Vietnam Robusta – when coffee has real power
Have you bought a coffee that turned out to be too weak? Or are you just looking for a reliable energy boost to start your day? Vietnam Robusta is a 100 % robusta coffee from the Central Highlands of Vietnam, created for those for whom coffee needs to work. It is grown at about 800 meters above sea level in the Dak Lak region, where robusta has a long-standing growing tradition and a clear flavor identity.
Compared to arabica, this robusta coffee has a significantly higher caffeine content – about 1.5 times more. While Arabica often entices with fruitiness and acidity, Vietnam Robusta takes a different direction – more body, more bitterness and more energy.
Flavor profile – robust, rich and clear
Medium roast Vietnam Robusta is full-bodied and low in acidity. The taste is dominated by a sharp but balanced bitterness, accompanied by a natural sweetness. In the cup, cedar, wood and earthy notes are revealed, complemented by hints of spice, hazelnut and dark chocolate. Sometimes a brief, sharper citrus sensation appears, giving it liveliness.
Unlike most Arabicas, which have a lighter body and higher acidity, this Robusta coffee maintains a firm structure and a long, clear aftertaste.
Wet Polished processing – cleaner robusta
Vietnam Robusta is processed using the Wet Polished method. The beans are additionally washed and polished with water, which removes the remains of the parchment layer (coffee skin). This allows for a cleaner, more even and stable coffee. The SCR18 grade means larger and more uniform beans, which are especially valued for espresso preparation and blends. More about Wet Polished method.
Compared to regular naturally processed robustas, this version is more subtle, with less harsh bitterness and a cleaner cup.
Preparation recommendations – when strength is needed
Vietnam Robusta is ideal for espresso brewing. It provides a thick body, rich flavor and a consistent result in the cup. It is a great base for espresso blends when you want more strength and caffeine. It is also a classic choice for the traditional Vietnamese cà phê sữa đá, where strong coffee is combined with sweetened milk. For more brewing methods, see here.
When preparing drinks with milk, this coffee does not fade into the background - it retains its character and adds brightness to the drink.
Vietnam Robusta – more than just strength
It is one of the cleanest and highest quality Vietnamese beans, with a clear, neat character and surprising balance. Compared to Arabica, which often entices with its variety of aromas and lighter feel, Vietnam Robusta stands out with its energy, strength and consistent result in the cup. It is intended for those who value a bright taste, full body and a clear impact from the first sip to the long aftertaste.
Tradition – coffee with condensed milk
In Vietnam, coffee is often drunk differently than it is customary in Europe. One of the most famous drinks is Cà phê sữa đá (lit. coffee sua da) - strong coffee with ice and condensed milk. This tradition did not arise by chance. Vietnamese robusta is characterized by pronounced bitterness and strong body, so sweet, thick condensed milk helps balance the taste and gives the drink a smoothness.
Condensed milk not only softens the bitterness, but also enhances the nutty and chocolate notes that naturally come through in this coffee. As a result, Cà phê sữa đá has become an integral part of Vietnamese coffee culture - a simple but very precise combination of flavors.
A simple recipe idea at home – add 2-3 teaspoons of condensed milk to a glass, brew strong Vietnam Robusta coffee, add ice and stir lightly. The result is a refreshing, rich and balanced cold coffee.
Note for selection
If you find Vietnam Robusta too strong for your taste, you can always choose Vietnamese Arabica. It has a lighter body, a wider range of aromas and a smoother feel, but retains the character and quality of Vietnamese coffee.
