your first sip of da lat highland arabica at hoi an roastery tells you everything about vietnamese coffee's potential. the beans arrive from those misty central highlands with notes of dark chocolate and tropical fruit that most people never associate with vietnamese coffee. owner nguyen duc minh roasts each batch by hand, watching for that precise moment when the oils begin to surface. the espresso pulls thick and syrupy, cutting through condensed milk like velvet through silk.
curated by gautam khorana, editor · updated
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