Notes of blueberry jam, dark cacao, and dried rose. Roasted in Kyoto every Tuesday, shipped the same afternoon.
Our productsHaruki Nishimoto opened Moss Blend Pathyx in March 2019 in a narrow machiya townhouse on Rokkaku-dori in Nakagyo-ku, Kyoto. The building had been a textile merchant's storage space for most of the twentieth century. The walls still smell faintly of indigo dye when it rains. He brought in a second-hand Probat L12 from a closing roastery in Sapporo, spent three weeks calibrating it, and on the first Tuesday of April roasted his first commercial batch: a washed Yirgacheffe from the Kochere cooperative that he had sourced through a contact at a Tokyo green importer. The first batch was too light. He roasted it again the next morning.
In 2021, Haruki made his second trip to origin, this time to the Huila department of Colombia, where he visited the Finca La Palma estate run by the Gutierrez family at 1,750 metres. He spent five days there, picking alongside the workers, and came back with a 60-kilogram lot that sold out in eleven days. That trip changed how he thought about pricing. He had been charging 1,400 yen for 150 grams. After seeing what the Gutierrez family earned per kilo, he raised the price to 1,800 yen and published a full cost breakdown on the product page. Nobody complained. Several customers wrote to say they were glad he did it.
When people taste the Guji Natural for the first time, the most common reaction is surprise. The blueberry note is not subtle. It sits right at the front of the cup and it does not taste like something added. That is because it was not added. It came from the drying bed in the Guji zone of Ethiopia, where the whole cherry spent 28 days in the sun before the fruit was removed.
Read more →Cold brew has a reputation for being forgiving, and in some ways it is. You can steep it too long and it will still be drinkable. You can use a slightly wrong grind and the result will be acceptable. But if you want a cold brew that is genuinely good, the ratio is the variable that matters most, and getting it right requires understanding what you are actually trying to extract.
Read more →Direct trade is not a certification. There is no body that audits it, no label that guarantees it, and no standard that defines it. Any roaster can use the term. What makes it meaningful or not is the specifics: who you bought from, what you paid, and whether you have actually been to the farm.
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Haruki Nishimoto spent four years behind the bar at Fuglen Tokyo before moving to Kyoto in 2017 to apprentice under a veteran roaster in the Fushimi district. He made his first trip to Ethiopia's Guji zone in the spring of 2018, visiting the Hambela Wamena washing station, and came back with a suitcase full of green samples and a notebook of cupping notes that still sits on the roastery shelf. Moss Blend Pathyx opened in a converted machiya townhouse in Nakagyo-ku in 2019. When he is not cupping, Haruki rides a steel-frame touring bicycle along the Kamo River and keeps a small collection of Blue Note pressings from the 1960s.