Competition-level coffee
Drop 001: four competition lots, roasted light and sealed by hand.
The front
The coffee at a glance
Country, farm, producer, variety, process and tasting notes. Each bag in the drop gets its own colorway.
The back
The full story, and how to brew it
Region, elevation and the story of the lot, plus a QR code to the BORRH brew video for that exact coffee.
Competition-gradesingleorigin,roastedwithobsessiveprecision.
Coffee, collected.
I never set out to invent a way of making coffee. I set out to learn every way I could find.
In Tokyo, I drank from a cup that was thin on one side and thick on the other, and found that the same coffee could taste sweet or bright depending on where it met my lips. I learned that chilling a brew the moment it’s made keeps the aromas most cups lose to the air. I watched the Hario Switch carry a brewer to the 2026 World Brewers Cup title, and I changed the way I pour after learning a technique from a Chinese world champion that brings out a natural sweetness.
BORRH is where those lessons end up. Every roast is shaped by flavors I’ve tasted around the world, so that when you brew it, you’re tasting what I learned along the way.