Đắk Lắk Arabica

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

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