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lychee brandy fusion, honduras coffee from 3c roastery - 92 phan kế bính

honduras coffee

LYCHEE BRANDY FUSION

by 3c roastery - 92 phan kế bính · hanoi, vietnam

you'll taste honey before honeycomb. this is lychee brandy fusion, a honey honduras from 3c roastery - 92 phan kế bính.

honeyhoneycombmilk chocolatedark chocolate
₫4,000buy from 3c roastery - 92 phan kế bính

the bean

origin
honduras
process
honey
varietal
caturra, bourbon
status
in stock
lychee brandy fusion is a honey processed caturra and bourbon blend from honduras, roasted by 3c roastery in ho chi minh city. honey processing leaves some fruit mucilage on the bean during drying, which tends to push sweetness and body forward. in the cup expect honey, honeycomb, milk chocolate, and dark chocolate, making this a sweet, rounded coffee with no sharp edges. the chocolate range runs from creamy to slightly bitter, giving it some depth. it suits brew methods that highlight body and sweetness, so a pour over with a slightly coarser grind or a cafetiere are good starting points.

common questions

What does LYCHEE BRANDY FUSION taste like?

the cup leads with honey and honeycomb sweetness, then moves into milk chocolate and darker chocolate tones, making it a rich, sweet coffee without sharp acidity.

How is LYCHEE BRANDY FUSION grown and processed?

it is grown in honduras using caturra and bourbon varietals, then honey processed, meaning the coffee is dried with some of the fruit mucilage still on the bean, which boosts natural sweetness and body.

How should I brew LYCHEE BRANDY FUSION?

brew methods that preserve body and sweetness work well here, so try a pour over or cafetiere, and avoid over-extraction which can push the darker chocolate notes into bitterness.

about 3c roastery - 92 phan kế bính

your first sip tells you everything about 3c roastery's commitment to vietnamese coffee. they work exclusively with da lat highland arabica, and the difference hits immediately, clean brightness that cuts through hanoi's humid morning air. the beans crack with authority during roasting, filling their phan kế bính shop with smoke that smells like caramel and toasted nuts. each cup carries the mineral-rich soil of the central highlands, proof that vietnamese arabica deserves serious attention beyond the typical robusta exports.

all coffee from 3c roastery - 92 phan kế bính

hanoi, vietnam

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