Milano Coffee

SOURCE: Using Robusta raw materials grown in Buon Ma Thuot - Gia Lai (Capital of Robusta coffee in Vietnam).

HARVESTING AND PROCESSING METHODS: Harvested at over 80% ripeness. Processed by manual drying and sun-drying methods.

ROASTING LEVEL: Vienna-Light French. Combined with butter and salt to create a unique cup of coffee.

SMELL: Light, smoky aroma, balanced bitterness, deep and long aftertaste, standard Vietnamese taste. The product brings a classic, strong feeling.

MIXING FORM: Vietnamese style filter coffee. Combine with sugar or milk and ice as desired.

SOURCE: Using Excelsa raw materials grown in Lam Dong, Gia Lai.

HARVESTING AND PROCESSING METHODS: Harvested at over 90% ripeness. Processed by manual drying and sun-drying methods.

ROASTING LEVEL: Vienna-Light French. Combined with butter and salt to create a unique cup of coffee.

SMELL: The characteristic seductive aroma of ripe fruit of Excelsa, the sour taste mixed with a little bitterness, full and lingering aftertaste. The product brings an elegant feeling, a blend of modern and classic.

MIXING FORM: Filter coffee is a typical Vietnamese style. Combine with sugar or milk and ice as desired.

SOURCE: Using Arabica raw materials grown in Cau Dat - Lam Dong and is one of the most special coffees in Vietnam.

HARVESTING AND PROCESSING METHODS: Harvested at over 95% maturity and processed using semi-wet processing method.

ROASTING LEVEL: Vienna-Light French. Combined with butter and salt to create a unique cup of coffee.

SMELL: The delicate, seductive aroma typical of Arabica, the pure, gentle sour taste, and the refreshing aftertaste. The product brings a luxurious, relaxing feeling.

MIXING FORM: Filter coffee is a typical Vietnamese style. Combine with sugar or milk and ice as desired.

SOURCE: Using Robusta raw materials grown in Buon Ma Thuot - Gia Lai (Capital of Robusta coffee in Vietnam).

HARVESTING AND PROCESSING METHODS: Harvested at over 80% ripeness. Processed by manual drying and sun-drying methods.

ROASTING LEVEL: Viennese-Light French.

SMELL: Balanced bitterness, deep, long aftertaste.

MIXING FORM: Vietnamese style filter coffee. Combine with sugar or milk and ice as desired.

SOURCE: Using Arabica raw materials grown in Cau Dat - Lam Dong and is one of the most special coffees in Vietnam.

HARVESTING AND PROCESSING METHODS: Harvested at over 95% maturity and processed using semi-wet processing method.

ROASTING LEVEL: Viennese-Light French.

SMELL: The strong, seductive aroma typical of Arabica, the pure, smooth sour taste. The product brings a feeling of relaxation.

MIXING FORM: Filter coffee is a typical Vietnamese style. Combine with sugar or milk and ice as desired.

SOURCE: Using Excelsa raw materials grown in Lam Dong, Gia Lai.

HARVESTING AND PROCESSING METHODS: Harvested at over 90% ripeness. Processed by manual drying and sun-drying methods.

ROASTING LEVEL: Viennese-Light French.

SMELL: The characteristic seductive ripe fruit aroma of the Excelsa line, the sour taste mixed with a slight bitterness, smooth, lingering aftertaste, unforgettable.

MIXING FORM: Filter coffee is a typical Vietnamese style. Combine with sugar or milk and ice as desired.

SOURCE: Using Arabica raw materials grown in Cau Dat - Lam Dong and is one of the most special coffees in Vietnam.

HARVESTING AND PROCESSING METHODS: Harvested at over 95% maturity and processed using semi-wet processing method.

ROASTING LEVEL: Full City + 2nd Crack. Combined with butter, salt and Hazelnut flavor to create a cup of coffee that leaves an unforgettable aftertaste.

SMELL: The characteristic Arabica aroma blends with the Hazelnut scent to create a captivating aroma that spreads throughout the mouth. The sour taste is smooth and gentle, with a refreshing and lingering aftertaste.

MIXING FORM: Filter coffee is a typical Vietnamese style. Combine with sugar or milk and ice as desired.

SOURCE: Using Arabica raw materials grown in Cau Dat - Lam Dong and is one of the most special coffees in Vietnam.

HARVESTING AND PROCESSING METHODS: Harvested at over 95% maturity and processed using semi-wet processing method.

ROASTING LEVEL: Full City + 2nd Crack. Combined with butter, salt and cinnamon flavor creates a cup of coffee that leaves an unforgettable aftertaste.

SMELL: The characteristic Arabica aroma blends with the faint scent of cinnamon to create a lingering, captivating aroma that lingers in the mouth. The sour taste is smooth, gentle, and lingering.

MIXING FORM: Filter coffee is a typical Vietnamese style. Combine with sugar or milk and ice as desired.

SOURCE: Using Arabica raw materials grown in Cau Dat - Lam Dong and is one of the most special coffees in Vietnam.

HARVESTING AND PROCESSING METHODS: Harvested at over 95% maturity and processed using semi-wet processing method.

ROASTING LEVEL: Full City + 2nd Crack. Combined with butter, salt and Coconut flavor to create a cup of coffee that leaves an unforgettable aftertaste.

SMELL: The characteristic Arabica aroma blends with the coconut scent to create a captivating aroma that spreads throughout the mouth. The sour taste is smooth, creamy, and the aftertaste is refreshing and lingering.

MIXING FORM: Filter coffee is a typical Vietnamese style. Combine with sugar or milk and ice as desired.