When The Strong Robusta Put On The Sweet Coat. Because of its commerciality and taste for most coffee drinkers, the Robusta varietal frequently occurs in Vietnamese coffee culture. According to Coffee Obsession statistics, Robusta coffee accounts for up to 95% of overall coffee production.
Pure Robusta coffee has a robust, bitter flavor, and the dry preliminary processing procedure (Natural) emphasizes the above characteristics. Nowadays, developing and applying new pre-processing processes, such as honey, has enabled Robusta coffee to have more distinct flavors while remaining suited for Vietnamese palates.
Honey undergoes preliminary processing, which involves separating the coffee skin and drying it without undergoing a fermentation step, allowing the green coffee beans to keep their outer layer of silk, giving Robusta Honey a light fruit aroma. The aftertaste is fruity and sweet, with a robust nature.
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