[Bean] Ethiopia Blueberry Tart

ETHIOPIA BLUEBERRY TART

ORIGIN: ETHIOPIA

REGION: MURAGO, BENSA, SIDAMA

PRODUCER: TAMIRU TADESSE TESEMA

VARIETY:  74158

PROCESS: NATURAL

CUP NOTE: BLUEBERRY, CREAM CHEESE, TART

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ROASTER'S COMMENT

What if you could feel the joy of biting into a sweet blueberry tart through a single cup of coffee?We are pleased to introduce a special coffee from SOWN, BLUEBERRY TART NATURAL.

As a roaster, I believe there is no coffee more fascinating and challenging than Ethiopian coffee. As the birthplace of coffee, it possesses a wild and distinctive flavor that cannot be found anywhere else in the world. Especially when processed naturally, Ethiopian coffees reveal an unpredictable charm that is endlessly captivating.

This BLUEBERRY TART comes from the village of Murago, Bensa in the Sidama region of Ethiopia, grown by producer Tamiru Tadesse Tesema. It is made from the 74158 variety, one of Ethiopia’s native cultivars, genetically distinct from typical Typica or Bourbon lines, and known for its uniquely complex flavor profile.

The producer of this coffee, Tamiru Tadesse Tesema.

The Natural process is one of the most traditional coffee processing methods, in which freshly harvested cherries are dried whole. Over the course of two to four weeks, the beans slowly absorb the fruit’s sweetness and aroma as they dry within the pulp. This creates a deep, jam-like fruitiness reminiscent of blueberry preserves.

However, roasting naturally processed Ethiopian coffee requires careful attention. The vibrant fruit notes can easily turn into unwanted fermentation tones, or the sweetness may become excessive and unbalanced. In most cases, these issues arise from not fully understanding the roasting profile of natural coffees.

For BLUEBERRY TART, I focused on maintaining the bright fruit character of the natural process while achieving a clean finish by precisely adjusting the development time. The key was controlling the heat distribution after the first crack. If the roast proceeds too quickly, the sweetness fails to fully caramelize. If too slow, the cup develops a raw, fermented taste.

The result is a beautifully balanced cup that truly evokes the sensation of a blueberry tart. It begins with the sweet yet slightly toasty acidity of fresh blueberries, layered with the soft, creamy texture of cream cheese, creating an impression almost like drinking a dessert.

When enjoyed hot, the deep sweetness of blueberry jam and the smooth richness of cream cheese come forward. When served cold, the acidity becomes more vibrant, offering a refreshing and lively sensation that makes it perfect for warm weather.

Experience a uniquely sweet moment with BLUEBERRY TART NATURAL — a coffee that captures the essence of Ethiopia, the birthplace of coffee itself.

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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