Vietnam

Vietnam is the second largest coffee producer in the world and the first in robust: more than 40% of the world's robust is out of here. Most of it grows in the Central Highlands, between 500 and 800 m, and is processed in natural. The harvest goes from October to November to February.

(i) In the case of the United States of America, the United Kingdom of Great Britain and Northern Ireland and the United Kingdom of Great Britain and Northern Ireland. The rest of the Highlands. - Đà Lħt and Sħn La: areas of arabica, around 1,500 m.

The robust Vietnamese taste of bitter chocolate and nuts, with a lot of body and little acidity. He's got a lot more caffeine than an arabic, so he hits hard.

This character fits the local way of preparing it: the phin, a metal filter that drips slowly on condensed milk. From there come the cà phê sħa đá, with ice, and the cà phê trő ng of Hanoi, with yolk cream. If you encourage yourself with the latter, use pasteurized eggs.

At home it also goes well in moka and espresso mixtures.