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blend kyoto d

blend kyoto

blend kyoto d

Sale price HK$200.00

bean 1

  • Country: Ethiopia
  • Farm: bona sedeka
  • Variety: 傳家寶
  • Process: 已清洗
  • LOT: ---
  • Ratio: 80%

bean 2

  • Country: Colombia
  • Farm: 馬薩特蘭農場
  • Variety: Castillo
  • Process: 厭氧發酵
  • LOT: 桃子
  • Ratio: 20%

  • Flavor: Peach, lemongrass, tea notes
  • Roast: light roast
  • Roasting Location: Japan
  • Roast Date: April 16, 2026
  • Material: 100% coffee beans
  • Weight: 100g

The prominent and vibrant sweetness of peach intertwines with rich fruit notes, creating an aromatic and magnificent symphony.

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, 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: Brew (0:55–1:15) Continue pouring water up to 215g. Finish with a steady pour in the center to minimize agitation and undesirable flavors.

 

Peak Flavor Period for Coffee

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

Flavor Evolution Over Time

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

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

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

Why is "Maturation" Necessary?

As gases gradually dissipate, the coffee's aroma becomes clearer and more defined. Concurrently, sweetness, body, and aftertaste will reach harmonious unity, revealing a depth and complexity not present in the early stages of roasting.

About blend kyoto

Located in a century-old machiya townhouse next to the Kyoto Imperial Palace, 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 blends with the 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-origin beans, and even Geisha coffee, for blending, creating a harmonious and richly layered sensory experience akin to a symphony. Beyond his exquisite blending techniques, blend kyoto also emphasizes the "aging" of coffee beans, allowing their flavors to undergo a profound transformation over time. Now, you don't have to travel all the way to Kyoto; you can experience this ultimate balance crafted by an artisan through our carefully curated selection.