light and zesty with notes of apricot, green apple grape sweetness, lime acidity and a jasmine tea finish
Specialty coffee from Asia is becoming increasingly impossible to overlook. Slowly but surely, it is catching up to the traditional coffee powerhouses of Africa and South America in both quality and flavour. This coffee, along with the other two Vietnamese lots in our lineup, is proof of that. This particular lot was processed using the Carbonic Washed method, a modern approach that takes the traditional washed process one step further. After depulping, the coffee undergoes an 80-hour dry fermentation in sealed bags with minimal oxygen. As fermentation progresses, CO₂ naturally builds up inside, creating an environment that slows microbial activity and allows for greater control over the process. Because no water or soaking is used during fermentation, more aromatic compounds and natural sugars are preserved than in a conventional washed process. The result is a coffee that retains the clarity and elegance of a washed profile while offering enhanced sweetness, a fuller body, and greater complexity. Expect juicy notes of stone fruit and tropical fruit, balanced by a bright citrus acidity and a long, clean finish. It is a great example of how modern fermentation techniques can elevate a coffee without overshadowing its natural character.
| variety | catimor, bourbon, typica & caturra |
| process | carbonic washed |
| region | dalat, lac duong |
| altitude | 1500 - 1650 masl. |
