A blend about me - Founder of Kizuna.
When it comes to coffee roasting, it’s so easy to get lost. There are so many things that we have to take care of:
Cost, customers’ preferences, current trend..etc
What if none of these matters?
After years of designing blends for cafes, it’s finally time for me to create a blend that represents who I am .
Contradicts to popular beliefs, I actually quite like dark roast coffee - Something that I wouldn’t even dream of as I started my coffee career back in 2017.
I mean, specialty coffee was (and still is) a big thing in Australia- Where my coffee career started. Like many baristas, I was educated to appreciate acidity in coffee, and how speciality coffee is ‘supposed’ to be acidic.
As I progress in my coffee journey, I start to develop my own preferences. I still enjoy and knows how to distinguish good and bad coffee, but that doesn’t mean all dark roast coffee are bad and forbidden.
In fact, I believe the art of roasting dark coffee is quite hard to master, but it does has a horrible reputation as it’s often associated with commercial grade coffee- coffee that’s been roasted super dark that tastes like charcoal.
But hey, have you ever tried dark roast specialty coffee? Maybe it’s time to give it a sip and rethink whether dark roast specialty could be the next big thing!
This blend is a work of what I truly enjoy drinking everyday, and not giving a fxxk about what other think :) 100% based on my personal preference.
Enjoy.