Vietnamese coffee is noted for its higher caffeine content compared to most other coffees and as a result is favoured by artists and creatives to achieve that Zen state where ideas and creativity flows, hence the range being named "Creative". Whether you are a student needing a creative boost, or someone who needs a bit more pep and staying power, no-one would be able to keep up with you once you have enjoyed a cup of Trung Nguyen coffee.
Vietnamese coffee is noted for its higher caffeine content compared to most other coffees and as a result is favoured by artists and creatives to achieve that Zen state where ideas and creativity flows, hence the range being named "Creative". Whether you are a student needing a creative boost, or someone who needs a bit more pep and staying power, no-one would be able to keep up with you once you have enjoyed a cup of Trung Nguyen coffee.
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Trung Nguyen Creative 8 (Limited stock special offer)
Saigon Coffee House SA

Trung Nguyen Creative 8 (Limited stock special offer)

Regular price R 275.00 R 0.00

Coffee lovers the world over are familiar with Kopi luwak, the coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). It is often called civet coffee. What makes this coffee special is the civets searching out the coffee cherries that are just perfectly ripe, which yields the best tasting coffee. Unfortunately, the high demand for Kopi Lewak has led to these animals being kept captive in Indonesian farms, often in dreadful conditions, and being force fed coffee beans in order to maximise production. Trung Nguyen is against animal cruelty. Man must live in harmony with nature. Coffee is a natural drink that brings us closer to this harmony. In order to satisfy the desire for Kopi Lewak, and to keep the civets safe, Trung Nguyen has developed Creative 8, a coffee that provides the deep rich flavours of Kopi Lewak without civets. 

To make this distinctive coffee, specially trained coffee pickers go out into the plantations seeking out the cherries that are at optimal ripeness. These cherries are then sorted by hand to pick out any fruit that are not at their very best. The final selection gets chemically digested and then washed and dried. Careful blending and roasting results in a coffee that is rich, full-bodied with deep coffee flavour and a hint of chocolatey goodness. This is certainly the best coffee from Vietnam.