VIETNAM: THE LARGEST PRODUCER AND EXPORTER OF ROBUSTA COFFEE TO THE GLOBAL MARKET ALONGSIDE WITH THE WORLD’S MOST UNIQUE AND DIVERSE ART IN BLENDING, BREWING AND ROBUSTA COFFEE DRINKING CULTURE
Vietnam is famous for many types of coffee such as Moka, Robusta, Cherry, Culi… Particularly for Robusta coffee, it not only has a large yield but also has a very specific flavor when grown in different lands. . Currently, many coffee experts and drinkers confirm that Robusta coffee has many factors to be recognized as the best coffee in Vietnam and in the world.
Coffea Canephora is the nomenclature of Robusta coffee. In Vietnam, Robusta coffee is also known as Voi coffee. This is a highly-caffeinated coffee, the beans are round and smaller than Arabica.
However, the majority of Canephora coffee is produced in Brazil, and here it is called “Conilon”. Conilon trees are lower and have a larger canopy than typical Robusta trees. They also mature earlier, have smaller leaves, and are generally more drought tolerant.
Brazil not only dominates the world’s supply of Arabica coffee, but it is also second only to Vietnam in production of Coffea canephora. Canephora is widely referred to by the common name Robusta, but strictly speaking, Robusta refers only to one specific strain of canephora. In Brazil, coffee growers are careful to distinguish between Robusta and the other types of canephora, of which the most common is known in Brazil as Conilon.
Talking aboutVietnamese coffee, we must mention the growing areas in the Central Highlands, especially Dak Lak, so-named as the Robusta coffee granary of the country. Thanks to the favorable natural conditions, ideal soil and climate conditions for the cultivation and development of Robusta coffee varieties; which is suitable for altitudes 1,000m below sea level, the temperature range of 24 to 29 degrees Celsius and does not need herbicides, pesticides, alongside with a much higher harvest productivity compared to Arabica coffee. These conditions have created a unique, distintive flavor for Vietnamese Robusta coffee that cannot be found anywhere else in the world
Vietnamese Robusta coffee is delicious and attractive to the world. Vietnam’s Robusta coffee production accounts for 30% of the global coffee supply and demand.
A perfect cup of coffee must include a mixture of Robusta and Arabica coffee beans. In which, Robusta is often the main ingredient in the art of coffee blending.
The caffeine content in Robusta coffee (2% – 2.5%) is almost twice higher than that of Arabica (1.1% – 1.5%), so Robusta coffee is preferred because of its stronger-flavored taste.
A strength of Vietnamese Robusta coffee is a very distinctive and diverse taste: The mild bitterness brings the boldness and assertiveness from the land of Buon Ma Thuot (Dak Lak); the sour taste brings the meditation and depth from the coffee plantations of Dak Mil (Dak Nong); or the joy and enthusiasm comes from the rich taste of high caffeine content in Robusta coffee beans of Chu Se (Gia Lai), or Dak Ha (Kon Tum), the mountainous areas…