Vietnamese No.1 Robusta

An intensely bold dark roast crafted from premium Grade #1 Vietnamese Robusta beans. Grown in Vietnam’s renowned coffee regions, this coffee delivers massive body, powerful caffeine strength, and the unmistakable character traditional Vietnamese coffee is famous for.

Designed primarily for Vietnamese coffee preparation or blending, Midnight Dragon produces a thick, rich cup with notes of dark cocoa, toasted walnut, and smoky caramelized sugar.

This is not a delicate sipping coffee — it is a strong, unapologetically bold roast made for those who want maximum intensity and energy. Perfect with condensed milk or blended into espresso for extra crema and strength.

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OLD ITALIAN ESPRESSO

A traditional Italian-style blend of #1 Arabica beans and carefully selected Vietnam #1 Robusta
beans, sourced from a mix of origins across Asia, Africa, and the Americas. Crafted for strength, balance, and a rich, lasting crema, this blend brings together the best of all continents.

The Robusta delivers body and intensity, while the Arabica adds smoothness and depth.
When pulled, it produces an immense crema, with a full-bodied profile, low acidity, and deep notes of 100% cocoa chocolate, finishing bold and clean.

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100% Robusta beans

Vietnamese-grown coffee with a small metal Vietnamese drip filter (phin cà phê). After the hot water is added, the drip filter releases drops of hot coffee slowly into a cup. This finished cup of hot coffee is then quickly poured into a glass full of ice making the finished Vietnamese iced coffee.

Robusta coffee is the second most popular coffee in the world, so if you're a coffee lover – it makes sense that you'd want to know all about it.
Given that there are over a hundred species of coffee, robusta has done well to become the second most popular coffee on the world market.

Robusta originated in central and western sub-Saharan Africa. It is the second most popular coffee in the world, making up 40% of the worlds coffee production.
It comes second only to arabica (from the Coffea arabica plant) which makes up the remaining 60% (or more) of coffee production worldwide.
Robusta coffee tastes earthy and is often said to have a grain-like flavor, with a peanutty aftertaste.
Robusta coffee beans contain more caffeine and less sugar than arabica beans, and therefore taste stronger and harsher than arabica.

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100% Arabica beans

Non acidic nutty flavored at med roast,

The area is the same latitude as Hawaii so the coffee is very high quality due to the high terrain and volcanic soil. Taiwanese coffee is super hard to find and super exotic. Most of the coffee in Taiwan is sold as Sumatran bean around the world.

This is a coffee with the charm of Taiwanese tea! The high-altitude diversified climate makes Alishan's native coffee shade grown under betel nut trees also have the throat rhyme and tea fragrance like high mountain tea. After taking a sip, closing my eyes, the lush forest and emerald green tea gardens appeared in my mind. The fragrant floral scent, the sweetness of cane sugar, and the long aftertaste make one think of the "mountain air" often referred to when tasting tea!
The park is set up like a tribal village, with a central cluster oflarge thatched-roof buildings running downhill, surrounded by walkways linedwith richly flowering plants that attract butterflies of exquisite design.Plots of coffee bushes are found between some, and running up the slope abovethe cluster is a large swathe of neat tiered-row tea bushes. The thatched-roofbuildings are modern interpretations of traditional Tsou meeting halls, withsteel-pillar frames and glass walls.

Coffee culture in Taiwan is quite old compared to that of many other Asian countries. The Japanese occupied the island from 1895 to 1945 and brought with them an appreciation of fine coffees.

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100% Arabica beans

Medium roast: Deeply sweet, richly earth-toned. Dark chocolate, candy cap mushroom, gardenia, black cherry, grapefruit zest in aroma and cup. Balanced, sweet-savory-tart structure with vibrant acidity; full, syrupy mouthfeel. The crisp, flavor-saturated finish centers around sweet fruit and floral notes and an intriguing savory inclination.

The area is the same latitude as Hawaii so the coffee is very high quality due to the high terrain and volcanic soil. Taiwanese coffee is super hard to find and super exotic. Most of the coffee in Taiwan is sold as Sumatran bean around the world.

Coffee culture in Taiwan is quite old compared to that of many other Asian countries. The Japanese occupied the island from 1895 to 1945 and brought with them an appreciation of fine coffees.

The large Guanziling region is located between hills and a mountain range. Lush, green scenery is abundant everywhere. The Baishuei River, originating from the terraces, flows into the hot springs valley. The high temperatures of the hot springs are the result of geothermal activity, producing the unique hot springs resources of Guanziling.

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100% Arabica beans

Mandheling type coffee with strong Sumatra flavour profile, Aceh district. It is from Koperasi Gayo Linge Organic Coffee Cooperative, The cup has low acidity, but bold forestry and earthy Sumatra flavours. The dry fragrance and wet aroma have an abundance of this earth-toned character, but there is a rustic sweetness too, as well as herbal hints. The cup has a caramel-earthy sweetness, and thick, dense body. As it cools, a rustic sweetness emerges that reminds one of sorghum syrup, if you have ever tasted that (like a malt syrup with an earthy aspect). There is also a molasses note at Full City roast level.

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100% Arabica beans

Papua New Guinea A/X ‘Small Farm’ honors the tribal small farmers that are the backbone of New Guinea’s coffee industry. Originating from the Waghi Valley in the Western Highlands of New Guinea, it is sweet, robust and aromatic with a remarkably clean and focused cup, very rare for New Guinea’s small farm coffees. We choose medium-city roast to showcase its natural flavor, sweet fruit and chocolate flavor, and to tease out savory accents of clean, moist earth and fresh-cut aromatic caramel.

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