01
MEET THE ARTISAN
In Dinh Lac, Di Linh, Lam Dong, at 900 to 1,000 meters, Bac works Fine Robusta selections in whole cherry, the least forgiving way to build sweetness.
SPECIAL EDITION
Bananas FosterSPECIALTY
Fine Vietnamese Robusta • Medium Roast
Ripe Banana, Brown Sugar, Baking Spice, Dark Chocolate
$19.99
WHY THIS ONE
Sounds special, tastes familiar: ripe banana and brown sugar for decadence, baking spice and dark chocolate for a warm, deep finish.
IN THE CUP
TASTE PROFILE
Ripe Banana, Brown Sugar, Baking Spice, Dark Chocolate
SWIPE THROUGH THE CUP
ROAST LEVEL
Medium
LIGHTDARK
BODY
Full body, plush and syrupy
ACIDITY
Low-medium, mellow tropical acidity
BEST BREW IN
-
PHIN
FILTER -
FRENCH
PRESS -
MACHINE
BREWING
BEAN PROFILE
- ORIGIN
- Hoa Bắc Valley Farm - Dinh Lac, Di Linh, Lam Dong, Vietnam
- VARIETY
- Fine Robusta selection
- ALTITUDE
- 900-1000 masl
- PROCESSING
- Anaerobic Natural 96h; slow dried in cherry
- SIZE
- 8.8oz · roasted date on bag
A MICRO-LOT STORY
WHY THIS LOT
COSTS MORE
Bananas Foster is Hoang Van Bac's refusal to rush the longest ferment on his farm.
BY THE NUMBERS
- 900-1000
- METRES ABOVE SEA
- 96h
- FERMENTATION
- 1
- SPECIES · ROBUSTA
02
THE VISION
Cherries are floated and hand-sorted, sealed whole for a 96-hour anaerobic natural fermentation under watch for temperature and aroma, then dried slowly in cherry, turned repeatedly so the fruit never traps moisture.
03
THE MASTERY
For Bac, specialty coffee is the belief that depth is earned in the hours nobody sees.
THE LAST STEP IS YOURS
MAKE IT
PROPERLY.
Pick your method. The numbers below are where we start.
- 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
- 30 g
- WATER
- 450 ml
- TIME
- 4 min
- Add 30 g of coarse grounds to a warmed press.
- Pour 450 ml at 94°C and stir the crust after one minute.
- Skim the foam, then let it rest undisturbed for four minutes.
- Press gently and decant straight away so it stops extracting.
- 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.