palma, Chalatenango, in northern El Salvador near the border with Honduras.

This remote area is known for its significant temperature differences between day and night — a condition that helps develop delicate acidity and complexity in the cup.

Expect floral aromatics reminiscent of white blossoms, with notes of Japanese pear, apricot, raisin, and almond.

What stands out most is its deep, gyokuro-like umami that gently spreads across the palate.

Rather than being loud or overly expressive, this coffee reveals its beauty slowly - through its silky texture, quiet sweetness, and lingering finish.

A cup you may find yourself returning to every day.

We hope you enjoy the character of Pacamara, born in El Salvador, and the unique expression of Emerson’s land.

05/05/2026

Kurasu Shenzhen Bay

For many people, it may come as a surprise to see Kurasu in Shenzhen, China - but for us, this is the beginning of an important journey.

China’s coffee culture is incredibly dynamic, fast-moving, and full of energy. Every city has its own rhythm, and Shenzhen in particular feels like a place where new ideas and new cultures constantly meet.

We’re grateful to be welcomed here, and at the same time, we know there is still so much for us to learn.

Our hope is not only to share what Kurasu has built from Kyoto, but also to grow together with the coffee community here -
listening, adapting, and continuing to improve.

This is just the beginning.
—
Kurasu Shenzhen Bay
Unit 007, 1F, Zone C, Phase II, The MixC Shenzhen Bay

25/04/2026

This is how they brew.

This month’s partner roaster is WOODBERRY COFFEE (Tokyo).

What started as a small neighborhood stand has grown into a full ecosystem - roastery, bakery, and cafes - all built around one idea: Creating value across the entire coffee chain.

From producers to everyday customers, every decision is made with long-term impact in mind.
—
In this video, we’re sharing WOODBERRY’s Mugen × Switch recipe - a method that balances immersion and flow.

Coffee: 18g
Water: 280g
Grind: Medium coarse
Filter: Cafec Abaca

Water Temp:

1st & 2nd pour: 93°C
3rd pour: 75°C

Method:
0:00 (SWITCH CLOSE) → 55g
0:30 → SWITCH OPEN
0:40 → +140g (195g total)
1:30 → +85g (280g total)
Finish: ~4:00

A clean, composed cup you can recreate at home.
—
Through the Kurasu Coffee Subscription, we explore Japanese coffee culture - one roaster at a time.
Watch the full video on our Kurasu Kyoto YouTube.

24/04/2026

Limited Time – 35% OFF

We’re overstocked on matcha - something you don’t hear every day.

A few months ago, during a period of significant matcha shortage, we worked closely with our partner farms to secure a large volume. At the same time, we had committed to a major order with a client.

That deal ultimately fell through.

As a result, we’re now holding more matcha than we can use before its best-before date (end of May 2026).

Rather than letting it go to waste, we’ve decided to offer it at a rare discount.

This is the same carefully sourced, Kyoto-processed matcha we use in our cafes - crafted for a rich, full-bodied umami with depth and aroma.

The quality hasn’t changed.

If anything, this is a chance to enjoy it more freely.

Just add water or milk for an easy, authentic matcha drink.
Or try it with espresso for a “Dirty Matcha.”

Available while stocks last.

18/04/2026

Two coffees, two moods - this is April’s selection.

This month, we’re featuring a pairing from Indonesia and Colombia, designed to be enjoyed across different moments of the day.

▶︎ Watch more on Kurasu Kyoto’s YouTube

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Indonesia / Frinsa Estate Weninggalih (Washed)
A mixed variety lot centered around Sigararutang.
Expect a gentle, rounded cup with notes of dried fruit and soft, lingering sweetness.
A calm, comforting coffee—perfect for slower moments.

Colombia / Raul Duran (Washed / Castillo)
A beautiful expression of Castillo, with white peach–like sweetness and remarkable clarity.
Bright, juicy, and uplifting.

31/03/2026

New coffees, now available.
Two different approaches. One through balance, one through expression.

Premium - Ethiopia Kenean Dukamo

A floral aroma reminiscent of violet, layered with passion fruit, grape, and mixed berries, finishing with a red wine like complexity.

This lot undergoes an extended 190-hour anaerobic natural fermentation, creating a cup that feels almost like a blend of tropical and berry juices - vibrant, expressive, yet remarkably clean.

Behind this coffee is Daye Bensa, one of Ethiopia’s most progressive producers, with multiple top 10 placements at the Cup of Excellence. Their approach combines innovation in processing with strong systems around traceability and farmer support, shaping a new standard for Ethiopian coffee.

Despite its bold and fruit-forward profile, the cup maintains a tea-like lightness and clarity, resulting in a well-balanced and structured experience.

As the temperature drops, the sweetness becomes more pronounced and the complexity deepens - making this coffee equally enjoyable hot or over ice.

Seasonal Blend - Haru Kochi

A gentle, sweet cup with notes of red apple, Delaware grape, and cashew, followed by a soft caramel-like finish.

This year’s Haru Kochi takes a different approach from our previous seasonal blends.
Rather than building around a single dominant component, we designed this blend so that each coffee plays an equal role.

The result is a cup where individual characteristics are softened and integrated, creating a seamless, unified expression.

The blend brings together:

Colombia (Lisandro Quilcue)
Rwanda (Mbilima Soil Project)
Ethiopia (Ayla Bombe)

Each origin contributes quietly - supporting structure, sweetness, and balance -without overpowering one another.

Feel the fleeting atmosphere of spring roasted in Kyoto, Japan.

住所

京都市中京区夷川通東洞院東入山中町551⁠
Kyoto-shi, Kyoto
604-0815

ウェブサイト

http://kurasu.kyoto/

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