The Saigon Honey Latte is what we built the cafe around. The base is a robusta-arabica blend roasted on Tuesday — half forest-grown beans from Da Lat, half single-origin Yirgacheffe — pulled into a double shot.
How we steam it
The milk gets stretched lower than a normal cappuccino — we want a thicker pour, not a foamy one. Raw forest honey from the Central Highlands is whisked into the milk before steaming, so the sweetness binds with the proteins instead of sitting on top.
It tastes like an espresso ate a slice of toasted brioche on the way in.
We finish each cup with a small dust of unrefined cane sugar. Sip while it's warm — the smokiness of the robusta plays best within the first three minutes.
