Orange Cream

Orange Cream is Le Thi Huong's refusal to accept that low altitude means a flat cup.

In Huong Phung, Huong Hoa, Quang Tri, her Catimor grows at 500 to 650 meters, well below the numbers usually attached to Vietnamese Arabica. Huong stopped arguing with the elevation and built her work around what the site actually gives: soft citrus sweetness, and fruit that must be picked exactly on time or lost.

Her vision was precise: orange creamsicle and vanilla bean over caramel and cocoa, round rather than sharp.

Ripe cherries are sorted and depulped, then taken through a double fermentation honey process across 48 hours, with the mucilage carried into controlled shade drying so the sugars set slowly instead of hardening in direct sun.

For Huong, premium coffee is the belief that a place should be judged by the cup it produces, not by the altitude printed on the bag.