WASH, NATURAL OR HONEY PROCESS?

A million factors play a role in its aroma and flavor, and undoubtedly the fermentation process is critical in shaping coffee’s flavor.

Like wine, it produces the cup’s acidity and fruit notes through the breakdown of sugars by yeast and bacteria. Because coffee cherries start to ferment soon after picking, how the farmer or local cooperative handles that process has a direct impact on the coffee’s eventual flavor.

Different process methods have different fermentation way leading to different aromas & flavors.

Natural coffees enjoy a special fan club of coffee drinkers who appreciate the heady, wine-like aromas of blue and black fruits. Overripe blueberries or blueberry pancakes are common tasting notes.

While honey coffees often create creamy and sweet (in flavor, not sugar) with notes of caramel, burnt sugar, jam, blackberries, and blueberries.

Washed coffee is a different story cause a terroir-driven cup with clean acidity and bright, articulate flavors depending on origin.

We work with a group of farmers in Vietnam to reposition Vietnamese coffee in the global market. We apply environmentally friendly farming, we take care of our land, we follow, research, and stay updated on processing methods to highlight the unique tastes & flavors of coffee beans.

With Love From Vietnam!

Source: vinepair

#Vietnamese Coffee