{"id":4535,"date":"2021-12-28T17:45:37","date_gmt":"2021-12-28T10:45:37","guid":{"rendered":"https:\/\/3croastery.com\/product\/lac-duong-natural-coffee-2\/"},"modified":"2025-10-04T22:26:36","modified_gmt":"2025-10-04T15:26:36","slug":"lac-duong-natural-coffee-2","status":"publish","type":"product","link":"https:\/\/3croastery.com\/en\/product\/lac-duong-natural-coffee-2\/","title":{"rendered":"Lac Duong Natural Coffee"},"content":{"rendered":"

Why “L\u1ea1c D\u01b0\u01a1ng Anaerobic”? What does “Anaerobic” mean?<\/strong><\/h1>\n

<\/p>\n

 <\/p>\n

3C would like to explain the term “Anaerobic” as follows:<\/p>\n

As we know, to bring each coffee bean product to the consumers at 3C, it must go through many processes. Among these, the coffee processing stage is extremely important, significantly affecting the flavor and quality of the coffee cup. There are three main processing methods in coffee preparation.<\/p>\n

Common processing methods:<\/p>\n

+\/ Natural: dry processing<\/p>\n

+\/ Washed: wet processing<\/p>\n

+\/ Honey: also known as semi-wet processing<\/p>\n

Finally, we have Anaerobic processing, which might be unfamiliar to many. Anaerobic processing is the process where coffee beans ferment in an environment lacking air and oxygen for 24-72 hours. After that, the beans are dried.<\/p>\n

How does Anaerobic processing affect flavor?<\/h1>\n

\"L\u00e2m<\/p>\n

Like other processing methods, coffee will exhibit unique and distinct flavor notes. The dominant aroma of L\u1ea1c D\u01b0\u01a1ng Anaerobic coffee is characterized by a distinctive sour fermentation smell, rich black tea notes, and sometimes hints of berries and spices. L\u1ea1c D\u01b0\u01a1ng Anaerobic coffee has a high sweetness and a pleasant aftertaste. Depending on individual taste, one can unlock the hidden flavor notes within the coffee beans.<\/p>\n

3C Roastery brings you the unique flavors of L\u1ea1c D\u01b0\u01a1ng Anaerobic coffee<\/h3>\n

Growing Region: L\u1ea1c D\u01b0\u01a1ng<\/p>\n

Processing Method: Anaerobic<\/p>\n

Variety: Catimor, Typica, Catuai<\/p>\n

Farm: V\u01b0\u01a1ng Farm<\/p>\n

Roasting Level: Light – Medium<\/p>\n

Recommended Usage: Pour-over, Cold Brew.<\/p>\n

Roasting Date: The coffee samples you receive are typically packed and roasted by the 3C team 2-3 days before being delivered to the shipping unit.<\/p>\n

Storage Instructions: Store in a zip bag or a specialized coffee container (WHY YOU SHOULD OWN A BREWISTA DRIPPER AND SERVER?<\/a>)<\/p>\n","protected":false},"excerpt":{"rendered":"

Why “L\u1ea1c D\u01b0\u01a1ng Anaerobic”? What does “Anaerobic” mean?   3C would like to explain the term “Anaerobic” as follows: As we know, to bring each coffee bean product to the consumers at 3C, it must go through many processes. 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