1.Material: Central Highland area of Vietnam.
2. Roasting method: coffee beans are roasted to an internal temperature of 240°C (464°F) — about the end of the second crack — or beyond. They are seldom roasted
to a temperature exceeding 250°C (482°F), at which point the body of the beans is thin and the taste is characterized by flavors of tar and charcoal.
3. Taste: Lower level of acidity - higher level of bitterness, highly aromatic when ground
