Collection: Vietnamese Vault

Vietnam is the second largest coffee producer in the world, and almost none of what it grows reaches Indian shelves as anything other than instant-grade robusta. This is the other Vietnam: high-altitude smallholder plots in the Central Highlands, heirloom Moka and Typica arabica, jungle-dried naturals, and robusta processed with the care usually reserved for arabica.

They drink differently from Indian coffee. Vietnamese naturals tend to run darker-fruited and more chocolate-forward, with a density that suits a phin filter or a moka pot better than a V60. If you are using a phin, set the press disc flat and do not tamp it hard. Bloom with about 20ml for thirty seconds, fill the rest, and let it drip for four to five minutes; forcing the disc down is what makes phin coffee taste burnt. Condensed milk is traditional and it works, but drink a cup black first so you know what you actually have.

Small batches, packed fresh, limited quantities and no restocks. The rest of what we roast is in all coffees.