KURONEKO blend coffee

KURONEKO blend coffee

＊Please note: Shipping is available within Japan only.
Freshly roasted beans are prepared within 3 days of receiving your order and shipped out on the same day they’re roasted.
Frozen beans are pre-roasted, stored frozen for up to 30 days, and shipped at room temperature after your order is placed.

Both options offer the same flavor and quality — the frozen version is simply more budget-friendly.
The made-to-order roast is recommended for those who enjoy a sense of something special (though honestly, the taste difference is barely noticeable).

Product Information

KURONEKO Coffee Roastery’s Main Blend

Blended with high-quality African and South American beans, this deep roast is crafted under the concept of reconstructing the JAPANESE OLD STYLE “SHO-WA café culture.”

→ Blend Ratio & Origin:
◯ Ethiopian Mocha Geisha (Natural): 60%
・Even with a deep roast, it retains its floral, aromatic character, creating a vibrant fragrance.
◯ Colombian Popayán (Washed): 30%
・Provides a stable base with rich chocolate and caramel-like sweetness and body.
◯ Kenya AA (Washed): 10%
・Adds a subtle hint of berry-like fruitiness and red wine acidity as a hidden accent.

Each origin is carefully brought out through deep roasting using a handmade direct-fire roaster.
The typical fruitiness of African beans is intentionally toned down, allowing the smoky, bold, and toasty flavors to take center stage.

Flavor Notes

・A rich, full body with the signature toasty aroma unique to direct-fire roasting
・Bold bitterness balanced with a smooth, drinkable profile and a hint of smokiness
・A rounded sweetness in the finish, with just a touch of acidity lingering in the background

Recommended Enjoyment

・Use a cloth filter or siphon to bring out the full richness of the coffee oils
・Brew strong with a Moka pot or espresso machine to highlight both depth and aroma
・Pair with sweets for a perfect companion to your relaxing moments

・Those who prefer bright, acidic coffees or lighter hand-drip styles
・People sensitive to classic, smoky, toasty aromas
・Fans of ultra-clean finishes or those who like to drink coffee by the gallon daily

This coffee truly shines when paired with sweet treats — its depth and richness become even more pronounced.
Originally crafted to go with desserts made by my wife, this blend is all about enjoying those indulgent moments.
Personally, I also think it goes surprisingly well with a plate of Napolitan pasta or a big sandwich.
(In other words: pure “Showa café culture” vibes.)

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The Story Behind the Blend

As mentioned earlier, this blend began with a simple goal — to pair well with desserts my wife makes.
But there was another personal motivation behind it: a nostalgic attempt to recreate the coffee I used to sip (trying to look cool) at old-school cafés during my university days.

Between 1998 and 2002, when I was a student, many cafés in Japan still carried the unmistakable atmosphere of the Showa era.
Starbucks and other chain cafés existed, but they hadn’t really caught on yet.
There were no third-wave light roasts, and convenience store drip coffee hadn’t made its debut either.
Back then, your coffee choices were basically canned coffee or whatever was served at a fast food joint.

I remember frequenting those retro cafés, pretending I knew what I was doing, often ordering Mocha Matari just because it sounded refined (even though I couldn’t really tell the difference in taste, haha).

At the time, direct-fire roasters were the norm — hot-air or semi-hot-air machines weren’t commonly used in small shops. Naturally, the coffee served was typically deep-roasted and full-bodied, with a smoky bitterness.
That kind of coffee left a strong impression on me — to this day, when I think of “what coffee should taste like,” I picture that bold, dark, toasty cup.

These days, roasting mocha-style beans dark might be considered “wasteful,” but for an old guy like me, it’s a non-negotiable taste — a flavor tied deeply to my youth.

So, when I first got into home roasting, I started with Mocha Matari. But I quickly discovered that today’s beans are quite different from those back in the day.
Even when dark-roasted and brewed through a cloth filter, they didn’t give me the satisfaction I was hoping for.
(Also… honestly, sorting through all those defect beans during hand-picking broke my spirit. 😅)

That’s when I decided to build a new blend — using Mocha Geisha as the base, and layering it with beans from Colombia and Kenya. My goal was to recreate the flavor from my memories, or better yet, surpass it.

This blend is the result of that journey — a coffee made purely for myself, to satisfy my own tastes.
It’s definitely a bit self-indulgent, but if it happens to strike a chord with anyone who grew up with old-school kissaten culture — or with younger folks curious about what Japanese café life was like around the year 2000 — then that would make me truly happy.

This English translation was created using ChatGPT.
We appreciate your understanding if any expressions feel slightly unnatural.