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Catalog/Vietnam Da Lat Honey Process
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Vietnam Da Lat Honey Process
Astoria Coffee CompanyIncluded ($25/month)
On the subscription, not a one-off shop price.
Vietnam
citrusspice
Da Lat Arabica Honey Process coffee is grown at an altitude of 1400-1600 meters above sea level. The region is characterized by year-round cool weather and volcanic soil. During honey-style coffee processing, most of the pulp is removed from the coffee bean with a bit of remaining mucilage left to impart flavor. The coffee is then sun-dried and sorted and hulled before grading and exportation. This Rain Forest Alliance certified coffee exhibits a complex acidity and juicy body with clean citrus and spice notes.
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Brew it
What high acidity means
Vietnam Da Lat Honey Process is a high-acidity coffee from Da Lat, Vietnam. Acidity means a bright, lively taste, not a sour cup. The citrus note is part of that brightness.
- Brew it as a pour-over or Chemex if you want that brightness clear and easy to taste.
- If it tastes sharp, grind a little coarser or use water around 195°F.
- Cold brew is the softer path. A long cold steep keeps the fruit and takes the snap out.
- French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
Read more
How to French press Vietnam Da Lat Honey Process. It is a high-acidity coffee from Da Lat, Vietnam.
High acidity can taste sharp when it’s brewed hot. This method softens that snap and keeps the fruit.
You’ll need
- French press
- Coarse grind
- Kettle
- Scale
- Heat water to about 200°F.
- Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
- Pour, stir, and steep for 4 minutes.
- Press slowly and pour. Don’t let the coffee sit on the grounds.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
Vietnam Da Lat Honey Process breaks down as citrus and spice.
Citrus×1
citrus
A bright, zesty edge. Lemon, orange, or grapefruit show up as sparkle, not sour coffee.
Spice×1
spice
Warm baking spice. Cinnamon, clove, or pepper adds a tingle, not heat.
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