your first sip of su quan's da lat highland arabica hits different than the tourist trap cafes lining hoi an's ancient quarter. this family operation knows their vietnamese beans intimately, coaxing chocolate undertones from beans grown 1,500 meters above sea level. the roasting drum's gentle tumble fills their shophouse with caramelized sweetness while owner quan adjusts heat by sound alone. each cup carries the cool mountain air of da lat's red soil terroir, proving vietnam grows some of asia's most underrated specialty coffee.
curated by gautam khorana, editor · updated
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