vietnam coffee
CHOCO STRAWBERRY
by 3c roastery - 92 phan kế bính · hanoi, vietnam
this is choco strawberry, an anaerobic vietnam from 3c roastery - 92 phan kế bính.
the bean
- origin
- vietnam
- process
- anaerobic
- status
- in stock
choco strawberry is a vietnamese coffee from 3c roastery, sourced from vietnam and processed using anaerobic fermentation, where the beans are sealed without oxygen to intensify fruit and chocolate character. the anaerobic process drives the distinct strawberry and cocoa flavors the name points to, producing a cup that is sweet, fruit-forward, and heavier in body than washed coffees. because anaerobic coffees carry concentrated sugars and acidity, lower brew temperatures and slower extraction methods tend to round out the sweetness without tipping into sharpness. if you enjoy dessert-style, fruit-heavy coffees with real depth, this one is worth your time.
common questions
What does CHOCO STRAWBERRY taste like?
as the name suggests, expect strawberry fruit and chocolate character, driven by the anaerobic fermentation process, which concentrates sweetness and pushes distinct, ripe fruit tones into the cup.
How is CHOCO STRAWBERRY grown and processed?
it is grown in vietnam and processed anaerobically, meaning the coffee cherries ferment in sealed, oxygen-free tanks before drying, a method that amplifies fruity and sweet flavor compounds in the final bean.
How should I brew CHOCO STRAWBERRY?
no specific brew method is listed, but anaerobic coffees generally respond well to methods that allow control over temperature and flow rate, such as pour over or french press, using water around 88 to 92 degrees celsius to highlight sweetness without over-extracting the intense fermented notes.
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 bínhhanoi, vietnam
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