PREMIUM COLLECTION
Vietnamese Robusta & Arabica • Medium Roast
Coconut Sugar, Vanilla Wafer, Milk Chocolate, Toasted Coconut
WHY THIS ONE
A Vietnamese tropical note that reads instantly in the US. Vanilla wafer and milk chocolate keep it easy; toasted coconut adds aroma, not funk.
IN THE CUP
Coconut Sugar, Vanilla Wafer, Milk Chocolate, Toasted Coconut
SWIPE THROUGH THE CUP
THE THINKING
Coconut Sugar is Khe Sanh Highlands Lots' refusal to let a tropical note turn into a gimmick.
In Huong Hoa, Quang Tri, at 500 to 700 meters, Catimor and Fine Robusta grow side by side at elevations far lower than Vietnamese Arabica is usually credited with.
The lots are processed separately and judged on whether the blend still tastes structured once the sweetness arrives.
BY THE NUMBERS
The intent is precise: coconut sugar as a warm caramelised note, vanilla wafer for comfort, milk chocolate rounding the body, toasted coconut lingering gently at the end.
The Arabica is fully washed for a clean backbone. The Robusta is honey processed for density and soft sweetness. Both are dried under control before being combined to a ratio confirmed on the cupping table.
For these lots, premium means a tropical signature has to earn its place in the structure.
THE LAST STEP IS YOURS
Pick your method. The numbers below are where we start.