Here's how we brewed this fruit-forward coffee roasted in Kyoto, Japan by Kurasu Coffee!

Luis Paolo’s pioneering Sanctuario Sul farm is located at some of Brazil’s highest elevations. This lot was anaerobically fermented with a special yeast cultivated from Gesha cherries and molasses, bringing out a complex fruitiness in the coffee. We tasted blood orange, citrus, milk chocolate, and hibiscus, with a delicate, clean body.

🌎 Origin: Carmo de Minas, Brazil

⚗️ Process: Anaerobic Natural

🔬 Varietal: Sudan Rume

⛰️ Elevation: 1,200 MASL

Brew Recipe for Kurasu - Brazil Sudan Rume Anaerobic Natural

Using Stagg X Dripper


20.5g of Kenya Nyeri Othaya Ichamama AA

350g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 20.5g of coffee beans and grind them on a medium-coarse setting. We used setting 6.2 on Ode with SSP Burrs, which is about 4.2 on Ode with Gen 1 Burrs, which is a 5.2 on Ode with Gen 2 Burrs. This would be sitting toward the middle-coarser end of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 202°F and rinse your filter before putting your coffee grounds in.

3. Pour 42g of water for the bloom 

Fully saturate your coffee grounds with 42g of water, and allow about 35 seconds for the bloom.

4. Continue pouring in 4 stages

After the bloom, pour to 150g; then 250g; and finish at 350g. Swirl 10 times semi-vigorously after your last pour, once the water level goes down far enough to where you won’t spill over. The total brew time varies, but we’re aiming for around 2:45-3:00 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of blood orange, citrus, milk chocolate, and hibiscus.



19g of the same coffee

40g of water at 200 F

1:2 ratio


1. Measure and grind coffee

Measure out 19g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a 28-32 second pull time. I’d start on the coarser end of the grind spectrum for espresso on Opus– but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.

4. Pull shot at 9 bars!

Pull your shot at around 9 bars with a 28-32 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!