LỘC RỪNG LYCHEE 🧋

Description

Origin: Vietnam & Colombia Process: Lychee and rose co-fermentation Varietal: Catimor & Castillo Roast level: Light In the cup: lychee boba, white chocolate, orchard flowers Originally we used to have a lychee coffee from Colombia. Then we had the fortune of trying the version from Kate and Leo in Vietnam. This is our favourite iteration of this idea. This is a wildly floral cup of coffee & is one of those coffees we think deserves to be served at the best restaurants in the world. Co-ferments are NOT for everyone. This process creates intense flavours and is not subtle in the slightest. If you're still interested after that, then you will most assuredly enjoy coffees like this. ABOUT THESE PRODUCERS Lộc Rừng (‘Nature’s Gift’) is a small processing operation focused on innovation and raising the overall quality ceiling in Vietnam. Managed by Kate (Nguyễn Mỹ Duyên) and Leo (Nguyen Thanh Long), Lộc Rừng came to our attention through our preceding partnership with Zanya, to whom they were already delivering exceptionally high quality cherry. With a core crew of 4–5 mill and greenhouse workers and a rotating group of local pickers committed to their strict ripe-cherry-only standard, this team is already accomplishing an incredible amount. Loc Rung operates in Đưng K’nớ, an area with ideal conditions for Arabica coffee production. The farms are located at an average elevation of around 1,500 meters above sea level, between two primary forests. that keep temperatures stable, humidity high, and cherry maturation slower than average—all of which creates an unusually good foundation for the work they do. Traditional washed and natural offerings are strong, but their fermentation work is what most distinguishes them—from co-ferments and carbonic maceration to an in-house developed aerobic ‘Ferveo’ process built around gentle gas fermentation in water, allowing for dramatically extended fermentation times at stable temperature. Underpinning all of this ingenuity is a resounding commitment to sustainability in the field, a value that Kate identifies as foundational to her generation of Vietnamese coffee professionals.