A cult favorite in Vietnam and the USA, Bach creates only pure, natural coffees, in a lighter City roast that we normally see in Vietnam. This is a strong Robusta, both in flavor and caffeine. Mild chocolate tones and brown sugar notes. Excellent with milk and sugar, or sweetened condensed milk, but is also very low in acid so can be drunk black even by individuals who are sensitive to acidity. Robusta is high in body and crema and makes a fabulous espresso alone or paired with your favorite Arabica
- Vietnamese Grade A high-altitude Robusta beans
- 100% ripe, sound whole bean coffee
- Smooth, low-acid, chocolate notes
- Dry air-roasted, vegan
- Perfect for cafe sua da, drip coffee, press and espresso
This is a very Vietnamese coffee, richly flavorful, low-acid, and full of the chocolate and nut tones that characterise the best beans from Vietnam's basaltic/volcanic soil, which imparts a signature taste profile unlike any other region in the world.
Our coffee medium roast whole bean coffee is made with high quality 100% Robusta beans, expertly roasted and immediately packed for freshness. Full-bodied with a smooth finish, this well balanced cup has a subtle citrus aroma and hints of cocoa and fruits.
Coffee Basics: The Difference Between Arabica and Robusta
Arabica: Arabica coffee is considered superior to Robusta because of its delicate flavor and low acidity. This variety is grown at higher altitudes and can be more difficult and costly to grow. These labor-intensive, low-yield plants produce a high-demand bean that sells for a higher price.
Robusta: Robusta coffee tends to have a more acidic and harsh flavor than Arabica as well as higher levels of caffeine. Robusta can be grown at lower altitudes, in hotter climates, and with less moisture. Since Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans. Most mass-market commercial beans are of the Robusta variety.
Robusta is a separate species of coffee, distinct from Arabica, with its own unique properties. As a crop, it is easy to force it to grow in sub-optimal conditions, so there's quite a lot of poor quality Robusta out there. However, when grown with the care a gourmet crop deserves, Robusta yields a deliciously dark, rich, high-caffeine coffee that stimulates the "back palate" region of your taste buds.
People around the world, including the USA, are evenly divided between "front palate" people and "back palate" people. We find that people who respond well to Vietnamese coffees in general tend to be back palate people, and Robusta excites primarily the back of the palate. If you often find Arabica coffees too "thin" or vaguely unsatisfying, you may be a back palate person. Try some Robusta--it might be a revelation!
One other interesting property of Robusta is its ability to stand up to milk and ice. Robusta is naturally lower in acidity than Arabica, so you don't need milk, but a lot of people simply like the taste and body milk adds to their drink. This is particularly true in Southeast Asia, including Vietnam, where coffee is normally served with sweetened condensed milk. Robusta's flavor elements are not dampened by the addition of even a large amount of milk. Robusta also does not lose intensity when served on ice. As a result, it is a necessary part of Vietnamese-style iced coffee!