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blend kyoto a

blend kyoto

blend kyoto a

Sale price HK$220.00

bean 1

  • Country: Ethiopia
  • Farm: bona sedeka
  • Variety: 傳家寶
  • Process: 已清洗
  • LOT: ---
  • Ratio: 70%

bean 2

  • Country: Colombia
  • Farm: Las Marias Farm
  • Variety: Geisha
  • Process: double washed
  • LOT: Rio Dulce
  • Ratio: 30%

  • Flavor: Pomelo, white pepper, clean
  • Roast: light roast
  • Roasting Location: Japan
  • Roast Date: April 16, 2026
  • Material: 100% coffee beans
  • Weight: 100g

This coffee boasts a delicate flavor, exhibiting an elegant and refreshing aroma reminiscent of yuzu.

Brewing Suggestions: pour over, milk brew, cold brew

Brewing Method

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

Step 1: Pre-infusion (0:00-0:30) Pour 26g of hot water, ensuring all coffee grounds are fully saturated.

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: Brewing (0:55–1:15) Continue pouring water up to 215g. Finish by pouring directly into the center to minimize disturbance and harshness.

 

Peak Flavor Period for Coffee

Our coffee is specially formulated to not only exhibit bright and vibrant flavors immediately after roasting, but also to possess the potential to develop deeper, richer flavors with 2 to 3 months of intentional **aging**.

Flavor Evolution Over Time

Early Roasting Stage: Freshly roasted beans still contain a large amount of carbon dioxide (gas), which can make the aroma and flavor appear dull and unstable.

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

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

Why is "Maturation" Necessary?

As gases gradually release, the coffee's aroma becomes clearer and more defined. Simultaneously, the sweetness, body, and aftertaste will achieve harmonious unity, showcasing depth and complexity not present in the early stages of roasting.

About blend kyoto

Located in a century-old machiya townhouse next to Kyoto Gyoen, blend kyoto has sparked a flavor revolution in the specialty coffee world with its ultimate pursuit of the "blending" craft. The shop's minimalist dark aesthetic perfectly integrates 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 away from the "single origin" framework, boldly selecting top-tier single origins and even Gesha coffees for blending, creating a harmonious and multi-layered sensory experience akin to a symphony. In addition to exquisite blending techniques, blend kyoto also emphasizes "aging" coffee beans, allowing the 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 an artisan, thanks to our carefully selected collection.