CARAMEL YOGURTSPECIALTY

Fine Vietnamese Robusta • Medium Roast

$19.99

WHY THIS ONE

Weird in a good way, but easy to read: yogurt tang, salted-caramel sweetness, black cherry juice, and dark chocolate to anchor it as coffee.

IN THE CUP

TASTE PROFILE

Creamy yogurt, caramel, black cherry, dark chocolate

SWIPE THROUGH THE CUP

ROAST LEVEL Medium

LIGHTDARK

BODY Full body, creamy and syrupy

ACIDITY Medium, soft lactic tang

BEST BREW IN

PHIN
FILTER
MACHINE
BREWING
AERO
PRESS

BEAN PROFILE

ORIGIN: An Nhiên Farm - Ea Toh, Krong Nang, Dak Lak, Vietnam
VARIETY: Fine Robusta selection
ALTITUDE: 650-720 masl
PROCESSING: Lactic Anaerobic Honey 72h; slow dried on raised beds
SIZE: 8.8oz · roasted date on bag

A MICRO-LOT STORY

WHY THIS LOT
COSTS MORE

Caramel Yogurt is Nguyen Van Hung's refusal to let mass production define Vietnamese Robusta.

01

MEET THE ARTISAN

In the basalt soils of Ea Toh, Krong Nang, at 650 to 720 meters, where Robusta has long been measured by weight, Hung chose to pursue quality.

He isolated select micro-lots and returned through the trees several times, hand-picking only cherries at peak maturity. The yield was smaller, but "passable" was no longer the standard. His vision was precise: Greek yogurt acidity, salted caramel sweetness, and the depth of black cherry and dark chocolate, without excessive fermentation.

BY THE NUMBERS

650-720: METERS ABOVE SEA LEVEL
72h: FERMENTATION
1: SPECIES · ROBUSTA

THE HANDS BEHIND IT

Nguyễn Văn Hùng

An Nhiên Farm - Ea Toh, Krong Nang, Dak Lak, Vietnam

650-720 masl
Fine Robusta selection

02

THE VISION

The cherries are floated, hand-sorted, depulped with a measured layer of mucilage left on, and fermented for 72 hours in a sealed, low-oxygen environment before being dried slowly on raised beds.

03

THE MASTERY

For Hung, specialty coffee is the belief that Vietnamese Robusta can achieve greatness when treated with the patience and reverence reserved for rare Arabicas.