Archive: Vietnam Lam Dong Robusta instant

Archive: Vietnam Lam Dong Robusta instantThis 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

fruity notes

where centrifuging helps remove moisture

and start brewing

We taste a blackberry acidity up front

The process begins with harvesting the ripest cherries and then floating them to remove any undesirables

Have you ever wondered how resting fresh coffee impacts its flavor

followed by meticulous washing to remove any residues

They are then pulped and fermented anaerobically for 40 hours with yeast and sanitized with an ozonated water injection

The cherries are sorted for quality before being placed on “Guardiola” or coffee driers

and complex coffee

These filters are specially designed for use with Hario V60

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