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Ethiopia Borboya
Roast Profile 1 - Light

Vibrant Yirgacheffe so sweet and aromatic

Creamy and juicy coffee roasted in a light profile for pour overs.

We love bright, floral coffees from the Yirgacheffe region of Ethiopia all year ‘round, which isn’t something we’d say about almost any other origin. Most green coffees begin falling off flavor-wise at the 8-month mark (or earlier, depending), but in the case of Yirggies like Borboya, the green keeps its goodness for twice as long - up to 16 months! Thanks to high-density seeds, controlled washed processing, and slow, even drying (down to ~10% moisture), Yirggie green coffees demonstrate stability that allows us to keep these vibrant coffees roasting all year.
 
Featuring aromatics of blueberries, sweet lemon, and florals, Borboya stuns with classic Yirgacheffe character. Many of these vibrant flavors owe their provenance to a post-pulping, 36-hour water soak, which adds just the right amount of fermentation to an otherwise silky, lemon-focused profile. This long soak is the hallmark of many a Washed Process in Ethiopia, and it’s easy to see why it’s so popular, coaxing out flavors we’d typically associate with Natural processing, like blueberries and tropical fruit. Even with the heightened fermentation, Borboya is still an exceptionally clean, sweet, and vibrant coffee that will wow you again and again.
 
We’re excited to share the intensely aromatic Ethiopia Borboya with you. We encourage by-the-cup pour over methods to get the crispest brews of this bright, fruit-forward washed Yirgacheffe lot. Get dialed-into blueberries, florals, and sweet lemon by starting with a 1:17 brew ratio, filtered water at 209-210 ℉, a medium grind, and a 3-3.5 minute brew cycle. The flavor yield ranges from lemon juice, bright berries, and elegant florals at the lower end to more balanced chocolate, coconut, and almond at higher extractions.

Blue

Unique, berry-forward blue coffees project soft, lightly-fermented flavors in the manner of blueberries, blackberries, and fruit wines.

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