This is the Kaldi Coffee Farm Coriander Soup, a dried powdered soup featuring a pork-flavoured stock with coriander.

The product presented as a fine tan powder with scattered fragments of dehydrated coriander leaf. The leaves appeared broken and irregular, in a muted green-brown hue.

Prepared by diluting 2–3 teaspoons in 200 mL of just-boiled water, the soup formed a translucent tan liquor. The coriander leaves rehydrated and floated at the surface.

Aroma opened with a warm, spice-forward profile closely aligned to Southern phở, with star anise immediately dominant. This was supported by a savoury pork stock note, with moderate intensity and limited herbal lift. Initial contact delivered a savoury pork base with mild sweetness, carried through a light-bodied, clear liquid. The structure was thin, with minimal viscosity. Through the mid-palate, star anise and spice notes continued to dominate, reinforcing the phở-like profile. Coriander emerged later, introducing a citrus-edged sharpness, though this remained subdued. The rehydrated leaves introduced a soft, slightly fibrous chew that sat separately from the broth rather than integrating into it. Towards the finish, the liquid receded quickly, concentrating the coriander slightly as the broth thinned. Aftertaste carried a brief savoury pork note with residual spice, fading without persistence.

Overall, a powdered soup with a delayed and underdeveloped flavour progression and loosely integrated textural development, resulting in a phở-leaning profile where coriander functions as a secondary accent rather than a defining element. Acceptable, though not compelling for repeat purchase.

This Kaldi Coffee Farm Coriander Soup contained 42 g. It was produced in Vietnam and purchased in Sendai, Japan in 2024.