96B BLUETS [Java Var. Champagne Yeast Fermentation]

Often referred to by the farmer as “longberry,” this coffee is named for the elongated shape of its beans, not for an Arabica sub-variety. Genetic lineage and growing history strongly suggest that this coffee is the Java variety—a cultivar that traces its roots from Ethiopia to Indonesia, and later into Laos and other Southeast Asian countries.

Originally introduced to Java by Dutch agricultural researcher P.J.S. Cramer, the Java (also known as Abyssinia) variety became widely planted for its resilience and cup quality. It is easily recognized by its tall, wide tree structure, large elongated beans, and distinctive bronze-colored new leaves.

For brewing, this coffee shines on V60. We recommend a 1:14 ratio at 87°C to highlight its clarity and fruity nuance.

DETAILS

• Origin: Vuong Farm, Da Nghit, Lac Duong, Lam Dong

• Altitude: 1400 masl

• Variety: Java

• Processing: 3-day dry fermentation with champagne yeast, then depulped and sun-dried for 15 days

• Taste notes: earl grey, caramel, honey, plum, berry jam