VN. Canh Cam H262 | Arabica Blend - Honey | Extra Light

• Producer: Loc Truong Nhien

• Farm: Canh Cam

• Origin: Xuan Truong, Da Lat, Lam Dong, Viet Nam

• Altitude: 1580-1600 masl

• Varietal: Catimor (90%), Bourbon, Typica

• Process: Honey

• Harvest: January 2026 - Lot H262

• Taste notes: Coffee Blossom - Grape - Coconut Nectar

• Roast level: Extra Light

• Roaster: Rubasse Hyper Pro+ with NIR technology

Passed down through three generations, Canh Cam farm has always been driven by the desire to elevate the value of agricultural products and improve income for farmers - the very first link in the supply chain.

It took years for Ms. Hanh and her family members to develop an intercropping model on their 23,000m² farm. Tall persimmon trees provide essential shade, allowing the coffee plants to grow naturally while being protected from harsh sunlight. It’s also easy to spot a wide variety of other plants such as banana, orange, peach, wild flamboyant, coral trees, tea, etc. The diversity of intercropping is so dense and rich that more than once, we’ve gotten lost trying to navigate through thick coffee bushes, searching for the over-30-year-old Typica trees hidden within.

On Canh Cam’s 2.3ha land lies a small yet remarkable 0.5ha plot, where Ms. Hanh has been practicing natural farming since 2016, the very beginning of her journey from the city back to the farm.

For the past 10 years, she has used no chemical fertilizers, no pesticides, and no growth regulators. Instead, the coffee trees are nourished with organic inputs such as cow manure, Japanese chicken manure, fish emulsion, overripe persimmons,... In the early years, most coffee trees suffered from severe leaf rust, leading to little or no yield. After nearly a decade of resilience and natural selection, the strongest trees have adapted and begun to thrive. This marks the second season the plot has produced a commercial yield, though just over 60kg of green beans.

This lot was processed using the traditional Honey method, in which the coffee cherries are pulped and then dried on raised beds together with the mucilage. This technique enhances sweetness while preserving clarity, resulting in a well-balanced cup.

Filter

• Grind size: Medium coarse (1-1.5 mm)

• Water temp: 95-99 °C

• Water hardness: 50ppm

• Ratio: 12g coffee/200g water
       0:00: Pour up to 30g
       0:30: Pour up to 115g
       1:15: Pour up to 200g
       2:00: Finish

• Pouring flow rate: 8-10 g/s

Espresso

• Grind size: Fine (0.3-0.4 mm)

• Water temp: 93°C

• Water hardness: 50ppm

• Ratio: 1:3

• Time: 15-18 seconds

• Pressure: 1-3 bar

*The coffee reaches its peak flavor 3–12 weeks after the roast date.