FAQs
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
Vietnam Java Longberry Light Roast
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Roast: Light
Country: Vietnam
Region: Lam Dong
Producer: Vuong Farm
Processing: Rosé Washed
Altitude: 1360-1520 masl
Tasting Notes
Lemon, Lime, Coriander and white tea in the aroma. A delicate and elegant cup with a citrusy acidity that hints of tangerine and caramel.
Background
Last 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’
Miguel 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.
About Vuong Farm
A 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.
About Java Variety
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.
These plants proved to be rather resistant to the coffee leaf rust disease and were eventually distributed to growers as 'Abysinnia'
In 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'
In 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.
In 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.
By 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.
This 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.
Rosé Washed Process
A 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
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Roasting, Shipping & Payment
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We roast for Online orders Monday/Wednesday/Friday. Unless the coffee lists a special roast date, your retail order will be roasted the next Monday, Wednesday, or Friday following your order. Orders placed before 11:00AM CST on Monday, Wednesday, or Friday will be roasted the same day as ordered. Coffees will be shipped within 2 days of roasting
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We do not sell green coffee.
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Yes, we ship worldwide. If you have trouble placing an international order, send an email to hello@paradiseroasters.comand we will create a custom invoice for you. We work with several shipping carriers and seek the most cost effective shipping options for our customers.
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We do not currently offer any Organic certified coffees. Green coffees imported to Hawaii must be fumigated before entry to protect the local coffee industry from pests and diseases. Some of the coffees we purchase may be from from Organic certified farms but we cannot label the as such after fumigation..
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Orders with two or more 12oz bags are shipped via USPS Priority and are usually received within 2-4 days post shipment. Orders containing only one 12oz bag are shipped USPS First Class and can take up to 5 days post shipment. USPS Priority and First Class shipping are available at Standard USPS rates.
Expedited shipping options with FedEX are available for an extra charge.
Company & Facility
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We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
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We roast in small batches using A Diedrich IR12 roasting machine.
Satisfaction Guaranteed
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We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
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We roast in small batches using A Diedrich IR12 roasting machine.
Coffees
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Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
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Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
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We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
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Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.
