Kyoto Blend

Most coffee turns thin or sour when you cold brew it. This one was built not to.

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 instead of flattening it into just smooth and mellow, the way regular cold brew tends to.

Kyoto Blend is roasted Omniroast, so it carries that same balance whether you're brewing it cold, as pour-over, or as espresso.