Dried Fruit
Fruit, kept close to coffee.in preparation
Citrus, apples, pears, berries, and southern fruits. Sourced across Japan, slow-dried in a partner atelier in Kyoto. Nothing added — except time.
- Orchards
- Tokushima yuzu · Ehime citrus · Shinshū · Kyoto
- Drying
- Low temperature, slow · partner atelier in Kyoto
- Added
- Nothing — no sugar, no additives
- Format
- Slices · sticks · powder
How it is made
Across Japan
Yuzu from Tokushima. Citrus from Ehime. Fruits from Shinshū and Kyoto. The distinct air and climate of each region shape its profile. In this collection, Japan is not just where the craft happens, but where the flavour begins.
Kyoto
Sliced, or cut into slender sticks. Dried slowly at a low temperature. No sugar. No additives. Only the moisture leaves. What remains is the fruit’s own sweetness and acidity, quietly concentrated.
By the coffee
A piece of citrus beside a bright cup of coffee. A slice of fruit with a deeper roast. A sip, a bite. And time begins to soften.
The objects
- Dried Fruits of JapanSlices / Sticks / Powder · No added sugarSweetness / acidity / aroma — each shaped by its origin
Prices revealed at opening