Dung K'NoSpecialty coffee from Vietnam · Honey

Đưng K'Nớ is a village some 40km from Dalat, in Vietnam's Lam Dong highlands, home to the K'Ho — one of Vietnam's ethnic minorities and a traditionally matriarchal community. Once nomadic, the K'Ho have settled in these mountains, where coffee farming is now central to their livelihood. ACOM sources directly at the farmer's gate, paying a premium for fully ripe arabica cherries and supporting better farming and harvesting practices. Each evening, cherries are trucked some 90km to ACOM's wet mill, where a Penagos processing line de-pulps them with reduced water use before they're laid out on raised beds to dry. Every bag is checked for quality and every farmer paid in cash on the day, which means each lot can be traced back to the farmer who picked it and the day it arrived.

Roasted a touch darker for espresso, these beans are built for pressure — though they still shine as filter if that's what you have. On a home machine, start with 19 g in and 48–50 g out (about a 1:2.5 ratio), pulled in 26–32 seconds with water at 92–94 °C ⚙︎. Grind fine — finer if the shot runs fast and sour, coarser if it's slow and bitter. Pull it, taste, and change one thing at a time; for milk drinks, stop at the shorter end of the yield for a sweeter, more concentrated base.