Where do we even start with this crazy coffee? The first Vietnamese coffee we have ever brought in. First Peach Co-Ferment we have tried and actually enjoyed. The mere thought of a Vietnamese Peach Co-Ferment is WILD.. This coffee is just WILD. Enjoy every Sip. Lộc Rừng translates to Nature's Gift, believe it is a gift!

We are punched in the face with flavours of sweet Peach Fuzz Lollies, Rose Water, Buttery Schnapps, and Oolong Tea

Taste incredible with Milk or just straight up Espresso. On Filter it's stunningly fresh and sweet.

PRODUCER

Lộc Rừng ("Nature's Gift") is a small processing operation focused on innovation and raising the overall quality ceiling in Vietnam. Managed by Kate (Nguyễn Mỹ Duyên) and Leo (Nguyen Thanh Long). With a core crew of 4–5 mill and greenhouse workers and a rotating group of local pickers committed to their strict ripe-cherry-only standard, this team is already accomplishing an incredible amount.

Loc Rung operates in Đưng K’nớ, an area with ideal conditions for Arabica coffee production. The farms are located at an average elevation of around 1,500 meters above sea level, between two primary forests. that keep temperatures stable, humidity high, and cherry maturation slower than average—all of which creates an unusually good foundation for the work they do. Traditional washed and natural offerings are strong, but their fermentation work is what most distinguishes them—from co-ferments and carbonic maceration to an in-house developed aerobic "Ferveo" process built around gentle gas fermentation in water, allowing for dramatically extended fermentation times at stable temperature. Underpinning all of this ingenuity is a resounding commitment to sustainability in the field, a value that Kate identifies as foundational to her generation of Vietnamese coffee professionals.

PROCESS

About the Co-Fermentation
For this process, they use yeast together with fruit, which can be either fresh or dried. For the peach co-ferment, they blend the peach fruit into a smoothie-like mixture.
After removing the skin from the coffee cherries, they combine the coffee with the peach mixture and yeast, and ferment everything together for 96 hours. After fermentation, the coffee is washed and then dried.

We suggest letting the coffee rest for 2-3wks.

Transparency:

We paid: $55/kg cad

Roasted Cost: $65/kg cad