January 2024’s Coffee Origin
Vietnam Dung K'No, Lam Dong, Washed
VIETNAM - DUNG K'NO, LAM DONG, DUC TRONG MILL
Region: Lam Dong Province, Central Vietnam
Varietals: Catimor, Typica, Bourbon
Growing Elevation: 3600+ feet
Harvest: November through February
Process: Fully Washed & Patio Dried
Flavour Profile and Notes: GO CUP YOURSELF and find out!
This Month's Coffee Selection
Specialty Arabica from Vietnam? Good question...and Yup is the answer!
While Vietnam is well known for its Robusta production (estimated over 95% of its coffee exporting industry), there is a emerging sector of specialty Arabica entering the market. Fueled by better returns, Specialty Arabica coffee is currently being grown around Dalat, (the capital of Lam Dong Province). Vietnamese Arabica producers primarily grow Catimor, (as well as some Bourbon and Typica as you can see in this month's origin). As local producers see the potential of specialty coffee more farmers will likely enter this burgeoning market, further increasing the quality and variety we can expect from Vietnam.
This month's origin comes from the Duc Trong Mill in Lam Dong Province, Central Highlands of Vietnam. A heavily forested region with average temperatures of 15-22C and an altitude of 3600+ feet above sea level, this area is ideal for coffee production. This coffee uses a fully washed process as is common for current Vietnam offerings. After the coffee is harvested it is sorted and the mucilage is mechanically removed to save on water in the washing process. The coffee is then fermented and dried or raised beds for 5-7 days.
What is Catimor and Why is it the Varietal of Choice in Vietnam?
Most of the arabica grown in Vietnam in Catimor. Developed in 1959, Catimor is a hybrid of Caturra and Timor that branches from the Robusta and Arabica side of the varietal family tree. The characteristics of Catimor make it relatively pest resistant, with higher yields (compared with some of the more delicate varietals). In a country experienced with growing Robusta, these characteristics are favourable, especially while trying to compete with quality and expectations on the world stage.
This Vietnamese origin preferred a relatively strong initial charge. We roasted it last after a fairly long day of production roasting, so the roaster was already nice and warm. Once started, the roast followed a fairly predictable and satisfying progression. First crack was comparable to our Colombian or Peruvian origins (loud and obvious almost like popcorn popping). As suggested by our supplier, we let this coffee develop into a light-medium roast, with second crack just beginning. As this was our first Vietnamese for Go Cup Yourself we were excited to get Cupping! While it is a Washed coffee we were still pleasantly surprised by the quality and clean cup. Let's see what the future holds for this origin... a Natural or Experimental Process, fingers crossed!
While cupping this month look for hints of Almond followed by …wait a minute, if you want cupping notes Go Cup Yourself!
Once you have finished Cupping, click on the “EXPERT TASTED” tab for our tasting notes. Can’t wait to compare notes.
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