your first sip of roy coffee roaster no.1's da lat highland arabica hits different. they know vietnamese beans like a barista knows extraction time, working exclusively with those high-altitude arabicas from da lat's misty mountains. the cup tastes like chocolate-covered cherries with a clean citrus finish that lingers. roy himself sources directly from highland farmers, ensuring those beans reach saigon within days of processing. the roasting style leans medium, letting da lat's natural sweetness shine through without any bitter edges.
curated by gautam khorana, editor · updated
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