Origin: Gia Lai Province, Central Highlands of Vietnam
Process: Natural or Sun-dried
Specifications: Black 0.3%, broken 0.5%, foreign matter 0.1%, moisture 12.5% max, ripe rate over 80%
Varietal: mix of TR4 and Se - a native Vietnamese varietal
Quality Highlight: Unlike other robusta beans on the market, this specific robusta grade has been selectively and carefully processed with over 80% of the ripe rate. This ensures extra smoothness and natural sweetness in the cup, without the usual overwhelming harshness and bitterness of the low-quality robustas - excellent value as a blend component or as a single origin.
Flavour Profile of Gia Lai Robusta Coffee
Body: Full, intense, thick.
Acidity: Low and clean.
Flavour Notes: Earthy and nutty, caramel, and dark chocolate.
