VN. Loc Rung ECMN | Excelsa - CM Natural | Extra Light

• Producer: Loc Rung

• Farm: Several smallholders

• Region: Duc Trong, Lam Dong, Viet Nam

• Altitude: 1100 masl

• Varietal: Excelsa

• Process: Carbonic Maceration Natural

• Harvest: 2026

• Taste notes: Floral - Raspberry - Apple Cider

• Roast level: Extra Light

• Roaster: Rubasse Hyper Pro+ with NIR technology

Once known as the “invisible village” for its dense layers of mist, Dung K’no – Lac Duong is where Loc Rung was born - from a deep love for the Central Highlands and the belief that the coffee grown here deserves greater recognition and care.

At over 1500 masl, surrounded by the pristine Bidoup forest, the K’Ho community lives in harmony with the land and its rolling coffee hills. Loc Rung works directly with local farmers, paying better prices and supporting cultivation for consistent quality. For Loc Rung, sustainability is not only about planting trees or producing clean coffee, but about nurturing the connection between people, land, and forest. As new shoots emerge in the woods, so too does hope - as both nature and community grow together.

Beyond the mists of Dung K’no, the Excelsa cherries were sourced from ethnic growers in Duc Trong, Lam Dong. What makes it special is the Carbonic Maceration process - inspired by Beaujolais winemaking in France.

Instead of fermenting the cherries in open air as in traditional Natural processing, the coffee is sealed in tanks filled with CO₂, creating a nearly oxygen-free environment. Over 20 days, the naturally occurring microorganisms within and on the surface of the cherries slowly break down sugars and acids in a controlled fermentation process.

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.