Arabica Specialty Vietnam 18g

Arabica Specialty Vietnam Specialty Coffee 18g

About 30 minutes from Cau Dat (Cầu Đất) by motorbike and a trek through the forest, Nui Min (Núi Min) has wonderful soil and climate for Arabica coffee. At more than 1,500m above sea level, its peak is wrapped in mist all year round, and sunlight and dew sparkle all day across the coffee hills. These are ideal conditions for a unique flavor that stands apart from other Arabica grown in Vietnam.

Arabica Specialty Vietnam Specialty Coffee:

• Grown in Nui Min (Núi Min) and Tram Hanh (Trạm Hành), at altitudes of 1,400m – 1,600m above sea level. 
• Processing method: Honey.

“Honey, fruit, biscuit and chestnut notes with a sweet aftertaste” are what you can taste in a V60 cup of Arabica Specialty Vietnam.

One Pack of #Specialty Coffee:

• The coffee is pure roasted (no additives) by Greenfields Coffee in small batches, with a light roast made for Pour Over.
• Packed in 18g vacuum-sealed bags (18g is enough for one pot of coffee).
• Packed as whole beans; we can grind them for you if you don't have a grinder at home.

How Greenfields Coffee brews Pour Over:
- Heat water to 93-96 degrees C for the best extraction.
- Fold the filter paper and place it in the dripper.
- Grind 15g of coffee at a Medium setting (slightly finer than for a phin filter) and shake gently to level the surface.
- Pour water to wet the filter paper (discard this rinse water).
- Gently pour 30g of water in a spiral motion and let the coffee bloom for about 40s.
- Pour another 60g of water in a thin, gentle spiral and wait about 10-15 seconds.
- Pour in a further 165g of water with a stronger stream, agitating well so the coffee is fully extracted.
- At 2.5 - 3 minutes, swirl the coffee and enjoy.