Phin 2 - Vietnamese Blended (12 OZ)

Vietnam Modern Blend – 50% Di Linh Fine Robusta + 50% Khe Sanh/Sơn La/Cầu Đất Specialty Arabica The new Vietnamese classic that conquered the world’s cupping tables in 2025

Origin & Composition

• 50% Fine Robusta – Di Linh plateau (Lam Dong, 950–1,200 m), hand-picked green cherries, honey & anaerobic fermentation lots, SCA 83–86. Zero defects, massive beans, silky crema.
• 50% Specialty Arabica – equal split of Khe Sanh (Quảng Trị) & Sơn La/ Cầu Đất highland Catimor, fully washed, 2024–2025 contest winners scoring 85–88+. Bright, juicy, floral.

Why 50/50 is the 2025 global darling Robusta brings the bass: velvet body, dark-chocolate backbone, roasted-peanut sweetness. Arabica sings the treble: sparkling pineapple, ripe mango, jasmine blossom, lemon-zest lift. Together? Perfect harmony – no single note dominates, every sip evolves.

Tasting profile

• Aroma: fresh jackfruit + jasmine tea + milk-chocolate brownie straight out of the oven
• First sip: passionfruit-mango smoothie meets molten 70% dark chocolate
• Mid-palate: toasted hazelnut, candied orange peel, hint of ginger flower
• Acidity: bright & dancing (green apple + tamarind), never sharp
• Body: 7.5/10 – creamy velvet that coats the tongue without weighing it down
• Bitterness: gentle cocoa powder, disappears into tropical sweetness
• Finish: endless – salted caramel → ripe plum → cold jasmine tea after 2 minutes

Best brewing methods

• Pour-over (V60/Kalita, 93 °C, 1:15) → explodes with fruit, zero harshness
• AeroPress (inverted, 85 °C, 1:13) → syrupy body + pineapple juice clarity
• Espresso (19 g in, 38 g out, 29 s) → hazelnut crema, mango lassi sweetness, lasts forever in milk
• Cà phê sữa đá 2.0 → still slaps with condensed milk, but now you taste lychee & white flowers through the sweetness