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The NEW Vietnamese Dalat Blend
It's back! A re-imagined Dalat Blend featuring superb Blue Son La Bourbon Arabica in two roast levels blended with the best Highland Peaberry Robusta in the world and just a touch of Catimor!
The new Dalat Blend is compellingly delicious and satisfying, and totally unique in its Vietnamese traditional profile.
This traditional Arabica/Robusta blend 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, Harlequin (multi-temperature) roast. Please select ground or whole bean.
Our new FIRE ROASTED Dalat Blend is likewise a double temperature roast, and is fired-grilled by Len on a rotisserie similar to that used in the countryside of Vietnam by small cafés and coffee stands. In traditional style, we toss the hot beans with a little natural flavor extracts of butter and chocolate to get that quintessential home-grown flavor profile. Fire-roasting creates a lively bold taste that "ripens" in the cup to a smooth finish.
Key notes: Chocolate, caramel, butter, "classic coffee" aroma.
Customer Reviews
Previous | Showing reviews 11-12 of 12
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Delicious blend
My wife and I love this combination
Posted by Unknown on Feb 24th 2017
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My Favorite
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
Previous | Showing reviews 11-12 of 12
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Featured Region
The Araku Valley of India
India's coffee tradition goes back 400 years or more, when a variety called Kent was first established in the Southern Hills. Arabicas predominated until the blight of 1870, when growers needed to hybridize to resistant varieties. The resultant strains had genes from Liberica and other unique, resistant species. Learn more and browse India's Araku Valley coffees here.