This artful coffee blend has a base of Indochine Estates heirloom Bourbon Arabica beans, a special heirloom species of Arabica that has been pampered on their family estate farms in Dalat for multiple generations. These beans have a delicious buttery caramel taste that is very distinct, and a wonderful 'classic coffee' aroma that fill the kitchen with that scent we love.
We then blend in about 25% Dalat Robusta peaberries to give the coffee amazing body and fullness, as well as improving the crema when brewed as espresso. These peaberry beans are the source of much of the chocolate tone you see in Vietnamese coffee. They are gorgeous beans, round and "robust" and full of flavor.
We then add Catimor, a rare and unique Arabica variety with superb body brown sugar tones, and thenfinish with a small amount of Buon Me Thuot Excelsa (known in Vietnam as "Chari"), a distinct species of coffee that stimulates the middle and sides of the palate, giving the blend a full-bodied balance that is unexcelled. Buon Me Thuot region Excelsa is one of the trademark coffees used in traditional Vietnamese blends enjoyed as Café Sua Da.
This traditional four-variety blend also brews well in any drip machine, pourover, or French Press, and makes an excellent espresso, with a perfect ratio of brightness, sharp initial impression, full body, and strong taste retention. If intended as espresso, please choose whole bean and grind to your preference. 8 oz bag of roasted coffee, Medium roast. Please select ground or whole bean.
Key notes: Caramel, butter, milk chocolate, "classic coffee" aroma.
My wife and I love this combination
Posted by Unknown on Feb 24th 2017
I have been roasting my own coffee beans for about 8 years. I have purchased and roasted beans from virtually every country in the world where beans are grown.
There are many single origin and blends I like, but this blend has become my all time favorite.
Everything I read says robusta beans are inferior to arabica. This blend contains both robusta and arabica beans.
I cannot identify all the tastes people will describe in a coffee. I just know whether I do or do not like the flavor. I just know the flavor of this coffee, especially when combined with other beans, is fantastic.
Supposedly robusta beans are for people who enjoy a "back palate" taste. I guess that is me.
Here is how I prepare my coffee. I prefer to use an Aero Press. I combine 15 grams of Dalat Blend with 6 grams of Sumatra. I use 12-13 ounces of water. I also enjoy substituting other beans for the Sumatra...Guatemala works great as well. I roast the Dalat to a lighter roast, between first and second cracks. I let the Sumatra go to the start of second crack. I grind the coffee at a medium grind.
Great!...and by the way, the robusta beans have a higher caffeine content!
Posted by Unknown on Nov 28th 2016
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"Tarrazu", like Champagne, is a restricted term that can only apply to the highly-prized coffees grown in one small mountainous region. With your help and ours, our Tarrazu coffee farmer is expanding his farm to the great benefit of the local people, the environment, and the coffee species. Learn more and browse our Costa Rica Dota Tarrazu coffees here.