Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesDowntown
Son La · Vietnam

Downtown

Washed Local Varietal, grown at 600 to 1050 masl

Roasted by Inglewood Coffee Roaster

Available now· checked 31 Jul
RegionEstimated
Get this Coffee
Experience the Coffee Story

Details

RoasteryInglewood Coffee Roaster· Melbourne, Australia
Region & CountrySon La, Vietnam✓
Producer—
ProcessWashed✓
Harvest—
Altitude600 to 1050 masl✓
VarietiesLocal Varietal✓
RoastDark✓
Tasting notesChocolate, brown sugar, toffee✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Chocolate
    Nutty/Cocoa › Chocolate
  • brown sugar
    Sweet › Brown Sugar
  • toffee
    Sweet › Brown Sugar

Supply Chain

  1. Region & Country

    Son La, Vietnam

  2. Roastery

    Inglewood Coffee Roaster

  3. Coffee· viewing

    Downtown

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarVietnam Son LaVietnam Life Of The PartySpecial House Blend - Laviet CoffeeBig HouseMùa Hè – anaerober Natural aus VietnamBlack & TanSimilar flavour profileChocolate, brown sugar, toffee2844Same processWashed13025From the same originVietnam60More from this roasterInglewood Coffee Roaster17 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude600 to 1050 maslRoastDark
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability