My first coffee I had was an Ethiopian from Weekenders in Kyoto. It introduced me to specialty coffee, its beauty and began my journey of learning all that I could about this incredibly interesting field.
Couple that with the Birthplace and Origin of Coffee being Ethiopia, "Coming Home' is more than a fitting name for this coffee and its meaning to me.
Ever since I started Kuro Neko, an Ethiopian and a natural one at that has been something I've wanted to roast and have, and now it's finally here to share! Please join me in enjoying it!
Lovely notes of Rasberry and Peach emerge from the opening with blueberry layering itself in throughout. As it cools, the fruits blend with the sweet notes of chocolate that begin to show up and complete the cup. This is a very welcoming cup and one I couldn't help but be excited and happy to bring it to you all!
Enjoy drinking it over time as the full range of flavours emerge!
Brewing temp: 93c recommended l:l5 ratio of coffee:water
Roasted: 2026-08-29
KURO NEKO
200g Whole Bean
Enjoy after resting for 3 weeks
There's lots of information about this one, so I'm more than happy to share(I love learning and teaching!).
Ethiopia is the country of origin and Guji is the region from where this coffee is from. Dur Fures, Oda Shakiso is the Washing Station.
A Washing Station is where coffee can be brought to be processed, typically by farmers and as we can see here by smallholders farmers with land under lo hectares and often coming together to pool their coffee for these lots collectively). Landraces means that its the local and wild varieties of coffee that are grown there naturally. Ethiopia is the birthplace of coffee so these unique varietals can be experienced this way and are still being explored and discovered to this day! G2 refers to the grade of the coffee, the second highest in quality. Natural is the "process used, meaning that the coffee cherry is left whole to dry under the son and when the optimal moisture level is reached they are then hulled and sent to the mill to be bagged. The world of coffee is super exciting, new developments happen all the time! Isn't that fascinating!? coffee is best enjoyed when shared and over time! Brew some and Enjoy the Fun!
My first coffee I had was an Ethiopian from Weekenders in Kyoto. It introduced me to specialty coffee, its beauty and began my journey of learning all that I could about this incredibly interesting field.
Couple that with the Birthplace and Origin of Coffee being Ethiopia, "Coming Home' is more than a fitting name for this coffee and its meaning to me.
Ever since I started Kuro Neko, an Ethiopian and a natural one at that has been something I've wanted to roast and have, and now it's finally here to share! Please join me in enjoying it!
Lovely notes of Rasberry and Peach emerge from the opening with blueberry layering itself in throughout. As it cools, the fruits blend with the sweet notes of chocolate that begin to show up and complete the cup. This is a very welcoming cup and one I couldn't help but be excited and happy to bring it to you all!
Enjoy drinking it over time as the full range of flavours emerge!
Brewing temp: 93c recommended l:l5 ratio of coffee:water
Roasted: 2026-08-29
KURO NEKO
200g Whole Bean
Enjoy after resting for 3 weeks
There's lots of information about this one, so I'm more than happy to share(I love learning and teaching!).
Ethiopia is the country of origin and Guji is the region from where this coffee is from. Dur Fures, Oda Shakiso is the Washing Station.
A Washing Station is where coffee can be brought to be processed, typically by farmers and as we can see here by smallholders farmers with land under lo hectares and often coming together to pool their coffee for these lots collectively). Landraces means that its the local and wild varieties of coffee that are grown there naturally. Ethiopia is the birthplace of coffee so these unique varietals can be experienced this way and are still being explored and discovered to this day! G2 refers to the grade of the coffee, the second highest in quality. Natural is the "process used, meaning that the coffee cherry is left whole to dry under the son and when the optimal moisture level is reached they are then hulled and sent to the mill to be bagged. The world of coffee is super exciting, new developments happen all the time! Isn't that fascinating!? coffee is best enjoyed when shared and over time! Brew some and Enjoy the Fun!
