The coffee · Drop 001

Ethiopia

Keramo

  • Blueberry
  • Pineapple
  • Banana
Origin
Ethiopia
Process
Anaerobic natural
Varieties
74110 + 74158
Elevation
1,900–2,300 masl
Producer
Faysel Abdosh
Roast level
Light
Roaster
Nucleus Link
Preferred extraction
Filter

One-time purchase

180 g
Sold out

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 V60
Coffee
15 g
Water
230 g at 92 °C
Grind
~600 µm (between salt and sugar)
Ratio
1 : 15
Total time
2:00

Brew timer

0:00/ 2:00

Ready

Press start as you begin the first pour.

Next at 0:00: Pour 45 g to bloom

0:000:301:001:302:001 · 45 g2 · 170 g3 · 230 g4
  1. 1 · 0:0045 gPour 45 g to bloom
  2. 2 · 0:40170 gCircle pour to 150 g, then finish with a slow center pour to 170 g
  3. 3 · 1:20230 gCenter pour to 230 g once it draws down (around 1:20 to 1:30)
  4. 4 · 2:00Drawdown finished. Enjoy

  • Day 3–5

    Drinkable

    Give it a longer bloom.

  • Day 5–21

    Peak window

    The clearest, most expressive cup.

  • Day 21+

    Still excellent

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

the story

Cherries ferment airtight in cool water baths for seven days to pH 3.8, then dry under shade on African beds for 30 days.

Tasting notes

Blueberry / Pineapple / Banana / Cocoa nibs

Mixed berries / Red fruits / Melon / Syrupy

Ethiopia Keramo bag label

also in drop 001