Kurasu House Blend Light (Medium-light roast)
Cacao, Cashew nuts, Raspberry, well balanced
|A classic espresso balanced well suited as black or white. Expect a more full bodied flavor when used as pourover.|
* 500g / 1kg packaging will be in our wholesale bags.
Kurasu House Blend Light is our first blend coffee. We created this blend about a month before the opening of our roastery— Kurasu Fushimi Inari.
Kurasu Fushimi is our first roaster, everything is new to us, so we couldn’t find a clear direction at the beginning. Luckily, we have Pok-san, who trained our head roaster, helped us with the set-up and create our house blend.
We aim to create a blend that when people drink it, they will immediate know that’s Kurasu-taste. A perfect balance of chocolaty and nutty flavor that you could enjoy every day is what we are looking for.
House Blend Light is the basis of our blend coffee, with this sturdy foundation, we are able to create more and more Kurasu blend, such as Kurasu House Blend Dark and Peaceful blend.
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. Of course every case would be slightly different.
The roasting period of House Blend Light is about 1 minute longer than our other light roasted coffee. The result is, it emphasizes the fruitiness and bittersweetness.
There are around 66% of natural Brazil beans in this blend, so we tried to prolong the time until first crack to 8’50’’-9’00’’. For Brazil beans, if you try to quickly push through the roasting process by powering up, coffee beans will start to burn from the outside before roasted thoroughly, and you are only able to taste the acidity without fruitiness. we roasted relatively slow(roasting period: 9’40’’ to 9’50’’) to bring out the sweetness, fruitiness, good-body and balance.
I've only ever drank coffee when I've been tired and needed the caffeine to not be a complete zombie during the day. I always found coffee to smell great but taste horribly so I would drink it as quickly as possible to get it over with. This is the first coffee I found that I actually enjoy the taste. Now i actually look forward to my morning cup, even if I'm not tired.
Perfect for my day & night brew. The tasting notes harmonize really well. By far, my favorite blend!
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!
*Any order made after 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.
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 - Cafe Imports, Nordic Approach, Umi no muko, 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 a 6 kg semi-hot blast type roaster made by a Dutch manufacturer, Giesen.
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 2-3 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.