your first sip of cà phê mộc đá's da lat highland arabica hits different than any vietnamese coffee you've tried. they're roasting these high-altitude beans with the kind of restraint that lets the natural chocolate undertones breathe through the cup. the stone-cold brewing method they're known for in hoi an creates this incredible sweetness that balances the earthy funk of vietnamese terroir. each cup tastes like the central highlands condensed into liquid form.
curated by gautam khorana, editor · updated
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