your first sip of teemay's da lat highland arabica tells you everything about vietnam's coffee evolution. this ho chi minh city roaster pulls beans from the cool highland plateaus, where arabica grows slow and dense at altitude. the cup tastes like chocolate-covered orange peel with a brightness that cuts through the city's humid air. teemay proves vietnamese coffee isn't just robusta and condensed milk anymore. it's terroir in a ceramic cup, warm against your palms.
curated by gautam khorana, editor · updated
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