Arabica and Robusta are the two primary coffee varieties grown in Vietnam, each shaped by its terroir, climate, and roasting approach—each with a distinct character of its own.
Arabica is mainly cultivated in Da Lat – Lam Dong, at elevations of 1,200–1,600 meters, where cool temperatures and mineral-rich red basalt soil create ideal growing conditions.
In the cup, Arabica offers floral and fruity aromas, with notes of citrus or caramel, a clean finish, and a delicate, lively acidity.
Arabica is typically light to medium roasted to preserve its natural aromatics, making it well suited for pour-over, cold brew, or a lighter-style espresso.
Robusta is the backbone of Vietnamese coffee, widely grown across the Central Highlands—including Dak Lak, Gia Lai, and Kon Tum—at elevations of 500–800 meters.
Robusta delivers a full body, pronounced bitterness, and higher caffeine content, with flavor notes of dark chocolate, wood, and roasted nuts, followed by a long-lasting finish.
It is commonly medium to dark roasted to enhance depth and structure, ideal for bold espresso, traditional phin brewing, or blends that demand intensity.
From the same green bean, roast level and grind size shape the final experience.
Lighter roasts highlight aroma; darker roasts deepen structure. Coarser grinds suit filter methods, while finer grinds are designed for espresso or phin.
Understanding the bean, the roast, and the grind is how coffee tells its story—fully and honestly.
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