Vietnam

Vietnam is one of the largest coffee producers in the world, known primarily for its robusta coffee beans, though arabica is also cultivated in some regions. The country’s coffee culture is rich and diverse, influenced by its history and geography. Key Points about Vietnamese Coffee: Types of Coffee: Robusta: Predominantly grown in Vietnam, accounting for about 95% of the country’s coffee production. It is known for its strong, bitter flavor and higher caffeine content. Arabica: Grown primarily in the highlands of Vietnam, particularly in regions like Da Lat. Arabica beans are known for their smoother and more complex flavors. Growing Regions: Key coffee-producing areas include the Central Highlands, particularly in provinces like Dak Lak, Lam Dong, and Gia Lai. The climate and altitude here are ideal for coffee cultivation. Coffee Culture: Vietnamese coffee is famous for its unique brewing methods and traditional drinks. One iconic method is using a drip filter (phin) to brew coffee slowly, often served with sweetened condensed milk, known as “cà phê sữa đá” (iced milk coffee). Another popular variation is “egg coffee” (cà phê trứng), which includes a creamy mix of egg yolk, sugar, and condensed milk whipped into a frothy topping over coffee. Harvesting and Processing: Coffee cherries are typically handpicked, and the beans are processed in various ways, including washed and natural methods, contributing to the diverse flavor profiles of Vietnamese coffee.