the beans

of Vietnamese Coffee

Vietnam is known for producing several varieties of coffee beans, each with its own unique characteristics and flavor profiles. The two primary varieties grown in Vietnam are Robusta and Arabica, with Robusta accounting for the majority of the country’s coffee production.

ROBUSTA

  • Robusta (Coffea canephora) is the dominant coffee variety in Vietnam, making up approximately 95% of the country's total coffee production.
  • Known for its strong, bold flavor, high caffeine content, and low acidity, Robusta is well-suited to Vietnam's climate and soil conditions.
  • Vietnamese Robusta beans are prized for their chocolatey, nutty notes and full-bodied mouthfeel.
  • The main Robusta varieties grown in Vietnam include Vối (or Se) and the TR series (TR4, TR5, TR6, TR7, TR8, TR9, TR11, TR12, TR13).

ARABICA

  • Arabica (Coffea arabica) accounts for a smaller portion of Vietnam's coffee production, primarily grown in the northern provinces of Sơn La and Điện Biên, as well as in some areas of the Central Highlands.
  • Arabica beans are known for their smooth, complex flavor profile, with notes of fruit, berries, and chocolate.
  • Vietnamese Arabica varieties include Catimor, Catuai, Bourbon, and Typica, each with its own distinct characteristics.

Other varieties

  • Liberica (Coffea liberica) and Excelsa (Coffea liberica var. dewevrei) are two lesser-known coffee varieties grown in Vietnam, primarily in the Lâm Đồng province.
  • Liberica beans are known for their unique, woody flavor profile and larger bean size, while Excelsa has a distinct, nutty taste with hints of fruit.
  • These varieties are grown in much smaller quantities compared to Robusta and Arabica.

Vietnamese coffee is known for its distinct flavor profiles, which are influenced by the bean varieties, processing methods, and roasting techniques used. Some common flavor characteristics of Vietnamese coffee include:

  • Bold, strong taste with a full-bodied mouthfeel
  • Low acidity and bitterness
  • Chocolatey, nutty, and caramel notes (particularly in Robusta)
  • Smooth, clean taste with fruity or floral notes (more common in Arabica)
  • Long-lasting aftertaste and high caffeine content

 

The unique flavor profiles of Vietnamese coffee make it a popular choice for those who prefer a robust, full-flavored coffee experience. The combination of high-quality beans, traditional processing methods, and skilled roasting techniques contributes to the distinct character of Vietnamese coffee, setting it apart from other coffee-producing regions around the world.

THE HISTORY

THE REGIONS

THE CULTURE

THE BEANS

THE RECIPES

Premium Vietnamese coffee brand specializing in 100% pure Robusta beans from the renowned red basalt soil of Buon Me Thuot. 

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