Vietnamese coffee

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Second to Brazil in the amount of coffee produced and a well known thing to sample as you travel through Vietnam, our next stop and route of our trip involved fields and fields of coffee trees and plants and learning how they make coffee. The red seeds are picked to be dried out and here in Vietnam they have a variety of methods and additives to the coffee seeds. With some incredible flavours (my favourite was moka butter in which they add butter and sugar to the coffee beans) I spent a good while sampling the aromas from the different types, and though I did taste Olivia’s coffee the smell is the only part of coffee (and chocolate coated beans) which I can handle. We spent a good while here as we met a man Mark Power, from Melbourne who chewed our ears off with his incredible travel stories.

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