• blog

    DECODING Our Coffee Labels.

    DECODING OUR LABELS  From top to bottom:  Cau Dat: a place specifically where our coffee is grown in Vietnam   Single Origin: indicate what country of origin the coffee is sourced    Tasting Notes: These natural tasting notes based on factors of soil’s location, the way farmers process, how you brew them and how it’s roasted.   Whole Bean: tell you that the coffee purchased will be fresher compared to pre ground  Washed:  Alike wine, coffee is being processed before it is consumed. Washed is a type of processing that will separate coffee seed from its cherries. requires a minimum of 24 hours soaking coffee seeds into the water to…

  • Crop of 2018-2019

    Vietnamese Robusta Farmer

      Vietnam, as the fastest growing economy in Southeast Asia, has a lot to share. And coffee is it’s number one product. We would like to introduce you to our smallholder farming partner Mr. Toi, part of the first generation of growers who took a risk, and bet on their own abilities. In committing to quality above quantity, he sacrificed the certain short term profits of mass production. The result is his Fine Grade Robusta that was scored 84.25 (Natural Process) and 85  points (Honey Process) from the Specialty Coffee Association of America (SCAA) this year. Please see the result below.   Vietnam, Robusta producer : Mr. Toi Nguyen.     His coffee product will be coming soon…

  • blog

    The key to KCC’s unique coffee blend.

    The flavors found in coffee exist on a spectrum, and no one variety can posses every aspect of what coffee as a species has to offer. The two major species of beans, Arabica and Robusta, respectively, exemplify the qualities of the “lighter” and “darker” sides of the brew.   When it comes time to choose a roasting profile, at every level there is something to be gained, and something to be lost in this complex chemical conversion.   At one extreme end of the spectrum are light roasted beans, these most complex, sweet and fruity beans, though they retain the unpleasant acidity of the raw beans.     And at…

  • Uncategorized

    Burned Beans are Boring Beans

    When our customers before they purchase our coffee, we ask them how they prefer their coffee Strong, or not so strong? Most people will say: “Of course I like my coffee strong! Who likes weak coffee?”   But do we all mean the same thing when we think of strong coffee? Coffee is filled with strong flavors essential to our enjoyment of this unique beverage. But if a single one of these elements is too potent, the cup can taste sour, bitter or worst of all, burned. These first three can be explained by lackluster beans or an unpracticed grinding and brewing technique, that just doesn’t suit the beans selected…