This specialty-grade coffee is grown in the Dalat region of Vietnam at an altitude of 1500-1700 meters. It is a blend of Bourbon, Typica, Caturra, and Catimor varieties, processed using an extended natural method that includes a 14-hour controlled fermentation. The coffee features a medium body with tea-like characteristics and a flavor profile of dried fruits, caramel, flowers, and mandarin, with a sweet, candy-like finish and notes of grapefruit or orange.
Coffeein started in 2011 as a Hungarian online coffee shop. By 2015, Coffeein had its own roastery in Ipolyság (Šahy, Slovakia, just across the Hungarian border), and the business shifted entirely toward specialty-grade single origins and blends. Today, around forty different specialty coffees pass through their workshop each year, sourced from small producers across major growing regions. Many of those relationships are direct trade. The team visits farms and knows the people behind the coffee, which feeds back into how they approach roasting. Every bag carries full traceability: origin, farm, processing method, and harvest details.
