The coffee

The classic Lâm Đồng arabica: grown above 1,400 m at Cầu Đất and washed the same day it is picked, so the cup is clean and balanced — cocoa and almond first, a citrus lift at the end.

• cocoa nib
• Altitude: 1,400–1,600 m
• 250 g

$18.50/ 250 g

Dense, chocolatey highland robusta from the capital of Vietnamese coffee — the bean behind cà phê sữa đá. Built for a phin: thick body, low acidity, and it stands up to condensed milk without disappearing.

• dark chocolate
• Altitude: 500–700 m
• 500 g

$19.00/ 500 g

Northern highland arabica, dried with the mucilage still on the bean. Floral on the nose, stone fruit in the cup, and a sweetness that survives a splash of milk.

• apricot
• Altitude: 900–1,100 m
• 250 g

$22.00/ 250 g

Dried whole in the fruit on raised beds in the far north, which is what puts berries and cane sugar in the cup. The brightest coffee we carry, and the best argument that Vietnamese coffee is not only strong and dark.

• strawberry
• Altitude: 1,000–1,200 m
• 250 g

$24.00/ 250 g

An everyday arabica from the Central Highlands: rounded, nutty and consistent bag to bag. Forgiving in a filter machine or a moka pot, which is why it is the one we keep on the counter.

• caramel
• Altitude: 800–1,000 m
• 250 g

$17.50/ 250 g

Two parts highland robusta to one part Cầu Đất arabica, roasted dark for the phin and for iced coffee. Strong, sweet and low in acid — the everyday cup of southern Vietnam, blended on purpose rather than by accident.

• bittersweet chocolate
• Altitude: 500–1,500 m
• 500 g

$21.00/ 500 g