VARIETAL: Catimor, Yellow Bourbon, Typica, Moka
ALTITUDE: 4,900 ft
PROCESS: Washed (Wet Hulled)
ROAST: Medium-Dark
BODY: Balanced
TASTING NOTES: Citric with cocoa and savory coffee cherry flavors

The average farmer in this region of Vietnam grows on about 1.2 hectares of land, a mix of Catimor with some heirloom Arabica varieties, though the country is more famous for its Robusta production. Coffee is delivered in its cherry form and is processed at a central washing station location in Dung K'No. This lot is processed as a Semi-Washed coffee, which is a term more common in Asia and the Asia-Pacific region but describes a process somewhat similar to Honey in Central America. Being depulped and dried partially in its mucilage, then washed clean and dried on raised beds and/or patios for 3–5 days.

100% ARABICA BEANS