“Be strong like traditional Vietnamese coffee”

Vietnamese coffee has been imported into the place by the French colonist many centuries ago, with such year in cultivating coffee tree no wonder why now Vietnam is now ranked the 1^st most coffee exporter in the world (for Robusta beans)

Be strong like traditional Vietnamese coffee

Vietnam is famous for its seductively strong coffee, it is not come out of the blue that people have a say “Be strong like Vietnamese coffee”. Traditional Vietnamese coffee is strong which is performed under the colour of dark brown with subtle reddish. For the initial time when coffee had just imported into Vietnam, only the noble or high class “Annamese” could have a chance to approach this type of luxury beverage, but not now anymore. You could easily find a nice – decorate coffee shop anywhere in Hanoi. To supply for the mass consumption of coffee of the people, a lot of coffee shop opened and to adapt to the modern flow, a bunch of smoothie, milky tea, abcxyz coffee … are invented by the baristas.

Making a good and pure traditional Vietnamese coffee was hard, now finding one is much harder. Huongmai café with over 35 years in the coffee business, making good and criterion coffee is our unspoken mission. Searching for Vietnamese traditional coffee? Why not save your time and drive straight to Huongmai Café, however, we grown up with Vietnamese traditional coffee, it’s not really hard to make out one since you’ve tasted it for decades.

Traditional coffee at Huongmai Café is a perfect blend between Robusta beans and Arabica beans. The two varieties differ in taste, growing conditions. Like I have informed you in my previous post, Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity.

Robusta, however, has a stronger, harsher taste, with a grain-like overtone and pea nutty aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica. Some robusta, however, are of high quality and valued especially in espressos for their deep flavor and good crema.

Robusta, however, are easier to grow. They can grow at lower altitudes than Arabica, and they are less vulnerable to pests and weather conditions. They produce fruit much more quickly than the Arabica, which need several years to come to maturity, and they yield more crops per tree.

Now with the strong and harsh taste of Robusta perfectly mingled with the sweet over tone and winey after taste of Arabica, who doesn’t want to have a cup of this nice coffee? Medium roasted combined with perfect skill from Huongmai Café’s roasters, you will get the most and the best traditional Vietnamese coffee.

ORIGINAL:

Da Lat and Lam Dong province

INGREDIENT:

Robusta beans, Arabica beans

EXPIRE DATE:

1 year (unpacked)

ADDRESS:

58 Ma May strt, Hanoi Old Quarter

56 Hang Be strt, Hanoi Old Quarter

49 Lo Su strt, Hanoi Old Quarter

15 Hang Manh strt, Hanoi Old Quarter

04 Xuan Dieu strt, Tay Ho dist, Hanoi

MADE BY HUONGMAI CAFÉ