your first sip of auto bean's da lat highland arabica hits different than the usual saigon robusta bombs. they're pulling these beans from vietnam's cool mountain air at 1,500 meters, where the soil tastes like red clay and morning mist. the roast profile stays light enough to let that highland sweetness sing through. none of the burnt rubber notes you get from street vendors. just clean acidity that cuts through ho chi minh's humid mornings like a cold shower.
curated by gautam khorana, editor · updated
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