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melty plum, bolivia coffee from 3c roastery - 92 phan kế bính

bolivia coffee

MELTY PLUM

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

you'll taste stone fruit before caramel. this is melty plum, a washed bolivia from 3c roastery - 92 phan kế bính.

stone fruitcaramel
₫2,900buy from 3c roastery - 92 phan kế bính

the bean

origin
bolivia
region
caranavi
process
washed
varietal
caturra, bourbon
status
in stock
melty plum is a washed bolivian coffee from the caranavi region, produced from caturra and bourbon varieties and roasted by 3c roastery in ho chi minh city. the washed process keeps the cup clean and focused, letting the stone fruit character, think plum and ripe peach, come through clearly alongside a soft caramel sweetness. it suits filter brewing well, where lower temperatures and a slower extraction preserve that fruit clarity. aim for a medium-fine grind, water around 92-94°c, and a steady pour to keep the balance between the fruit and the sweetness intact.

common questions

What does MELTY PLUM taste like?

it leads with stone fruit, plum in particular, and settles into a caramel sweetness that keeps the finish smooth and rounded. the washed process means the cup is clean and the flavors are well-defined rather than fruity in a funky or fermented way.

How is MELTY PLUM grown and processed?

it's grown in caranavi, bolivia, using caturra and bourbon varieties, both known for producing well-structured, fruit-forward cups at altitude. after harvest, it's processed using the washed method, which removes the fruit skin and pulp before drying, giving the coffee its clarity and clean profile.

How should I brew MELTY PLUM?

filter brewing, such as pour-over or drip, works well here because it highlights the stone fruit and caramel notes without adding body that might muddy them. keep your water temperature around 92-94°c and avoid over-extraction, which can push the caramel toward 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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