your first sip of coffee roaster 60's da lat highland arabica hits different. the sixty-minute roasting window isn't just marketing speak, it's the sweet spot where these vietnamese beans shed their grassy notes and bloom into something close to caramel and dark chocolate. hanoi's humidity makes most coffee stale fast, but these bags still smell like toasted nuts three days after opening. the highland terroir shows up as a clean brightness that cuts through milk beautifully.
curated by gautam khorana, editor · updated
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