Vietnam - Dung K'No
Vietnam - Dung K'No
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- Medium Roast
- Dung K'No Commune, Lâm Đồng
- Catimor - Washed
- 1100 - 1400 Meters Above Sea Level
- Sweet Herbal, Nutty, Palm Sugar – Sweet and Rounded
- 340g | 12oz
- Espresso, Drip, French Press
Acidity ◉ ○ ○ ○ ○ Body ◉ ◉ ◉ ◉ ○
Sweetness ◉ ◉ ◉ ○ ○ Aftertaste ◉ ◉ ◉ ○ ○
Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience.
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Terminal 3 at Home
Brewing Recipes
Espresso
Dry Dose → 18g ± 0.2g
Yield → 38g ± 2g
Extraction Time → 29-32 Seconds
French Press
Water Temperature → 90 °C
Grind Size → Medium Coarse
Dry Dose → 30g
Water Ratio → 1:15
Pouring Method
Pour - 0:00 - 450g
Stir in Circles for 3 Times at 3:00 min
Total Brewing Time → 5:00 min
About the bean
This coffee is grown in a small village at the heart of Dung K’No Commune in Vietnam’s Lâm Đồng province at elevations between 1,100 and 1,400 meters. The commune is home to around 500 households, most of whom depend on coffee as their primary source of income. Smallholder farmers cultivate just over a hectare each, intercropping coffee with persimmon, jackfruit, macadamia, and avocado under a tropical monsoon climate with mild temperatures and abundant rainfall.
Freshly harvested cherries are delivered daily to the Duc Trọng Wet Mill, where a water-efficient washed process is used to emphasize clarity and sweetness. The cherries are carefully sorted, gently depulped, briefly fermented, and then dried on raised beds or patios for 5–7 days.
This washed Catimor coffee offers a sweet, rounded cup with subtle herbal notes, gentle nuttiness, and a palm sugar–like sweetness. Roasted to a medium profile, it’s easy to drink and consistent across brew methods, performing well as drip, French press, or espresso.