Vietnam
Vietnam Da Lat
Da Lat, Lam Dong · 1300–1650 masl · Honey
View on mapSpecialty Arabica from the cool highlands of Da Lat, honey-processed for a sweet, creamy cup of milk chocolate and toasted hazelnut.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Vietnam Da Lat | 5 | 4 | 5 | 4 | 7 | 8 |
Details
- Varieties
- Bourbon, Catimor, Typica
- Processing
- Honey
- Roast
- Medium
- Harvest
- Nov, Dec, Jan
Tasting notes
Milk ChocolateHazelnutCaramelCream
Brewing recommendations
Espressoaffinity 7/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated milk-chocolate and hazelnut; syrupy shot.
French Pressaffinity 7/10
Grind
Coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; milk-chocolate and hazelnut with textured mouthfeel.
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; milk-chocolate and hazelnut without the bite.
Kalita Waveaffinity 6/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; milk-chocolate and hazelnut with rounded sweetness.
AeroPressaffinity 6/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; milk-chocolate and hazelnut with soft acidity.
Moka Potaffinity 6/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; milk-chocolate and hazelnut in a concentrated cup.
Chemexaffinity 5/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; milk-chocolate and hazelnut shine through.
Pour-Over V60affinity 4/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Highlights milk-chocolate and hazelnut; full-bodied and articulate.