Vietnam Lang Biang Natural (espresso)
Summary
Specialty Vietnamese coffee from the Dalat region, grown at 1500-1700 meters by the K’Ho tribe families. Varieties include Bourbon, Typica, Caturra, and Catimor. Processed using an extended natural method with controlled fermentation. Flavor profile features sweet, intense aroma with medium body, tea-like character, notes of dried fruits, cane sugar, and mandarin, complemented by caramelized tones and a pleasant grapefruit or orange bitterness. Sweet, candy-like finish.
Espresso
- Coffee in
- 20 g
- Coffee out
- 45 g
- Time
- 20 s
TURBOSHOT: 45g drink, 20g coffee, extraction 20 seconds from when coffee starts flowing 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 tribe families
- Altitude
- 1500 - 1700 m.a.s.l
- Variety
- Bourbon, Caturra, Typica, Catimor
- Notes
- Mandarin, Cane Sugar
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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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