Flannel Fever - Seasonal Coffee

Flannel Fever will make you want to lick the bottom of your cup to get every drop of coffee. It's all sorts of flavors layered on top of each other. Take a walk in the Flannel Fever forest of flavor with notes of harvest fruits, chocolate, molasses cookies, sandalwood, and apple.

Named for Vietnam’s national flower, the lotus represents purity, resilience, and enduring beauty—qualities that shine through in the exceptional Arabica grown in the country’s Central Highlands.

Vietnam may be known for Robusta, but the highlands around Cầu Đất and Đà Lạt tell a different story. At 1,400–1,600 meters, cool temperatures and rich volcanic soils slow cherry development, creating the conditions for sweet, complex coffee.

Generations of smallholder farmers, typically working one- to three-hectare farms, continue a tradition that began when coffee arrived with the French in the mid-1800s. Freshly harvested cherries are delivered to centralized wet mills, where they are carefully pulped, fermented, washed, and dried before resting in Đà Lạt’s cool climate.

The result is a clean, expressive Arabica that challenges expectations of Vietnamese coffee—bright, balanced, and full of character. Lotus is a taste of Vietnam’s emerging specialty coffee scene.