Have you ever tasted coffee from Vietnam? It’s actually the second largest coffee producing country (behind Brazil) and the world’s largest producer of Robusta coffee! And specialty coffee production is growing there too. This Lotus Anaerobic coffee is grown in the Cau Dat region, characterized by year-round cool weather and volcanic soil. Coffee has been growing in Cau Dat since the mid-1850’s when it was introduced by the French. It has since been cultivated by Vietnamese farmers and the region is known for being among the highest quality Arabica in the country!
Farm // Mercafe Lotus Farm Cluster
Region // Cau Dat, Da Lat
Process // Anaerobic Washed
Variety // Catimor
Altitude // 1400-1600masl
Flavor Notes // Sweet Pea, Orange Blossom, Dried Fruit
Roast Level // Light-Medium
From our importers, Mercon Specialty: Vietnam is a country of smallholder farms (around 1-3 hectares), and famers do not process their own coffee, but instead sell red cherries to wet mills, who process the coffee for export. Mercon operates several wet mills in Da Lat and has established strong quality programs at each of them. There are about 100 LIFT farmers in Da Lat (where our Lotus coffee comes from), about 30 of whom are women owned and managed. These producers receive technical assistance, free of charge, from agronomists to help improve quality across the entire supply chain.
About the process: This Lotus Anaerobic lot is grown at an altitude of 1400-1600 masl and is an anaerobic processed lot. Rather than washing, fermenting, and drying like a standard washed coffee, this lot was pulped, washed, and then spent a day in an anaerobic environment. This allows the coffee flavors to mature without outside influence. After the anaerobic process, the wet parchment is dried on raised beds in our purpose-built greenhouse. Once dry, the coffee is stored in a climate-controlled warehouse to protect the delicate coffee from the harsh Vietnam climate prior to shipping. Anaerobic processing is relatively new in Vietnam, and results in brighter, more complex acidity and flavors.
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