Vietnam Lotus SHG - Green

$ 6.24

Region: Dalat
Varietal: Catimor
Farm: Various Small Farmers
Process: Washed
Altitude: 1400-1500 M
Grade: SHG
Cupping Notes: Lime, Chocolate, Honey, Nutty
Recommended Roast: City+ to Full City+
Good For: Blends, Espresso, Auto-Drip, Full Immersion

Description:Vietnam is the second largest coffee producer in the world! Although recognized for volume, high quality coffee is not something that is traditionally thought of when thinking about Vietnamese coffee production. This is changing and Bodhi Leaf is excited to be able to offer this solid washed Arabica coffee from the Dalat region. This is our first time offering coffee from Vietnam and we would love to hear your feedback!

The average farm size in Vietnam is very small, averaging 1-3 hectares. However, these small farms have great productivity compared to average coffee farms in Central America. To add additional value at the farm lever, particular focus is put on quality. This starts with picking only ripe coffee cherries, ensuring speedy delivery to the mill and getting a higher premium paid for red cherry. Coffee growers in Vietnam have typically strip picked the plants when the C market is favorable so incentivising growers to pick only ripe cherries can be a challenge. However, the benefits of only picking red cherries can be seen when comparing the weight of ripe vs. unripe cherry and if there is a premium offered on the extra effort.

“Chocolate Monster”

So in the world of Single Malt Scotch we have what we call “Sherry Monsters” - Scotches that have been aged in Sherry Casks for at least 12 years, and they taste it. If it’s your thing than nothing else quite hits the spot.

I’m coming to realize that in the coffee world there are “Chocolate Monsters” - beans that have a well defined (if not dominant) chocolate property. Monsoon Malabar, or of late Columbian Popayan Reserve (see my review there) definitely qualify as Chocolate Monsters.

This delightful robust little bean from Vietnam definitely earns this title in the best way. Generally I like to start out with my lighter roasts first, but with this one I knew right away I wanted to push it well into second crack to see what she would do. The beans took it just fine and came out like glossy brown jewels - not a speck of ash or black.

I showed my impatience - waiting not even a few hours after the cooling cycle on my old behmor. I was rewarded with everything I’d hoped for, and of course after resting they only got better.

Chocolate on the nose. Maybe hints of toasted pecans, and just a classic coffee smell overall. Incredibly smooth. The chocolate was there- and the descriptor was fair, a chocolate crème to be precise, but also a tinge of cocoa that rounded out the beans natural sweetness with the most gentle bitter finish. A taste of mild almond, and caramel. Brown sugar to be sure.

This just has a great mouth feel and it holds up well even in a lukewarm state. To be sure I tried a lighter roast and to me the chocolate was more subtle and the nuttiness a bit more intense - I’d probably adjust my brewing strength a little.

Make no mistake though, it shines once you take it into its darker stages; it’ll handle whatever you throw at it - dare I say even a French Roast?

An insane value for the quality. You’ll not be pouring this one down the sink.

HAPPY!

Glad to see you have stepped up on Vietnam beans, I have been going elsewhere (Brooklyn Coffee Co,) for the Vietnamese Robusta beans I use in my blends. Now if you'd pick up some Vietnamese Robusta that would bring me back!

Solid Bean so much chocolate !!!

I love an americano that tastes like chocolaty delight, and this does just that! Roasted for just about a minute past 1’st, and played with different things through my 10LBS of this bean, could really do nothing wrong… everything came out great! VERY VERY consistent bean to roast!!!