Vietnamese coffee, straight from Đắk Lắk

Vietnamese coffee is one thing above all: strong. While Europe mostly drinks mild Arabica, Vietnam traditionally relies on Robusta. The bean grows in the highlands of Đắk Lắk, carries almost twice the caffeine and gives the coffee its full body with earthy, chocolatey notes.

Just as typical is brewing with the Phin filter, the small metal filter that sits directly on the cup. Hot water drips slowly through the grounds instead of being forced through under pressure. The result is a concentrated coffee, drunk pure as Cà Phê Đen or with sweetened condensed milk and ice as Cà Phê Sữa Đá.

For that to work the grind matters: medium to medium-fine, coarser than espresso. That is exactly how we have our Vietnamese coffee ground, sourced directly from a roastery in Vietnam without middlemen. It reaches you fresh, single origin and consistent in quality, whether as bold Robusta, delicate Arabica or a blend of both.