ETHIOPIA BERRY POP

Process: Carbonic Maceration
Tasting Notes: Winey • Pineapple • Berries • Caramel

THE STORY

Berry Pop is a vibrant Ethiopian coffee made for those who enjoy expressive, fruit-forward cups. Through Carbonic Maceration, whole coffee cherries are fermented in a sealed, carbon dioxide-rich environment, encouraging a distinctive fermentation profile.

The result is a lively cup with a winey character and juicy berries, followed by tropical pineapple and a smooth caramel sweetness. A coffee that is bright, sweet, and full of character — just like its name, Berry Pop.

HOT V60 — RECOMMENDED RECIPE

Coffee: 16g
Water: 240ml
Temperature: 92–94°C
Grind: Medium
Brew Time: 2:30–3:00 min

Start with a 30–40g bloom for 30–40 seconds, then continue pouring gradually in 2–3 pours.

ICED V60 — RECOMMENDED RECIPE

Coffee: 18g
Hot Water: 180ml
Ice: 150g
Temperature: 92–94°C
Grind: Medium-Fine
Brew Time: 2:15–2:45 min

Start with a 30–40g bloom for 30–40 seconds, then continue pouring gradually in 2–3 pours over the ice.

ESPRESSO — RECOMMENDED RECIPE

Coffee: 18g
Yield: 36–40 ml
Temperature: 92–93°C
Brew Time: 27–32 sec

For a sweeter and more balanced shot, start around 18g in / 38g out. Expect a juicy berry character, winey complexity, tropical pineapple, and a lingering caramel sweetness.