Discover Vietnam in a cup of coffee that combines strength and sweet complexity of flavors. This coffee, processed using the anaerobic natural method, has been roasted for you by Coffeein to highlight the unique varieties and processing method. This specific processing method brings the sweetness of caramel, notes of tropical fruit, and the delicacy of raisins to the cup, supported by the winey taste of the fermentation itself and a hint of rum spice. The aftertaste is chocolatey, revealing the precise care taken to ensure the quality of this exceptional Vietnamese coffee.
After a vacation in Vietnam,Marián Takáč decided to stay and devote himself to growing and processing select coffee, collaborating with Lim from the Ko'ho ethnic minority living below the peak of Lang Biang, where coffee has been grown for over a hundred years. Long-term continuity of production allows for gradual improvement in coffee quality, while its flavor profile remains stable and distinctive. The coffee was awarded a gold star in the GREAT TASTE AWARDS 2022 competition, ranking it among the best in the coffee world.
Anaerobic natural coffee processing is an innovative technique that combines traditional natural processing with controlled anaerobic fermentation to create a unique and intense flavor profile. After harvesting and sorting, the coffee cherries are placed in a hermetically sealed bag or fermentation vessel from which oxygen is removed to create an anaerobic environment. The cherries are left to ferment for several hours to days, with Marián fermenting his coffee for 36 hours, during which time specific microorganisms develop that significantly influence the flavor of the final coffee. After fermentation, the cherries are rinsed with clean water and then dried in the same way as in the classic natural method, preserving the complexity and depth of the flavor profile.
- Altitude: 1,500–1,700 meters above sea level.