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Dalat Peaberry Robusta
Vietnamese Robusta from the Dalat Highlands is the secret ingredient in Italian espresso. Its lush body, chocolatey taste, and excellent aftertaste are a product of the rich soil in Vietnam, and the fact that they are able to sun-dry the coffee cherries, which develops Robusta's natural sweetness. This peaberry Robusta is almost entirely peaberries, extremely high-quality and hand graded, for the most complex and flavorful brew.
Why Robusta? People around the world, including the USA, are evenly divided between "front palate" people and "back palate" people. We find that people who respond well to Vietnamese coffees in general tend to be "back palate" people, and Robusta excites primarily the back of the palate. In particular, Vietnamese high-altitude Robusta has developed indigenously to be almost its own subspecies, and the gourmet Robusta from this region is exceptionally delicious, quite unlike the low-altitude versions and Brazilian Robusta.
- High altitude, shade grown
- Peaberry (unsplit) beans
- Dalat, Vietnam basaltic soil
- Chocolate tones, smooth, low acid
- High in caffeine
What's a peaberry? The coffee bean is the seed of the coffee fruit, which is also called a "cherry." Normally, each cherry contains two seeds, which is why coffee beans are rounded on one side and flat on the other (flat from being pressed together). Sometimes, between 5% and 15% of the crop will contain only one seed inside a smaller cherry. The coffee bean within is round, like a pea. These peaberries used to be discarded, until someone realized that the peaberries have a more intense and complex flavor, with a characteristic bite. The Vietnamese Highlands region is particularly intriguing for its peaberries, which feature in most of its famous local coffees.