Vietnamese beans

Vietnamese coffee is renowned for its bold, rich flavor and unique characteristics. Here’s a detailed profile:

• Flavor: Vietnamese coffee beans are typically robust, with deep, earthy tones and a strong, full-bodied flavor. The beans often feature a hint of chocolate, nuttiness, and mild spice.

• Acidity: Low acidity, which contributes to its smooth and mellow finish. This makes Vietnamese coffee less sharp compared to other beans, while still maintaining a rich depth of flavor.

• Body: Full-bodied, with a thick, syrupy mouthfeel, especially when brewed in the traditional Vietnamese drip style using a phin filter.

• Aroma: Aromas often include notes of dark chocolate, roasted nuts, and a slight sweetness, creating a comforting, familiar scent.

• Varieties: Primarily Robusta beans, which are stronger, more caffeinated, and bolder than Arabica, though some Vietnamese producers are now incorporating Arabica as well for smoother blends.

• Roast Level: Traditionally, Vietnamese coffee is roasted darker, giving it its signature intense flavor, though medium roasts are becoming more common for modern interpretations.

This profile fits well for traditional Vietnamese iced coffee (cà phê sữa đá) and espresso-style drinks.