First recording. Vietnam coffee

This is the beginning and end of the journey.

Let the first entry, which will remain at the very end, be completely different from what this blog will be about.

I tried Vietnamese coffee.

I folded an ode to him.

I drank in him and sniffed his curves.

While living in Vietnam.

Trung Nguyen Ground Coffee Creative Sang Tao

Coffee is made up of the Sparrow Arabica is a cultivar grown exclusively in Vietnam.

Blend of Arabica and Robusta.  Now I can make a clarification.

Vietnamese coffee is rich and sensual, but only in this packaging and this brand.  I did not try to confess others, but there was no need for this either.  But it was the best coffee I've had in my life.

Only five variations of this brand. I tried two:

Number 3 - i would describe it as vanilla.

Number 4 - dark chocolate.

I love double espresso, thick gold, rich and tart. 
This should be taken into account when reading a review of the coffee that I will drink.

Vietnamese coffee struck me with the level of acidity.  It's almost non-existent and my taste buds rejoiced.  I don't like acid.

You put cocoa-colored coffee into Phin-filter coffee, which is lighter than you've ever seen before. And the zeal to wait for a drop is paying off. One drop. One drop.

And the diligent expectation, little by little, is bearing fruit.

I got a plan from this coffee because I didn't know how to look at it before. I've had coffee, but the flavor has been crooked, especially in cafes. I was seeking flavor, which I found in Vietnamese coffee. The exact one. The poem's divine fragrance.

Now I live in the Philippines.

And then a question arose.

Where to buy coffee?

This blog will answer that question.

After all, as it turned out, understanding Philippine coffee is much more difficult than Vietnamese.  More difficult than it looks at first glance.  

And at first glance, there is no coffee at all.