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Blend Kyoto c

blend kyoto

Blend Kyoto c

Sale price HK$250.00

bean 1

  • Country: Ethiopia
  • Farm: bona sedeka
  • Variety: 傳家寶
  • Process: 天然
  • LOT: ---
  • Ratio: 90%

bean 2

  • Country: Colombia
  • Farm: El Paraiso Farm
  • Variety: Castillo
  • Process: double anaerobic fermentation
  • LOT: 玫瑰花茶
  • Ratio: 10%

  • Flavor: Violet, Strawberry, Rose, Elegant
  • Roast: light roast
  • Roasting Location: Japan
  • Roast Date: June 1, 2026
  • Material: 100% coffee beans
  • Weight: 100g

With a delicate strawberry aroma, accompanied by a warm and lingering sweetness.

Brewing Suggestion: pour over

Brewing Method

hario V60 01 / coffee beans 13g / temperature 90ºC

Step 1: Bloom (0:00-0:30) Pour 26g of hot water, covering all the coffee grounds. Ensure all coffee grounds are fully saturated with hot water.

Step 2: Extraction (0:30–0:45) Pour hot water up to 140g. As the water level rises, pour in a gentle circular motion.

Step 3: Brew (0:55–1:15) Continue pouring water up to 215g. Finally, pour in a fixed spot at the center to minimize disturbance and "muddy" taste.

 

Optimal Flavor Period for Coffee

Our coffee is specially formulated to not only display bright and vibrant flavors immediately after roasting but also possesses the potential for deeper, richer flavors to evolve with 2 to 3 months of **deliberate aging**.

Flavor Characteristics Over Time

Early Post-Roast: Freshly roasted beans still contain a large amount of carbon dioxide (gas), which can make the aroma and flavor seem somewhat muted and unstable.

First Week: Typically, about one week after roasting, the coffee begins to enter its optimal drinking state.

Long-term Aging (2-3 months): Over time, the coffee undergoes a beautiful transformation. After approximately 2 to 3 months, you can enjoy a cup of exceptionally clean and refined coffee.

Why is "Maturation" Necessary?

As gases are gradually released, the coffee's aroma becomes clearer and more defined. Simultaneously, the sweetness, body, and aftertaste will reach a harmonious unity, revealing depths and layers not present in the early post-roast stage.

About blend kyoto

Located in a century-old machiya house next to the Kyoto Gyoen National Garden, blend kyoto has sparked a flavor revolution in the specialty coffee world with its relentless pursuit of the art of "blending." The shop's minimalist dark aesthetic perfectly blends with its ancient wooden structure, showcasing a unique sense of beauty.

The brand was founded by Daiki Okui, who previously worked at the legendary GLITCH. He breaks the mold of "single origin beans" by boldly selecting top-tier origin beans, even Geisha coffee, for blending, creating a harmonious and richly layered sensory experience akin to a symphony. In addition to exquisite blending techniques, blend kyoto further emphasizes the "aging" of coffee beans, allowing flavors to undergo a profound transformation over time. Now, you don't have to travel all the way to Kyoto to savor this ultimate balance crafted by a master, through our carefully selected collection.