Dissolving coffee powder in cold water which has created a unique color, attractive as the name: Cold Brew. Là Việt has established a particular size of ground coffee. By soaking the coffee powder directly into cold water within 20 – 24 hours, the rich fermented taste with the sour characteristic of Vietnamese Arabica beans are extracted. Specially, the flavor are kept up to 10 days, while fruits, sugar and milk will be a new combination to create all of the Cold Brew glasses to suit the taste of customers.
Although it is the world’s second-largest coffee producer, Vietnam has never had a reputation for producing high-quality Arabica. Robusta accounts for the majority of beans grown in the country, meaning that the likeliest place you’ve experienced Vietnamese coffee is in espresso blends—where it’s added for crema-improving qualities—or as instant, freeze-dried powder. This year, three domestic […]Learn more
-Cafe culture: the Western-style brews at La Viet Coffee in Dalat are something of a novelty in the town. During a meal on a farm outside Dalat, Cil Ha Sen recalls how government officials dropped off arabica coffee seedlings to his community in 2001. Before that, they had mostly survived on tubers and by trapping […]Learn more