01
MEET THE ARTISAN
In Ninh Gia, Duc Trong, Lam Dong, at 900 to 1,050 meters, Nhi dries Fine Robusta as a slow natural to build jammy blueberry depth without the ferment running wild.
SPECIAL EDITION
Blueberry CobblerSPECIALTY
Fine Vietnamese Robusta • Medium Roast
Blueberry Compote, Graham Cracker, Vanilla, Cocoa
$19.99
WHY THIS ONE
Blueberry cobbler is instant comfort: blueberry compote and graham cracker up front, vanilla and cocoa rounding it into a warm, baked finish.
IN THE CUP
TASTE PROFILE
Blueberry Compote, Graham Cracker, Vanilla, Cocoa
SWIPE THROUGH THE CUP
ROAST LEVEL
Medium
LIGHTDARK
BODY
Full body, round and jammy
ACIDITY
Medium, soft blueberry acidity
BEST BREW IN
-
PHIN
FILTER -
PAPER
FILTER - AEROPRESS
BEAN PROFILE
- ORIGIN
- Dai Ninh Farm - Ninh Gia, Duc Trong, Lam Dong, Vietnam
- VARIETY
- Fine Robusta selection
- ALTITUDE
- 900-1050 masl
- PROCESSING
- Natural 60h; slow dried on raised beds
- SIZE
- 8.8oz · roasted date on bag
A MICRO-LOT STORY
WHY THIS LOT
COSTS MORE
Blueberry Cobbler is Vo Thi Nhi's refusal to let a comfort flavor mean a careless process.
BY THE NUMBERS
- 900-1050
- METRES ABOVE SEA
- 60h
- FERMENTATION
- 1
- SPECIES · ROBUSTA
02
THE VISION
Ripe cherries are floated and hand-sorted, then dried whole as a 60-hour natural on raised beds, turned often under shade so the sugars concentrate evenly and the fruit never slips into over-fermentation.
03
THE MASTERY
For Nhi, specialty coffee is the belief that comfort and precision are not opposites.
- COFFEE
- 25 g
- WATER
- 100 ml
- TIME
- 3–5 min
- Rinse the phin with hot water and add 25 g of medium-coarse grounds.
- Press the gravity filter down lightly — firm, not packed.
- Bloom with 20 ml of water at 92–94°C and wait 30 seconds.
- Top up to 100 ml, cover, and let it drip for three to five minutes.
- COFFEE
- 20 g
- WATER
- 320 ml
- TIME
- 3 min
- Rinse the paper filter and add 20 g of medium grounds.
- Bloom with 50 ml at 93°C for 40 seconds.
- Pour in slow spirals to 320 ml in two or three pulses.
- Aim to finish the drawdown around three minutes.
- COFFEE
- 17 g
- WATER
- 220 ml
- TIME
- 2 min
- Add 17 g of medium-fine grounds to the chamber.
- Pour 220 ml at 93°C and stir three times.
- Steep for 1 minute 30, then press slowly for 30 seconds.
- Dilute with a splash of hot water if you want it longer.
