Vietnam Lang Biang Carbonic Washed (filter)
Summary
Specialty Vietnamese coffee from the Lang Biang plateau, produced by the K’Ho tribe families. Grown at 1500-1700 meters, this double-washed (carbonic washed) coffee features Bourbon, Typica, Caturra, and Catimor varieties. Flavor profile includes ripe apple, apricot, honey, floral notes, sweet pastry, honeydew melon, and a sugarcane-like finish. Full-bodied and juicy with a sweet character.
V60
Ratio 1:15- Coffee in
- 30 g
- Water
- 450 g
- Time
- 3:00
- Temperature
- 94°C
Grind: 23 clicks Comandante
Set up your grinder- 0:00First pour 60g water and start the timer
- 0:30Second pour 90g water
- 1:00Third pour 100g water
- 1:30Fourth pour 100g water
- 2:00Fifth pour 100g water
- 2:30Stir the dripper contents in a circular motion
AeroPress
Ratio 1:15- Coffee in
- 20 g
- Water
- 300 g
- Time
- 2:30
- Temperature
- 93°C
Grind: 24 clicks Comandante
Set up your grinder- 0:00First pour 60g water and start the timer
- 0:30Second pour 60g water and stir thoroughly
- 1:00Third pour 80g water and stir thoroughly
- 1:30Fourth pour 100g water and stir
- 2:00Place the filter holder with rinsed paper filter
- 2:00Extraction begins and lasts 30 seconds (30 s)
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 0
- Producer
- K’Ho tribe families
- Altitude
- 1500 - 1700 m.a.s.l
- Variety
- Bourbon, Caturra, Typica, Catimor
- Notes
- Chocolate, Floral
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The roaster
Coffeein is a small artisan roaster just over the border in Ipolyság, Slovakia, serving Hungary as its main market. It grew out of frustration — the team start…
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