In addition to being one of the major coffee exporters in the world, Vietnam has a sizable coffee market with items. Like roasted and ground coffee, instant coffee, filter coffee, machine coffee, and enormous coffee chains. As well as both little and big coffee shops across the nation. Although we consume a lot of coffee, we may not fully comprehend the coffee bean. If you want to explore deeper into the world of coffee, pursue a career related to coffee, start drinking coffee, or just locate the perfect coffee for you – Vietnam Coffee Beans
I. Vietnamese fresh coffee beans
Although there is a tiny region in Vietnam where coffee is grown, there are four primary types of fresh coffee beans, each with a different variety of coffee. Both local and export production and consumption are enormous—various qualities in terms of flavour and scent as well as biological differences.
1. Robusta coffee beans
Robusta coffee beans (Voi coffee) are the most widely consumed coffee in the world, not just in Vietnam. In1/3 of all coffee produced worldwide is made from these beans. Because Robusta coffee is excellent for rich basaltic red soil, 800-1000m above sea level. It becomes a type of coffee in Vietnam and is particularly suited to the climate and soil of the Central Highlands. has the largest production in the nation, producing 90% of the total.
Robusta coffee has a light aroma, a bitter flavor that is not sour, a high caffeine level, and brown-colored coffee water after it has been brewed. However, the bitter flavor is what distinguishes this type of coffee the most. Because it is more richly and intensely than other types of coffee beans during the initial processing stage, which does not involve fermentation. Because it is overly bitter and passionate, this coffee is less well-liked in the European market.
Due to its high yield, low cost, ease of cultivation, and widespread purchasing by coffee firms, Robusta has gradually gained popularity and now meets the majority of people’s coffee needs.
2. Arabica coffee beans
One of the two most popular forms of coffee in the world is Arabica coffee, also referred to as tea coffee. But Arabica is a coffee variant that is thought to be better and more uncommon. Arabica coffee is uncommon because it is difficult to grow this variety of coffee. The land where Arabica coffee is grown must guarantee factors like: elevation of 1,500 meters, a cool temperate climate throughout the year, with a maximum temperature of 330 degrees and a minimum temperature of 50 degrees. Due to this difficulty, Arabica coffee is less common than Robusta coffee in Vietnam.
However, Arabica coffee is quite expensive and the preferred variety of coffee for the majority of coffee firms, well-known coffee brands, and those who are knowledgeable about and enjoy coffee in style. The coffee cultures of Europe and America are particularly fond of this kind of coffee.
Arabica coffee must first go through fermentation by soaking in water to bloom, followed by washing and drying. Because of the fermentation process, the coffee water when brewed will be light brown and clear like amber. And it has a very distinct sour flavor that is blended with bitterness. Arabica coffee in particular has several distinctive characteristics that are exclusive to each geographic region; the higher the geographic area where the coffee is grown and harvested, the better the coffee tastes.
3. Culi coffee beans
The lost coffee beans in many regular coffees are called Café Culi (café Bi – peaberry). There are many Robusta coffee beans. But only Arabica coffee, which has two beans per fruit, will produce altered coffee beans, which have a very low mutation rate of only approximately 5%. The distinct picking and handling procedure will separate these coffee berries. These mutant coffee beans have unusually high levels of caffeine, which results in a variety of flavors and fragrances, frequently with a bitterness that is fuller, fatter, and more enduring.
For instance, Culi Robusta coffee beans will taste more bitter than standard Robusta coffee. And the coffee water will have a light scent and a wavy brown appearance after brewing. Culi Arabica coffee differs from typical Arabica coffee in that it has a distinct sour flavor and a powerful scent. Although the output of Culi coffee is relatively low, its value is also quite high because it is a mutant form of regular coffee kinds.
4. Cherry coffee beans
Cherry coffee beans ( jackfruit coffee) are a unique variety of coffee that requires minimal maintenance. It is very productive, has a high level of resilience to pests and illnesses. And it can withstand harsh drought conditions without any additional watering, could still own the completed item. Despite these remarkable benefits, cherry coffee is not widely consumed because of its distinctive sour flavor, which is less bitter than coffee.
Liberica and Exelsa are the two primary types of coffee cherry. When brewed, cherry coffee beans have a lovely mild aroma and a distinctive sour taste that gives off a refreshing feeling. Cherry coffee beans have a very attractive and distinctive glossy yellow appearance. This coffee is ideal for women because of its sour flavor, lack of harshness, and delicate aroma.
Additionally, Cherry coffee is also used as a grafting source to partner with Robusta coffee, taking advantage of both of these varieties’ insect resistance, drought tolerance, and yield while preserving their very wonderful flavors.
II. Some questions about coffee beans
1. Where can we buy coffee beans?
This is a challenging question to answer. To make it simpler for you to learn about the world of coffee, we have the following criteria:
- Origin is likely the most crucial consideration when buying coffee beans. Each place that produces coffee has unique farming practices. Because soil and climate have an impact on flavor, each region’s coffee also tastes differently. In order to better understand coffee beans, discover as much as you can about its origin. Including the planting location, farm information, processing location, processing method, varieties, planting and harvesting times, and more.
- Check the product details. It is the roasting date, as coffee only qualifies as fresh coffee when it has been roasted for 7 to 10 days; after that point, the quality of the coffee starts to deteriorate.
- Brand of the supplier. All of the information mentioned above can only be validated and trusted if it originates from a credible, well-known, and reliable coffee provider
- Price matters, but it’s not everything. Coffee will cost differently depending on the audience; for people who are unfamiliar with coffee, only use cheap coffee; nice, expensive coffee is for those who know and love coffee. Blended coffee or long-roasted coffee will cost more.
2. How should coffee beans be kept?
- The coffee bean storage container must be clean to assure the expiration date. It must also be airtight to prevent the coffee fragrance from fading.
- In a cool, dry location that is free of mold and odors.
- In order to prevent the oxidation of the coffee beans, which results in the loss of flavor, the storage temperature must be optimum and reasonable.
- Never in the refrigerator . In addition to the temperature issue described above, there are other things in the fridge that can contaminate coffee beans.
- The finest container for preserving coffee is a dark glass jar. Because it is simple to produce wetness, heat, or plastic odors using plastic bottles. Additionally, dark glass jars block light to aid in the slower oxidation process.