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Archive: Vietnam Lam Dong Robusta

Archive: Vietnam Lam Dong Robusta

Dried Fruit, Nuts

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  • ORIGIN

    Lam Dong

  • ELEVATION

    800 - 950 MASL

  • PROCESS

    Anaerobic Natural

  • VARIETY

    Robusta

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THE DEETS

This coffee comes to us from the Lam Dong province in the central highlands of Vietnam. It's grown by Mr. Toi Ngyuen at his farm, Future Coffee Farm. Aside from being a Robusta, this coffee is exciting because it goes through a 72-hour anaerobic fermentation, contributing to its sweetness and complexity. Having never roasted Robusta before, we didn't have a great reference point to develop a roast profile, and we're thrilled with where we landed. We taste mild dried fruit, raw nuts, cereal, and an earthy sweetness in the cup.

BREW IT RIGHT

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REST IN PEACE

As coffee rests, the volatility of the roast mellows, allowing it's natural sweetness and varietal character to shine. We rest washed coffees 5-10 days, naturals for 10-15 days, and experimentals for 15-30 days.

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We roast and ship Monday-Friday
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