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Vietnam Cau Dat (Honey Processed)

Vietnam Cau Dat (Honey Processed)

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The village of Cau Dat is one of the most ideal places to cultivate coffee in Vietnam’s Lam Dong Province. Located 1,550–1,700 metres above sea level, the average daily temperature fluctuates drastically, dipping as low as 5° C at night and reaching as high as 33° C during the day, which enriches the beans grown here by increasing their flavour complexity.

Origin: Cau Dat, Da lat, Vietnam

Type: Arabica

Varietal: Catimor

Process: Honey Processed

Roast: Medium Light

Tasting notes: A distinctive aroma of caramel and blackcurrant. Mild acidity and clean aftertaste.

Coffee beans are handpicked by local farmers and freshly roasted in Hong Kong.

Preparation & brewing: Ground just prior to brewing. Use pour-over equipment and freshly boiled water (90° C -95° C).

Storage: Store in a cool, dry, airtight container. Once opened, best consumed within 2 weeks. 

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