Vietnam Coffee

Bold, bitter-chocolate (Robusta)

Region

Asia-Pacific

Flavor

Bold, bitter-chocolate (Robusta)

Body

Full, heavy

Acidity

Low

Process

Natural / washed

Altitude

500–1,500 m

About Vietnam coffee

The world's second-largest producer and the heart of Robusta. Vietnamese coffee is bold, high-caffeine, and the soul of sweet Vietnamese iced coffee (cà phê sữa đá).

What it tastes like

Robusta brings intense bitter-chocolate depth, heavy body and roasty punch — powerful and unbeatable with sweetened condensed milk.

How it's grown & processed

Mostly Robusta grown in the Central Highlands, with a rising specialty scene. Key regions: Central Highlands (Dak Lak, Lam Dong).

Best way to brew it

Dark roast; classic for the phin-filter Vietnamese coffee recipe (cà phê sữa đá). New to dialing in your brew? Our brew calculator and recipe guides have you covered.

Try Vietnam coffee

Fresh whole beans deliver the truest taste of the origin — grind right before you brew.

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