your first sip of cộng cà phê's da lat highland arabica hits different than any vietnamese coffee you've tried. they're pulling beans from the cool mountains above ho chi minh city's sticky heat, roasting them with the precision of someone who knows this terroir intimately. the cup tastes like red clay and morning mist, with a brightness that cuts through vietnam's typical dark roast tradition. this isn't your tourist ca phe sua da. this is highland coffee that respects both the bean and the place it comes from.
curated by gautam khorana, editor · updated
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