Vietnam Lang Biang Natural (filter)

OriginVietnam

Roast levelLight

ProcessNatural

Summary

A specialty coffee from Vietnam's Dalat region, produced by the K’Ho tribe families. Processed using an extended natural method, this light roast features Bourbon, Typica, Caturra, and Catimor varieties grown at 1500-1700 meters. Flavor profile includes sweet, fruity notes with caramelized tones and a pleasant grapefruit or orange bitterness, leading to a sweet, candy-like finish.

AI-assisted description, based on roaster & cupping data.

Brew guide

V60

Ratio 1:15

Coffee in: 30 g
Water: 450 g
Time: 3:00
Temperature: 95°C

Grind: 19-20 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 content 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
Producer: K’Ho tribe families
Altitude: 1500 - 1700 m.a.s.l
Variety: Bourbon, Caturra, Typica, Catimor
Notes: Caramel, Mandarin, Floral

Reviews

No reviews yet

Be the first to share your experience with this coffee.

The roaster

Coffeein

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…

AI-assisted description, based on roaster & cupping data.

All coffees Go to website