Vietnam

Coffee that is characterized by a stronger, bitter, slightly earthy flavor and with a higher caffeine content. Earthy notes of damp wood and wet earth. High caffeine content.

Intensity: 5 | Acidity: 0 | Roast: 4

• Origin: Vietnam
• Region: Dak Lak – Buôn Ma Thuôt
• Process: Natural
• Variety: Bourbon, Catimor, Caturra and Typica
• Family: Robust
• Harvest: October – April
• Altitude: 500 – 700 m.a.s.l.
• Notes: Slightly earthy with notes of nuts.