Vietnam Robusta Honey Microlot – Roasted Coffee
This robusta symbolizes the love and experience of three generations of growers. We’ve brought this coffee from the Vietnamese region of Gia Lai – Dak Lak to bust some unfair stereotypes. It was processed using the honey method, which is unusual for robusta. Thanks to this, it’s unexpectedly sweet. Try it for yourself – you’ll be surprised by how mild, balanced and yet intensive this coffee can be.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 8. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 8. 10. | 4,90 € |
Ingredients
100 % RobustaTaste & Crema
Nuts, dark chocolate, and caramel – this is the foundational trio that every coffee-lover enjoys. In this coffee, these notes smoothly blend together without any intrusive edges. Caramel adds a pleasant sweetness, chocolate lends a thick flavor, and nuts smooth it out. The result is a full and harmonious cup of coffee with minimal acidity, perfect for espresso or the Vietnamese brewing method.
Origins
Welcome to Vietnam's Central Highlands, specifically the Gia Lai – Dak Lak region. This is where one of the most authentic robustas you can taste is grown. This particular coffee comes from a farm covering over 25 hectares, grown by a family whose story has been going on for more than 30 years. The locals grow arabica on the cooler slopes of Mang Den and robusta in the warmer parts of Gia Lai – Dak Lak. Both varieties share the most important thing: mineral-rich basalt soil and the experienced hands of farmers who understand the land and cultivate it in harmony with nature.
In the Gia Lai region, TR4 coffee trees, which are resistant, high-quality and bred specifically for Vietnamese conditions, are grown at an altitude of 700-750 meters. Thanks to hot days and pleasantly cool nights, the coffee cherries mature slowly but surely. They’re harvested by hand from the end of October to February, sometimes several times in a row. This allows farmers to pick only the ripest fruits.
The coffee is processed using a special honey method. This is a pre-fermentation technique that’s perfect for robusta coffees (although less typical): it softens the bitterness and brings out its natural sweetness. After hulling, some of the mucilage is left on the freshly uncovered beans and dried for 4-8 weeks on special tables. These prevent contamination and ensure even drying. The result is a clean, full, and beautifully balanced flavor.
In addition, the entire processing process is supervised by an expert from SCA Stone Village, who not only monitors the quality of each step, but also trains the farmer's team on site. Each bean is thus under close supervision from harvest to loading into shipping containers. That's why we can now tell you where it comes from, how it was produced, and all the good stuff that the farming family put into its production.
Benefits of coffee
Coffee packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
- Grind your coffee according to your preferred method.
- Use 14ml of water per 1g of coffee. For 1 cup of coffee use 7g.
- Add your coffee and pour over with boiled water (95°C).
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