Vietnam Da Lat
Da Lat, Lam Dong · 1300–1650 masl · Honey
Specialty Arabica from the cool highlands of Da Lat, honey-processed for a sweet, creamy cup of milk chocolate and toasted hazelnut.
Vietnam went from a minor producer to the world's #2 coffee exporter in just a few decades, though most of its crop is Robusta. The country also gave the world egg coffee (cà phê trứng) — espresso topped with whipped egg yolk and condensed milk.
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
Brewing recommendations
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated milk-chocolate and hazelnut; syrupy shot.
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; milk-chocolate and hazelnut with textured mouthfeel.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; milk-chocolate and hazelnut without the bite.
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; milk-chocolate and hazelnut with rounded sweetness.
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; milk-chocolate and hazelnut with soft acidity.
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; milk-chocolate and hazelnut in a concentrated cup.
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; milk-chocolate and hazelnut shine through.
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Highlights milk-chocolate and hazelnut; full-bodied and articulate.