Tlamemeh’s Coffee

Discover the flagship coffees offered by Tlamemeh.

Each coffee has been carefully sourced and evaluated by certified Q-Graders to ensure quality and consistency.

Honey - Robusta

Naturally slow-dried over 21 days without the use of added yeast. The extended drying process allows the coffee to develop a rich, well-rounded profile while preserving the natural characteristics of the bean.
Certified Q-graders have awarded this coffee a score of 84.5 SCA points, highlighting its exceptional quality, balance, and sweetness. The cup is distinguished by notes of milk chocolate, cereal, caramel, complemented by subtle hints of vanilla.

Q Grader Tasting Notes (June 2026)

  • Fragrance/Aroma: High intensity
  • Primary Notes: Milk chocolate, cereal and caramel
  • Secondary Notes: Wood and vanilla
  • Acidity: Medium
  • Body: Heavy and round, with a smooth mouthfeel
  • Sweetness and Finish: Sweet sugar cane-like finish with lasting sweetness
  • Balance: Very good, with harmonious integration of flavor, body and sweetness

Robusta Variety: 

Blend of Xanh Lùn, Thiên Trường, TR4 and Lá Xoài

Moisture:

11.2%

Region:

Nam Ban, Lâm Hà Region, Vietnam

Natural - Robusta

Undergoes a carefully controlled 48-hour anaerobic fermentation process without water or added yeast, followed by 30 days of drying. 
Certified Q-graders have awarded this coffee a score of 85.5 SCA points, recognizing its exceptional cup quality, cleanliness and distinctive sensory profile. The coffee presents vibrant notes of raspberry, sugar cane, cereal and sweet cacao.

Q Grader Tasting Notes (June 2026)

  • Fragrance/Aroma: High intensity
  • Primary Notes: Raspberry, Sugar cane, cereal and sweet cacao
  • Acidity: Medium-high, with juicy malic acidity and soft citrus characteristics
  • Body: Full, creamy and silky
  • Sweetness: High sweetness, with notes reminiscent of sugar cane, honey and ripe fruit
  • Finish: Long, sweet and persistent aftertaste, featuring tropical fruit and red berry
  • Balance: Harmonious integration of sweetness, acidity, body and fermentation

Robusta Variety: 

Blend of Xanh lùn, Thiên Trường, TR4

Moisture:

11%

Region:

Nam Ban, Lâm Hà Region, Vietnam

Natural 2 - Robusta

Undergoes a carefully controlled 48-hour anaerobic fermentation process without any water or added yeast, followed by 30 days of drying. 
Certified Q-graders have awarded this coffee a score of 81.75 SCA points, recognizing the cup's cleanliness and noticeable sensory profile. The coffee presents notes of chocolate, wood and a distinctive nutty flavor.

Q Grader Tasting Notes (June 2026)

  • Fragrance/Aroma: Medium intensity
  • Primary Notes: Chocolate, wood, nuts
  • Acidity: Medium-low
  • Body: Medium, lightly creamy
  • Sweetness and finish: Short sweetness, the aftertaste is bitter
  • Balance: Prominently bitter

Robusta Variety: 

Blend of Xanh lùn, Thiên Trường, TR4 and Lá Xoài

Moisture:

10.9%

Region:

Nam Ban, Lâm Hà Region, Vietnam

Want Something Different?

We source other Robusta, Arabica, Liberica, and Excelsa options upon request. Contact us to learn more about your needs.

Contact us at

Tlamemeh@Tlamemeh.com