Learning and experiences– tax –

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.

Vietnam, the world's second-largest coffee producer. From its Robusta-centered traditional culture to the rise of the third wave, Arabica production, and trends in the international market, we explain the present and future of Vietnamese coffee.

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.