you can taste the red clay soil of da lat in every cup at bru coffee roastery. their highland arabica beans carry the sharp mountain air and cool nights of vietnam's coffee heartland. the roasters here understand their terroir like farmers understand seasons. each batch emerges from their german probat with oils still glistening, smelling like dark chocolate and tamarind. this isn't coffee trying to taste like anything else. it's purely, unapologetically vietnamese.
curated by gautam khorana, editor · updated
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