This specialty coffee is sourced from the Dalat region in Vietnam, specifically from the Lang Biang area at an altitude of 1500-1700 meters. It is a 100% Arabica coffee featuring a blend of Bourbon, Typica, Caturra, and Catimor varieties. The beans undergo an anaerobic natural processing method involving a 36-hour fermentation. The flavor profile is characterized by notes of caramel, tropical fruits, and raisins, with a full body and a finish reminiscent of chocolate and wine-like fermentation tones.
Coffeein started in 2011 as a Hungarian online coffee shop. By 2015, Coffeein had its own roastery in Ipolyság (Šahy, Slovakia, just across the Hungarian border), and the business shifted entirely toward specialty-grade single origins and blends. Today, around forty different specialty coffees pass through their workshop each year, sourced from small producers across major growing regions. Many of those relationships are direct trade. The team visits farms and knows the people behind the coffee, which feeds back into how they approach roasting. Every bag carries full traceability: origin, farm, processing method, and harvest details.
