Dark Chocolate, plum with a big body. Ideal for Cà Phê Sữa Đá (Vietnamese iced coffee). This distinctive aroma will awaken the memory of Saigon and that unforgettable ritual of slow-drip coffee.
This is Grade 1 coffee from Lam Dong, Vietnam and is wet hulled.
60% of Vietnam Arabica crop is in Lam Dong Province. Lam Dong's area experiences rains from April to July, with fertile basaltic soil. Harvesting is from September to February.
The processing of this coffee starts with the farmer delivering high grown coffee cherries to get pulped using Penagos DCV Pulpers and Dry-fermentation is done in concrete tanks for up-to 14 hours. The following morning, post washing, coffee beans with parchment are pre-dried on Vibrating dryers, using air at temperatures below 45 degrees C. After this mechanical drying, the beans are fed into Wet hullers. After this, the wet bean is transferred to Green Houses to be dried on raised beds for up to 7 days. Each Green House is monitored for humidity levels and the coffee is raked consistently as it drops from 40% to 12% moisture by weight.