Chloé Cà Phê | Pearl of the East -- Fine Robusta & Catimor Blend

Technical Sheet

Tasting Notes: Dark Chocolate, Wild Honey, Tropical Fruit, Salted Caramel, Velvet Body

Before Sài Gòn was a metropolis, the world knew it by another name: the Pearl of the East. It was a city defined by vibrancy, cultural richness, and a spirit of connection — a place where the old world and the new met over small cups of strong coffee. Pearl of the East carries that legacy forward, and points it toward the future: the misty highlands of Lâm Đồng, where a new generation of producers is rewriting what Vietnamese coffee can be.

Most blends are built to cut costs. This one was built to answer a question: what happens when you take the two finest expressions of a single province and let them speak together? Pearl of the East is a 50/50 marriage of two coffees grown less than a day's drive apart, yet worlds apart in character — the depth and intensity of Fine Robusta from Nam Ban, Lâm Hà, and the delicate brightness of high-altitude Arabica Catimor from Trạm Hành, Cầu Đất.

The Robusta arrives from the volcanic soils of Nam Ban at 1,080 MASL — high ground for a species most of the world still dismisses as filler. Here it is treated with the reverence usually reserved for prized Geishas. After harvest, the whole cherries undergo an anaerobic natural process with a distinctly Vietnamese twist: salt fermentation. Sealed away from oxygen, a measured addition of salt slows and disciplines the fermentation, coaxing out rich sweetness and layered body while keeping the wilder edges in check. The result is a Robusta of remarkable depth — dark chocolate, molasses, and a savory-sweet finish that lingers like salted caramel.

The Catimor comes from the chilly ridgelines of Trạm Hành, Cầu Đất at 1,550 MASL, where mountain air forces the cherries to ripen slowly and stack dense natural sugars over a long, patient season. Rather than drying in the open sun, the whole cherries rest in a controlled low-temperature, low-humidity environment — a slow, gentle development that prevents over-fermentation and preserves the coffee's most fragile gifts: vibrant acidity, wild honey sweetness, and a delicate thread of tropical fruit.

Neither coffee needs the other. Each stands on its own. That is exactly why they belong together. The Robusta lays the foundation — weight, sweetness, structure — while the Catimor lifts the cup with aromatics and a bright, honeyed finish. It is Lâm Đồng in a single cup: the agricultural roots the region was built on, and the craftsmanship, experimentation, and ambition of the producers now shaping its future.

Best Ways to Brew

This blend was designed for strength with elegance — it shines wherever body and sweetness lead:

Espresso: The definitive expression. The Robusta delivers dense crema and chocolate depth; the Catimor cuts through with honeyed brightness. Exceptional straight or in milk.

Phin Filter: The traditional Vietnamese brew, reborn. Slow-dripped and concentrated, it honors the heritage this blend is named for — try it over ice with a touch of condensed milk.

Moka Pot / French Press: Full-immersion and stovetop methods draw out the syrupy body and salted-caramel finish for a rich, rounded cup.

The Specialty Evolution: We are proud to showcase the diversity of Vietnam. From salt-fermented Fine Robusta to high-altitude Catimor, Pearl of the East invites you to taste the full spectrum of our land in a single cup — where tradition meets modern specialty standards.