Kyoto Blend

Most coffee loses its fruit when you cold brew it. This one was built to keep it.

It's named after Kyoto-style slow drip, a centuries-old Japanese method where cold water drips slowly over the grounds for hours instead of soaking all at once. That slower process holds onto more of the coffee's flavor than a regular cold-brew soak, which tends to leave it just smooth and mellow.

Kyoto Blend is roasted Omniroast, so it carries that same balance whether you're brewing it cold, as pour-over, or as espresso. Grapefruit, red apple, black cherry, and black tea come through no matter which way you make it.