- 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.