01
MEET THE ARTISAN
In Loc Thanh, Bao Loc, Lam Dong, at 800 to 950 meters, Thanh pushes Fine Robusta through a long anaerobic natural to coax berry and florals from a bean most people never expect them from.
SPECIAL EDITION
Raspberry TruffleSPECIALTY
Fine Vietnamese Robusta • Medium Roast
Raspberry Jam, Dark Chocolate, Candied Rose, Molasses
$19.99
WHY THIS ONE
Raspberry and dark chocolate is a dessert pairing everyone already trusts. Candied rose and molasses add the perfume and depth that make it taste crafted, not flavored.
IN THE CUP
TASTE PROFILE
Raspberry Jam, Dark Chocolate, Candied Rose, Molasses
SWIPE THROUGH THE CUP
ROAST LEVEL
Medium
LIGHTDARK
BODY
Full body, dense and velvety
ACIDITY
Medium, bright berry acidity
BEST BREW IN
-
PHIN
FILTER -
MACHINE
BREWING - AEROPRESS
BEAN PROFILE
- ORIGIN
- Suoi Thanh Farm - Loc Thanh, Bao Loc, Lam Dong, Vietnam
- VARIETY
- Fine Robusta selection
- ALTITUDE
- 800-950 masl
- PROCESSING
- Anaerobic Natural 84h; slow dried on raised beds
- SIZE
- 8.8oz · roasted date on bag
A MICRO-LOT STORY
WHY THIS LOT
COSTS MORE
Raspberry Truffle is Pham Thi Thanh's refusal to accept that Robusta cannot be delicate.
BY THE NUMBERS
- 800-950
- METRES ABOVE SEA
- 84h
- FERMENTATION
- 1
- SPECIES · ROBUSTA
02
THE VISION
Only ripe cherries are floated and sealed whole for an 84-hour anaerobic natural ferment, monitored for temperature and aroma, then dried slowly on raised beds and turned often so the fruit sets cleanly without tipping into funk.
03
THE MASTERY
For Thanh, specialty coffee is the belief that elegance and Robusta belong in the same sentence.
- COFFEE
- 25 g
- WATER
- 100 ml
- TIME
- 3–5 min
- Rinse the phin with hot water and add 25 g of medium-coarse grounds.
- Press the gravity filter down lightly — firm, not packed.
- Bloom with 20 ml of water at 92–94°C and wait 30 seconds.
- Top up to 100 ml, cover, and let it drip for three to five minutes.
- COFFEE
- 18 g
- WATER
- 36 g out
- TIME
- 27 sec
- Dose 18 g into the basket and distribute evenly before tamping.
- Pull at 93°C and aim for 36 g in the cup.
- Target 25–30 seconds; grind finer if it runs fast.
- Grind coarser if the shot chokes or tastes harsh.
- COFFEE
- 17 g
- WATER
- 220 ml
- TIME
- 2 min
- Add 17 g of medium-fine grounds to the chamber.
- Pour 220 ml at 93°C and stir three times.
- Steep for 1 minute 30, then press slowly for 30 seconds.
- Dilute with a splash of hot water if you want it longer.
