Roasteries / Iwashi Coffee
Iwashi Coffee
Kyoto, Japan
Iwashi Coffee roasts daily in small batches at its renovated Nishijin machiya, serving hand-drip coffee and selling its own beans through its BASE shop.
17
coffees
Japan
base
Location
Iwashi Coffee
414 Nagatocho, Kamigyo Ward, Kyoto, JapanCoffees
17 coffees
A mellow, medium-dark Brazilian with chocolate and nut tones and a gentle, satisfying body.
Chocolate, nuts
A Guatemala-based light-roast house blend named for Portland, the cycling city where third-wave coffee culture grew, and Kyoto. Lively, fruit-like aroma and a bright, fresh cup.
A medium-dark Mexican decaf with a firm body and full aroma, close enough to a regular coffee that you forget it is decaffeinated.
A dark-roasted, direct-imported coffee from East Timor: full-bodied and toasty, with a fruity nuance beneath the depth.
A light-roast Guatemalan with a light, fruity aroma, refreshing acidity and sweetness that builds with each sip.
Iwashi's approachable everyday blend at a medium-dark roast: gentle acidity, moderate bitterness and a mellow body.
A light-roast blend imagined around the French designer Jean Prouvé (1901–1984): the easy, endlessly drinkable cup he might have wanted mid-experiment. Fresh acidity, a smooth texture and a fruity finish.
A medium-dark Kenyan in which a deep, rich body meets red-berry fruitiness and a pleasant acidity.
Red berries, rich body
A dark-roasted Indonesian Mandheling with a firm body, light sweetness and dark-chocolate and nut flavours.
Dark chocolate, nuts
Mexican beans bought from the Mexico specialist importer Gloria Coffee Trading, roasted medium-dark: a firm body, a soft, round mouthfeel, toasty aroma and a lingering finish.
A medium-roast Peru (listed as "PELU") with honey and orange sweetness and acidity. Iwashi suggests brewing slowly below 90 °C, 15 g of coffee in 8–10 small pours, to draw out depth.
Honey, orange
A balanced medium-roast Tanzanian: fruity acidity meets nut-like sweetness in an easy everyday cup.
The first blend made with manga artist and illustrator Katsuya Terada and Kinse Ryokan, the inn that houses Iwashi's roastery. Guatemala, Brazil, Rwanda and Colombia at a medium-dark roast, for any time of day. 180 g.
The second Katsuya Terada × Kinse Ryokan blend: Bolivia, Costa Rica, Brazil and Papua New Guinea at a medium-dark roast. 180 g.
The third Terada blend, born alongside the 2022 Terada tableware collaboration: a dark roast with mild bitterness and deep body, unlike the first two. 180 g.
An organic JAS-certified Thai coffee roasted medium-dark: rich body and aroma with a faint sweetness in the finish.
A medium-roast Yirgacheffe with a floral aroma, refined fruitiness and a pleasant finish.