Lang Biang Coffee Community

Lang Biang Coffee Community

K’Ho, Lát, Lạc Dương, Lâm Đồng, Vietnam

Tam & Pat – Specialty Arabica Producers

Tam and Pat are a husband and wife of K’ho tribal in central Highland of Vietnam. They were introduced to Specialty coffee by a non-profit organization from the U.S. This organization taught them how to produce Specialty coffee in 2014, since then they have been producing it ever since. Their coffee has been imported to the U.S a few times and other countries such as Japan and Australia. T

Farm Technical Details

PRODUCER

Tam & Pat

Process

Anaerobic Natural and full washed

Country
of Origin

Vietnam

Mill

On site wet and dry
milling

Region

Lc Dương District,

Lam Dong Province

Drying
Temperature

98°F

Harvesting

November
thru February

Estimated
drying Hours

15 days

Farms

Lang Biang Coffee
Community

Fermentation

3-day
fermentation

 

 

Water
source for Milling

Suoi Vang Lake

Average
Temperature

50°F
to 74
°F

Hand
Sorted

Yes

Altitude

1600
m.a.s.l.

Pickers
Consolidated cherries with other producers

Shade
Tree Varieties

Native trees for shade

 

 

Varietals

Catimor & THA1 (F1
Hybrid)

  

Photos of the Farm

Tam & Pat – LangBiang