Vietnamese coffee

Vietnam is the world's second-largest coffee producer, and most of it is robusta: bolder, more bitter and with about twice the caffeine of arabica. It's the backbone of cà phê sữa đá, dripped slowly through a metal phin over condensed milk.

Region

Central Highlands (Đắk Lắk)

Altitude

500–1,500 masl

Varieties

Robusta; Catimor arabica around Đà Lạt

Process

Natural, washed