your hands wrap around the cup and you taste what da lat highlands can really do. cà phê bảo gets those arabica beans from 1,500 meters up, where the cool mountain air slows the cherry ripening to a crawl. the result hits your palate with bright acidity that cuts through vietnam's humid mornings. this isn't your tourist-trap coffee. bảo knows these beans like family, roasting them just past first crack to keep that highland terroir alive.
curated by gautam khorana, editor · updated
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