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. A perfect blend for icing and cold brew - we supply many mobile coffee trucks and pop-up restaurants with this blend!
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 then finish 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: Chocolate, caramel, butter, "classic coffee" aroma.
First tasted this coffee in Long Beach and loved it from the first sip. Wonderful caramel taste and a nice kick as I use two scoops per cup.
Thanks to Len's Coffee for shipping it to my hotel in Las Vegas so I could collect it on my holiday as they don't ship to the UK.
Posted by Unknown on Sep 19th 2018
Love this blend!
I'm a fan of robusta heavy bean blends, and this one is the best! I've been ordering it for over 2 years and no matter what other brands or blends I try, I always come back for Len's Dalat Blend!
Posted by Christine M Offutt on Sep 10th 2018
I love this coffee!
I'm a freak deep chocolate tones in espresso... and I know that means robusta beans. This blend is my favorite!
Posted by Chris on Feb 26th 2018
A lovely blend of taste,caffeine boost and smoothness
Posted by Unknown on Dec 25th 2017
I am a huge fan of Vietnam and it's creations. I have drank traditional Vietnamese coffee for many years. When I saw this coffee, I knew it must be good. Vietnam is the second largest producer of coffee in the world and this is a good example why.
It is a little bit less bold than I like, but the taste is superb. Highly recommend.
Posted by Skip Nelson on Jun 10th 2017
we have brewed this every day this week and been loving it
Posted by Unknown on May 20th 2017
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
Latest Blog Post
Brazil's Poços de Caldas
There is no other terroir in the world similar to the unique microclimate of Poços de Caldas, which is angled perfectly toward the sun. Poços de Caldas receives sharply divided day and night periods that begin with early morning sun full-on till 4 pm. The soil is enriched by volcanic minerals and rainforest humus. Learn more and browse Brazilian Volcano Coffees here.