Description
A floral Vietnamese Arabica co-fermented with dried lavender flowers for 100 hours. The lavender is used during processing, not merely listed as a tasting note.
Why lavender
Dried lavender flowers join the coffee during a 100-hour fermentation. Their soft botanical aroma was chosen to work with the Arabica’s own character, adding a floral layer without hiding the coffee beneath it. The result is a distinct co-ferment, not simply coffee described with a lavender tasting note.
Inspired by local biodiversity
This method draws on the plants around the coffee’s origin. It pairs a local botanical ingredient with Arabica grown by K’Ho smallholder farmers, making the fermentation itself part of the lot’s story.
In the cup
The producer describes lavender and citrus notes followed by cinnamon, with a clean structure, gentle floral character and delicate finish. These are the producer’s sensory descriptions for the source coffee; Farouk Café will confirm tasting notes after roasting its own lot.
How co-fermentation compares with other methods: Coffee Processing Guide.
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