Berry Pop — Co-fermented
№ 1 Candy Bloom
BlackcurrantCandyLychee
- Origin
- Gayo, Sumatra
- Altitude
- 1200–1350 m
- Process
- Co-fermented
In the cup
- Very sweet
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Berry Pop — Co-fermented
№ 1 Candy Bloom
BlackcurrantCandyLychee
- Origin
- Gayo, Sumatra
- Altitude
- 1200–1350 m
- Process
- Co-fermented
In the cup
- Very sweet
Also available on
Coffee profile
- Origin
- Gayo, Aceh, Sumatra, Indonesia
- Altitude
- 1200–1350 m
- Variety
- Ateng Super, Bourbon, Tim-Tim
- Process
- Co-fermented
- Composition
- Single origin
- Roast
- Filter
In the cup
How to brew
V60 — Berry Pop & Mango Burst
15 g · 250 g · 90–92°C · medium · 1:16.7 · 2:45–3:10
- Brightness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it tastes too intense or fermenty, lower the temperature a little or grind slightly coarser. For more fruit, brew at 92°C and pour more slowly.
V60 — Bright Bypass
13 g · 210 g · 92–93°C · medium-fine · 1:16.2 · 2:15–2:35
- Brightness
- 0:00Bloom with 40 g of water for 40 seconds.
- 0:40Pour to 95 g.
- 1:10Pour to 145 g.
- 1:40Pour to 190 g.
- Let it drain.
- Add 20 g of hot water to the coffee, then stir gently.
Tips
- Adjust the grind to the cup and to taste.
V60 — MelonTea
15 g · 250 g · 91–93°C · medium · 1:16.7 · 2:45–3:15
- Sweetness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it feels too heavy, grind slightly coarser or lower the temperature to 91°C. For more sweetness and melon, brew at 92–93°C and keep the pour steady.
Tetsu Kasuya's Hario V60 recipe, World Brewers Cup 2016 (champion)
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
- Sweetness
- Brightness
- 0:00Pour 50 g of water.
- 0:45Pour to 120 g.
- 1:30Pour to 180 g.
- 2:10Pour to 240 g.
- 2:40Pour to 300 g.
- 3:30Remove the dripper.
Tips
- The 4:6 method: the first 40% of the water (two pours) sets sweetness and acidity, the last 60% (three pours) sets strength.
Recipe by Tetsu Kasuya , World Brewers Cup 2016
More recipes for this coffee
Hario V60 · 20 g · 300 g · 92°C · coarse (Comandante C40 MK4 28) · 1:15 · 3:30
Berry Pop, juicy, playful, and bright.
Berry Pop is a Gayo arabica coffee from Bathin Baru, Bener Meriah, processed using a blackcurrant co-ferment method. It sits in the vivid, aromatic infused coffee territory, with notes of blackcurrant, candy sweetness, and a fresh touch of lychee.
This coffee is perfect for anyone who loves specialty coffee with a clear, sweet, playful fruit character — more expressive than an everyday coffee, but still clean and enjoyable to brew. Blackcurrant comes through as the main character, followed by candy-like sweetness and a fresh lychee finish.
Cup Notes
Blackcurrant, Candy, Lychee
Coffee Details
- Origin: Bathin Baru, Bener Meriah, Gayo
- Processor: BBMC
- Variety: Ateng Super, Bourbon, Tim-Tim
- Process: Co-fermented with Blackcurrant
- Altitude: 1,200–1,350 masl
- Ingredients: 100% Arabica Coffee
Flavour Character
Juicy, fruity, sweet, and aromatic. Perfect for anyone looking for a Gayo coffee with a more colourful berry character, without feeling heavy or overly fermenty.
Brewing Recommendation
Great for V60, Kalita, Origami, Aeropress, or other filter brewers.
Use a medium grind and 90–92°C water to keep the fruit character juicy and clean.
Starter Recipe — V60
- Coffee: 15g
- Water: 250ml
- Temperature: 90–92°C
- Grind: Medium
- Ratio: 1:16–1:17
- Finish: 2:45–3:10
- 0:00 Bloom 40g for 30 seconds
- 0:30 Pour to 120g
- 1:15 Pour to 190g
- 2:00 Final pour to 250g
If the flavour feels too intense or fermenty, lower the temperature slightly or use a slightly coarser grind. If you want more fruit character to come through, use 92°C water and pour more slowly.
Store in a cool, dry place. For the best flavour, use within a few weeks of the roast date.