Origin and Development of Coffee in Vietnam comparison of Flavor between Vietnamese Coffee and Mantenin Coffee

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Vietnamese coffee: Vietnamese coffee, strong aroma, light sour taste, smooth and moist taste, slightly bitter in fragrance, rich aroma, refreshing and refreshing. The representative products are moossy coffee, Central Plains coffee (G7 coffee), Saigon coffee (SAGOCAFE) and Highland coffee. Vietnam's geographical location is very favorable for coffee cultivation. Southern Vietnam has a hot and humid tropical climate, which is suitable for growing ROBUSTA coffee, while the north is suitable for growing ARABICA coffee. Each coffee bean used in the current production of Saigon Coffee is selected from the best coffee area in the Vietnamese plateau and is roasted with special cream, with outstanding milky aroma, mellow coffee flavor and unique flavor of Saigon coffee with a long aftertaste.

Vietnamese coffee culture: smell: the smell and fragrance emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Manning Coffee: Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". Her flavor is very rich, fragrant, bitter, mellow, with a little sour taste. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.

Manning coffee flavor: the flavor is very rich, fragrant, bitter, mellow, with a little sweetness. As the Mantenin coffee beans themselves do not have sour characteristics, so the general special blending methods are based on Mantenin coffee beans, in the long-term heat preservation or preparation of iced coffee, there is no unpleasant sour taste.

After baking, the beans are very large, and the raw beans are brown or dark green with a special aroma like caramel and a mellow taste.