Phin 1 - Vietnamese Blended (12 OZ)

Vietnam Classic Blend – 70% Di Linh Fine Robusta + 30% Khe Sanh/Sơn La Arabica

This is the iconic taste that powers 90% of Vietnam’s legendary street phin coffee, morning cà phê sữa đá, and the thick black coffee that wakes up the entire nation every day—now elevated to specialty grade.

Origin & Composition

• 70% Fine Robusta from Di Linh plateau (Lam Dong, 950–1,200 m): hand-picked, fully washed or honey-processed lots scoring 82–85+ SCA. Zero primary defects, big uniform beans, thick golden crema.
• 30% Specialty Arabica – a rotating mix of Khe Sanh (Quảng Trị) and Sơn La highland Catimor, both washed, 84–87 SCA points. Adds bright fruit and elegant acidity to tame Robusta’s wild side.

Why 70/30 is magic in Vietnam

• Robusta delivers the punch: intense dark-chocolate bass notes, peanut-brittle sweetness, velvet body, and that signature 2-mm tiger-stripe crema that lasts until the ice melts.
• Arabica lifts the top end: blood-orange acidity, ripe mango, jasmine flowers, and a clean pineapple finish that cuts through condensed milk like a hot knife.

Tasting profile (hot phin or espresso)

• Aroma: molten dark chocolate + roasted cashew + fresh jackfruit
• Flavor: 70% layer = bittersweet cocoa, molasses, toasted peanuts, slight black-pepper spice
• **30% layer = bursts of lemon zest, passionfruit, green apple, subtle ginger flower
• Body: super full, syrupy, coating (9/10)
• Acidity: medium-bright, citrus-malic, never sour
• Finish: endless chocolate + candied orange peel + a whisper of salt that makes you reach for the next sip

Best enjoyed as

1. Traditional phin + sweetened condensed milk (cà phê sữa đá) – the 70% Robusta stands up to ice and sugar without losing power.
2. Straight black phin (cà phê đen đá) – bold enough for uncles, refined enough for coffee geeks.
3. Espresso (18–20 g dose, 28–32 s shot) – produces tiger-stripe crema thicker than most pure Robustas, with fruity shots that rival single-origin Arabica pulls.