Origin
Lam Dong
Altitude
800 - 950 MASL
Process
Anaerobic Natural
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Archive: Vietnam Lam Dong Robusta
Dried Fruit, Nuts
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.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
