The Vietnam Yellow Arabica Coffee is grown in Cau Dat, Dalat, in the Central Highlands, an area known for tea-like Catimor Arabica. The beans, which undergo honey processing, have a distinctive wine-like aftertaste. Known for its softer body, the Yellow Arabica strikes a balance between sourness and sweetness. It has notes of tropical fruits aroma. Every batch of coffee beans is hand-roasted.
Best before: 6 months with whole beans & 3 months with ground coffee after roasted date (check on packaging)
Storage: Keep in dry & cool place
Hand drip guide: Giving 12-18g coffee grounds 30s to bloom with boiled water 94°C in the filter then resume pouring water over the grounds until it reaches your profile
Espresso machine: Use 9-18g coffee grounds then reaching your brewing time
