Vietnamese’s Arabica

Descrição

Vietnamese Arabica coffee is celebrated for its rich and aromatic flavor, grown in the high-altitude regions of Vietnam such as the Central Highlands, including Da Lat and Buon Ma Thuot. The coffee benefits from the region’s fertile soil and elevations ranging from 1,000 to 1,600 meters, which contribute to its distinctive characteristics.

The coffee features an aromatic profile with floral and fruity notes. Its flavor is well-balanced, with bright acidity, a medium body, and a natural sweetnes.
Typically wet-processed (washed) to enhance clarity and brightness, Vietnamese Arabica coffee is harvested from November to April. Many coffee farms in Vietnam practice sustainable and organic farming methods, ensuring high-quality and ethically produced coffee.

A medium roast is recommended to bring out the best qualities of Vietnamese Arabica coffee, making it suitable for various brewing methods such as drip, pour-over, French press, and espresso. This coffee is highly regarded by both casual drinkers and connoisseurs for its rich and distinctive taste.