From the robust Robusta to the aromatic Arabica, Vietnamese coffee beans offer a diverse array of flavors that cater to a wide range of palates. Let’s delve into the enticing aroma and rich varieties of Vietnamese coffee beans with this guide.
Vietnamese coffee beans, renowned for their exceptional quality and diverse flavor profiles, have made a mark on the world’s coffee culture. As a nation with a deep-rooted coffee heritage, Vietnam has gained recognition for its unique varieties of Vietnamese coffee.
1/ Robusta coffee beans – The most popular Vietnamese coffee beans
Robusta beans are primarily grown in the Central Highlands (Tay Nguyen) of Vietnam, which includes provinces like Da Lat, Dak Lak, Gia Lai, and Kon Tum. The climate and soil conditions in this region are ideal for robusta coffee cultivation. These Vietnamese coffee beans are also well-suited to the rugged terrain and higher altitudes.
One of the defining characteristics of Tay Nguyen coffee in general and Da Lat coffee in particular is their strong and robust flavor. They are known for their earthy, woody, and nutty notes, often accompanied by a slightly bitter and astringent taste. This flavor profile is distinct from the milder, more acidic taste of Arabica beans. Robusta beans also contain more caffeine, which contributes to their bold flavor and often makes them a preferred choice for those who enjoy a stronger cup of coffee.
2/ Arabica coffee beans
Arabica beans are highly regarded for their complex flavor profile. They are grown in regions with higher altitudes and milder climates, resulting in a smoother taste compared to Robusta beans.
* Typica coffee
Typica coffee is a well-known and widely-cultivated Arabica coffee variety in Vietnam. It is celebrated for its balanced flavor and resonant acidity. Typica beans are characterized by their sour and sweet aftertaste, as well as a fruity and floral aroma. These Vietnamese coffee beans are frequently used in blends and are appreciated for their versatility in various Vietnamese coffee preparations.
* Moka coffee
Moka coffee is another Arabica coffee variety cultivated in Vietnam. These beans are highly sought after for their distinct flavor, which often combines the richness of chocolate with the brightness of fruit. Moka coffee has a unique taste, making it a favorite for those who enjoy a cup with a touch of sweetness and a hint of earthiness. Vietnamese coffee connoisseurs appreciate Moka beans for their ability to create a truly exceptional coffee experience.
* Bourbon coffee
Bourbon coffee, an Arabica variety, is celebrated for its exceptional and nuanced flavors. These beans are known for their natural sweetness and bright acidity, making them highly desirable among coffee enthusiasts. The cultivation of these Vietnamese coffee beans showcase the country’s dedication to producing high-quality Arabica coffee. These are often used in specialty blends and are appreciated for their refined taste.
* Catimor coffee
Catimor coffee is a hybrid variety that combines the attributes of both Arabica and Robusta beans. It is designed to be more resilient and disease-resistant while still maintaining some of the desirable qualities of Arabica. They offer a flavor profile that lies between Arabica and Robusta, with herbal undertones. Catimor coffee is a practical choice for regions where traditional Arabica cultivation can be challenging, and it contributes to the diversification of Vietnam’s coffee production.
3/ Peaberry coffee beans
Peaberry coffee beans are a unique and sought-after coffee variety characterized by their distinct bean shape. Unlike regular coffee beans which consist of two flat-sided halves, peaberry beans are formed as single, round, and dense beans. They are often considered coffee anomalies, representing only a small percentage of a coffee harvest.
Peaberry refers to the round shape of these beans, and they can occur in both Arabica and Robusta coffee varieties. In Vietnam, it is cultivated predominantly as Robusta, with occasional Arabica peaberries. The unique shape of these Vietnamese coffee beans is thought to result in a more concentrated flavor, as the flavors of the two halves are combined into one small dense bean.
4/ Cherry coffee beans
Cherry coffee beans, scientifically classified as Coffea Excelsa or Coffea Liberica and often referred to as “jackfruit coffee” due to their resemblance to jackfruit trees, represent a distinctive and lesser-known facet of the coffee world. When brewed, these Vietnamese coffee beans unveil a captivating symphony of aromas, including hints of jackfruit and cherry, followed by the gentle fusion of chocolate, ripe fruits, and spicy undertones. What sets them apart is their lack of bitterness, making them a favored choice particularly among women who appreciate a milder taste.
5/ Weasel coffee beans – One of Vietnam’s most expensive coffee beans
The process of making weasel coffee begins with weasels consuming ripe coffee cherries. These animals are selective in their choices, only picking the best cherries. The cherries undergo fermentation within the weasels’ digestive system, during which the beans are exposed to enzymes and other biochemical changes. After being excreted, the beans are collected from the feces of the weasels. Weasel coffee is often described as having a remarkably smooth and rich flavor with low acidity, combined with earthy, chocolaty, and nutty notes. The process inside the weasel’s digestive system is believed to alter the beans’ chemistry, resulting in this distinct flavor.
6/ Elephant coffee beans
Elephant coffee beans are sourced from the dung of elephants. Their creation begins with carefully selecting the freshest and ripest Arabica coffee beans. When it is time to feed the elephants, the coffee beans are mixed with a variety of other foods, including vegetables, sugarcane, bananas, pineapples, and more. The elephants consume them along with their diet, then excrete them. These beans are carefully processed, cleaned, dried, peeled, roasted, ground, and eventually transformed into a unique type of coffee. Elephant coffee beans boast a taste profile that combines the richness of Arabica coffee with earthy notes, offering an extraordinary coffee experience.
Conclusion
The best coffee beans for Vietnamese coffee depend on personal preference and the brewing method used. However, certain varieties are commonly favored for traditional Vietnamese coffee preparations.
- Robusta coffee beans: Robusta beans are the most common choice for traditional Vietnamese coffee. They are known for their bold and robust flavor, which pairs perfectly with the addition of sweetened condensed milk, a staple in Vietnamese coffee.
- Arabica coffee beans: While Robusta beans dominate the Vietnamese coffee scene, some people prefer the smoother and more acidic taste of Arabica beans. Arabica coffee, especially varieties like Typica or Bourbon, can be used for a milder and more aromatic cup of Vietnamese coffee. These beans are often enjoyed black or with less sweetened condensed milk.
- Peaberry coffee beans: Peaberry beans, with their unique and rounded shape, are also used in Vietnamese coffee. They can provide a distinctive flavor due to their density and unique bean structure.
