Sunrise on the harvest line.

Five-thirty in the morning, twelve pickers in line. What it actually feels like to walk a Cau Dat row at first light, listening to the calls between rows.

By Phương · 6 min read

N° 01 Origin

Nov 2026 · 6 min read

Sunrise on the harvest line.

Five-thirty in the morning, twelve pickers in line. What it actually feels like to walk a Cau Dat row at first light, listening to the calls between rows.

By Phương Read

N° 02 Process

Oct 2026 · 8 min read

The honey process, explained.

What "honey" actually means, why we leave the mucilage on, and what it does to the cup three weeks later when the bean lands in your grinder.

By Phương Read

N° 03 Recipes

Sep 2026 · 5 min read

A cupping protocol for home.

No fancy gear required. A grinder, a kettle, four wide-rimmed glasses. How we taste at the roastery — adapted for a kitchen counter.

By Phương Read

N° 04 Recipes

Aug 2026 · 7 min read

Three ways to brew Catimor.

V60, AeroPress, and a forgotten Vietnamese phin — same bean, three different drinks. Recipes, ratios, and the small tweaks that matter.

By Hoa Read

N° 05 Origin

Jul 2026 · 9 min read

Plot 14: planting deeper than profit.

A field note from the steepest part of our farm. Three years of cover-crop trials. What we learned from the year we got it wrong.

By Minh Read

N° 06 Travel

Jun 2026 · 4 min read

The Cau Dat dictionary.

Twelve words you'll hear in Da Lat that mean something different than they do anywhere else. Translation, etymology, and where to use them.

By Lan Read