Thanks to its light roast, Vietnam RoSè from Naga Coffee offers a dominant sweetness with chocolate-covered raisins, complemented by a hint of hazelnut cream. The finish is rounded off by cognac with a light alcoholic character that lingers on the palate and transforms into a long-lasting sweetness. Overall, we are talking about a cup with a very creamy texture and elegant balance. It stands out from other Vietnamese coffees because it offers unexpected depth.
It originates from one of the most famous growing provinces in Vietnam, Dak Lak. Local farms benefit from mineral-rich volcanic basalt soil and high altitude temperature fluctuations. These allow the coffee cherries to ripen more slowly, developing more complex flavor notes. The Ro Sè variety forms the basis of their production. It has small but very flavorful beans. It is a historic variety that has played an important role here since colonial times. The Great Cherry Robusta collective, which was founded in Vietnam, focuses on quality, but above all, it strives to change the perception of Robusta. Their efforts are directed towards a single goal—for Robusta to achieve the same level and recognition as specialty coffee. The collective was founded on the initiative of Will and Tami Nguyen, who are trying to create real value for the farming community.
The processing then takes place through anaerobic natural fermentation, in which ripe coffee cherries are fermented in an oxygen-free environment. It is this process that promotes the development of distinctive sweet flavors, while also bringing an unusual complexity to the cup. After fermentation, the coffee is dried very slowly to preserve its purity and balance. You can prepare it using your favorite alternative method, such as V60, Chemex, or AeroPress.
- Altitude: 700 m above sea level.