Cà phê nguyên hạt từ núi Min, xã Trạm Hành, Đà Lạt, chế biến ướt, có hương vị của trái cây sấy, trà đen, đắng nhẹ ngọt hậu.
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 […]Xem thêm
-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 […]Xem thêm