your first sip at puna tells you everything about vietnam's coffee evolution. they're roasting da lat highland arabica with the precision of third-wave purists but the soul of vietnamese coffee tradition. the beans crack with that distinctive high-altitude snap, releasing notes that smell like chocolate and rain-soaked earth. owner minh sources directly from da lat's cooler highlands where arabica thrives above the lowland robusta farms. each cup tastes like vietnam's coffee future.
curated by gautam khorana, editor · updated
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