your first sip of tala's da lat highland arabica hits differently than the usual vietnamese coffee scene. these beans come from altitude, not the robusta plains everyone expects. the roastery in ho chi minh city treats each batch like family recipes passed down. you'll taste chocolate notes that linger, a clean finish that speaks to careful processing in those cool highland mornings. tala understands vietnamese coffee beyond the condensed milk stereotype.
curated by gautam khorana, editor · updated
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