01
MEET THE ARTISAN
At Dambri Estate in Bao Lam, at 1,000 to 1,200 meters, Duc selected a Bourbon-Typica cross that most farms in Lam Dong had moved away from in favour of higher-yield varieties.
SPECIAL EDITION
Strawberry ShortcakeSPECIALTY
Fine Vietnamese Arabica • Light Medium Roast
Strawberry Cream, Vanilla Sponge, White Chocolate, Fresh Strawberry
$19.99
WHY THIS ONE
Strawberry shortcake is the most universally understood American dessert. This lot delivers it through the bean, not through flavoring — strawberry cream, vanilla sponge and white chocolate without a drop of syrup.
IN THE CUP
TASTE PROFILE
Strawberry · Vanilla · Chocolate · Brown Sugar
SWIPE THROUGH THE CUP
ROAST LEVEL
Light Medium
LIGHTDARK
BODY
Medium body, soft and creamy
ACIDITY
Medium, bright berry acidity
BEST BREW IN
-
PAPER
FILTER - AEROPRESS
-
COLD
BREW
BEAN PROFILE
- ORIGIN
- Dambri Estate - Dambri, Bao Lam, Lam Dong, Vietnam
- VARIETY
- Bourbon-Typica selection
- ALTITUDE
- 1000-1200 masl
- PROCESSING
- Washed; 36h fermentation, raised bed dried
- SIZE
- 8.8oz · roasted date on bag
A MICRO-LOT STORY
WHY THIS LOT
COSTS MORE
Strawberry Shortcake is Nguyen Minh Duc's refusal to grow Arabica the way his neighbors expect.
BY THE NUMBERS
- 1000-1200
- METERS ABOVE SEA LEVEL
- 36h
- FERMENTATION
- 1
- SPECIES · ARABICA
02
THE VISION
Ripe cherries are hand-picked, floated, and put through a 36-hour washed fermentation in open tanks checked for temperature twice a day. After washing they go onto raised beds where turning schedules keep drying even and slow the moisture loss enough to protect the strawberry-cream arc.
03
THE MASTERY
For Duc, specialty coffee is the belief that the right variety in the right place will taste like itself if you just stay out of the way.
THE LAST STEP IS YOURS
MAKE IT
PROPERLY.
Pick your method. The numbers below are where we start.
- 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.
- 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
- 80 g
- WATER
- 1 L
- TIME
- 16 hrs
- Combine 80 g of coarse grounds with 1 litre of cold water.
- Stir once so every ground is wet, then cover.
- Steep in the fridge for 16 hours.
- Strain through paper and serve over ice, or cut with milk.