[Bean] Colombia Eve Bloom Geisha

COLOMBIA EVE BLOOM GEISHA

ORIGIN: Colombia

REGION: Huila Colombia

FARM: Finca Perla Negra

VARIETY:  Geisha

PROCESS: Washed Anaerobic

CUP NOTE: FIG, LYCHEE, JASMINE

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ROASTER'S COMMENT

What if there were a coffee as elegant and mysterious as a flower blooming beneath the colors of the evening sky? We are proud to introduce SOWN’s fourth release — EVE BLOOM GEISHA.

Geisha is, quite literally, the royalty of the coffee world.As a roaster, few coffees make my heart race — both with excitement and tension — quite like Geisha. It’s a demanding variety, but when it’s roasted just right, the result is unmatched. Graceful, layered, and utterly captivating.

This particular Eve Bloom Geisha comes from Finca Perla Negra in the Huila region of Colombia, a renowned origin celebrated for its high-quality specialty coffees. Huila’s volcanic soil and dramatic day–night temperature swings bring out the Geisha’s inherent delicacy and brilliance in flavor.

What makes this coffee truly exceptional is its Washed Anaerobic process — an innovative fermentation method. Unlike traditional fermentation, anaerobic fermentation takes place in sealed tanks for 48–72 hours, completely deprived of oxygen. During this process, complex and unique aromatic compounds are created — flavors that could never emerge from a conventional washed process. It’s a modern evolution of a classic technique, merging purity with innovation, and unlocking the full potential of the Geisha variety.

The name EVE BLOOM signifies “a flower that blooms at dusk.” Like jasmine blossoms unfolding in a twilight garden, this coffee exudes a gentle yet deeply enchanting fragrance that lingers in memory.

When roasting Geisha, the most important principle is to preserve its innate elegance.Especially for a Washed Anaerobic Geisha, this requires a completely different approach.The complex aromatic compounds developed during anaerobic fermentation are highly sensitive to heat, and even small variations can alter or destroy their beauty.

Geisha beans already have a dense, tightly structured cell composition. When anaerobic fermentation is added to the equation, the heat transfer dynamics become even more intricate. A slight misstep could cause those precious aromatic layers to vanish or distort during roasting. To avoid that, I meticulously adjusted the temperature curve before and after the first crack, ensuring every note was expressed in balance.

Eve Bloom reveals a silky sweetness reminiscent of fig, layered with the refined sweetness of lychee and the elegant floral aroma of jasmine.Despite its complexity, the flavor never feels overwhelming — rather, it’s harmonious, like a beautifully blended perfume.

As a filter coffee, it first offers a graceful jasmine-tea fragrance, followed by gentle sweetness from fig and lychee.As espresso, it deepens into a syrupy richness, like concentrated fig jam, filling the palate with floral depth.

The aftertaste is equally unforgettable — the lingering aroma that rises as you exhale feels like the scent of a twilight garden, calm and dignified. It’s the kind of sensory experience only Geisha can offer.

Savor a moment of quiet elegance with EVE BLOOM GEISHA —a rare coffee that turns your evening into something extraordinary.

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FILTER BREW GUIDE

HOT

① Prepare a server warmed with hot water, place the filter in the dripper, and rinse it with hot water.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 57g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 209g.

⑥ If the grind size is correct, the water should finish dripping through by around 2 minutes and 30 seconds.

⑦ If the water drips slower than 2 minutes and 30 seconds, adjust the grind size to be coarser. If it drips too quickly, grind the coffee finer.

⑧ Once all the water has dripped through, enjoy your coffee.

ICED

① Place the filter in the dripper and rinse it with hot water. Discard the rinse water and put 45g of ice in the server.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 39g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 147g.

⑥ Once the coffee has finished dripping, remove the dripper and gently shake the server to mix the ice and coffee well.

⑦ Pour the coffee with ice from the server into an ice-filled cup and enjoy your coffee.

ESPRESSO BREW GUIDE

To achieve SOWN coffee’s clean and diverse flavors, we recommend using a VST basket. If you can lower the machine’s bar pressure to between 4 and 6, that would be even better. The optimal flow rate with the portafilter removed is 210ml in 30 seconds.

Espresso

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 55g
• Extraction time: around 25 seconds

Americano(Longblack), Café Latte

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 40g (half it if you make long black)
• Extraction time: 15 to 20 seconds
• Water and milk amount: HOT 200ml (half it if you make long black) / ICE 175ml

Shipping Information

• Shipping Carrier: Korea Post EMS

• Shipping Area: Global shipping

• Cost: 20.0 USD / Free shipping for orders over 100.0 USD

  +10.0 USD for Macao, India, Austria, Belgium, Denmark, Finland, Greece, Hungary, Iran, Netherlands, Norway, Poland, Portugal, Qatar, Saudi Arabia, Sweden, Switzerland, Turkey, United Arab Emirates, etc.

• Delivery Time: Within 5 business days (We only ship coffee roasted in 3 days)

Important Notes

• Delivery delays or out-of-stock situations may occur due to high demand or supply issues.
• For items that require longer than the standard delivery time or are out of stock, we will contact you individually.

Customer Service: sowncoffee@gmail.com | Monday to Friday, 09:00–17:00