Farm: Lieng Hót K'tâm and Cil Sommy Pat
Region: Langbiang, Lam Dong
An exotic, memorable fragrance of Dark Chocolate golden raisin, hazelnut and caramel. Saturated, sweet aromatics of orange blossom and honey, with notes of tropical fruit and kiwi. Autumn flavors of apricot, chardonnay & Honeycrisp apple. Round, silky body with a savory-sweet acidity.
In 2016 Miguel Travelled to Dalat, Vietnam to meet with growers trying to produce specialty coffees in the area.
Lieng Hót K'tâm and Cil Sommy Pat in Langbiang were two of the producers he met on that trip. We were able to bring in a few bags off coffee from the region that year and the following, but were unable to find partners to help import the coffee in the following years. Luckily we met Rae Tran of Karmic Circle coffees who has begun importing specialty coffees from Vietnam Like the Bourbon and Robusta we have featured last year and this year. We asked her if should would be able to bring in some bags from Tam and Pat for us with her other coffees and she was happy to arrange it. So we are thrilled to welcome Langbiang Coffee back to our menu, better than ever!
Tâm and Pat harvest the coffee based on the sugar content of the coffee fruit, waiting until the cherries reach a brix level of 23+ (a measurement used to assess fruit ripeness based on sugar concentration). After harvesting, the cherries are piled onto a motor bike, carried down from their farm at 1600m on Langbiang Mountain to their village and then fermented in buckets under water for 24 hours and washed. Drying is done on raised screens in covered buildings over 12-20 days depending on the weather
Vietnam is the second largest producer of coffee in the world after Brazil, though the quality of the beans (generally strip-picked robustas) has limited their marketability.
Although arabica coffee trees (bourbon) were introduced near Hanoi in 1887, production in Vietnam has dwindled until recently, though the volume is still substantial: 1,000,000 bags/ year, more than countries like Kenya, El Salvador, Rwanda, Panama, and Papua New Guinea. These coffees are mostly blended with robusta coffee and destined to local cafes and neighboring China.
We hope you enjoy this first glimpse of Vietnam specialty coffee! Next Season we’ll be returning to Dalat to continue working with this budding specialty coffee industry during their harvesting season.