Vietnam - Hoàng Hôn

Origin: Vietnam

Region: Đưng KNớ - Lộc Rừng

Process: Natural Carbonic maceration

Varieties: Bourbon, Catimor, Typica

Farm: Hoàng Hôn

Altitude: 1800m

Tasting notes: Cherries, blueberries, cocoa beans, rum,

During our visit to the Đưng K’Nớ processing station during harvest season, we witnessed one of the most magical sunsets: the sky was entirely painted purple. We had just made our last cup of the day after returning from the plantation. This special moment inspired the name of this coffee: “Hoàng Hôn,” meaning “sunset.”

The five-day fermentation takes place in large stainless-steel tanks. To ensure a completely oxygen-free environment, these tanks are saturated with CO₂ from a German craft brewery. Once fermentation is complete, the beans are dried on raised beds for up to 20 days. The result is a coffee with complex tropical fruit notes and a lingering sweetness.

The “invisible village” in Vietnam’s Central Highlands:
Lộc Rừng is based in Đưng K’Nớ, a village in Lạc Dương District, at an altitude of about 1,500 meters. The area is surrounded by the native forests of Núi Bà Bidoup. Its hills, which rise to 1,850 meters, are often shrouded in thick fog—earning Đưng K’Nớ the nickname “the invisible village.” The region is home to many K’Ho families, whose livelihoods depend on agroforestry and farming. Coffee is the main crop, grown across more than 800 hectares divided into small individual plots.

A focus on specialty coffee:
Lộc Rừng’s approach is based on quality and fairness. The organization works directly with farmers in its community, providing them with knowledge and resources to improve their farms. This model, built on trust and long-term collaboration, aims to ensure stability and create lasting value. Through its own nursery, established in 2023, Lộc Rừng grows and distributes different Arabica varieties, prioritizing both quality and reliable harvests. The young plants are then distributed to local farming partners in the community.

Arabica and the K’Ho people: a shared history:
In Vietnam, Arabica has a long history, though one that has remained relatively low-profile. First introduced by the French in the 19th century, coffee took root in the highlands of Lâm Đồng Province, where the altitude, volcanic soils, and climate provided favorable conditions for varieties such as Typica, Bourbon, and Caturra to thrive. While the country has more recently become known worldwide for its Robusta, Arabica has continued to be grown in Lạc Dương District, largely outside government initiatives focused on Robusta.

The K’Ho people have lived off the land for generations. Their knowledge of nature and its cycles runs deep. In the 1990s, however, a policy promoting the use of chemical fertilizers and pesticides was implemented to boost productivity and reduce poverty. But the long-term consequences proved disastrous: soils became depleted and plants more fragile. Gradually, and with perseverance, many K’Ho farmers began returning to traditional methods. The use of shade trees, organic compost, and intercropping are now part of an effort to restore the fertility and balance of this fragile ecosystem.