blend kyoto h

Brewing Suggestion: pour over

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 with a steady pour in the center to minimize disturbance and impurities.

Peak Flavor Period for Coffee

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

Flavor Characteristics Evolving Over Time

Early Roasting Stage: Freshly roasted beans still contain a large amount of carbon dioxide (gas) internally, which can make the aroma and flavor appear somewhat flat 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): As time progresses, the coffee undergoes a beautiful evolution. After approximately 2 to 3 months, you can enjoy a cup of coffee that is exceptionally clean and refined.

Why is "Maturation" Necessary?

As the gases gradually release, the coffee's aroma becomes clearer and more defined. At the same time, the sweetness, mouthfeel, and aftertaste will reach a harmonious unity, revealing a depth and complexity not present in the early roasting stage.