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Naturally processed Ethiopian coffee with notes of blueberry, red berries, and chocolate. A sweet and fruit-forward cup with rich berry flavors and a smooth chocolate finish.
Coffee: 20g
Water: 300ml
Temperature: 92°C
Grind: Medium-fine
Method: V60
Brew Time: 2:45–3:15 min
Ratio: 1:15
How to brew: Start with a 60ml bloom for 40 seconds, then slowly pour the remaining water in circular pours until you reach 300ml.
This recipe should highlight the blueberry and red berry sweetness while keeping the chocolate finish balanced.
