Single-Origin Arabica, Cau Dat Highlands

Grown at 1,500m in the Cau Dat highlands, where cool nights slow the cherry down and concentrate the sugars. A lighter, more aromatic side of Vietnamese coffee than most people have tried.

Tasting notes

Caramel, warm baking spice, and an unusual green bell pepper note on the finish.

Details

• 100% Vietnamese Arabica, single origin
• Medium roast, whole bean
• Washed process, 1,500m elevation
• Degassing valve pouch, resealable

How to brew it

Best as pour-over or filter — 1:16 ratio, water just off the boil. Grind it fine for espresso if you want the caramel to come forward.