your first sip of tách đà lat's highland arabica hits different. they source directly from da lat's cool mountain plateaus where the beans develop that distinctive sweetness vietnamese coffee is famous for. the roastery fills with the sharp crack of beans hitting second roast, releasing notes of dark chocolate and caramel. this isn't your typical robusta-heavy vietnamese blend. pure arabica from 1,500 meters up, roasted with the precision da lat's french colonial coffee legacy demands.
curated by gautam khorana, editor · updated
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