ROADS LESS TRAVELLED - LANGBIANG - Kiyo

Filter Roast

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A BIT ABOUT THIS COFFEE

Originally from Japan, Kiyo turned his dream of processing and exporting specialty coffee from Vietnam into a reality.

In 2019, he moved to Langbiang with his partner Trinh and their three children. They now live in the village alongside our long-term partners, Pat and Tam, where together they are making waves by producing microlots and paving the way for other K’ho farmers in the area.

This carefully executed and delicious washed coffee is just one of the exceptional lots Kiyo has produced from coffee grown on Langbiang Mountain.

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WHY YOU'LL LOVE IT

This coffee is both clean and flavourful, with a complex, velvety body. Notes of honeydew and orange blossom are complemented by hints of apple, and a light toffee-like base. It's a well-executed example of a washed Langbiang Catimor, offering a delicious depth of flavour.

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HOW TO BREW

We love it as: Pour Over and filter methods (Black).

Also good as: Plunger, Aeropress, or Batch Brew (62g/Litre). Enjoy!

V60 brew guide:

Dose: 20g

Yield: 300g

Time: 3:00 mins 

Aeropress brew guide:

Dose: 12g

Yield: 200g

Time: 2:10 mins 

Batch: 62g/L

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THE STORY

Kiyo (43) has been deeply involved in various aspects of the coffee industry since 2002. With decades of experience in roasting and operating venues in both Japan and Vietnam, he began his journey into processing specialty green coffee in 2018. 

After numerous sourcing trips across Vietnam, Kiyo was surprised by the exceptional potential of the Catimor trees cultivated by our mutual friends, Pat and Tam, on the slopes of Langbiang Mountain. In 2019 he made the permanent move to the village where Pat and Tam live to begin processing specialty coffee while also helping the local K’ho farmers improve their own processing and gain better market access. Once established, he named his new green coffee venture the ‘Langbiang Coffee Project’.

Kiyo is passionately driven to continually improve every step of the harvesting, processing, and production process while maintaining the highest standards. Alongside producing his own exceptional coffee, Kiyo has been working tirelessly to connect multiple K’ho villages and producers in the greater region, to empower them towards self-determination and showcase their coffee on a global platform.

Kiyo has gained an esteemed reputation for producing exceptional coffee in Vietnam, Japan, and now Australia.

This coffee underwent a two-stage fermentation process. The first stage was anaerobic, where the coffee was fermented in clean spring water without the presence of oxygen. This process produces a red-coloured liquid known as ‘Mosto,’ which contains natural cultures created from the coffee cherry fermentation. In this case, after the coffee was washed and pulped, the Mosto was reintroduced to the coffee for a shorter second stage of fermentation. Finally, the coffee parchment was washed one last time before being carefully dried on raised beds in a drying house.

The use of Mosto during the second stage resulted in a coffee with a pleasant acidity and velvety mouthfeel.