【NEW】Kurasu House Blend Light (Medium-light roast)
Colombia, El Salvador, Ethiopia
Washed / Semi washed / Natural
Orange, Grape, Cookie, Milk chocolate
|Rich aroma, orange and grape like flavors, a simple joy of biting into a sugar cookie, and a round, milk chocolate mouthfeel.|
* 500g / 1kg packaging will be in our wholesale bags.
For several months, we have been cupping with each barista to create a new Kurasu House Blend Light.
Finally, we will be selling the Howe Blend Light that we decided on through this process.
You can get a glimpse of the production process of NEW House Blend Light here!
While I was designing our new house blend, I took time to think about how to articulate what we want in a blend.
Generally speaking, people usually drink blend as a way to get a stable and consistent cup. But when I think about it, specialty coffee has established its place in the coffee market enough for us to get an affordable and delicious single origin.All of the 3 origins we are using to make our new blend,Colombia, El Salvador and Ethiopia are equally delicious on their own, and we also have enough green beans to offer them as individual single origin.
So, why make a blend? What’s the point about drinking it?
The answer may not be around the words I said at the beginning, “stable” or “consistency”. Through the process of making this new blend, I reached an opposite conclusion- what makes a blend interesting and irreplaceable is its subtle unpredictability and fluctuation. In one batch of blend there is a set ratio. However, naturally, that is not the case in each brew and each cup.
Coupled with the delicate and almost unpredictable nature of espresso, what kind of balance you get in a shot of blend is almost impossible to create twice. Any delicious single origin can bore you after a while if you drink it every single day- I thought this nuanced difference in each cup is actually what brings people back every day.
Seize the moment, and enjoy the once in a lifetime encounter in your cup of our new House Blend Light.
I'm relatively new to pour over coffee so I didn't know what to expect. I was afraid that light roasts would be too acidic for my liking, but with this, it was perfect. It is balanced and flavourful, with sweet and smooth finish. I tried using other beans from different stores for comparison, but the coffee was either underwhelming or too bitter with hints of burnt coffee. I would really love to buy my coffee here at kurasu in a regular basis but the shipping fee is killing me hahahaha. Anyway, coffee is top-notch from quality of the beans, to roasting, to packaging.
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.