For the Lacàph Lab Series I, our first release under the Lab Series project, we partnered with Heart of Darkness Brewery to bring you a coffee fermented using their BiA all-malt craft lager. This partnership, along with the expertise of Farmer Ngọc, results in a unique coffee with balanced and lingering flavors of lychee and stone fruits such as apricot and peach.
“When it comes to beer, fermentation is essential. It’s quality determines how much alcohol is produces and how much carbohydrate remains. That can have profound effects on not only how drunk you might get but also if the beer drinks dry, sweet, full or thin. In terms of flavour impact, hops can sometimes dominate the conversation, but even in a hoppy beer, an American ale yeast versus a Belgian ale yeast can have very different taste profiles. And in some styles like light lagers, the main sensory difference is often from the yeast. Sometimes, it’s the choice of yeast strain itself, sometimes process control, things like oxygen level, sugar content, and temperature.” – Neil Wood, Master Beer Brewer, Heart of Darkness Brewery.
"Historically, fermentation in wash-processed coffees was done to remove bean mucilage. Today, fermentation is becoming one of the more critical processes to enhance coffee characteristics and draw new flavors from green beans. Lacàph believes that researching and developing fermentation can help lead Vietnam to produce world-class coffees." – Scott Sehoon Bahng, Product & Service Director, Lacàph.
We want to thank our friend Anh Ngọc, who worked with us on our first Lab Series concept, together discovering how we can develop flavors with beer fermentation. We had such a pleasure roasting what he sent us.
By happy chance, Farmer Ngọc is a craft beer lover and a fan of Heart of Darkness Brewery. Ngọc combined BiA with pulped coffee cherries in tanks and let them ferment for 36 hours. The resulting honey-processed parchment coffee was sun-dried for 15 days to have a perfect moisture content before shipping to Lacàph for roasting.
Anh Ngọc combined BiA with pulped coffee cherries in tanks and let them ferment for 36 hours. The resulting honey-processed parchment coffee was sun-dried for 15 days to have a perfect moisture content before shipping to Lacàph for roasting.
We‘ve used the finest quality Arabica beans from Lâm Đồng to create a truly unprecedented limited edition roasted coffee.
For a short time only, our unique Lacàph BiA Fermented Coffee is available in a 750-gram premium metal growler of whole-bean coffee and BiA Fermented Coffee Cold Brew Bags for simple and easy to make cold brew at home. Customers purchasing the growler will also enjoy 30% off every fill of beer for the lifetime of your growler at the Heart of Darkness Taproom.
Pre-orders for Lacàph Lab Series I, Lacàph BiA Fermented Coffee will be taken from International Beer Day, August 6th. This is a unique limited edition coffee with no re-production plans. Customers will be notified when their order is ready for delivery or collection.