VIETNAM • LỘC RỪNG

SUGAR MOUNTAIN

VIETNAM • LỘC RỪNG

FLAVOR PROFILE

Pineapple

Goldenberry

Chocolate Shake

Body: Creamy

Acidity: Zesty

Sweetness: Tropical

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BEANOLOGY

Origin: Dung K’No Region, Lam Dong Province — Vietnam

Producers and Processors: Kate Nguyễn Mỹ Duyên & Leo Nguyen Thanh Long

Processing Operation: Lộc Rừng

Genealogy: Catimor

Elevation: 1500–1600 Meters

Process: Anaerobic Washed

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BEANOGRAPHY

This coffee from Lộc Rừng brings together carefully grown coffee and remarkably controlled fermentation.

The cup opens with bright pineapple and papaya before moving into the tart, tropical character of goldenberry. Tangerine-like citrus gives the coffee a lively centre, while ripe stone fruit carries the sweetness into a soft, creamy chocolate finish.

There is plenty of fruit here, but the coffee does not collapse into fermentation for fermentation’s sake. The tropical character remains clear and composed, supported by a creamy body and enough structure to keep each flavour distinct.

The result is expressive without becoming chaotic: pineapple, goldenberry, citrus, stone fruit, and a final haze of chocolate-shake sweetness.

Sugar Mountain remains the place for coffees shaped by experimental processing, and this edition demonstrates what precision can bring to that category. It is tropical, unusual, and playful, but every part of the cup still feels deliberate.

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ORIGIN

Dung K’No Region, Lam Dong Province — Vietnam

Lộc Rừng operates in the Dung K’No region of Vietnam’s Lam Dong Province, working with a small group of local coffee farms.

Vietnam is one of the world’s largest coffee-producing countries, but operations such as Lộc Rừng are helping broaden the understanding of what Vietnamese specialty coffee can be. Their focus is not on anonymous volume. It is on carefully separated coffee, controlled post-harvest work, and processing designed to reveal a lot’s individual potential.

The Catimor in this offering is grown at elevations between 1500 and 1600 metres, where cooler conditions support slower cherry development and give the processing team strong raw material for their extended fermentation work.

This coffee reflects a growing specialty movement in Vietnam: technically ambitious, origin-conscious, and committed to showing the country through greater clarity and complexity.

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PROCESSING METHOD

Anaerobic Washed — Ferveo Process

This lot uses a low-oxygen fermentation method known as Ferveo.

In anaerobic processing, coffee ferments in an environment where oxygen is heavily restricted. Lộc Rừng’s method uses gentle gas fermentation in water, allowing fermentation to continue for an extended period while temperatures remain stable.

Careful control is essential. Extended fermentation can create dramatic fruit character, but without precision, it can also overwhelm the coffee’s natural structure.

Following fermentation, the coffee is washed, helping restore clarity and definition before drying. This combination produces a cup with the vivid fruit associated with anaerobic fermentation and the cleaner structure associated with washed processing.

For this lot, the method builds tropical notes of pineapple and papaya, bright goldenberry and tangerine, ripe stone fruit, and a creamy chocolate finish.

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PRODUCER SPOTLIGHT

Kate Nguyễn Mỹ Duyên & Leo Nguyen Thanh Long

Lộc Rừng

Lộc Rừng is a small, highly focused processing operation managed by Kate Nguyễn Mỹ Duyên and Leo Nguyen Thanh Long.

A processing operation works with coffee after it has been harvested, overseeing crucial post-harvest stages such as cherry selection, fermentation, washing, and drying. In this case, Kate and Leo collaborate with a small collection of local farms rather than presenting the coffee as the production of one large estate.

Their work focuses on both traditional washed coffee and more experimental approaches. The Ferveo method used for this lot demonstrates their interest in long, stable, and carefully managed fermentation rather than uncontrolled intensity.

By combining locally grown Catimor with precise processing, Lộc Rừng is helping show a more detailed picture of Vietnamese specialty coffee—one built on technical knowledge, collaboration, and the belief that experimental coffee should still retain balance and clarity.

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WHOLE BEAN

To preserve freshness and allow you to grind specifically for your preferred brewing method, every Phoenix Coffee offering is packaged and shipped as whole bean.

Grinding immediately before brewing helps preserve the aromatics, sweetness, and flavour complexity that begin to diminish once coffee is ground.

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SHIPPING

To preserve freshness and ensure timely delivery, in-stock coffee orders are shipped the same day or by the next business day. Most orders are added to the current week’s roast cycle and dispatched as soon as the freshly roasted beans are ready.

EXPÉDITION

Afin de préserver la fraîcheur et d’assurer une livraison rapide, les commandes de café en stock sont expédiées le jour même ou au plus tard le jour ouvrable suivant. La plupart des commandes sont ajoutées au cycle de torréfaction de la semaine en cours et expédiées dès que les grains fraîchement torréfiés sont prêts.

PICK-UP ORDERS

For pickup orders, please wait until you receive your confirmation email before heading to the pickup location.

COMMANDES À RAMASSER

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