your first sip of đắk krông's da lat highland arabica hits different than the tourist trap brews flooding hoi an's ancient quarter. this small roastery sources directly from vietnam's cool mountain plateaus, where arabica beans develop their distinctive sweetness at 1,500 meters above sea level. the resulting cup carries notes of dark chocolate and tamarind, with an earthy finish that speaks to red basalt soil. owner minh roasts in small batches twice weekly, filling the cramped shop with smoke that drifts toward the thu bon river.
curated by gautam khorana, editor · updated
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