Vietnam Lang Biang Carbonic Washed (espresso)
Summary
Specialty coffee from Vietnam's Lang Biang region, produced by the K'Ho tribe families. Processed using a double-washed carbonic maceration method. Varieties include Bourbon, Typica, Caturra, and Catimor. Flavor profile features chocolate, berry fruits, and caramel, with notes of ripe apple, apricot, honey, floral tones, sweet pastry, honeydew melon, and a cane sugar finish. Medium roast, suitable for espresso.
Espresso
- Coffee in
- 20 g
- Coffee out
- 50 g
- Time
- 25 s
Extraction time starts when coffee begins to flow from the portafilter.
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
- Espresso
- Decaffeinated
- No
- Cupping score
- 0
- Producer
- K’Ho törzs családjainak együttműködése
- Altitude
- 1500 - 1700 m.a.s.l
- Variety
- Bourbon, Caturra, Typica, Catimor
- Notes
- Caramel, Chocolate, Berry
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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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