your first sip of mor cà phê's da lat highland arabica hits different than the tourist traps downtown. the roasters here understand vietnamese beans like they grew up picking them, which honestly, they probably did. da lat's volcanic soil produces arabica with this wild brightness that cuts through the humid da nang air. each cup tastes like mountain fog and red earth, nothing like the burnt rubber most shops pass off as local coffee. this is what vietnamese arabica should taste like.
curated by gautam khorana, editor · updated
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