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Gia Lai is a robusta region in Vietnam’s Central Highlands (Tay Nguyen).
Gia Lai is a robusta region in Vietnam’s Central Highlands (Tay Nguyen).
Grown at 600–900m, it gives a heavy bitterness with dark chocolate, nuts and earthy, spicy notes.It is one of the regions that represent the powerful robusta world underpinning Vietnam.
The Central Highlands, including Gia Lai, are the heart of Vietnamese robusta. Red basaltic soil and abundant sun grow high-yielding, powerful robusta. Its heavy bitterness and body are perfect for Vietnamese coffee brewed with a phin and condensed milk.
It suits the Vietnamese style (cà phê sữa): slow extraction through the traditional metal phin filter, sweetened with condensed milk. Its strong, heavy bitterness is tightened by sweet milk and ice — a cup made for a hot climate.
The authentic style: condensed milk in the bottom, then wait patiently. Dense and rich.
Mellows robusta’s bitterness. Add sweetness for a Vietnamese-coffee feel.
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