What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Vietnam Langbiang - Tâm & Pat

Name: Vietnam Langbiang - Tâm & Pat
Brand: Paradise Coffee
SKU: vietnam-langbiang
Price: 25.0 USD
Availability: OutOfStock

Regular price $25

Unit price per

Weight:

12oz

3x12oz

5lb

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

only -309 left in stock

Coffee Profile

Continent: Asia

Country: Vietnam

Farm: Lieng Hót K'tâm and Cil Sommy Pat

Process: Washed

Region: Langbiang, Lam Dong

Variety: Catimor

Roast Scale

Light Medium Dark

Tasting Notes

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.

Background Info

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

History

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.