REPUBLIC BLEND 50 I 50
WELL-ROUNDED.
Blend of 4 variants off coffee beans with 50% Arabica, 50% Robusta. Balance. Well-Rounded taste & aroma. Recommended for, Vietnamese drip filter (with milk).
BEAN IDENTITY
Weight: 250g
Location: Depending on the seasons, we rotate our sources of beans from Khe Sanh, Cau Dat, Buon Ma Thuot (Robusta).
Growing Altitude: Varying
Variety/Processing Method: Blended/Natural, Washed
Placing a bulk order? See our WHOLE SALE page for more details.
Typica: Outstanding sweetness, distinct acidity, full body and soft aroma.
Paccamara: Pacas is a mutation of the Bourbon varietal, Maragogipe is a mutation of the Typica.
BOURBON X MARAGOGIPE = PACAMARA: the cup quality is remarkable.
Catimor was developed in Portugal in 1959 by scientists searching for the magical formula of high yields, high disease resistance and small plant size (i.e. higher density planting). The variety is a hybrid of the Timor Hybrid (resistant to coffee leaf rust due to its Robusta genetic roots) and Caturra. – Coffee Hunter
Robusta mixed: wet process
Cau Dat’s history of coffee has started around three centuries ago. The mountainous region of Cau Dat, Da Lat provides some of the perfect conditions for the Arabica coffee population to thrive. Featuring the altitude above 1,500 meters and the all-year mildly cool temperature, Cau Dat is the heaven for coffee plantation. Harvesting approximately 10 tons of coffee per hectare, Cau Dat coffee has begun to leave its footprint in the global market.
Khe Sanh The coffee culture has taken root in Vietnam since the 1800s and Khe Sanh has been one of the pioneers. Khe Sanh is uniquely surrounded by layers of forest, at approximately 500-800 meters above sea level. The naturally fertile basaltic soil and the tropical but cool climate play important roles to help Arabica coffee bean flourishes here, in Khe Sanh.
Cau Dat’s history of coffee has started around three centuries ago. The mountainous region of Cau Dat, Da Lat provides some of the perfect conditions for the Arabica coffee population to thrive. Featuring the altitude above 1,500 meters and the all-year mildly cool temperature, Cau Dat is the heaven for coffee plantation. Harvesting approximately 10 tons of coffee per hectare, Cau Dat coffee has begun to leave its footprint in the global market.
Khe Sanh The coffee culture has taken root in Vietnam since the 1800s and Khe Sanh has been one of the pioneers. Khe Sanh is uniquely surrounded by layers of forest, at approximately 500-800 meters above sea level. The naturally fertile basaltic soil and the tropical but cool climate play important roles to help Arabica coffee bean flourishes here, in Khe Sanh.
Phu Quy is a mountainous area of Nghe An, located in the Central Highland of Vietnam. Many of the factors that facilitate Arabica coffee to prosper, converge here in Phu Quy. Blessed with 13,4000 hectares of basaltic red soil and the hot wind blowing from Laos, the Cartimor variety thrive here. Blossom in Spring, fructify in the high heat of Summer and stabilize in the coolness at the end of Autumn, the weather plays in harmony with the growing process to produce an original profile for the Phu Quy Arabica bean.
Buon Ma Thuot, right at the heart of Dak Lak province, is the capital of the Robusta coffee. It is endowed with the basalt-rich soil and a savannah-tropical climate, fitting to produce the Robusta beans with the most distinctive flavour unlike anywhere else. The Central Highlands region is tactically located in the South Indochina area and is home to countless coffee farms, capable of generating 1.6 million tonnes a year.
Tastes pattern: Stand for WELL-ROUNDED; 50% Arabica /50% Robusta. Republic Blend.
Notes: Dark Chocolate, Tropical Fruit.
Tastes pattern: Stand for WELL-ROUNDED; 50% Arabica /50% Robusta. Republic Blend.
Notes: Dark Chocolate, Tropical Fruit.
Guides
Guides
Guides
Getting the basic right is an important step to become a top barista. At our intensive class, you will learn how to professionally operate the espresso machine to brew a great-tasting cup. Start from here and you’ll pull shots after shots of delicious espresso in no time.
In this introductory class, you will learn and practice home-brewing skills using Pour Over on V60. Your kitchen will feel delicious with the aroma of freshly brewed coffee. With your mastery of these tools, hosting a weekend brunch never feels as easy.
This duo is often overlooked albeit being the most time-consuming skills to acquire of a barista master. In this class, our qualified barista will walk you through the art of perceiving subtle but distinct flavors and aromas of coffee.
Really interested in coffee? Now we’re talking! Sign up for this package, sit back and go do some yoga while we draw up a plan for your total coffee immersion course: