
Paradise Roasters
Vietnam Bourbon Anaerobic Honey
OriginVietnam
ProcessAnaerobic, Honey
Summary
A single-origin coffee from Vuong Farm in Lam Dong province, Vietnam, at 1360-1520 masl. This lot is a blend of Orange and Red Bourbon varieties processed using the Anaerobic Honey method: pulped cherries fermented for 72 hours in sealed bags before drying on raised screens. Tasting notes include orange zest, vanilla, macadamia, cashew, cocoa, cherry, and hazelnut. Recommended for espresso preparation.
LLM-generated content – may contain errors.
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FormatBean
Roast profileEspresso
DecaffeinatedNo
ProducerVuong Farm
Altitude1360 - 1520 m.a.s.l
VarietyRed Bourbon
NotesCocoa, Vanilla, Cherry, Hazelnut, Cashew, Macadamia
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