you can taste the red dirt of da lat in every cup at cộng cà phê. this hanoi roaster knows exactly what vietnamese highland arabica can do when you stop trying to make it taste like something else. their beans carry that distinct earthiness, almost mineral, that comes from volcanic soil and cool mountain air. the roast stays light enough to let the origin sing. none of that over-extraction bitterness you get when roasters don't trust their beans.
curated by gautam khorana, editor · updated
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+84987802041
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congcaphe.com/social pulse
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