Rich dark chocolate and roasted nuts on entry; caramel and brown-sugar sweetness mid-palate; pronounced but rounder bitterness than standard robusta; a heavy body with plenty of crema; and a long finish.
Buying Tips
Culi: Vietnamese for peaberry — the single round bean that forms when only one seed develops inside the cherry, sorted out separately
Flavor: Their uniform shape roasts evenly, and Culi is widely considered more aromatic and intense than regular beans, often used for traditional Vietnamese coffee
Robusta: Roughly twice the caffeine of arabica, with strong bitterness and plenty of crema
Brewing Notes
Espresso: On its own or as 15–25% of a blend for added crema and body
Vietnamese phin: Medium-dark to dark roast, served with condensed milk