Vietnamese coffee producing area, introduction of Vietnamese coffee taste

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Well-known representative coffee: Vietnamese coffee

Vietnam is also one of the top coffee producers in the world. At present, the vast majority of coffee trees in Vietnam are Robusta, because the Arabica coffee trees in Vietnam were destroyed by leaf rust in the mid-19th century, and they were all planted in Robasta, which is resistant to leaf rust.

Robasta coffee beans have a unique aroma and bitter taste, and their caffeine content is higher than that of Arabica. Also because of the high extraction ratio, it is often used to make instant coffee, canned coffee, or mixed with three-in-one coffee.

When many Chinese go to Vietnam, they think Vietnamese coffee is very delicious. A friend of mine said that the best coffee he drank in his lifetime was in Vietnam. When he took his first sip, he muttered to himself, "Grandma, why is the coffee here so delicious?" people who drink coffee for the first time think that Vietnam tastes good, and most of them are conquered by the aroma of Vietnamese coffee. On the other hand, half of the coffee beans used in the Vietnamese market are Vietnamese Arabica, half Arabica and Robusta, and very few of them only use Robusta.

The production of Arabica in Vietnam is very small, accounting for only a small part of Vietnam's total output value. With the rise of the boutique coffee market in Asia, Arabica has been slowly expanding in recent years. The price of Arabica in Vietnam is twice as high as that of Robusta. The medium-and deep-baked Arabica in Vietnam has almost no sour taste and strong aroma. The newly baked beans have been raised for two days, and there is a feeling of being dizzy when grinding beans. Black coffee only shows aroma and bitterness, because the sour taste is weak, it is difficult to feel sweet. The wonderful taste of Arabica in Vietnam lies in its blending. For first-time coffee drinkers, most people like to mix coffee, and now they are grinding Arabica and a coffee companion. Their mouth is full of aroma, peanuts and butter cookies. It is precisely because there is no sour taste that they like it very much. In Vietnam, milk training, ice cubes and dripping coffee are also full of creamy, nutty and malt fragrance.