you can taste the altitude in su quan's da lat highland arabica. these beans grow at 1,500 meters where cool mountain air slows their ripening, concentrating flavors that most vietnamese coffee never develops. the roastery sits in hanoi's old quarter, where owner minh su treats each batch like family recipes passed down through generations. his medium roast pulls sweet chocolate notes from beans that smell like wet earth after mountain rain. this isn't your tourist-trap robusta. this is vietnam's specialty answer to colombia.
curated by gautam khorana, editor · updated
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