PREMIUM COLLECTION
Premium Vietnamese Robusta • Medium Dark Roast
Brown Sugar, Cocoa, Toasted Pecan, Sweet Cream
WHY THIS ONE
The name is the use case. Brown sugar, cocoa, pecan and sweet cream: familiar notes built to hold up in milk, coffee-shop style at home.
IN THE CUP
Brown Sugar, Cocoa, Toasted Pecan, Sweet Cream
SWIPE THROUGH THE CUP
THE THINKING
Brown Sugar Latte is Buon Ho Estate's refusal to let milk be the only thing carrying the drink.
In An Lac, Buon Ho, Dak Lak, at 550 to 700 meters, the estate works Original Robusta with one question in front of it: what survives four ounces of milk and a cup of ice.
Most coffee thins out. This lot is selected and processed to keep its weight.
BY THE NUMBERS
The intent is precise: brown sugar and cocoa holding through milk, toasted pecan for warmth, sweet cream describing the soft, rounded finish.
Cherries are depulped with mucilage left on for a honey process, then dried slowly on patios and turned through the day so the sugars set evenly. The roast is taken to medium dark, far enough for density without leaning on burnt character.
For this estate, premium means the coffee still tastes like itself after the milk arrives.
THE LAST STEP IS YOURS
Pick your method. The numbers below are where we start.