Robusta– tax –

We explain why Vietnam became the world's second-largest coffee producer, covering its Robusta-centered cultivation, its unique ways of drinking, and its push to improve quality. From history to culture, we explore the appeal of Vietnamese coffee.

We explain the difference between Arabica and Robusta, the two beans that determine the taste of Vietnamese coffee. Understanding their growing environments, flavors, and uniquely Vietnamese ways of drinking reveals the depth of its coffee culture.

A look at the history and culture of Vietnamese coffee. From long-established cafés that have continued since the French colonial era to phin brewing and egg coffee, we introduce the appeal of Vietnamese coffee that has been loved across the ages.

Vietnamese coffee makes an ideal gift for coffee lovers. From the classic G7 to premium specialty and phin sets, we introduce 10 crowd-pleasing Vietnamese coffee gifts and how to choose them.

Vietnamese coffee was introduced from France in the 19th century and evolved in its own distinctive way. This article explains the rich flavor and cultural background created by Robusta beans, phin extraction, and the sweetness of condensed milk.

Vietnam, one of the world's leading coffee producers, is dotted with distinctive growing regions. From Dak Lak and Gia Lai, dominated by Robusta, to Lam Dong and Son La, known for Arabica, the climate and soil of each region produce a wide range of flavors. This article introduces the five main coffee-growing regions of Vietnam by area and clearly explains the characteristics and flavor differences of each.

Robusta, the star of Vietnamese coffee, is a bean prized for its strong bitterness and body. In Hanoi, cafés making the most of that character are scattered throughout the city, where you can enjoy cups in which bitterness and sweetness blend exquisitely, such as cà phê sữa đá made with condensed milk and cà phê trứng made with egg yolk. Come experience the deep world of Vietnamese coffee, which is far more than just bitter.