Nón lá coffee, Cà phê thật 100% giá ưu đãi
Bà xã tôi, Tuyết Nhung (Jennifer) và tôi sanh ra và lớn lên ở Việt Nam, định cư ở Hoa Kỳ năm 1981. Chúng tôi thường xuyên du lịch về quê hương từ năm 1995, và nhận ra rằng rất it quán cà phê phục vụ khách hàng với cà phê nguyên chất cũng như các tiệm bán lẻ mặc dầu Việt Nam là nước trồng và xuất cảng cà phê đứng thứ nhì trên thế giới.
Hơn nữa chúng tôi không thấy sản phẩm ca phê Việt Nam trong thị trường người bản sứ (USA), mà chỉ thấy ở các chợ, siêu thị của người Viêt Nam làm chủ. Đó là lý do tại sao thương hiệu NÓN LÁ cà phê ra đời 2017.
Thông thường các hãng cà phê có tiếng bán giá rất đắt cho những mặt hàng chất lương cao của họ. Nhưng NÓN LÁ cà phê có khuynh hướng đảo ngược. Chúng tôi làm mọi cách để đưa đến cho quý khach 100% chất lượng cà phê nguyen chất cao, sạch nhưng giá cả thì lại mềm để mọi người mọi giới có thể mua được và thưởng thức hương vị thơm ngon, lành mạnh của ly cà phê mà chúng ta thưởng thức hàng ngày.
Hiện nay sản phẩm NÓN LÁ cà phê đang bán trực tiếp đến khách tiêu dùng cũng như những đơn vị bán lẻ, bán sỉ được chọn lọc.
NÓN LÁ cà phê tiên quyết đặt chất lượng lên hàng đầu, để người Việt Nam cũng như thế giới thưởng thức , yêu thích ly cà phê thơm ngon của Viêt Nam cũng như chính chúng tôi yêu thích. Thân ái.
When I teach cooking classes. I always search for the best products to serve to my students. At the start of class, coffee is always available for the students to enjoy, and a good coffee always sets the mood for the quality of food being prepared and served.
Nón Lá coffee is the perfect complement to my classes. The Arabica is rich, but mild and lightly acidic, which pairs well with savory foods that are of a richer and more fat based nature, but it also does not overpower the flavors of lighter foods.
The Robusta has more body with more complex flavors. The slightly earthy, smokey flavor, with a hint of cocoa, and more acid nature pairs well with rich chocolate and heavy cream based desserts. The Arabica pairs better with fruit based and lighter desserts. They are both a good compliment to the variety of desserts that I prepare.
My students, as well as I, enjoyed both of these coffees and find the quality to be superior to many of the American coffees that are on the market today. Nón Lá is an excellent coffee. with a bright future, and I look forward to enjoying it for many years to come.
Gloria Bowers, Culinary Instructor, California, U.S.A
NÓN LÁ ROBUSTA coffee has a dark silky tast, as smooth as cool water pouring over round stones. It is remarkably mild, yet it has a rich flavor that lingers in the mouth. While coffee is noted for making people jittery, Nón Lá induces a calm wakeful feeling unique among caffeinated beverages. Originating in Viet Nam, this delightful beverage is addictive....I can't imagine starting my day without it.
Susan Gurter, ph.d., English professor. U.S.A
I tried both Non La coffees with a group of my Japanese friends. We tried the Robusta first. Although the grounds did not have much aroma, once brewed, the aroma was wonderful and the taste was full bodied with a slightly acidic and woodsy taste.
Then we tried the Arabica, and found it to have a smooth and slightly floral taste with notes of cedar and violet when brewing. The favor was full bodied and not bitter, and reminded me of the coffee I had in Vietnam on a recent vsit.
Both coffees were well rounded, but I am an espresso drinker, so I found them not quite strong enough for me. My firends, however, thought they were delicious and kept wanting another cup, and we all felt the packaging was well done...simple and classy. We would definitely buy them.
Deric and frends, Wine Educator, Napa, California
I find the Robusta Coffee to be strong and intense, yet smooth with a good, rich taste. The Arabica is a more mild coffee, but still has a full body flavor. When serving the coffees to my friends, one felt the Robusta had a good aroma with a smooth taste and no acidity, but felt the Arabica had a less strong, but slightly harsh taste.
For those who preferred mild coffee, they felt both the Robusta and Arabica were too strong.
Donna, Former Restaurant and Cooking School Owner, Culnary Instructor and Cookbook Author, Arizona
As French Road and Espresso lovers, we found the Non La Robusta more to our liking. It has a great wake-up aroma with a bright, earthy, slightly bittersweet and complex smell. The flavor had depth with notes of slightly bitter, pleasantly creamy, and hints of chocolate, with a pleasant and clean aftertaste.
The Non La Arabica aroma was a little flat with a slight aroma of vanilla, and was not as balanced as the Robusta. However, they both had more flavor than most American coffees, and we found we used less coffee per pot as it is very full flavored When trying to reheat them in the microwave, however, the flavors were not as good.
We found that both coffees brought some new aromas and tastes not found in most American coffees. We would definitely buy them.
Joyce, Cookbook Author, Culinary Instructor and Consultant, Oregon
Larry, Business Consultant, Oregon
Both the Robust and Arabica coffees have a fresh smell when brewing. The Robusta has a slightly smokey aroma with a full body, buttery and slightly acdic taste, whewreas the Arabica was full bodied and buttery, but without the acidic taste. The intensity of caffeine is stronger in the Robusta than in the Arabica. The flavor quality is much improved over most American coffees.
Connie and Alex, Contractors, St. Helena, Ca.
The Robusta coffee aroma and taste were somewhat flat. When I used more grounds, it was too bitter. The Arabica had a pleasant aroma and a nice, full bodied taste. I will buy the Arabica if the pricing is similar to American Coffees.
Janice, Artiste, Santa Rosa, Ca.
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