[Bean] Ethiopia Orchard Gold

ETHIOPIA ORCHARD GOLD

ORIGIN: ETHIOPIA

REGION: GUJI, OROMIA, URAGA

PRODUCER: SMALL PRODUCERS FROM URAGA

VARIETY: ETHIOPIA HEIRLOOM

PROCESS: WASHED

CUP NOTE: APPLE MANGO, APRICOT JAM, BLACK TEA

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ROASTER'S COMMENT

Imagine a coffee filled with the golden sunlight of an orchard. Introducing ORCHARD GOLD, a special coffee from SOWN.

Orchard Gold means exactly that: the gold of an orchard. Like fruits grown in Ethiopia's highlands, ripened under abundant sunlight, this coffee offers a rich and sweet celebration of fruit.

Whenever we work with Ethiopian coffee, we are reminded that this is where coffee began. Native varieties that have evolved through natural selection over thousands of years carry a wild and complex flavor profile that can only be found in Ethiopia.

ORCHARD GOLD is grown by small producers in Uraga, located in the Guji Zone of Oromia, Ethiopia. Ethiopia Heirloom is not a single variety, but rather a mixture of hundreds of native varieties. This genetic diversity is what creates Ethiopia coffee's distinctive and beautifully unpredictable flavor profile.

This coffee was processed using the Washed method. Washed processing is known for producing one of the cleanest and most refined expressions of Ethiopian coffee, allowing the inherent qualities of the green coffee to come through clearly. Unlike the fruit-bomb intensity of natural processing, washed coffees express cleaner, rounder fruit notes and floral aromas with clarity.

Roasting Ethiopian washed coffee is always a delicate and focused process. We need to preserve the coffee's fruit character while developing enough sweetness and body. Ethiopia Heirloom coffees often have high density and uneven moisture content, so if heat transfer is not managed carefully, the balance of flavor can easily fall apart.

For ORCHARD GOLD, we carefully designed the overall heat application throughout the roast. Too much heat too quickly can flatten delicate fruit notes like apple mango and apricot, while too slow of a roast can make the clean black tea texture feel heavy. By applying the right amount of heat for the final drop point, we completed a vivid flavor profile that feels like ripe orchard fruit captured in the cup.

As its name suggests, ORCHARD GOLD tastes like golden fruit from a sun-filled orchard. Apple mango brings a sweet yet refreshing base, followed by the deep, soft sweetness and syrupy texture of apricot jam. A clean and elegant black tea finish ties everything together beautifully.

When enjoyed hot, the sweetness of apple mango comes forward first, while the soft texture of apricot jam gently fills the palate, followed by a clean and elegant black tea-like finish. When enjoyed cold, the refreshing character of apple mango becomes even clearer, creating a crisp and refined impression.

The aftertaste is just as memorable. After swallowing, the lingering aroma feels like walking through an orchard, surrounded by rich fruit fragrance. The nutty yet elegant black tea finish, a quality often found in Ethiopian washed coffees, lasts pleasantly and makes you look forward to the next sip.

Experience the graceful charm of Ethiopian washed coffee with ORCHARD GOLD, a coffee filled with the golden sunlight of an orchard.

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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 220g.

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.

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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