your first sip of finero's da lat highland arabica hits different than the usual vietnamese coffee suspects. they're pulling beans from 1,500 meters up in those misty highlands, where the temperature swings create dense, complex cherries. the roasting here respects what the altitude already built. clean acidity cuts through like mountain air, followed by notes that remind you why vietnamese arabica deserves more attention than it gets. this isn't your tourist district coffee.
curated by gautam khorana, editor · updated
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