ROBUSTA COFFEE MOC 18

In Vietnam, coffee with Robusta beans is everywhere, so most Vietnamese people who know coffee know Robusta coffee. Vietnamese Robusta coffee ranks number 1 in the world in terms of export volume, and in terms of quality, Robusta coffee in Vietnam is also among the best compared to other countries that grow Robusta coffee.

However, because Vietnamese coffee producers want to reduce costs, they mix a large proportion of roasted okra beans into Robusta coffee, then marinate this mixture with all kinds of artificial flavors at very high concentrations. From there, many Vietnamese coffee products mixed with soybeans, burnt popcorn, have a strong, sweet caramel flavor, thick liquid, black color and a strong aroma of flavoring… priced at around 50,000 – 70,000 VND/kg, sold widely in markets and grocery stores.

Pure Robusta coffee is inherently delicious, the natural quality of Robusta coffee is already excellent. If Robusta is processed according to processes such as honey, natural, fullwash, semiwash, it will be even more special.

Highland Robusta coffee has the advantage of quite large coffee bean size (up to floor 20), gentle aroma, medium strong flavor, less bitter than Dak Lak Robusta coffee.

When roasted medium, Daklak Robusta coffee does not secrete as much oil as dark roasted coffee, it will be suitable for making espresso coffee with delicious flavor without jamming your expensive coffee machine. Or if you want to enjoy a cup of coffee with moderate bitterness, gentle aroma, and strong aftertaste, you can mix Robusta coffee and medium roasted Arabica coffee in a ratio of 7:3 or 8:2 depending on your taste. With a reasonable price but meeting the necessary standards for making a cup of espresso in terms of bitterness, acidity, body, aroma, and aftertaste, Robusta coffee is always the first choice of Vietnamese coffee shops.