The coffee · Drop 001

Colombia

Campo Hermoso

  • Pink lemonade
  • Floral
  • Lemongrass
Origin
Colombia
Process
Carbonic macerated washed
Variety
Sidra
Elevation
1,580 masl
Producer
Edwin Noreña
Roast level
Light
Roaster
Nucleus Link
Preferred extraction
Filter

One-time purchase

฿900

180 g
Coming soon

the details

Select a feature to learn more.

extraction guide

The BORRH brew video for this coffee: water, grind, temperature, pours and timing. It is the same video the QR code on the bag opens.

Filter
Dripper
Hario Switch
Coffee
15 g
Water
240 g at 87 °C
Grind
~700 µm (sea salt)
Ratio
1 : 16
Total time
2:30
Technique
Frozen ball method

Brew timer

0:00/ 2:30

Ready

Press start as you begin the first pour.

Next at 0:00: Switch closed (up) so nothing drains. Pour to 60 g for an extended bloom

0:000:301:001:302:002:301 · 60 g23 · 170 g4 · 240 g5
  1. 1 · 0:0060 gSwitch closed (up) so nothing drains. Pour to 60 g for an extended bloom
  2. 2 · 0:40Open the switch and let the water come down
  3. 3 · 0:45170 gCircle pour to 150 g, then finish with a slow center pour to 170 g
  4. 4 · 1:30240 gCenter pour to 240 g
  5. 5 · 2:30Drawdown finished. Enjoy

  • Day 8–12

    Drinkable

    Give it a longer bloom.

  • Day 12–30

    Peak window

    Prime time. The clearest, most expressive cup.

  • Day 30+

    Still excellent

    Grind a touch finer or add 1–2 °C if it tastes flat.

the story

Edwin’s controlled sequential process begins with carbonic maceration before pulping, followed by a second fermentation and slow drying on raised beds.

Tasting notes

Pink lemonade / Mixed floral / Baking spices

Chocolate / Lemongrass / Bright acidity

Colombia Campo Hermoso bag label

also in drop 001