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Indochine Dark
The Cau Dat Highlands adopted the French art of preparing coffee more than one hundred years ago. Today, they prefer their coffee dark, velvety and sweet. This prized blend of signature Bourbon Arabica, Excelsa, and premium Buon Me Thuot Highland Peaberries is full-bodied and nutty, with a hint of brown sugar, and ices fabulously, too. Similar in bean ratio to the An Nam Blend but with a higher percentage of Excelsa.
Although it's called "dark", it isn't burnt at all; it's roasted in the ideal Vietnamese style so that the entire bean becomes dark and rich without scorching the outside. This makes it suitable for anyone who loves the flavor of a dark roast but has trouble with the acidity and burnt elements in American-style dark roasts.
In our taste-tests with local shoppers at our favorite market, the Indochine Dark has blown everyone away. Our customers have been universally delighted with it; this makes it an excellent gift, because you can feel confident that the recipient will love it. It is a coffee with almost universal appeal; a great traditional Vietnamese coffee with a bright Arabica edge.
Curious about Indochine Estates? Read the Letter from the Director about their history and growing practises.
Metrics
- Caffeine: AVERAGE
- Acidity: MEDIUM
- Intensity: HIGH
Serving Suggestions:
Delicious hot; fabulous iced. Handles cream and sugar well. Quite versatile.
Brews especially well in drip machines and percs, 1.5 to 2 tblsp per cup.