Coffee origin
Vietnamese coffee: bold robusta, double the caffeine
Vietnam is the world's second largest coffee producer after Brazil, and about 97% of its coffee is robusta.
- Species
- robusta
- Typical notes
- bold, bitter, woody, earthy, very strong
Profiles are typical descriptions from the sources on each page. Every farm, harvest and roast is different, so read the roaster's own tasting notes too.
How it tastes
Robusta has lower acidity, more bitterness and a woody, earthy, less fruity taste than arabica. It also contains about 2.7% caffeine, nearly double arabica's 1.5%. In traditional Italian espresso, good robusta is blended in to add body and a thicker crema.
Where it comes from
French missionaries are believed to have brought coffee to Vietnam in 1857, and the first plantations started in 1888. Growth exploded after the 1986 Đổi Mới reforms, mostly in the Central Highlands around Dak Lak and Buôn Ma Thuột.
At home, coffee is brewed in a small metal filter called a phin, set on the cup. Cà phê sữa đá is iced coffee with sweetened condensed milk.
How to enjoy it
Brew it strong in a phin or moka pot and add condensed milk, or blend a little into your espresso for more crema and kick. On its own as espresso it is intense and bitter, which is not for everyone.
Shop Vietnam coffee
Search Vietnam beans on AmazonBefore you add to cart: look for a roast date, the words 100% and whole bean. Our buying tips explain why.
Shop buttons open a search in your local Amazon store. We don't check stock or prices, and as an Amazon Associate we earn from qualifying purchases.
Sources
- Wikipedia: Coffee production in Vietnam
- Wikipedia: Coffea canephora (robusta)
- Perfect Daily Grind: What do coffees from around the world taste like, and why?
We checked these sources on the date above. Spotted a mistake? Please tell us through the contact page.