01
MEET THE ARTISAN
Beside Bien Ho in Chu Pah, Gia Lai, at 700 to 850 meters, Hai works Fine Robusta selections in a region built for volume.
SPECIAL EDITION
Blueberry CobblerSPECIALTY
Fine Vietnamese Robusta • Medium Roast
Blueberry Compote, Graham Cracker, Vanilla, Cocoa
$19.99
WHY THIS ONE
A classic blueberry bomb made easy: graham cracker, vanilla and cocoa so the fruit reads as dessert, not a dare.
IN THE CUP
TASTE PROFILE
Blueberry Compote, Graham Cracker, Vanilla, Cocoa
SWIPE THROUGH THE CUP
ROAST LEVEL
Medium
LIGHTDARK
BODY
Full body, juicy and velvety
ACIDITY
Medium, rounded berry acidity
BEST BREW IN
-
PHIN
FILTER - AEROPRESS
-
MACHINE
BREWING
BEAN PROFILE
- ORIGIN
- Biển Hồ Farm - Chu Pah, Gia Lai, Vietnam
- VARIETY
- Fine Robusta selection
- ALTITUDE
- 700-850 masl
- PROCESSING
- Carbonic Honey 60h; slow dried
- SIZE
- 8.8oz · roasted date on bag
A MICRO-LOT STORY
WHY THIS LOT
COSTS MORE
Blueberry Cobbler is Pham Van Hai's refusal to choose between fruit and body.
BY THE NUMBERS
- 700-850
- METRES ABOVE SEA
- 60h
- FERMENTATION
- 1
- SPECIES · ROBUSTA
02
THE VISION
Ripe cherries are floated and sorted, depulped with mucilage retained, and fermented for 60 hours in a sealed, low-oxygen carbonic environment, then dried slowly and turned often so the sticky parchment dries evenly rather than crusting at the surface.
03
THE MASTERY
For Hai, specialty coffee is the belief that Robusta can carry bright fruit without giving up the weight that makes it Robusta.
THE LAST STEP IS YOURS
MAKE IT
PROPERLY.
Pick your method. The numbers below are where we start.
- 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
- 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.
- COFFEE
- 18 g
- WATER
- 36 g out
- TIME
- 27 sec
- Dose 18 g into the basket and distribute evenly before tamping.
- Pull at 93°C and aim for 36 g in the cup.
- Target 25–30 seconds; grind finer if it runs fast.
- Grind coarser if the shot chokes or tastes harsh.