- Level roast: Very dark
- Intensity: 6/10
- Taste: Sour taste, fruit flavor, milk chocolate. Western style, standard espresso.
- Ingredients: 60% Robusta and 40% Arabica, grounded coffee.
- Instruction to use: Using with dedicated coffee machine
- Storage Instructions: Storage in a cool and dry place.
- Warning information: Do not use if the product shows signs of mold or has a strange smell.
- Net Weight: 53 g (10 capsulses x 5,3g)
- Expiry Date: 12 months from the date of manufacture.
- Manufacture date: See on the box
- Origin: VietNam
- Self-declaration No. 05/STV/2023
- Manufactured by: 2nd Branch of INGOL CORP C4-32, National Highway 1A, Tan Tuc Town, Binh Chanh District, Ho Chi Minh City, VietNam
- Product by: INGOL CORP
166 Nguyen Trai Str, Ben Thanh Ward, District 1, Ho Chi Minh City, VietNam.
(+84) 028 39250231
We carefully select the finest coffee beans from the most renowned coffee-growing regions in Vietnam. Here are some of our exceptional coffee selections:
Wet Polished Robusta: When we think of coffee, Buon Me Thuot City is synonymous with producing the highest quality Robusta coffee in Vietnam. Our Robusta beans, bathed in natural sunlight, undergo wet polishing and dark roasting. They’re perfect for making Vietnamese-style iced coffee and iced coffee with milk, with a unique and distinct flavor profile rivaling the famed Italian Espresso. Our Capsule 601 series, while machine-made, retains all these characteristics and embodies the traditional Vietnamese taste and style.
Wet Processed Robusta: Also from the Buon Me Thuot region, our wet-processed Robusta beans offer a medium-bodied, silky-smooth coffee experience when roasted to a brown hue. Blended with Cau Dat Arabica, it yields a uniquely Vietnamese-style Espresso.
Honey-Processed Robusta: Gia Lai, located in the northern part of the Central Highlands, boasts an average elevation of 800-850 meters above sea level. Nam Yang, a commune in Dak Doa district, is predominantly agricultural, with coffee being the primary crop. The region is enriched by the volcanic Chư Đăng Ya mountain, providing fertile soil. Coffee is cultivated around the mountain’s base, often intercropped with pepper, passion fruit, and short-term crops, enhancing soil nutrition. This diverse and nutrient-rich ecosystem gives Robusta coffee from Nam Yang various flavor profiles, including spice, buttery caramel sweetness, honey, and bitter dark chocolate notes. It has a bold, full-bodied taste with a deep, lingering finish.
Cau Dat Arabica: Cau Dat is a place in Xuan Truong, Da Lat City, Lam Dong Province, approximately 20 kilometers from the city center. It sits at an altitude of around 1500-1600 meters above sea level and is renowned for its Arabica coffee, also known as Cau Dat hill coffee. Cau Dat coffee is among the most favored and delicious coffee varieties in Vietnam. Employing the fully washed processing method, this coffee has a cleaner taste and a full-bodied character. Coffee from Cau Dat, Lam Dong, is known for its chocolate aroma, a pleasant acidity, and a smooth, mellow aftertaste.
These are just a few examples of our carefully selected coffee varieties that showcase the diverse flavors and rich coffee culture of Vietnam.
