your first sip of di coffee roastery's da lat highland arabica hits differently than the usual saigon coffee shop fare. they're pulling beans from vietnam's central highlands at 1,500 meters, where the cool mountain air creates dense, complex arabica that most local roasters ignore. the result tastes like dark chocolate mixed with tobacco leaf, completely opposite of the bright, acidic beans flooding district 1. when you smell their medium roast, it's all caramel and earth, nothing floral or fruity about it.
curated by gautam khorana, editor · updated
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