Đưng K'Nớ Village - Vietnam

Honey, Pear, Malt

Limited Time Offering 
Vietnam has long been known as a robusta powerhouse, but some producers within the highlands of central Vietnam are making exciting inroads into specialty arabica. This coffee comes from smallholder farmers living within the Central Highlands, known as the K’No people. Their efforts towards sustainable agriculture and cup quality are noticeable in this well-balanced coffee, with its notes of honey, malt, wafer cookie, and baked pear. If you've never had a specialty coffee from Vietnam, now's your chance!

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Producer Dung K'No Commune
Region Dak Ha District, Kon Tum Province
Process Washed
Elevation 1400-1500 masl
Variety Catimor

The Dung K’No commune is a small village of approximately 500 people in the central highlands of the Lam Dong Province. For most coffee growers in this community, coffee is a cash crop to supplement other income. Coffee is often grown alongside maize, fruits and other subsistence crops, on parcels of land that average 2 hectares. During the harvest season, the growers will harvest their coffee by hand and sell it at various collection points, operated by the Duc Trong wet mill. At the collection points, each individual bag of coffee cherries is evaluated for quality and growers are paid cash for their coffee; growers are paid premium prices for the highest quality coffee cherries.

At the end of each day, the harvest is transported by truck from Dung K'No to Duc Trong wet mill where the coffee is de-pulped using an Ecopulper, lightly washed, and then dried on raised beds for 4-10 days. Once dried, the coffee is then milled and sorted into separate lots, based on flavor quality and physical characteristics.

The wet mill is also a source of education and resources for the growers in Dung K’No. The Sustainable Management Team at the mill regularly provides hands-on training in plant propagation, fertilization and natural pest management. Due to the proximity of Dung K’No to the Lang Biang Biosphere Reserve, training on forest management and conservation are also regularly taught.