![Kurasu House Blend Dark [Dark roast]](http://cdn.shopify.com/s/files/1/0801/9439/products/HouseBlend_Dark_250g_2000x.jpg?v=1642491725)
![Kurasu House Blend Dark [Dark roast]](http://cdn.shopify.com/s/files/1/0801/9439/products/HouseBlend_Dark_500g_1kg_2000x.jpg?v=1642491725)
![Kurasu House Blend Dark [Dark roast]](http://cdn.shopify.com/s/files/1/0801/9439/products/HouseBlend_Dark_250g_400x.jpg?v=1642491725)
![Kurasu House Blend Dark [Dark roast]](http://cdn.shopify.com/s/files/1/0801/9439/products/HouseBlend_Dark_500g_1kg_400x.jpg?v=1642491725)
¥6,000 JPY
Kurasu House Blend Dark (Medium-dark roast)
| Country | Brazil, Guatemala, Ethiopia |
| Process | Natural/Washed |
| Flavor note | Orange peel, Dark chocolate, Buttery, Long aftertaste |
|
Barista's comment |
This is our new “House blend”. It tastes like a rich dark chocolate and subtle orange peel. You feel like drinking it everyday. |
* 500g / 1kg packaging will be in our wholesale bags.
Kurasu House Blend Dark is our second creation of Kurasu Blend. It is also our first attempt of making a dark roast coffee.
We often use “clean” to describe specialty coffee. But what is clean? Kurasu believes that a clean cup is one in which the characters of the beans are fully expressed and boosted. We don’t want to sacrifice any flavor during the roasting process, and it often leads us to having a lightly roasted coffee.
On the other hand, light roast isn't everything nor ultimate form of coffee- depending on places, climates, cultures, there are various standards in the world to define what's good.
Specialty Coffee Association of Japan(SCAJ) notes in the first paragraph of definition of specialty coffee like this- “Specialty coffee should be a coffee that has a superb taste, and that liquid in a cup consumers hold shall provide them with value and satisfaction.”
In Kyoto, with a deeply rooted “Kissaten” culture, we have many customers enjoy darker roast, as it is the traditional Kissaten roast. We have been feeling frustrated that we haven't been able to offer them what they prefer, and that encouraged us to create this blend- the blend that celebrates Kyoto's long running coffee culture, and the people who lived with it and who love it, in the past, present and in the future.
How we roast this coffee
The bean temperature is set to reach 15 to 17°C higher than that of light roast coffee. We roast all the way through with medium heat for 11 minutes. Try our one and only dark roast blend!
We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to twice a week on Monday and Sunday.
We then pack and ship the freshly roasted beans out on weekdays (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 3pm on Saturday will likely to be fulfilled on the next week’s roasting day. If the order contains 500g~ coffee, please kindly note that the coffee will be roasted and fulfilled on the next week's roasting round, and it may take longer to fulfil the order.
We understand the quality of the raw material determines most of the quality of the end product. That is why the selection of green beans, and knowing the source and traceability is so important to us.
We work with only reputable green bean importors - Wataru & Co., Ltd., TYPICA Holdings, Inc., along with directly sourcing from mirco lots from around the world. We make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.
At Kurasu we roast with convection drum roaster, Loring S35 Kestrel, and semi-hot blast type roaster, Giesen W6A.
The roaster helps us roast a coffee with a soft, complex flavour and texture.
Coffee beans are naturally fragrant and have fresh and juicy acidity and sweetness of fruits. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.
We roast 1-2 times a week - at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.
We pay close attention to the batches we adjusted the roasting profile for and any batches that show readings with any difference to usual.
Roasting is an ever evolving process for us. There's always some small adjustments that can be made and we strive for ship out the best roasted coffee we can possibly produce.
