The origin of "cacao coffee" is that cocoa butter is used to roast coffee beans. It is a roasting method that uses butter to roast coffee, which is common in Vietnam. By using butter, the original taste of coffee is preserved, but the richness is increased and the bitterness is mellowed. OCA used cocoa butter instead of butter. It is a luxurious use of butter that can only be done at a cacao specialty store. The flavor of cacao made the coffee stand out, making it an original and special coffee. While watching the condition of the beans, adjust the heat level and roast carefully. Even though it is deep, it is roasted at a low temperature, so it leaves a nutty, chocolate-like aroma of coffee beans in the aftertaste, and you can enjoy the mellow aroma whether it is iced or hot. You can also put it in a dark eye and make it into a Vietnamese-style "café suada" (condensed milk coffee)