- Vietnam has been the world’s second-largest coffee exporter and yet third-wave-coffee culture has been slow to embrace Vietnamese product.
- Over the last couple decades, “serious” cafes have favored arabica beans, frequently given a light roast to reveal a nuanced, bright acidity. The bulk of beans coming out of Vietnam are of the robusta species.
- Vietnamese immigrants to the U.S. have long turned to supermarket brands made with robusta beans—the chicory-laced Café du Monde brand above all—in search of a particular bold, bitter, somewhat smoky flavor that reminded them of their homeland.
- Nguyen Coffee Supply sources beans directly from Vietnam and forgoes added flavorings. Nguyen Coffee Supply’s Loyalty blend is 50/50 robusta/arabica.
A first-generation Vietnamese-American has partnered with a fourth-generation farmer in Vietnam to bring high-quality robusta and arabica to Brooklyn for roasting.
To read the full article, visit The Wall Street Journal.
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