DA LAT

ORIGIN : Lam Dong Province, Vietnam FARMER : Smallholder Farmers ALTITUDE : 900-1200 m VARIETAL : Robusta PROCESSING : Red Honey ROAST : Medium TASTING NOTES : Black Cherry, Fudge, Leather, Earth, Lime

 

As Arabica coffee continues to face difficulties, more and more conversations are being had about Robusta coffee and what it could offer if given the right treatment. Vietnam is the world's largest producer of Robusta, which is generally not considered specialty coffee. However, in recent years there has been a push to experiment with higher quality Robusta harvests, creating better coffees that can stand on their own in the specialty sphere. 

This lot is the result of one of those experiments, and we are exceedingly happy with the outcome. This red honey-processed Robusta comes from a select group of smallholder farms in Lam Dong Province, in the central highlands of Vietnam. The coffee is cultivated between 900 and 1,200 meters above sea level in a microclimate with rich, volcanic soil, and harvested using only red-ripe cherries.

After harvesting, the cherries are floated to remove defects and then pulped, leaving as much mucilage content sticking to the parchment as possible. The coffee is then dried on raised beds in a greenhouse, providing good airflow to promote even drying. The resulting cup is unlike any robusta we have tasted, offering up a nice full body and rich chocolatey flavor, nuanced with cherry notes while retaining a bit of that robusta flavor experience. While Robustas are still a bit taboo in the high-end coffee market, we think it's time to break a barrier. 

 

We roast on Tuesdays and Wednesdays and to ensure the best tasting coffees, orders received after Monday may not be processed or shipped until the following week.

Sourced from the Lam Dong Province of Vietnam, this Da Lat selection represents the distinct profile of Robusta cultivated by smallholder farmers. Processed using the Red Honey method, this coffee undergoes a technique where a portion of the mucilage is left on the bean during drying, which often contributes to a more syrupy body and enhanced sweetness compared to fully washed counterparts. While Robusta is frequently associated with earthy, bold characteristics, the specific terroir of the 900-1200 masl range in Da Lat can yield surprising complexity.

Roasted by Bard Coffee, this lot presents a profile featuring black cherry, fudge, leather, earth, and lime. When evaluating these diverse notes, it can be helpful to reference the flavor wheel to better categorize the interplay between the deep, savory leather and earth tones and the brighter, fruit-forward acidity of the cherry and lime. This coffee offers a unique look at how careful processing can elevate traditional regional varieties.