Vietnam Lang Biang Lavender Co-ferment

Summary

Vietnam Lang Biang Lavender Co-ferment is a 100% Arabica coffee from the Lang Biang region in Dalat, Vietnam, produced by Slovak farmer Marián Takáč of Zanya Coffee. Grown at 1500–1650 masl, it is processed using a 100-hour co-fermentation with dried lavender flowers. The blend of Catimor, Bourbon, Typica, and Caturra varieties is roasted to a medium (City+) level and has a cup score of 86.5. Flavour notes include lavender, citrus, and cinnamon chips. Recommended for espresso.

Details

Format

Bean

Roast profile

Espresso

Decaffeinated

No

Cupping score

86.5

Producer

Marián Takáč

Altitude

1500 - 1650 m.a.s.l

Variety

Bourbon, Caturra, Typica, Catimor

Notes

Lavender, Cinnamon, Citrus

The roaster

Ready After

Ready After is a Slovak specialty coffee roaster that's been in the game for over twenty years. They roast in small batches every week, going straight to farms…