Vietnam - Southeast Asia

Vietnam is the second largest coffee producer in the world! Although recognized for volume, high quality coffee is not something that is traditionally thought of when thinking about Vietnamese coffee production. But the scene of that world is changing,, and the various small farmers growing them are helping us to enjoy thier intense flavor making them ideal for those wishing to include any dairy and not lose the full flavor profile. Pricing on these beans are a premium because of the farmers only picking the ripe red cherry by hand. But remember, this is a Robusta bean, and the caffiene hit will be noticeable.

It’s not just about where coffee grows, but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits. - Altitude 900-1200 meters above sea level.

Of course precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
- Precipitation - 1145mm, Temperature - 75F+, Humidity >80%

And finally a coffee’s process describes how the seed (coffee bean) is separated from the coffee cherry. Popular processing methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods. - Fully washed, dried on raised beds in a greenhouse, Catimor Varietal.