Vietnamese Coffee Beans

Vietnam might not be the country that first comes to mind when you think of major global coffee producers. Countries like Brazil, Colombia, Costa Rica and Ethiopia are what most coffee lovers will recognise as global leaders.

I mean, when was the last time you saw a Vietnamese single-origin bean on offer at your local coffee shop?

You may be surprised to learn that Vietnam is the second-largest global producer of coffee after Brazil.

So the question is, where does all that Vietnamese coffee go?

To understand why Vietnamese coffee beans aren’t well known worldwide, we need to get deep into Vietnamese coffee’s characteristics and tradition.

This isn’t just a story of forgotten fields of coffee. It is also a story of growth and evolution, with modern speciality coffee producers looking to change the coffee game in Vietnam.

Characteristics of Vietnamese Coffee Beans

Coffee comes in two major varieties, Robusta and Arabica. It is Arabica beans that you are most familiar with as a regular coffee drinker.

These two varieties vary depending on the microclimate in the region they are grown. Still, they share some general characteristics that can make them more or less appealing to coffee drinkers.

When it comes to making espresso and pour-over drinks, Arabica beans have long been the go-to. They tend to have a sweet, soft taste with strong acidity and fruity tones.

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