Sweet, spicy, and with a very unconventional profile—that’s this coffee from Vietnam by the Slovak roaster Coffeein. In the cup, notes of cocoa, cane sugar, and spices—especially cinnamon and cardamom—come together, giving the coffee a sweet, bold, and aromatic character. Coffeein itself compares it to the milk left over after eating Cini Minis cereal, which aptly captures its sweet, cinnamon-like character. Lavender doesn’t function here as a direct flavor note, but rather as part of the fermentation process, which shifted the profile toward spice, sweetness, and a more pronounced aroma.
The coffee comes from Vietnam, specifically the Dalat and Lang Biang regions, where it grows at an elevation of 1,500–1,700 meters above sea level. This lot is the result of a collaboration between families of the Ko’Ho tribe and the ZanYa processing station, with which Slovak farmer Marián Takáč is affiliated. The coffee was originally available only as a 50-gram specialty edition accompanying the book *The Journey of Coffee*, but due to high demand, it has now been added to the regular lineup. The varieties used are Bourbon, Typica, Caturra, and Catimor—a blend of Arabica varieties that together form the basis for its sweet and spicy flavor profile.
The beans were processed using co-fermentation with lavender. The coffee cherries were hand-picked and sorted, then underwent lavender fermentation, which does not result in a pronounced lavender flavor but rather enhances the spicy character. This light-roast version is intended for drip brewing and is designed to highlight what is easily lost in the darker roast—namely, the sweetness of cocoa, cane sugar, and spicy aromas. The result is a unique and playful drip coffee that’s perfect for anyone looking to try something beyond the classic fruity profile.