This lot is the result of one of those experiments, and we are exceedingly happy with the outcome. This honey-processed Robusta comes from a select group of smallholder farms in Lam Dong Province, in the central highlands of Vietnam. The coffee is cultivated between 900 and 1,200 meters above sea level in a microclimate with rich, volcanic soil, and harvested using only red-ripe cherries. After harvesting, the cherries are floated to remove defects and then pulped, leaving as much mucilage content sticking to the parchment as possible. The coffee is then dried on raised beds in a greenhouse, providing good airflow to promote even drying. The resulting cup is unlike any robusta we have tasted, with a fruit-forward acidity with dark chocolate and caramel flavors, and anchored by a clean but distinctive robusta characteristic. Region – Lam Dong Flavor Notes: Nutty, sweet honey, grainy, clean, heavy body with robusta character still present Process: Honey Variety: Robusta Altitude: 900-1200 Meters