Unroasted (Green) Coffee Beans from Vietnam


Vietnamese Dalat Bourbon Arabica
– Heirloom Variety

100% pure fresh-roasted heirloom Bourbon Arabica beans, grown on sustainable agriculture farms that contribute to the local community.

Bourbon (pronounced burr-BONE) originates from the island of Bourbon (called Reunion today). It is generally considered one of the two largest divisions of the Arabica genetic “tree”, the other being Arabica Typica. Bourbon Arabica beans are characterized by a roundness and mellowness of flavor that modern arabicas often lack, coupled with a balanced acidity and smooth mouthfeel. One reason this variety is prized in Vietnam is that it has some similar characteristics to good Robusta, which are low acidity, high body and chocolate tone. One of the reasons Bourbon appeals to many coffee lovers is the pronounced main flavor tone of caramel. The trees these beans grow on were preserved on these estate farms when everyone else was re-planting their farms with modern hybrids, and we’re very glad that they were!

Vietnamese Highland Robusta Peaberries
– Regional Specialty

Vietnamese Robusta is the secret ingredient in Italian espresso. Its lush body, chocolatey taste, and excellent aftertaste are a product of the rich soil in Vietnam, and the fact that they are able to sun-dry the coffee cherries, which develops Robusta’s natural sweetness. This peaberry Robusta is almost entirely peaberries, extremely high-quality and hand graded, for the most complex and flavorful brew.

Why Robusta? Scientific tests have shown that people around the world, including the USA, are evenly divided between “front palate” people and “back palate” people. We find that people who respond well to Vietnamese coffees in general tend to be “back palate” people, and Robusta excites primarily the back of the palate. In particular, Vietnamese high-altitude Robusta has developed indigenously to be almost its own subspecies, and the gourmet Robusta from this region is exceptionally delicious, quite unlike the low-altitude versions and Brazilian Robusta. What’s a peaberry? The coffee bean is the seed of the coffee fruit, which is also called a “cherry.” Normally, each cherry contains two seeds, which is why coffee beans are rounded on one side and flat on the other (flat from being pressed together). Sometimes, between 5% and 15% of the crop will contain only one seed inside a smaller cherry. The coffee bean within is round, like a pea. These peaberries used to be discarded, until someone realized that the peaberries have a more intense and complex flavor, with a characteristic bite. The Vietnamese Highlands region is particularly intriguing for its peaberries, which feature in most of its famous local coffees.



Vietnamese Dalat Bourbon Arabica
– Heirloom Variety

100% pure fresh-roasted heirloom Bourbon Arabica beans, grown on sustainable agriculture farms that contribute to the local community.

Bourbon (pronounced burr-BONE) originates from the island of Bourbon (called Reunion today). It is generally considered one of the two largest divisions of the Arabica genetic “tree”, the other being Arabica Typica. Bourbon Arabica beans are characterized by a roundness and mellowness of flavor that modern arabicas often lack, coupled with a balanced acidity and smooth mouthfeel. One reason this variety is prized in Vietnam is that it has some similar characteristics to good Robusta, which are low acidity, high body and chocolate tone. One of the reasons Bourbon appeals to many coffee lovers is the pronounced main flavor tone of caramel. The trees these beans grow on were preserved on these estate farms when everyone else was re-planting their farms with modern hybrids, and we’re very glad that they were!

Unroasted (Green) Vietnamese Dalat Bourbon Arabica

  •  1 pound Whole Bean: $7.25

Quantity:  
View Cart CheckoutTown in the Dalat Central Highlands
Town in the Central Dalat Highlands region
showing coffee terraces in background

Vietnamese Highland Robusta Peaberries
– Regional Specialty

Vietnamese Robusta is the secret ingredient in Italian espresso. Its lush body, chocolatey taste, and excellent aftertaste are a product of the rich soil in Vietnam, and the fact that they are able to sun-dry the coffee cherries, which develops Robusta’s natural sweetness. This peaberry Robusta is almost entirely peaberries, extremely high-quality and hand graded, for the most complex and flavorful brew.

Why Robusta? Scientific tests have shown that people around the world, including the USA, are evenly divided between “front palate” people and “back palate” people. We find that people who respond well to Vietnamese coffees in general tend to be “back palate” people, and Robusta excites primarily the back of the palate. In particular, Vietnamese high-altitude Robusta has developed indigenously to be almost its own subspecies, and the gourmet Robusta from this region is exceptionally delicious, quite unlike the low-altitude versions and Brazilian Robusta. What’s a peaberry? The coffee bean is the seed of the coffee fruit, which is also called a “cherry.” Normally, each cherry contains two seeds, which is why coffee beans are rounded on one side and flat on the other (flat from being pressed together). Sometimes, between 5% and 15% of the crop will contain only one seed inside a smaller cherry. The coffee bean within is round, like a pea. These peaberries used to be discarded, until someone realized that the peaberries have a more intense and complex flavor, with a characteristic bite. The Vietnamese Highlands region is particularly intriguing for its peaberries, which feature in most of its famous local coffees.

Unroasted (Green) Vietnamese Highlands Robusta Peaberries


Town in the Central Dalat Highlands region
showing coffee terraces in background

Vietnamese Excelsa
– Exotic new variety

Excelsa is one of the four remaining genetically distinct commercial species of coffee and accounts for about 7% of world coffee production. It is used in Vietnam as a blending coffee, being added to other varieties of coffee to add complexity and depth. It’s a vital ingredient in Trung Nguyen’s blended coffees, including the famous Gourmet Blend, Buon Me Thuot Special, and Creative Four.

Our Excelsa was grown on coffee farms in the Dalat Highlands area of Vietnam. They have been processed by the traditional sun-drying method made possible by Vietnam’s reliably long, hot summer. This all-dry process is sometimes called a “honey” process.

These beans come to us in a very natural state. We sift through the coffee by hand, visually inspecting every lot to remove broken beans and small bits of dried coffee fruit, which are a result of the drying process and the beans’ non-uniform size. Excelsa itself has a highly variable fruit, producing seeds of all shapes and sizes, as you can see in the image. This is part of its unique character.

Excelsa has a distinctive tart, fruity, dark, mysterious taste. In blends, it enhances the middle and back palate and lingering finish of the coffee, giving the cup more substance and power. Brewed on its own, it is a compelling and unique coffee experience, like a good Scotch.

Green, Unroasted Liberica Beans

A unique and irreplacable part of our worldwide coffee heritage, Liberica is an entirely separate species of coffee. Its almond-shaped beans have an exceptional aroma, almost floral and fruity, while its flavor is full and slightly smokey. We guarantee you have never tasted anything like this rare and exotic coffee.

Liberica is a vanishing species of coffee that is only now being brought back from the brink of extinction, and your purchase supports the conservation of both the coffee and the forests where it grows.

nguyen

nguyen

Writing about spicy food and aromatic coffee.

You May Also Like

Illinois Eating: Why Restaurants here are so Charming

Coffees you must try before you die

Discover Teaballs

Discover the Stoneware Tea and Coffee Brewing Set

Leave a Reply

Your email address will not be published. Required fields are marked *