01
MEET THE ARTISAN
In Tu Tra, Don Duong, Lam Dong, at 1,000 to 1,200 meters, Thanh grows Fine Robusta selections at an altitude most farmers in the province treat as too high for the variety.
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 classic pairing that lands immediately in the US market. Candied rose and molasses lift it from familiar to special.
IN THE CUP
TASTE PROFILE
Raspberry, Grape, Orange, Dark Chocolate
SWIPE THROUGH THE CUP
ROAST LEVEL
Medium
LIGHTDARK
BODY
Full body, velvety
ACIDITY
Medium, lush berry acidity
BEST BREW IN
- AEROPRESS
-
MACHINE
BREWING -
PAPER
FILTER
BEAN PROFILE
- ORIGIN
- Lam Vien Heights Farm - Tu Tra, Don Duong, Lam Dong, Vietnam
- VARIETY
- Fine Robusta selection
- ALTITUDE
- 1000-1200 masl
- PROCESSING
- Anaerobic Natural 120h; slow dried in cherry
- SIZE
- 8.8oz · roasted date on bag
A MICRO-LOT STORY
WHY THIS LOT
COSTS MORE
Raspberry Truffle is Vo Van Thanh's refusal to believe that Robusta cannot carry floral sweetness.
BY THE NUMBERS
- 1000-1200
- METERS ABOVE SEA LEVEL
- 120h
- FERMENTATION
- 1
- SPECIES · ROBUSTA
02
THE VISION
Dense, ripe cherries are sealed for a 120-hour anaerobic natural ferment in temperature-controlled tanks, monitored daily for CO2 buildup and aroma, then dried slowly in full cherry on raised beds, turned twice a day so the outer fruit layers dry evenly without over-fermenting.
03
THE MASTERY
For Thanh, specialty coffee is the belief that the altitude is doing half the work and the processing only has to get out of the way.
THE LAST STEP IS YOURS
MAKE IT
PROPERLY.
Pick your method. The numbers below are where we start.
- 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.
- 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
- 20 g
- WATER
- 320 ml
- TIME
- 3 min
- Rinse the paper filter and add 20 g of medium grounds.
- Bloom with 50 ml at 93°C for 40 seconds.
- Pour in slow spirals to 320 ml in two or three pulses.
- Aim to finish the drawdown around three minutes.