Buôn Ma Thuột, Đắk Lắk
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.
Đắk Lắk + Lâm Đồng
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.
$21.00/ 500 g
Đắk Lắk highlands
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.
$17.50/ 250 g
Cầu Đất, Đà Lạt, Lâm Đồng
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.
$18.50/ 250 g