Country: Brazil, Bolivia Process: Red Honey/Washed
For this year's summer blend, I have selected beans and set up the roast profile to create the best blend for cold brew coffee. Unfortunately, the refreshing and delicate flavours and aroma of light roast coffee are difficult to bring out in low temperatures.
When it comes to drinking cold brew coffee, we often look for mellow sweetness and mouthfeel, right? That's why I focused on minimizing the aroma and acidity, taking a completely opposite take on roasting this summer blend compared to the regular line-ups at Kurasu. Simply put, fast roast emphasizes aroma and acidity, while slow roast maximizes sweetness and mouthfeel. Though the outer layer can be a little over-roasted in a slow roast, the mild bitterness will turn out as pleasant body in cold brewing. Next, on to the coffee beans selection...I've chosen Brazil red honey (almost natural) as the main beans. I Natural processed coffee has fruity sweetness and rich mouthfeel that are perfect for cold brew. I've put all my efforts into producing a sweet Natsu Ake 2022 - Now it's up to you to enjoy it! (Of course delicious in a pour-over, too!)
We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to twice a week onMonday and Sunday.