The Posterizer

The majority of coffee grown in Vietnam is cultivated by smallholder farms, averaging 1-3 hectares each, and the farmers usually do not process their own coffee, but instead sell their red cherry to "wet mills", who oprocess the coffee for export.

This lot originates from a select cluster of smallerholder farms in the Lâm Đồng province in the central highlands of Vietnam, at altitudes between 900-1,200 meters above sea level. Here, the farmers sell only ripe red Robusta cherries to wet mills, where the pulp is removed for drying and they're polished in a high-pressure environment to produce a clean coffee bean. 

This coffee is Rainforest Alliance Certified, which ensures that the coffee meets quality criteria that emphasize responsible land management, fair treatment of workers, and economic viability of businesses involved in its production.

This coffee is best enjoyed via the Vietnamese Phin Filter brew method, where you can consume it black, as it still retains its fragrance and aroma, or as a Cà phê sữa đá (iced Vietnamese condensed milk coffee) or Cà phê muối (iced Vietnamese salted coffee). 

Recommended brew method: Vietnamese Phin Filter

Tasting Notes: Full-bodied, nutty, dark chocolate, bold

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