A mixture of Thailand arabica beans sourced from Pa Miang, Thailand and Vietnamese arabica beans sourced from Lam Dong, Vietnam. The Thailand beans are located at 1,500 meters above seal level, which contributes to its clean, cocoa, nutty flavor profile. The Vietnamese beans are grown in rich volcanic mountain soil, coupled with the highland elevations which contributes to slow, even development of the coffee cherry and ultimately to a nutty, black tea after note, and floral finish.