When discussing Vietnam, people inevitably mention coffee – a beverage that has become a cultural symbol of the country. Among the types of coffee grown in Vietnam, Robusta occupies the dominant position with the world’s leading export output. This article will guide you through learning about Vietnamese Robusta coffee, from its history and origin to its flavor and characteristics in the Vietnamese economy.

Overview of Robusta coffee beans

Robusta coffee, also known as Robusta coffee, is one of the two most popular types of coffee grown in the world, alongside Arabica coffee. This type of coffee is known as “strong” due to its high caffeine content, rich flavor, and ability to adapt well to harsh climatic conditions.

Robusta coffee plants thrive in harsh climatic conditions and are less susceptible to pests and diseases than Arabica. Mature trees can grow up to 10m tall, yielding higher than Arabica. Robusta beans are round, smaller, and contain a higher caffeine content (2-4%) than Arabica (1-2%).

Origin of Robusta coffee in Vietnam

Robusta, derived from the word “robust,” means strong. Therefore, Robusta is known for its strong flavor and high caffeine content. The scientific name of Robusta is Coffea robusta, also known as Robusta coffee. Robusta coffee has a caffeine content of 2-4%, a stronger flavor, and smaller beans compared to Arabica coffee beans.

In fact, Robusta is a relatively recent discovery and has quickly become a popular crop in many countries around the world due to its ease of cultivation, growth, and good disease resistance. In Vietnam, Robusta coffee is referred to as “Robusta coffee.”

Robusta originated from West Africa and was introduced by the Dutch to Java, Indonesia in 1876 to replace the Arabica Typica variety that suffered from defoliation and poor productivity. In Vietnam, Robusta is the primary type of coffee plant.

Characteristics of Vietnamese Robusta beans

Robusta coffee is often underestimated compared to Arabica because it has a richer, more sour, and bitter flavor, especially higher acidity than Arabica. Vietnamese Arabica coffee is often considered more premium due to its smoother taste, stronger acidity, and richer flavor. Additionally, Robusta coffee is often dry-processed, leading to a bitter taste, earthy aroma, and burning when roasted.

One difference is that Robusta coffee has twice the caffeine concentration of Arabica to compensate for the lack of flavor (2% – 2.5% vs. 1.1% – 1.5%).

As a result, the combination of Arabica and Robusta coffee provides higher overall quality than Arabica coffee. Therefore, Italian coffee (Espresso) often uses 10-15% Robusta coffee to enhance flavor and aroma, making the Crema layer more attractive. Production experience has shown that when processed wet, Robusta coffee can have better quality than standard Arabica varieties (because Arabica has many types and not all types are suitable). Therefore, the comparison between Robusta and Arabica is not always accurate.

Harvesting and producing Robusta coffee in Vietnam

Robusta coffee is primarily grown in the Central Highlands region of Vietnam, especially concentrated in 5 provinces including Kon Tum, Gia Lai, Dak Lak, Dak Nong, and Lam Dong. Some midland provinces such as Dong Nai and Vung Tau also grow Robusta coffee.

Vietnam has famous Robusta coffee growing regions such as Pleiku, Ayun Pa, Buon Ho, Buon Ma Thuot, Dakim, and Cu Kuin. Among them, Buon Ma Thuot is the coffee capital of Vietnam and is known for producing the highest quality Robusta coffee in Vietnam. Additionally, Robusta coffee from Long Khanh, Dong Nai province, also has its own characteristics.

Notably, some districts in Ba Ria Vung Tau province, a coastal region, also grow Robusta coffee and achieve relatively good yield results. Compared to Arabica coffee, Vietnam currently has significant Robusta coffee output. During the peak period, Vietnam’s Robusta coffee output reached from 1.5 to 1.7 million tons, about 25 times higher than Arabica coffee output (60,000 tons). Robusta coffee is a strong point of Vietnam, helping to make our country the number 1 country in the world in exporting Robusta coffee.

Enjoy attractive cups of Vietnamese coffee right at Joo Chiat, Singapore

Baguette & Coffee is a modern Vietnamese-style coffee shop located in the vibrant Joo Chiat area of Singapore. It is the ideal place for you to enjoy delicious, rich Vietnamese coffee and experience Vietnam’s unique coffee culture.

Baguette & Coffee serves a variety of Vietnamese coffees prepared by professional baristas. You can enjoy traditional filter coffee, delicious iced milk coffee, or rich espresso.

In addition to coffee, Baguette & Coffee also serves delicious crispy Vietnamese sandwiches such as grilled meat sandwiches, pork sausage sandwiches, and pate sandwiches. The restaurant also offers other Vietnamese dishes such as bun cha, pho, and spring rolls.

Why Baguette & Coffee ?

• Enjoy delicious, rich Vietnamese coffee.
• Experience Vietnam’s unique coffee culture.
• The restaurant space is spacious, airy, with a modern design mixed with traditional Vietnamese features.
• Serving a variety of Vietnamese sandwiches and other Vietnamese dishes.
• Affordable prices.

Baguette & Coffee:

Location

Joo Chiat

• 2 Fowlie Road, #01-13
• Sycamore Tree, Singapore 428505
• 9am – 8pm (Closed ơn Monday)

Bugis

• 2 Tan Quee Lan Street
• #01-01, Singapore 188091
• 9am – 9pm (Closed on 1st and 3rd Sunday)

Contact

• +65 9863 4078
• hello@baguettecoffee.com