Introducing our Sakura Blend: a combination of Kenyan and Ethiopian coffees to embody the beauty of the Sakura Blossom. These two washed processed coffees come together seamlessly to offer flavours that evoke springtime and the blossoming of the Sakura. Think cherry, strawberry, blackcurrant with an overall floral presence - it's complex, clean and driven by sweetness.
This blend was inspired by our travels to Japan, and our reverence of the humble coffee scene there. We resonated with what the Sakura represents: the transience, brevity and beauty of life. It’s a philosophy that we think applies to coffee: its beauty lies in its seasonality. Coffee is something that should be savoured and respected.
In keeping with this celebration of seasonality, the Sakura blend will be a limited release that will parallel the Sakura blossom seasons in Japan and Australia throughout the year.
This third iteration mirrors the Sakura blossoming in Japan, and it will be available for the months of June and July, or while stocks last. We've chosen to roast this as an 'omniroast' somewhere between our usual development for filter roast and espresso roast. It's suitable for both filter brewing and espresso brewing. If brewing on espresso, we recommend ageing the coffee for 3-4 weeks post roast.
Carefully sourced and roasted by Sow Coffee Project in Port Melbourne, Australia.