The coffee was produced by Slovakian Marian Takac and his wife Jan Lim in Langbiang near Dalat in Vietnam.
The “Washed Kenya Process” works as follows:
The bean is pressed out of the cherry. Then they are left to ferment for 36 hours. After this first fermentation, they are completely cleaned.
After cleaning, the coffee is soaked in clean water for 24 h –> This is why the Kenyan way of processing is also called “double washed”.
The beans are then dried in the sun and in a drying house. Depending on the weather, this takes about two weeks.
The beans are left with the parchment skin and then ripen for another 2 months in a closed bag. The parchment skin is then removed and the beans are re-selected by hand one last time.
Lim’s family, who belong to the K’ho ethnic minority, has been growing coffee in the highlands of Dalat for generations. Marian acquired skills in processing the family’s coffees in recent years, taking the quality to a whole new level – clear flavour profiles with velvety notes make his coffees extremely exciting and, by and large, contradict all preconceptions of Vietnamese coffees.