you haven't experienced vietnamese coffee until you've tasted what govi's pulls from the da lat highlands. their arabica carries that distinctive volcanic soil character, earthy, almost chocolatey, with a brightness that cuts through hanoi's humid mornings. the beans crack with an audible pop when you grind them, releasing notes that smell like brown sugar mixed with fresh rain. this isn't your typical robusta-heavy vietnamese roast. it's what happens when traditional farming meets modern roasting precision.
curated by gautam khorana, editor · updated
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