That said, hearing \"Robusta\" sometimes brings to mind assessments like \"bitter\" or \"low quality,\" and it does tend to be shunned compared with Arabica.<\/p>\n\n\n\n
\n\n\nThis time, we introduce the characteristics and appeal of the Robusta variety that Vietnam proudly presents to the world, and how to enjoy it. Read on and discover a new side of Robusta.\n<\/strong>\n<\/span>\n<\/p>\n\n\n\n Robusta is one of the main coffee varieties. Its name derives from the English \"robust,\" and it is characterized by resistance to disease and pests and easy adaptation to hot, humid climates. Because it can be grown even in areas unsuited to Arabica cultivation, it is valued by growers around the world.<\/p>\n\n\n\n The following are expressions used to describe Robusta's flavor.<\/p>\n\n\n\n Compared with Arabica, it is richer and more bitter, with a flavor evocative of chocolate and nuts. Its punchy, rich, deep taste is recommended for when you want to recharge your energy.<\/p>\n\n\n\n roughly twice that of Arabica,a high 2.5\u20134.5%,<\/strong>is a defining trait.<\/p>\n\n\n\n In Vietnam you can enjoy a variety of preparations using Robusta.<\/p>\n\n\n\n Black coffee brewed from Robusta with a dedicated filter called a \"phin\" (c\u00e0 ph\u00ea \u0111en, ca phe den) is very bitter, and the impression is that even among Japanese residents of Vietnam not many drink it. However, combined with ice, condensed milk, or milk it becomes easy to drink, with a refreshing quality you can gulp down even in summer.<\/p>\n\n\n\n Meanwhile, although Japan is the world's second-largest importer of Vietnamese coffee, the Robusta variety isn't very well known.<\/p>\n\n\n\n Behind this lies a history in which the intensely bitter Robusta is rarely drunk straight and has long been used as a raw material for processed products such as instant coffee and canned coffee.<\/strong><\/p>\n\n\n\n Because it has been used as coffee's behind-the-scenes player, the fact that Vietnam is a major coffee-producing region may still not be widely known in Japan.<\/p>\n\n\n\n Vietnam is a renowned Robusta-producing region, with cultivation especially thriving in highland areas. And Robusta, which tends to be labeled \"cheap\" and \"low quality,\" is being reassessed as the momentum around sustainability grows. <\/strong> <\/span><\/p>\n\n\n\n Coffee cultivation in Vietnam began around 1850 in the north, introduced by France, which was then colonizing Vietnam. Compared with the hard-to-grow Arabica, Robusta is a variety that is easy to cultivate even at low elevations, and the highland areas of central Vietnam (such as Buon Ma Thuot) have the hot, humid climate and fertile soil ideal for its production.<\/strong><\/p>\n\n\nThe Characteristics and Appeal of Robusta<\/h2>\n\n\n
<\/th> Arabica<\/th> Robusta<\/th><\/tr><\/thead> Main producing regions<\/td> - Brazil
- Colombia<\/td>- Vietnam (the largest producer of Robusta)
- Indonesia, India, Uganda, Nigeria, and others<\/td><\/tr>Caffeine content<\/td> Relatively low, around 1.2-1.5%<\/td> High, around 2.5-4.5%<\/td><\/tr> Flavor characteristics<\/td> Well-balanced and delicate<\/td> Strong bitterness and deep body
<\/td><\/tr>Recommended ways to enjoy<\/td> - French press or hand drip
\u30fbCaf\u00e9 latte and iced coffee<\/td>\u30fbLatte and cappuccino
\u30fbTraditional Vietnamese coffee combined with condensed milk or coconut milk<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nIn terms of flavor<\/h3>\n\n\n\n
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Caffeine content<\/h3>\n\n\n\n
How to drink Robusta<\/h3>\n\n\n\n
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Types of Vietnamese coffee<\/th> Characteristics<\/th><\/tr><\/thead> Black coffee<\/strong>
Ca phe den<\/strong><\/td>Black coffee made using a metal dripper called a \"phin\"<\/td><\/tr> Condensed-milk coffee<\/strong>
Ca phe sua<\/strong><\/td>Coffee with condensed milk<\/td><\/tr> Milk coffee<\/strong>
Bac Xiu<\/strong><\/td>Vietnam's version of an iced latte; similar to ca phe sua, but bac xiu has more milk<\/td><\/tr> Coconut coffee <\/strong>
Ca phe dua<\/strong><\/td>Strong coffee mixed with coconut milk and condensed milk<\/td><\/tr> Egg coffee<\/strong>
Ca phe trung<\/strong><\/td>Coffee topped with a foam of egg yolk and sugar<\/td><\/tr> Salt coffee<\/strong>
Ca phe muoi<\/strong><\/td>Salt added to the milk layer of an iced latte. Coffee and saltiness go together surprisingly well<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Why Vietnam is famous for Robusta, and recent trends<\/h2>\n\n\n\n
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<\/a><\/figure>\n\n\n\nThe history of Robusta cultivation in Vietnam<\/h3>\n\n\n\n
Around 1975, large-scale plantations led by the Vietnamese government began, and in about 20 years Vietnam's coffee production grew to become the world's second-largest.<\/p>\n\n\n\n