In 1893, Alexander Yersin discovered the land that was called Đà Lạt, which had romantic hills & dreamy wind. At the same place, the first batch of Arabica coffee beans named The 1893 was marked the beginning of La Viet Coffee. The light roasting level, take with you the soft aroma of black tea, the sweet taste of dried fruit, the hand-drip & immersion methods combine with hot water, which will be appropriate choice to highlight the characteristic flavor of The 1893.
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