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Arabica and Robusta have two completely different, but equally delicious, tasting profiles. Arabica’s light and fruity tones make it absolutely delicious while Robusta’s intense and rich qualities and smooth crema work beautifully in espresso.  A blend of Arabica and  Robusta has become a classic base for a strong, aromatic espresso with a stable crema.        


Origin: Lam Dong province, Vietnam

Variety: Robusta 138 – Arabica (Catimor)

Taste like: Fruity, caramel, complex and balanced

Roast: Medium

Age Best Used:       14 - 35 Days after roast




How to get the best tasting cup

Tutorial video:  See more

Vietnam Specialty Blend (250gr)

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