Two Farms. Two varieties. An exploration of Vietnamese Espresso
Discover two complementary Vietnamese espresso coffees chosen for balance, sweetness, and clarity — perfect for home brewers who value single origin and distintive terroirs.
Natural Catimor — Zanya Farm, Langbiang
From the cool, volcanic foothills of Langbiang, Lâm Đồng, Zanya sources ripe cherry through direct partnerships with K’Ho growers and applies careful small-batch processing. The result is a vibrant Arabica with fruit-forward sweetness, clean natural clarity, and a smooth finish — ideal for black espresso or long black lovers.
Fine Robusta — G.O.T Farm, Gia Lai
Hailing from G.O.T Farm in Gia Lai, this Canephora brings depth and structure to espresso. Roasted with espresso in mind, it delivers naturally sweet, thick body and comforting milk-chocolate notes that hold up beautifully in milk-based drinks like lattes and flat whites. A go-to everyday espresso with dependable flavour and presence.
Why This Duo
- Two varieties, two distinct profiles
- Arabica clarity meets Robusta strength
- Designed for home espresso machines, moka pots, and milk drinks
Rich, balanced, and crafted with terroir and process in mind — this set gives serious brewers a full spectrum of espresso expression.
