Coffee is roasted by Ritu Coffee Roasters on Thursdays and ship the following day.
Region: Cau Dat
Farm: Dung RADAR
Altitude: 1600-1650 meters
Process: Wet Proccessing with 32hrs Oro Yeast Fermented
Taste Profile: Orange, Kiwi and Papaya
Dung's family has had a tradition of doing Arabica for nearly 30 years! Since birth, he has lived in coffee-producing! So the high-quality coffee production was infused into his soul. After he finished university in South Vietnam, he returned to help his family in producing arabica and borrowed a bank to start his own coffee production! That farm is the Radar Farm now. We are luckily getting in contact, learn about their production passion. so that we decided to import the first Vietnam specialty coffee into Scandinavian in 2019. This lot 4 is amazing results of farming and processing from their many year's efforts.
During the harvest season, all coffee is selectively handpicked.
After sorting, the cherry is pulped within 6 hours of delivery. During pulping, the cherry is separated in to high- and low-grade by density into fermentation tanks. The tanks are uncovered and left to ferment in this low-temperature environment for approximately 32 hours with special Oro yeast.
Lalcaofe Oro yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oro’s ability to flourish even at low temperatures means it is equally suited for use across most altitudes. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allow for the expression of fresh and fruity characteristics of the coffee beans while respecting the flavors of each unique coffee. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes, and more are all boosted by the lengthened fermentation time.
After washing, this parchment is poured into nylon bags and carried to the drying tables, each in its separate quality group. Each lot parchment keeps its traceability tag with all info. Parchment dries on raised beds for 20 days in the greenhouse. During drying, parchment is repeatedly sorted and sifted to ensure even drying. Parchment is left to dry from sunrise to sunset and is covered with a sheet during the evening