Vietnam Dung K'no (Anaerobic Natural)

This release comes from 180 smallholder producers in Dung K’No Commune, home to the K’No people, an ethnic minority community in Vietnam’s Central Highlands. Most farms are less than two hectares, and for many families, coffee represents their primary source of income.  

In recent years, these producers have partnered with a quality-focused exporter that has invested heavily in education, agronomy, and transparent purchasing. Rather than buying through layers of intermediaries, coffee cherries are collected directly from farmers, evaluated individually, and premiums are paid for higher-quality deliveries. The partnership also supports training in fertilisation, pruning, grafting, sustainable farming, and environmental stewardship, helping producers improve both coffee quality and long-term farm resilience.  

It’s a model that rewards craftsmanship while creating stronger, more sustainable farming communities.

This particular release is an Anaerobic Natural Catimor, processed with remarkable care.

After harvest, ripe cherries are sorted before spending approximately 48 hours fermenting in sealed tanks. The coffee is then dried slowly, first on raised beds inside greenhouses and later on patios until it reaches the ideal moisture content. This controlled fermentation enhances fruit character while preserving balance and sweetness.  

The result is a cup that offers vibrant notes of guava, fruit punch, and milk chocolate—lively tropical fruit balanced by a smooth, comforting sweetness.

It’s expressive without being overwhelming and approachable while still offering plenty to explore.

History of Vietnamese Coffee

Vietnam’s coffee history is both remarkable and complex. Coffee first arrived during the French colonial period in the 1800s, but it wasn’t until economic reforms in the late twentieth century that production expanded dramatically. Today, Vietnam produces more coffee than every country except Brazil.

Most of that production, however, is Robusta—a species prized for its productivity, body, and caffeine content. Robusta has played an essential role in Vietnam’s economic development and remains the backbone of its coffee industry.

Arabica tells a different story.

Only a small percentage of Vietnam’s coffee production is Arabica, with much of it grown in the cool elevations of the Central Highlands, particularly around Lam Dong Province. Here, altitude, volcanic soils, and a cooler climate provide ideal conditions for producing coffees with clarity, sweetness, and complexity.

Over the past decade, a growing number of producers have embraced improved farming practices, meticulous processing, and quality-focused collaboration. The result is a new generation of Vietnamese coffees that are beginning to earn recognition on the world stage.