your first sip of cà phê hoa sữa's da lat highland arabica hits different than the tourist traps lining hoi an's ancient quarter. this family operation sources beans from vietnam's mountainous central highlands, where the altitude creates density you can actually taste. the roast brings out chocolate undertones that bloom when hot water hits the grounds. steam rises thick and earthy. their vietnamese drip method extracts oils that coat your tongue, leaving behind notes of brown sugar and something floral that lingers long after you've finished.
curated by gautam khorana, editor · updated
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