Our Story
Coffee with patience built in
Kyoto Cold Brew began with a single tower of glass in a corner of a Frankfurt roastery. While the rest of the world chased speed, we fell for the opposite: the slow, deliberate rhythm of cold extraction. Today we source single-origin beans from small farms in Ethiopia, Colombia and Sumatra, and let time do the work.
By the numbers
18h drip · 4°C · 0 shortcuts
Every bottle is dripped at four degrees over eighteen hours, then rested for a day before it ever reaches you. No concentrate. No dilution. Just coffee and cold water.