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blend kyoto h

blend kyoto

blend kyoto h

Sale price HK$175.00 Regular price $250.00

bean 1

  • Country: Rwanda
  • Farm: Simbi
  • Variety: 波本威士忌
  • Process: 自然
  • LOT: 第二個日出產品
  • Ratio: 80%

bean 2

  • Country: Colombia
  • Farm: Mazatlán Farm
  • Variety: castle
  • Process: 厭氧發酵
  • LOT: 肉桂
  • Ratio: 20%

  • Flavor: Cinnamon, chocolate, smooth
  • Roast: light roast
  • Roasting Location: Japan
  • Roast Date: April 16, 2026
  • Material: 100% coffee beans
  • Weight: 100g

With a spicy cinnamon accent, this coffee offers a comforting warmth.

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. When the water level rises, pour in a gentle circular motion.

Step 3: Brew (0:55–1:15) Continue pouring water up to 215g. Finish by pouring directly into the center to reduce agitation and muddiness.

Peak Flavor Period for Coffee

Our coffee is specially formulated to reveal bright and vibrant flavors immediately after roasting, with the potential for deeper, richer flavors to evolve through 2 to 3 months of **deliberate aging**.

Flavor Evolution Over Time

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

First Week: Coffee typically begins to taste good approximately one week after roasting.

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

Why is "Aging" Necessary?

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

About blend kyoto

Located next to the Kyoto Imperial Palace, blend kyoto, a century-old machiya townhouse, is sparking a flavor revolution in the specialty coffee world with its relentless pursuit of the art of "blending." The shop's minimalist black aesthetic perfectly merges with the ancient wooden structure, creating a unique and captivating atmosphere.

Founded by Daiki Okui, formerly of the legendary GLITCH, blend kyoto challenges the traditional "single origin" framework. Okui boldly blends premium single-origin beans, and even Geisha coffee, to create a harmonious and multi-layered sensory experience akin to a symphony. Beyond masterful blending, blend kyoto also emphasizes the "aging" of coffee beans, allowing flavors to deepen and transform over time. Now, you don't need to travel all the way to Kyoto to savor this exquisite balance crafted by artisans, as you can experience it through our carefully curated selection.