{"title":"Vietnamese Coffee","description":"","products":[{"product_id":"vietnam-langbiang-co-op","title":"Vietnam Langbiang - Tâm \u0026 Pat","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eAn 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 \u0026amp; Honeycrisp apple. Round, silky body with a savory-sweet acidity. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2016 Miguel Travelled to Dalat, Vietnam to meet with growers trying to produce specialty coffees in the area.\u003c\/p\u003e\n\u003cp\u003eLieng 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 \u003ca href=\"https:\/\/paradiseroasters.com\/collections\/single-origin-coffees\/products\/vietnam-orange-bourbon-anaerobic-honey\"\u003eBourbon\u003c\/a\u003e and \u003ca href=\"https:\/\/paradiseroasters.com\/collections\/single-origin-coffees\/products\/vietnam-robusta-carbonic-maceration-future-farm\"\u003eRobusta\u003c\/a\u003e 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! \u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTâ\u003c\/span\u003em 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 \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHistory\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eVietnam 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. \u003cbr\u003e\u003cbr\u003eAlthough 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.\u003cbr\u003e\u003cbr\u003eWe 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.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":30801166602,"sku":"vietnam-langbiang","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":30801166730,"sku":"vietnam-langbiang-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":30801166794,"sku":"vietnam-langbiang-FP","price":25.0,"currency_code":"USD","in_stock":false},{"title":"3x12oz \/ Whole Bean","offer_id":30801166986,"sku":"vietnam-langbiang-3x12","price":70.0,"currency_code":"USD","in_stock":false},{"title":"3x12oz \/ Auto Drip","offer_id":30801167050,"sku":"vietnam-langbiang-3x12-AD","price":70.0,"currency_code":"USD","in_stock":false},{"title":"3x12oz \/ French Press","offer_id":30801167114,"sku":"vietnam-langbiang-3x12-FP","price":70.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":30801167306,"sku":"vietnam-langbiang-5","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/Vietnam-Langbiang.jpg?v=1657651700"},{"product_id":"vietnam-red-bourbon","title":"Vietnam Yellow Bourbon Anaerobic Honey","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLemon, caramel, Jackfruit. A citric acidity livens the cup. The cup fades to caramel and milk chocolate in the finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Yellow Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e The Bourbon variety is one of the two major cultivated varieties from which most coffee growing around the world today descends (The other being Typica) \u003c\/p\u003e\n\u003cp\u003eIn 1718 seeds from Yemen were brought to the French colony on Reunion Island near Madagascar, The called Bourbon Island after the French House of Bourbon which ruled France at the time. Around 1860 plants from Reunion were brought to mainland Africa and to Brazil. The coffee depended from these plants came to be known as the Bourbon variety after the name of the island at that time.\u003c\/p\u003e\n\u003cp\u003eBourbon can still be found fairly commonly in Africa, Brazil, and some countries in Central America such as Guatemala and El Salvador.\u003c\/p\u003e\n\u003cp\u003eThe bourbon variety usually produces red fruit, but mutations have ocurred where the fruit color is yellow. There is a cultivated variety called Yellow Bourbon which is rarer but still not too uncommon which resulted from a natural cross of Red Bourbon and a Yellow fruited Typica plant called Yellow de Botucatu in Brazil in 1930 and was released commercially to growers in the early 1950's. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAs far as to how Yellow bourbon came to Vietnam, we aren't sure. Vietnam being a former French colony used to have lots of Bourbon variety coffee growing there in colonial times. Whether Yellow bourbon came there from the Brazilian material or it was a local mutation producing yellow fruit on bourbon plants there (which would make it more of a true yellow bourbon than the Brazilian variety bearing that name which is a hybrid with typica) We don't know yet. But we are sending samples for Genetic comparison to see if that question may be answered. Bourbon varieties are now very rare in Vietnam, most of the old trees having been replaced with higher yielding, disease restart hybrid varieties in the past 3 decades.\u003c\/p\u003e\n\u003cp\u003eYellow bourbon has a cup profile that is typically higher in acidity than red bourbon and a flavor profile that leans more towards citrus and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVuong Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 12 hectare farm at 1360-1520 masl in Lam Dong province not far from the town of Dalat. They grow a few specialty heirloom varieties beyond the common catimor derived strains planted in the region such as Longberry, Yellow Bourbon, and Orange bourbon. \u003c\/p\u003e\n\u003cp\u003eThis coffee was fermented in Cherries anaerobically for 85 hours before being pulped and then put out to dry as a honey with the fruit still attached to the parchment.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"6oz \/ Whole Bean","offer_id":39552698318953,"sku":"vietnam-yellow-6oz","price":19.95,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":39552698384489,"sku":"vietnam-yellow-6oz-AD","price":19.95,"currency_code":"USD","in_stock":false},{"title":"6oz \/ French Press","offer_id":39552698482793,"sku":"vietnam-yellow-6oz-FP","price":19.95,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":44278284308,"sku":"vietnam-yellow","price":38.95,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":44278284372,"sku":"vietnam-yellow-AD","price":38.95,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":44278284436,"sku":"vietnam-yellow-FP","price":38.95,"currency_code":"USD","in_stock":false},{"title":"3x12oz \/ Whole Bean","offer_id":44278284500,"sku":"vietnam-yellow-3x12","price":109.95,"currency_code":"USD","in_stock":false},{"title":"3x12oz \/ Auto Drip","offer_id":44278284564,"sku":"vietnam-yellow-3x12-AD","price":109.95,"currency_code":"USD","in_stock":false},{"title":"3x12oz \/ French Press","offer_id":44278284628,"sku":"vietnam-yellow-3x12-FP","price":109.95,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":44278284692,"sku":"vietnam-yellow-5","price":219.95,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Auto Drip","offer_id":44278284820,"sku":"vietnam-yellow-5-AD","price":219.95,"currency_code":"USD","in_stock":false},{"title":"5lb \/ French Press","offer_id":44278284884,"sku":"vietnam-yellow-5-FP","price":219.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_ff0121d5-447d-4675-ae9e-4e353aad792f.jpg?v=1626946540"},{"product_id":"vietnam-dalat-dark-roast","title":"Vietnam Dalat Dark Roast","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDark Chocolate and lime in the aroma. A weighty mouthfeel and mellow acidity make for a great coffee to drink with cream and sugar, or better yet Vietnamese Iced coffee style with Sweetened condensed milk \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eVietnam 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. \u003cbr\u003e\u003cbr\u003eAlthough 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.\u003c\/p\u003e\n\u003cp\u003eIn recent years producers have started to focus more on quality production for the specialty market and we are starting to see some very impressive coffees coming out of this country\u003cbr\u003e\u003cbr\u003eOur Dalat Dark Roast is a roast of washed Catimor variety from from Vuong farm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vuong Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 12 hectare farm at 1360-1520 masl in Lam Dong province not far from the town of Dalat. Operated by two brothers: Trung and Hieu. They are second generation coffee growers continuing the farm their parents started. Both in their 30's, they are some of the youngest growers in their area.  they grow a few specialty heirloom varieties beyond the common catimor strain planted in the region such as Java 'Longberry', Yellow Bourbon, and Orange bourbon. They started getting involved in the family farm a few years ago just as the specialty coffee cafe scene was getting started in Vietnam. They are one of the few producers in Vietnam offering arabica varieties other than Catimor and have been doing anaerobic fermentations for several years now.\u003c\/p\u003e\n\u003cp\u003eOur preferred way to enjoy this coffee? As Vietnamese style iced coffee. To prepare brew coffee hot by your preferred brewing method and then add sweetened condensed milk and ice to taste.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":29140157104233,"sku":"vn-dalat","price":22.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":29140157137001,"sku":"vietnam-dalat-AD","price":22.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":29140157366377,"sku":"vn-dalat-5","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_3668.jpg?v=1704296804"},{"product_id":"vietnam-robusta-carbonic-maceration-future-farm","title":"Vietnam Robusta Carbonic Maceration -Future Farm","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFragrant and flavorful undertones of Jackfruit, cranberry, vanilla, cherry and dates with a velvety, milk chocolate body.  Makes an excellent low-toned espresso or even a wonderful filter coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMake espresso at home? We’re thrilled to share this amazing robusta from Vietnam  - with you, our espresso enthusiasts. Our staff has fallen in love with it, and we’re sure you will too! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eUp until recently robusta coffees have had a bad reputation with specialty buyers, who view them as a cheap, commodity grade bean good for little more than instant coffee. And we know why: strip-picking and careless processing is encouraged to keep costs low for the primary buyers, the instant coffee and discount coffee brands. Unsurprisingly, robusta coffee farmers typically earn half or less that of arabica growers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eVietnam is one of the worlds largest producers of robusta.  While the vast majority of this coffee is for the commercial market and pioneering producers have been making specialty robusta here in recent years, with excellent results.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFuture Coffee Farm a 2600ft in Lam Dong is applying some of the most recent trends in arabica processing to their robusta. This coffee was produced as a carbonic maceration natural. The cherries were placed in a sealed container and flushed with CO2 to achieve an oxygen free environment and fermented for 90 hours before being dried for 10 days on raised drying beds.\u003cbr\u003e\u003cbr\u003eParadise Coffee Roasters has been a champion of robusta coffee producers since 2004. And to that effect, Paradise founder Miguel has been supporting and collaborating with robusta growers in India, Ecuador, and Thailand. We believe that if the industry is serious about sustainability and truly cares about coffee producers, we cannot afford to ignore nearly half of the coffee farmers in the world. To us, specialty coffee is not a species, variety, or location. It is a \u003cem data-mce-fragment=\"1\"\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta is less dense than arabica coffees and behaves a lot differently in brewing. We have some tips from Barista and Brewers cup champion friends in Ecuador for how techniques to get the best out of single origin robustas.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta produces a lot of crema so the volume can be very deceptive. It will look like it is pouring too fast, but the crema will settle out after brewing.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":39532400574569,"sku":"vn-robusta","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":39532400640105,"sku":"vn-robusta-5","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_3670.jpg?v=1701751962"},{"product_id":"vietnam-orange-bourbon-anaerobic-honey","title":"Vietnam Orange Bourbon Anaerobic Honey","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrange, caramel, Jackfruit. A citric acidity livens the cup. The cup fades to caramel and milk chocolate in the finish. Excellent as a pour over and Single Origin Espresso.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste notes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA soft and sweet cup with hints of orange zest and vanilla. Macadamia and cashew in the cup with a touch of cocoa in the finish. The acidity is very mild making this a great choice for espresso with or without milk added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVuong Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 12 hectare farm at 1360-1520 masl in Lam Dong province not far from the town of Dalat. Here 33 year old Hiếu Vương Đình and his younger brother grow a few specialty heirloom varieties beyond the common Catimor derived strains planted in the region such as Longberry, Red Bourbon, and Orange bourbon. They have two mills. On their Parents 4 hectare plot they process naturals. and on the brothers newer 8 hectare field they process washed and Honey coffees. Both are dried in covered drying buildings on raised screens. For the Bourbon they process it as an Anaerobic honey. Pulping the cherries first and then fermenting them for 72 hours in sealed bags before putting them out to dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Orange Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e The Bourbon variety is one of the two major cultivated varieties from which most coffee growing around the world today descends (The other being Typica) \u003c\/p\u003e\n\u003cp\u003eIn 1718 seeds from Yemen were brought to the French colony on Reunion Island near Madagascar, The called Bourbon Island after the French House of Bourbon which ruled France at the time. Around 1860 plants from Reunion were brought to mainland Africa and to Brazil. The coffee depended from these plants came to be known as the Bourbon variety after the name of the island at that time.\u003c\/p\u003e\n\u003cp\u003eBourbon can still be found fairly commonly in Africa, Brazil, and some countries in Central America such as Guatemala and El Salvador.\u003c\/p\u003e\n\u003cp\u003eThe bourbon variety usually produces red fruit, but mutations have ocurred where the fruit color is yellow. There is a cultivated variety called Yellow Bourbon which is rarer but still not too uncommon which resulted from a natural cross of Red Bourbon and a Yellow fruited Typica plant called Yellow de Botucatu in Brazil in 1930 and was released commercially to growers in the early 1950's. \u003c\/p\u003e\n\u003cp\u003eAnd then there is Orange Bourbon, the origins of which are more murky. Any time there are red and yellow fruited trees in the same field it is possible to get some plants of an intermediary orange color or pink color.\u003c\/p\u003e\n\u003cp\u003eAs a cultivated variety Orange bourbon is exceedingly rare. Occasionally grown still on a handful of farms in El Salvador it is from there that the Mierisch family acquired seeds of the variety to plant on their farms in Nicaragua and Honduras. \u003c\/p\u003e\n\u003cp\u003eAs far as to how orange bourbon came to Vietnam, we aren't sure. Vietnam being a former French colony used to have lots of Bourbon variety coffee growing there in colonial times. Yellow bourbon exists there so it isn't surprising there is also orange bourbon. Whether Yellow bourbon came there from the Brazilian material or it was a local mutation producing yellow fruit on bourbon plants there (which would make it more of a true yellow bourbon than the Brazilian variety bearing that name which is a hybrid with typica) we don't know yet. But we are sending samples of both to RD2 in France for Genetic comparison to see if that question may be answered.\u003c\/p\u003e\n\u003cp\u003eOrange bourbon has a cup profile in between red and yellow bourbon. It has the well balanced sweet cup of red bourbon, but a more delicate flavor profile of caramel and citrus that is more like yellow bourbon. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eAnother reason we were drawn to this farm is that we had noticed on farms in\u003cbr\u003eNicaragua (San Jose and Las Delicias) that it was easy to produce really good\u003cbr\u003equality coffee because of the altitude. So once we found out the altitude\u003cbr\u003eof Cerro Azul (1600-1700masl), that piqued our interest. We also wanted to share our knowledge that we learned in Nicaragua with another origin country. Cerro Azul receives more rainfall than most of our other farms, but the silty clay soil of Cerro Azul also boosts the nutrient and water retention capabilities of the soil.\"\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"6oz \/ Whole Bean","offer_id":40090913701993,"sku":"vietnam-orange-6oz","price":18.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":40090913734761,"sku":"vietnam-orange-6oz-AD","price":18.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ French Press","offer_id":40090913767529,"sku":"vietnam-orange-6oz-FP","price":18.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":40090913800297,"sku":"vietnam-orange","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":40090913833065,"sku":"vietnam-orange-AD","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":40090913865833,"sku":"vietnam-orange-FP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":40090914029673,"sku":"vietnam-orange-5","price":185.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Auto Drip","offer_id":40090914062441,"sku":"vietnam-orange-5-AD","price":219.95,"currency_code":"USD","in_stock":false},{"title":"5lb \/ French Press","offer_id":40090914095209,"sku":"vietnam-orange-5-FP","price":219.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_26b1c111-1764-4c04-b223-5aa9907c4a21.heic?v=1669061274"},{"product_id":"vietnam-bourbon-anaerobic-honey","title":"Vietnam Bourbon Anaerobic Honey ESPRESSO","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eTaste notes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA soft and sweet cup with hints of orange zest and vanilla. Macadamia and cashew in the cup with a touch of cocoa in the finish. The acidity is very mild making this a great choice for espresso with or without milk added. Brewed as espresso we find notes of Cherry, Hazelnut, and cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVuong Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 12 hectare farm at 1360-1520 masl in Lam Dong province not far from the town of Dalat. Here 33 year old Hiếu Vương Đình and his younger brother grow a few specialty heirloom varieties beyond the common Catimor strains common to the region. Such as Java, Red Bourbon, and Orange bourbon. They have two mills. On their Parents 4 hectare plot they process naturals. and on the brothers newer 8 hectare field they process washed and Honey coffees. Both are dried in covered drying buildings on raised screens. For the Bourbon they process it as an Anaerobic honey. Pulping the cherries first and then fermenting them for 72 hours in sealed bags before putting them out to dry.\u003c\/p\u003e\n\u003cp\u003eThis lot is a blend of their Orange and Red Bourbon varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e The Bourbon variety is one of the two major cultivated varieties from which most coffee growing around the world today descends (The other being Typica) \u003c\/p\u003e\n\u003cp\u003eIn 1718 seeds from Yemen were brought to the French colony on Reunion Island near Madagascar, The called Bourbon Island after the French House of Bourbon which ruled France at the time. Around 1860 plants from Reunion were brought to mainland Africa and to Brazil. The coffee depended from these plants came to be known as the Bourbon variety after the name of the island at that time.\u003c\/p\u003e\n\u003cp\u003eBourbon can still be found fairly commonly in Africa, Brazil, and some countries in Central America such as Guatemala and El Salvador.\u003c\/p\u003e\n\u003cp\u003eThe bourbon variety usually produces red fruit, but mutations have occurred where the fruit color is yellow. There is a cultivated variety called Yellow Bourbon which is rarer but still not too uncommon which resulted from a natural cross of Red Bourbon and a Yellow fruited Typica plant called Yellow de Botucatu in Brazil in 1930 and was released commercially to growers in the early 1950's. \u003c\/p\u003e\n\u003cp\u003eAnd then there is Orange Bourbon, the origins of which are more murky. Any time there are red and yellow fruited trees in the same field it is possible to get some plants of an intermediary orange color or pink color.\u003c\/p\u003e\n\u003cp\u003eAs a cultivated variety Orange bourbon is exceedingly rare. \u003c\/p\u003e\n\u003cp\u003eAs far as to how orange bourbon came to Vietnam, we aren't sure. Vietnam being a former French colony used to have lots of Bourbon variety coffee growing there in colonial times. Yellow bourbon exists there so it isn't surprising there is also orange bourbon. Whether Yellow bourbon came there from the Brazilian material or it was a local mutation producing yellow fruit on bourbon plants there (which would make it more of a true yellow bourbon than the Brazilian variety bearing that name which is a hybrid with Yellow fruited Typica) we aren't sure.\u003c\/p\u003e\n\u003cp\u003eDo to its susceptibility to diseases and low yeilds compared to Catimor, Bourbon varieties are grown less and less each year. Vuong Farm has begun replacing some of their bourbon plantings with Java variety.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"6oz \/ Whole Bean","offer_id":45464142414114,"sku":"VN-ESP-6","price":18.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":45464142446882,"sku":"VN-ESP-6-AD","price":18.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ French Press","offer_id":45464142479650,"sku":"VN-ESP-6-FP","price":18.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":45464142512418,"sku":"VN-ESP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":45464142545186,"sku":"VN-ESP-AD","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":45464142577954,"sku":"VN-ESP-FP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":45464142610722,"sku":"VN-ESP-5","price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSCF8145.jpg?v=1690417963"},{"product_id":"vietnam-java-longberry-champagne-natural","title":"Vietnam Java Longberry Champagne Natural","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRose, Tangerine, Cherry. A delicately perfumed cup reminiscent of Rose Apple\/Pomarosa. A citric acidity livens the cup. Berries, Jackfruit and milk chocolate in the cup. The most complex coffee we have tasted yet from Vietnam and an excellent example of the Java Variety\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLast November Miguel travelled to Vietnam to meet up with Rae of Karmic Circle Coffee Trading and visit Vuong Farm near Dalat, whose coffees we have been buying the past 3 years. While there we set up some trial fermentations of our champagne natural process with wine yeasts on Catimor and another variety they have been calling ‘Typica Longberry’ \u003cbr\u003e\u003cbr\u003eMiguel didn’t think it was Typica, but rather  the ‘Java’ variety- A high cup quality Ethiopian Landrace. We had samples of the coffee sent to RD2 in France for genetic testing and the Longberry was confirmed to be a 100% match for Java variety. Only 50lb was produced this year, but hopefully next year Vuong Farm can produce more for us!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vuong Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 12 hectare farm at 1360-1520 masl in Lam Dong province not far from the town of Dalat. Operated by two brothers: Trung and Hieu. They are second generation coffee growers continuing the farm their parents started. Both in their 30's, they are some of the youngest growers in their area.  they grow a few specialty heirloom varieties beyond the common catimor strain planted in the region such as Java 'Longberry', Yellow Bourbon, and Orange bourbon. They started getting involved in the family farm a few years ago just as the specialty coffee cafe scene was getting started in Vietnam. They are one of the few producers in Vietnam offering arabica varieties other than Catimor and have been doing anaerobic fermentations for several years now.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Java Variety\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e In 1928 PJS Cramer from Indonesia travelled to Ethiopia, then called Abysinnia and brought back seeds to the agricultural station he worked at on Java Island.\u003c\/p\u003e\n\u003cp\u003eThese plants proved to be rather resistant to the coffee leaf rust disease and were eventually distributed to growers as 'Abysinnia'\u003c\/p\u003e\n\u003cp\u003eIn the 1950's the Vilmorin company brought seeds of this variety to the West African nation of Cameroon. Since they collected the seeds from the island of Java they called this variety 'Java'\u003c\/p\u003e\n\u003cp\u003eIn Cameroon this variety also proved resistant to coffee leaf rust, and their they also discovered selections form it that were resistant to coffee berry disease. After several years of pure-line selection the 'Java' Variety was released to growers in Cameroon beginning in 1980. \u003c\/p\u003e\n\u003cp\u003eIn 1991 it was brought to Central America by CIRAD. This material was distrubuted to many countries in Central America. The Meirisch Family in Nicaragua was one the the first to recognize the quality potential of this variety. Their entry of their 'Javanica' variety (genetic testing has shown it to be a perfect match for Java variety, before this technology was available they weren't 100% sure the true identity of this variety) in the 2006 Nicaragua Cup of Excellence took 2nd Place.\u003c\/p\u003e\n\u003cp\u003eBy the early 2000's the Java variety had been brought to Laos in South-East Asia. Vuong Farm acquired the seeds of their 'Longberry' variety from Laos. \u003c\/p\u003e\n\u003cp\u003eThis variety shows a lot of potential complexity. Acidity is generally lower than the Gesha\/Geisha T.2722 variety but it shares floral and citrus qualities with this variety. The variety seems to respond very well to natural processing and various methods of extended fermentation.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChampagne Natural Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA method we pioneered in Hawaii and have begin teaching to a handful of our suppliers around the world. Coffee Cherries are rinsed and floated and then submerged in water and fermented for several days with selected strains of wine yeasts. The yeasts produce fruity esters along with helping to reveal some of the varietal aromas from the coffee cherries. The resulting coffee has the mouthfeel and acidity of a washed coffee with enhanced fruit and floral notes and a white wine-like flavor\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":46600246821154,"sku":"VIET-CN-4","price":30.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":46600246853922,"sku":"VIET-CN-4-AD","price":30.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":46600246886690,"sku":"VIET-CN-4-FP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":46600246919458,"sku":"VIET-CN","price":80.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":46600246952226,"sku":"VIET-CN-AD","price":80.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":46600246984994,"sku":"VIET-CN-FP","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/975A0050-8EF0-4479-A6AB-E06BB1838E96.jpg?v=1694744935"},{"product_id":"vietnam-bourbon-anaerobic-honey-1","title":"Vietnam Bourbon Anaerobic Honey","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA soft and sweet cup with hints of orange zest and vanilla. White grapes and Hazelnut in the cup with a touch of cocoa in the finish.\u003c\/p\u003e\n\u003cp\u003eThe acidity is very mild making this a great choice for espresso with or without milk added. As espresso we find notes of cherry, hazelnut, and cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVuong Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 12 hectare farm at 1360-1520 masl in Lam Dong province not far from the town of Dalat. Here 33 year old Hiếu Vương Đình and his younger brother grow a few specialty heirloom varieties beyond the common Catimor derived strains planted in the region such as Java, Red Bourbon, and Orange bourbon. They have two mills. On their parents' 4 hectare plot they process naturals, and on the brothers' newer 8 hectare field they process washed and honey coffees. Both are dried in covered drying buildings on raised screens.\u003c\/p\u003e\n\u003cp\u003eThe Red and Orange Bourbon they harvest together and process it as an anaerobic honey. Pulping the cherries first and then fermenting them for 72 hours in sealed bags before putting them out to dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Orange Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bourbon variety is one of the two major cultivated varieties from which most coffee growing around the world today descends (The other being Typica) \u003c\/p\u003e\n\u003cp\u003eIn 1718 seeds from Yemen were brought to the French colony on Reunion Island near Madagascar, The called Bourbon Island after the French House of Bourbon which ruled France at the time. Around 1860 plants from Reunion were brought to mainland Africa and to Brazil. The coffee depended from these plants came to be known as the Bourbon variety after the name of the island at that time.\u003c\/p\u003e\n\u003cp\u003eBourbon can still be found fairly commonly in Africa, Brazil, and some countries in Central America such as Guatemala and El Salvador.\u003c\/p\u003e\n\u003cp\u003eThe bourbon variety usually produces red fruit, but mutations have ocurred where the fruit color is yellow. There is a cultivated variety called Yellow Bourbon which is rarer but still not too uncommon which resulted from a natural cross of Red Bourbon and a Yellow fruited Typica plant called Yellow de Botucatu in Brazil in 1930 and was released commercially to growers in the early 1950's. \u003c\/p\u003e\n\u003cp\u003eAnd then there is Orange Bourbon, the origins of which are more murky. Any time there are red and yellow fruited trees in the same field it is possible to get some plants of an intermediary orange color or pink color.\u003c\/p\u003e\n\u003cp\u003eAs a cultivated variety Orange bourbon is exceedingly rare. Occasionally grown still on a handful of farms in El Salvador, Nicaragua, and Honduras. \u003c\/p\u003e\n\u003cp\u003eAs far as to how orange bourbon came to Vietnam, we aren't sure. Vietnam being a former French colony used to have lots of Bourbon variety coffee growing there in colonial times. Yellow bourbon exists there so it isn't surprising there is also orange bourbon. \u003c\/p\u003e\n\u003cp\u003eOrange bourbon has a cup profile in between red and yellow bourbon. It has the well balanced sweet cup of red bourbon, but a more delicate flavor profile of caramel and citrus that is more like yellow bourbon. \u003c\/p\u003e\n\u003cp\u003e Due to its susceptibility to diseases and low yeilds compared to other varieties, Bourbon varieties are grown less and less each year. Vuong farm has begun replacing much of their Bourbon plantings with Java variety.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"6oz \/ Whole Bean","offer_id":47418128498978,"sku":"vn-bourbon-6","price":18.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":47418128531746,"sku":"vn-bourbon-6-AD","price":18.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ French Press","offer_id":47418128564514,"sku":"vn-bourbon-6-FP","price":18.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":47418128597282,"sku":"vietnam-bourbon","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":47418128630050,"sku":"vietnam-bourbon-AD","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":47418128662818,"sku":"vietnam-bourbon-FP","price":35.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":47418128695586,"sku":"vietnam-orange-5","price":225.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/image_26b1c111-1764-4c04-b223-5aa9907c4a21.jpg?v=1704999525"},{"product_id":"vietnam-robusta-honey-future-farm","title":"Vietnam Robusta Honey - Future Farm","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCaramel, Vanilla, and Dark Chocolate. Low toned and heavy for those who prefer body over acidity. Best for espresso use, but also makes a pleasant french press\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMake espresso at home? We’re thrilled to share this amazing robusta from Vietnam  - with you, our espresso enthusiasts. Our staff has fallen in love with it, and we’re sure you will too! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eUp until recently robusta coffees have had a bad reputation with specialty buyers, who view them as a cheap, commodity grade bean good for little more than instant coffee. And we know why: strip-picking and careless processing is encouraged to keep costs low for the primary buyers, the instant coffee and discount coffee brands. Unsurprisingly, robusta coffee farmers typically earn half or less that of arabica growers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eVietnam is one of the worlds largest producers of robusta.  While the vast majority of this coffee is for the commercial market and pioneering producers have been making specialty robusta here in recent years, with excellent results.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFuture Coffee Farm a 2600ft in Lam Dong is applying some of the most recent trends in arabica processing to their robusta. This coffee was produced as a carbonic maceration Honey. The pulped cherries were placed in a sealed container and flushed with CO2 to achieve an oxygen free environment and fermented for 90 hours before being dried for 10 days on raised drying beds.\u003cbr\u003e\u003cbr\u003eParadise Coffee Roasters has been a champion of robusta coffee producers since 2004. And to that effect, Paradise founder Miguel has been supporting and collaborating with robusta growers in India, Ecuador, Vietnam, Philippines, and Thailand. We believe that if the industry is serious about sustainability and truly cares about coffee producers, we cannot afford to ignore nearly half of the coffee farmers in the world. To us, specialty coffee is not a species, variety, or location. It is a \u003cem data-mce-fragment=\"1\"\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta is less dense than arabica coffees and behaves a lot differently in brewing. We have some tips from Barista and Brewers cup champion friends in Ecuador for how techniques to get the best out of single origin robustas.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta produces a lot of crema so the volume can be very deceptive. It will look like it is pouring too fast, but the crema will settle out after brewing.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":47596423905570,"sku":"vn-rob-honey","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":47596423938338,"sku":"vn-rob-honey-5","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_3660_df700920-a35a-4801-8462-882379f4384e.jpg?v=1762027103"},{"product_id":"vietnam-java-longberry","title":"Vietnam Java Longberry Light Roast","description":"\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Vietnam\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Lam Dong\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Vuong Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Rosé Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: \u003cmeta charset=\"utf-8\"\u003e1360-1520 masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLemon, Lime, Coriander and white tea in the aroma. A delicate and elegant cup with a citrusy acidity that hints of tangerine and caramel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBackground\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLast November Miguel travelled to Vietnam to meet up with Rae of Karmic Circle Coffee Trading and visit Vuong Farm near Dalat, whose coffees we have been buying the past 3 years. The previous year  we set up some trial fermentations of our champagne natural process. This season we decided to try our Rosé washed process on a variety they had been calling ‘Typica Longberry’ \u003cbr\u003e\u003cbr\u003eMiguel didn’t think it was Typica, but rather  the ‘Java’ variety- A high cup quality Ethiopian Landrace. We had samples of the coffee sent to RD2 in France for genetic testing and the Longberry was confirmed to be a 100% match for Java variety. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vuong Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 12 hectare farm at 1360-1520 masl in Lam Dong province not far from the town of Dalat. Operated by two brothers: Trung and Hieu. They are second generation coffee growers continuing the farm their parents started. Both in their 30's, they are some of the youngest growers in their area.  they grow a few specialty heirloom varieties beyond the common catimor strain planted in the region such as Java 'Longberry', Yellow Bourbon, and Orange bourbon. They started getting involved in the family farm a few years ago just as the specialty coffee cafe scene was getting started in Vietnam. They are one of the few producers in Vietnam offering arabica varieties other than Catimor and have been doing anaerobic fermentations for several years now.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Java Variety\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e In 1928 PJS Cramer from Indonesia travelled to Ethiopia, then called Abysinnia and brought back seeds to the agricultural station he worked at on Java Island.\u003c\/p\u003e\n\u003cp\u003eThese plants proved to be rather resistant to the coffee leaf rust disease and were eventually distributed to growers as 'Abysinnia'\u003c\/p\u003e\n\u003cp\u003eIn the 1950's the Vilmorin company brought seeds of this variety to the West African nation of Cameroon. Since they collected the seeds from the island of Java they called this variety 'Java'\u003c\/p\u003e\n\u003cp\u003eIn Cameroon this variety also proved resistant to coffee leaf rust, and their they also discovered selections form it that were resistant to coffee berry disease. After several years of pure-line selection the 'Java' Variety was released to growers in Cameroon beginning in 1980. \u003c\/p\u003e\n\u003cp\u003eIn 1991 it was brought to Central America by CIRAD. This material was distrubuted to many countries in Central America. The Meirisch Family in Nicaragua was one the the first to recognize the quality potential of this variety. Their entry of their 'Javanica' variety (genetic testing has shown it to be a perfect match for Java variety, before this technology was available they weren't 100% sure the true identity of this variety) in the 2006 Nicaragua Cup of Excellence took 2nd Place.\u003c\/p\u003e\n\u003cp\u003eBy the early 2000's the Java variety had been brought to Laos in South-East Asia. Vuong Farm acquired the seeds of their 'Longberry' variety from Laos. \u003c\/p\u003e\n\u003cp\u003eThis variety shows a lot of potential complexity. Acidity is generally lower than the Gesha\/Geisha T.2722 variety but it shares floral and citrus qualities with this variety. The variety seems to respond very well to natural processing and various methods of extended fermentation.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRosé Washed Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Double fermentation method we pioneered in Hawaii and have begin teaching to a handful of our suppliers around the world. Coffee Cherries are rinsed and floated and inoculated with wine yeasts and fermented in a bioreactor as the first step. Then the cherries are pulped and fermented again. The yeasts produce fruity esters along with helping to reveal some of the varietal aromas from the coffee cherries. The resulting coffee has the mouthfeel and acidity of a washed coffee with enhanced fruit and floral notes and a white wine-like flavor\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49165566116130,"sku":"viet-java-4","price":15.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49165566148898,"sku":"viet-java-4-AD","price":15.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":49165566181666,"sku":"viet-java-4-FP","price":15.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49165566214434,"sku":"viet-java","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49165566247202,"sku":"viet-java-AD","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49165566279970,"sku":"viet-java-FP","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/975A0050-8EF0-4479-A6AB-E06BB1838E96.jpg?v=1694744935"},{"product_id":"vietnam-robusta-champagne-natural-future-farm","title":"Vietnam Robusta Champagne Natural — Future Coffee Farm, Lâm Đồng","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eCrafted from fine Robusta\u003c\/strong\u003e grown in the highlands of Lâm Đồng, Vietnam, our \u003cstrong\u003eVietnam Robusta — Future Farm\u003c\/strong\u003e is a medium roast that celebrates body, sweetness, and poise — cultivated for your daily ritual.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eVietnam Robusta — Future Coffee Farm\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eFull-bodied, creamy, and fruit-toned — a modern expression of specialty Robusta.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eEstates \u0026amp; Origin: Lâm Đồng, Vietnam\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eCountry:\u003c\/em\u003e Vietnam  |  \u003cem\u003eRegion:\u003c\/em\u003e Lâm Đồng  |  \u003cem\u003eAltitude:\u003c\/em\u003e ~800 masl (2,600 ft)\u003cbr\u003e\u003cem\u003eProducer:\u003c\/em\u003e Future Coffee Farm (Tỏi Nguyễn)\u003c\/p\u003e\n\u003cp\u003eNestled in Vietnam’s Central Highlands, Lâm Đồng offers generous rainfall, cool nights, and volcanic-derived soils — conditions that shape Robusta with unusual finesse. At Future Coffee Farm, producer Tỏi Nguyễn applies meticulous harvesting and modern craft to elevate the inherent richness of the species.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCharacter \u0026amp; Style: Creamy, Cocoa-Rich, Fruit-Lifted\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eTasting notes:\u003c\/em\u003e berries, jackfruit, dark chocolate. A low-toned profile with a \u003cem\u003eheavy, creamy\u003c\/em\u003e mouthfeel and gentle sweetness. Designed to shine in milk drinks and straight espresso, yet equally pleasing as a French press or a robust pour-over.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCraft \u0026amp; Process: “Champagne Natural” Fermentation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eProcessing:\u003c\/em\u003e Champagne Natural (select yeast fermentation)\u003c\/p\u003e\n\u003cp\u003eIn November 2023, we collaborated on site with Tỏi Nguyễn and our partners at Karmic Circle Coffee to produce a 60 kg lot fermented with a white-wine yeast culture. This guided, low-oxygen fermentation rounds the texture, lifts berry aromatics, and polishes the finish — a precise method adapted from modern arabica processing and tuned for Robusta’s structure. This year we asked them to make us another lot in a similar fashion for us\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy Robusta, Why Now\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eParadise has championed specialty Robusta since 2004, partnering with producers in India, Ecuador, Vietnam, the Philippines, and Thailand. To us, “specialty” is not a species — it’s a \u003cem\u003eprocess\u003c\/em\u003e. When grown selectively and crafted with intention, Robusta offers sumptuous crema, natural sweetness, and enduring structure — especially in espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eBrewing Guidance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eEspresso (recommended):\u003c\/em\u003e 20 g in → 40 g out (1:2) in 23–25 s at 90–91 °C \/ 194–196 °F. Expect abundant crema; the shot may appear fast while brewing and settle to proper yield in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePour-Over (single-cup):\u003c\/em\u003e 15 g coffee → 200 g water at ~94–95 °C \/ 201–203 °F.\u003cbr\u003e30 g bloom for 30 s, then a single continuous pour to 200 g. Target total time: 1:30–1:45. (Use a slightly \u003cem\u003efiner\u003c\/em\u003e grind than you would for arabica.)\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrench Press:\u003c\/em\u003e 18 g → 300 g water at 94 °C \/ 201 °F, 4 min steep, gentle plunge. Rich, cocoa-forward, and silky.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eA Moment of Paradise: How to Enjoy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePerfect for cappuccinos and lattes, where the coffee’s creamy weight and chocolate depth meet milk’s sweetness. As a straight espresso, look for ripe berry and jackfruit lift over a dark-chocolate foundation.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":49517651886370,"sku":"vn-rob-cn","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49517714178338,"sku":"vn-rob-cn-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49517714211106,"sku":"vn-rob-cn-FP","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":49517651919138,"sku":"vn-rob-cn-5","price":150.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Auto Drip","offer_id":49517714243874,"sku":"vn-rob-cn-5-AD","price":150.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ French Press","offer_id":49517714276642,"sku":"vn-rob-cn-5-FP","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-4051.png?v=1762027103"},{"product_id":"vietnam-liberica-anaerobic-natural-project-96b","title":"Vietnam Liberica Anaerobic Natural -Project 96b","description":"\u003ch2\u003eVietnam Liberica — Anaerobic Natural, Project 96b\u003c\/h2\u003e\n\u003cp\u003eOne of the rarest coffee species on Earth, processed with extraordinary precision in the mountains of Central Vietnam. This \u003cstrong\u003eCoffea Liberica\u003c\/strong\u003e from Quảng Trị province offers a flavor experience unlike any other coffee in our catalog — wild, tropical, and deeply complex.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Quảng Trị Province, Vietnam\u003cbr\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light-Medium\u003cbr\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Coffea Liberica\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003cbr\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Berries, jackfruit, cherimoya, toasted nuts, stevia-like sweetness\u003cbr\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Full, coating\u003cbr\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright, citrusy\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eCoffea Liberica accounts for only \u003cstrong\u003e1–2% of world coffee production\u003c\/strong\u003e — a genuinely rare species that most coffee drinkers will never encounter in its finest form. When we encountered this lot from \u003cstrong\u003e96b\u003c\/strong\u003e, the acclaimed café and roastery in Ho Chi Minh City, we recognized something exceptional: a Liberica that transcends the rough, earthy reputation of its species and delivers a cup of striking tropical complexity and elegance.\u003c\/p\u003e\n\u003cp\u003eSourced through our partners at \u003cstrong\u003eKarmic Circle Coffee Trading\u003c\/strong\u003e, this small-lot coffee represents years of collaborative improvement between 96b and the farming cooperative Htx nông nghiệp sinh thái bốn phương in Quảng Trị — a region where Liberica has been cultivated for generations.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eQuảng Trị region\u003c\/strong\u003e of Central Vietnam carries a long coffee-growing history, rooted in Liberica cultivation that predates the country’s now-dominant Robusta industry. Introduced to Southeast Asia in the late 19th century as a resistant alternative to Coffee Leaf Rust, Liberica took hold in this region and never left. Today it is still grown here by smallholder farmers, often sold in local markets or blended anonymously with Robusta.\u003c\/p\u003e\n\u003cp\u003e96b’s work with the cooperative Htx nông nghiệp sinh thái bốn phương has changed that. Beginning in 2021, they began applying precision post-harvest handling — starting with anaerobic fermentation and interrupted drying — to elevate Liberica to the standard of the world’s finest specialty coffees.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eProcess — Anaerobic Natural\u003c\/h3\u003e\n\u003cp\u003eThis coffee undergoes one of the most controlled natural processing protocols we have worked with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRipe cherries are sealed in airtight bags and fermented anaerobically for \u003cstrong\u003e120 hours\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAfter fermentation, cherries are dried for \u003cstrong\u003e3 days\u003c\/strong\u003e on raised beds\u003c\/li\u003e\n\u003cli\u003eThey are then re-bagged and stored in a \u003cstrong\u003edark room for 2 weeks\u003c\/strong\u003e — an interrupted drying phase that develops aromatic complexity slowly and evenly\u003c\/li\u003e\n\u003cli\u003eDrying is completed down to \u003cstrong\u003e12% moisture content\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a coffee with extraordinary aromatic layering — the controlled fermentation amplifying Liberica’s natural tropical fruit character while the interrupted drying preserves sweetness and clarity.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCup Profile\u003c\/h3\u003e\n\u003cp\u003eExpect an arresting opening aroma of berries, jackfruit, and toasted nuts — wild and inviting. In the cup, an unusual stevia-like natural sweetness dominates, accompanied by bright citrusy acidity and a full, coating mouthfeel unlike any Arabica. Tropical fruit flavors of cherimoya and jackfruit carry through a long, resonant finish.\u003c\/p\u003e\n\u003cp\u003eThese beans are notably smaller than typical Liberica, a characteristic of this particular Quảng Trị terroir, and they roast with exceptional evenness.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cp\u003eExcellent for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour-over (reveals full aromatic complexity and citrus clarity)\u003c\/li\u003e\n\u003cli\u003eFrench press (enhanced body and tropical depth)\u003c\/li\u003e\n\u003cli\u003eCold brew (extraordinary sweetness and mouthfeel at room temperature)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: Liberica beans are lower in density than Arabica. Grind slightly coarser than you would for a comparable Arabica roast. Use filtered water at 200–202°F.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee enthusiasts seeking a genuinely rare species experience\u003c\/li\u003e\n\u003cli\u003eFans of bold, tropical, and fruit-forward natural coffees\u003c\/li\u003e\n\u003cli\u003eThose curious about the diversity of the coffee plant beyond Arabica\u003c\/li\u003e\n\u003cli\u003eAdventurous drinkers who want something unlike anything else in their rotation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you prefer clean, restrained, or classically structured coffees, this is an intentional departure — and a memorable one.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eWhy This Coffee Stands Out\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCoffea Liberica — Genuinely Rare Species\u003c\/strong\u003e\u003cbr\u003eOnly 1–2% of world coffee production. Most specialty roasters never offer it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic Natural with Interrupted Drying\u003c\/strong\u003e\u003cbr\u003eA meticulous multi-stage process that produces tropical complexity rarely seen in Liberica.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Sourcing via 96b \u0026amp; Karmic Circle\u003c\/strong\u003e\u003cbr\u003eYears of producer relationships and processing development in Quảng Trị.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Fresh in Small Batches\u003c\/strong\u003e\u003cbr\u003eHilo, Hawaiʻi — crafted to preserve the coffee’s extraordinary aromatic character.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49868230263074,"sku":"vn-liberica-4","price":28.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":49868230295842,"sku":"vn-liberica-4-AD","price":28.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49868230328610,"sku":"vn-liberica","price":77.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto-Drip","offer_id":49868230361378,"sku":"vn-liberica-AD","price":77.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-2731.jpg?v=1745601547"}],"url":"https:\/\/paradiseroasters.com\/en-kr\/collections\/vietnamese-coffee.oembed","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}