Vietnam Coffee: A Vietnamese Gift With A Distinct Flavor – When tourists arrive in Vietnam, they are often struck by the strong coffee flavour, akin to the Japanese tea-drinking tradition.
Vietnam coffee is not only a beverage but also a culture and way of life for the Vietnamese. People here know how to appreciate, appreciate, and consider coffee culture an essential part of their daily lives. There aren’t many countries in Asia with such a culture.
Vietnam’s coffee industry, after more than a century
Vietnam coffee was introduced to the country by the French in 1857, and it has been ingrained in Vietnamese culture for over a century.
Vietnam’s coffee production has risen from a low point in the early 1990s, thanks to government backing (at that time, there were only 5900 hectares of coffee in the country).
The country’s total area has increased to half a million hectares, with an annual output of more than 25 million bags in 2010, consistent until now, making Vietnam the world’s second-largest producer.
Robusta and Arabica are the two main coffee varieties used in production. While Robusta varieties account for 92.9% of total coffee land (and 97% of the total output), Arabica varieties account for only a tiny percentage of total production.
The total coffee-growing area in the Central Highlands region is estimated to be 600,000 hectares, with the central coffee-growing provinces being Dak Lak (190,000 hectares), Lam Dong (162,000 hectares), Dak Nong (135,000 hectares), Gia Lai (82,000 hectares), and Kon Tum (13,500 hectares).
It should be emphasized that the government has now made steps to stabilize coffee production areas, limiting them to a maximum of 600,000 hectares, and focusing its efforts on enhancing the quality of premium coffee beans. Another notable attribute of Vietnamese coffee production is that the average yield exceeds 2.3 tons per hectare, making it one of the greatest in the world.
Vietnam’s most famous coffees
The Robusta coffee tree (trade name for the Coffea Canephora type) has a long history in Vietnam, alongside its siblings, tea coffee (Arabica) and jackfruit coffee (Excelsa).
Most of the Robusta types produced in Vietnam come from the Indonesian island of Java. Vietnam, on the other hand, is now growing two major Robusta cultivars.
Initially, in some locations where the French first brought coffee to Vietnam, the original Robusta variety (Original Robusta) with tiny size and excellent quality is produced.
Still, the area is limited due to low production and ability and weak pest resistance. These are high-yielding types that are bred later.
Numerous agricultural seedling research institutes, notably the Central Highlands Agro-Forestry Science Institute (WASI), had studied the crossbreeding of many cultivars of Various Robusta since the early 1990s when coffee was widely farmed in the Central Highlands regions.
Hundreds of different Robusta varieties have emerged due to the selective breeding process, with differences in growth strength, soil and climate adaptability, pest and disease resistance, and higher yields (3.5 tons per hectare).
Vietnamese researchers have termed these characteristic late-ripening hybrids and cultivars TR4, TR5, TR6, TR7, TR8, TR9, TR11, TR12, TR13, TR14, TR15, and TRS1 for years.
TR14 and TR15 generations – which are well adapted to climate change – and TRS1 – which respond well to environmental needs and respond quickly to replanting programs – are three of the above clones that have been the most popular and frequently planted by farmers in recent years.
When it comes to Arabica coffee (Coffea Arabica), the tea coffee kind – Arabica Typica – was experimentally developed during the beginning of the twentieth century, when the entire country was initially experimenting with farming all three forms of coffee, tea, lime, and jackfruit.
It is, however, unsuitable due to its susceptibility to pests and illnesses. Until the late 1980s of the twentieth century, Catimor, a Timor-breeding (which is a natural mutant plant) of Robusta, and Caturra replaced practically all (99 per cent) of Arabica coffee farmed in Vietnam (of the Arabica variety).
In parallel with Robusta variants, Vietnamese coffee experts have crossed and grafted to produce numerous new Arabica varieties whose names begin with THA… or TN…, which can adapt to soil and climate, have good yields, and boost pest and disease resistance.
Other Vietnamese coffees include Liberica, Exelsa, Culi and Moka, and Robusta and Arabica. Liberica and Exelsa are not widely grown but resistant to pests and diseases and give high yields.
It is grown in the arid, windy and sunny environment of the Central Highlands. The golden peas, with their glittering light, are a sight not to be missed. Liberica and Exelsa are ideal for women’s tastes, with a rustic, aristocratic, and aristocratic feel created by the combination of aromas and flavours.
Then there’s Culi coffee. There is only one seed in each Culi coffee pod. It has a harsh flavour, a strong scent, a lot of caffeine, and black water.
Finally, Moka Coffee is one of the most well-known Arabica coffee varieties. Moka is a unique coffee in Vietnam, and it is always more expensive than other types. Moka seeds are significantly more extensive and attractive than those of different types.
Its aroma is unique, highly sumptuous, ecstatic, and faintly sour for connoisseurs.
How to enjoy Vietnam coffee?
Vietnamese people roast, brew, and drink coffee differently from people in other parts of the world. Coffee is carefully roasted for roughly 15 minutes at low heat here, although coffee is commonly machine-roasted in other nations.
While coffee machines have become increasingly popular worldwide, Vietnam coffee is still made with filters. The coffee will trickle slowly through the filter, extracting the essence of the coffee and retaining more taste than the machine. This is also how “filter coffee” is traditionally made.
Vietnamese people used to drink a cup of brown coffee (condensed milk coffee) or black coffee during and after work sessions. People in the north drink hot brown or hot black in the winter.
However, the two most common colours are slate black and, in particular, slate brown. Fresh milk was rare when the French brought coffee to Vietnam in the late 1800s.
As a result, the French and Vietnamese began to blend dark roasted coffee beans with condensed milk instead of fresh milk. This became the classic Vietnamese coffee throughout time.
If you haven’t tried Vietnam coffee before, the first time is almost certain to be very reliable due to its bitter flavor. Only those who can commit to black coffee should do so; the rest should go for brown coffee (condensed milk coffee), which has a gentler and more aromatic flavor.
There are various methods to enjoy Vietnam coffee, such as yolk or yoghurt coffee, and I guarantee the taste will be better than our name. Please make a point of trying them out during your vacation to Vietnam.
Vietnam coffee brands that are well-known
The beverage industry in Vietnam is booming, particularly the coffee industry, which has seen the emergence of a slew of well-known coffee companies.
Aside from international brands like Starbucks, The Coffee Bean, and Tea Leaf, Vietnam offers a plethora of firm representatives in terms of size and quality.
Vietnam coffee brand – Trung Nguyen Coffee
It’s impossible to forget the “Cultural Diplomatic Ambassador” – Trung Nguyen – when it comes to the Vietnam coffee brand. The success of Vietnam coffee can be traced back to this brand.
Even though Trung Nguyen has undergone many modifications in recent years, it remains a popular location for many people. Trung Nguyen is also successful in various industries, including franchising, instant coffee, coffee tourism, and so on.
G7 instant coffee is a Trung Nguyen instant coffee brand that includes various products such as G7 3in1, 2in1, G7 black instant… At the end of 2003, G7 instant coffee was introduced in Vietnam.
G7 goods have been exported to over 60 countries and can be seen on the shelves of grocery chains in the United States, the United Kingdom, France, Germany, Japan, and Korea.
To make a delicious, aromatic, delectable G7 instant coffee that is superior in quality to the best coffee in the world. In Buon Ma Thuot and the control centre in Germany, Trung Nguyen used roasting and processing technology.
Trung Nguyen is identifiable because he possesses Europe’s dual technology and inimitable know-how.
Vietnam coffee brand – Highlands Coffee
David Thai’s never-ending passion for Vietnamese coffee beans gave birth to Highland Coffee.
Highlands, a cafe with a foreign name, was founded in 2002. Highlands offers a wide range of product lines and sophisticated and basic decorating options.
Highlands features a varied product line and a space that is basic and delicately furnished. Manual sorting to pull out the best-grade coffee beans is a unique attribute of this brand. Highlands Coffee maintains its intrinsic position despite its high price in exchange for its elegance.
Classic Coffee owns huge coffee fields and is a partner in several prominent coffee firms in Gia Lai, as well as advanced production equipment. After leaving the line, the items are meticulously conserved to ensure user safety, hygiene, and full health.
Classic Coffee is bringing roasted coffee beans, roasted ground coffee, Robusta coffee, and Arabica coffee guaranteed to be 100 per cent pure and clean to an expanding number of clients in more and more locations.
In addition, Classic Coffee sells its brand of coffee in its stores. This is undoubtedly an experience shared by all Pleiku residents. For travellers, this is the place to go if you want to sample some speciality coffee in the mountain village.
The Coffee House
The Coffee House was designed for persons of a particular age group, but it is now popular with many consumers, particularly young people.
The Coffee House, which is usually busy and crowded, excels not only in presenting trendy and sophisticated drinks but also in product quality and service.
Vietnam coffee brand – Phuc Long Coffee & Tea House
With a long history in Vietnam, the Phuc Long brand has always been renowned as a location where clients are served with enthusiasm. The atmosphere, as well as the service, enable us to appreciate the genuine value of coffee and tea.
Phuc Long coffee has a distinct flavour profile, aroma, and consistency. This is why this brand is becoming increasingly famous and appearing in more giant retail malls.
Vietnam coffee brand – Helena Coffee
Helena Coffee is a leading supplier, processor, and exporter of Robusta and Arabica coffee in Vietnam. In addition, we are regarded as one of the pioneers of success in exports of pepper and coffee to nations across the country, such as South-East Asia, China, and the world.
HELENA is committed to doing everything possible to ensure natural environments are protected and conserved in the best possible way.
HELENA supports training groups on good farming, first aid, fire safety, and GAP (Good Agricultural Practice) to encourage farmers to use safe and responsible methods that benefit the farm and its surrounding environment.
Farms are visited and surveyed regularly to maintain the comprehensive standards set by the certificate awarding bodies to provide the farmers with support and encouragement.
Coffee has never been so dear to the Vietnamese people’s hearts. The bitter, dark taste on the tip of the tongue, the aroma of almonds, the perfume of earth spreading across the cup of coffee makes people swoon…and coffee enters the hearts of Vietnamese people gradually and affectionately, gently.
Coffee is enjoyed when working, visiting and talking with partners, chatting with friends and family… And coffee plays a crucial role in everyone’s life and job.