Coffee varieties: what is an F1 hybrid and why is it good?

Arabica Catimor was developed in Portugal in 1959. Scientists wanted to create a variety that is not susceptible to major coffee diseases, produces a bountiful harvest, and is compact in size so that more coffee trees can fit on the plantation. They crossed Timor Hybrid (due to its genetic relationship with Robusta it is immune to leaf rust) and Caturra, resulting in Caturra.

In 1970, a new variety appeared on the Brazilian market, then quickly spread throughout Latin America - local farmers immediately appreciated its advantages, especially high yields, as well as immunity to diseases and parasites.

Catimor is usually grown at an altitude of 700 to 1000 meters above sea level, this is the most rational use of the variety. If the location of the plantations is too low, the coffee acquires a musty taste, and if it is too high, the variety is significantly inferior to Bourbon, Caturra, Catuai and other “flagships”, so that its cultivation becomes unprofitable.

Today, Katimor is one of the most popular varieties in Indonesia and Vietnam, and has recently also captured the Mexican and Peruvian markets.

Places of sale and cost of coffee in Vietnam

It is better to buy coffee from well-known stores rather than from the market. The Me Trang and Crazy Shop chains of coffee shops and Big-C supermarkets enjoy a good reputation. Their prices are significantly lower than in Russian stores (see table).

Ground coffee price
Name	Packing	Price, dong/rub.
Cafe Me Trang Arabica	500 g	58500/183
Highland Coffee Culi	200 g	47000/147
Trung Nguyen Nau Suc Song	500 g	50600/159
Coffee Gourmet Blend	200 g	39700/124
King Coffee Expert Blend	500 g	41900/131

Among the bean coffees, especially noteworthy are Cafe Me Trang Arabica (500 g - about 420 rubles) and Phuc Long Robusta (200 g - about 147 rubles).

In shops for tourists there is a risk of buying a fake, and their prices are too high. It happens that sellers pass off Robusta as a more expensive Arabica. But it's easy to distinguish them:

• Arabica - elongated grain, wavy longitudinal stripe;
• Robusta is a round grain with a straight stripe in the middle.

You can drink coffee in shops for tourists.

You can drink a cup of coffee both on the street and in a cafe.

Average cost of a glass:

• on the street - $1;
• in a cafe - 1.5-2 $;
• in a restaurant - $2.5.

Permitted quantity for export

There are no restrictions on the export of coffee from Vietnam and its import into Russia, the main thing is that the weight of the purchase does not exceed the allowable weight for luggage. For consignments, it is necessary to prepare the appropriate documents for customs.

Cooking method

The filter is placed on a glass or ceramic cup. Then ground Vietnamese coffee is poured into it, distributing it evenly along the bottom of the filter. The amount of cereal depends on what strength of drink you prefer. Cover the coffee with a press and compact it a little, turning it to the sides several times. Pour approximately 10 ml of boiling water into the container so that the aroma of the ground grain is revealed, after 15-20 seconds add the remaining water.

Having covered the container, we wait for the drink to start dripping. If the droplets fall quickly, the coffee is not compressed enough. If it's slow, it means, on the contrary, it's too tight. The optimal brewing time is 5 minutes. The finished drink is filtered through a filter.

Production Features

Peasants prefer to plant coffee trees next to fruit trees or just tall plants that bring additional income, such as corn.

Coffee trees are planted next to fruit trees.

In the natural shade, the berries ripen longer and absorb more nutrients, which will later provide the drink with a rich taste.

Harvesting:

1. Robusta - September-October. Ripe fruits can hang on a branch for a long time without falling off. This allows you to start harvesting when almost all the berries are ripe. Robusta is harvested using the stripping method - with a sliding movement of the hand, the fruits are peeled from the branch onto a canvas spread on the ground.
2. Arabica - September-October. The fruits ripen unevenly; 2-3 approaches to one tree are required to collect the entire harvest. The method is called manual picking, i.e. Ripe berries are selectively collected, leaving the green ones to ripen.

Mechanized processing of collected berries is carried out only in a few large factories. Basically all work is done manually.

The technology is different:

1. Dry or natural method. The fruits are scattered in a thin layer on a canvas or in a sieve and left to dry naturally for a week. Periodically stir with your hands or a spatula.
2. Semi-moist method. The berries are dried a little, then the skin, pulp, gluten and patch are mechanically removed. Wash and dry.
3. Wet. Allows you to obtain high quality products; it is often used when processing Arabica beans. When washing, the fruits are immersed in water and the floating unripe berries are removed. After treatment with a depulpator (like a grater, designed to separate the pulp from the peel), the grains are sent to dry.

As a result of the action of bacteria, the gluten itself will begin to peel off. The grains are then dried and, after hulling (husking), manually sorted and either packaged or sent for roasting.

The best coffee producers

When purchasing Vietnamese coffee, you should choose reliable, licensed producers offering high quality products. Some of the first and most famous Vietnamese coffee brands are Trung Nguyen, Café Du Monde, K-Coffee, ChestBrew Coffee, Vinacafe, Len's Coffee, Lang Thang Coffee, Highlands Coffee, Me Trang, Phuc Long.

Where to buy quality coffee?

Although Hanoi is the capital of Vietnamese coffee culture, with many specialty shops, coffee shops and even a dedicated coffee street in the historic Hai Ba Trung district, you don't have to go here for a drink. Throughout Vietnam, you can easily find quality coffee at affordable prices.

In Nha Trang and other resort towns, coffee can be found in Maximark, Big C and other supermarkets, where there are often discounts, and the purchase can cost 2 times less. But they have a rather modest selection of coffee beans by weight. In the markets, prices are much higher, sometimes 1.5-2 times more expensive, but there is a larger selection of grains. But here you can bargain. To navigate the prices, it is better to first find out the cost of the goods in the supermarket, and then shop at the market.

The tourist area of ​​Nha Trang also has specialty shops selling quality coffee. The best among them:

• Alphaviet export: coffee & tea, located at st. 32 Nguyễn Thị Minh Khai. Open daily from 10 am to 10 pm.
• Crazy Shop 3, located at 4 Trần Phú. Open daily from 9:00 to 22:00.
• Guru Natural, located on the street. 8 B Biệt Thự. Open every day from 9 am to 9 pm.
• Vinny's Coffee Factory. Address: 14 Nguyễn Thiện Thuật. Opening hours are from 10 am to 10 pm.

Features of roasting beans

There are many ways to process coffee beans. They help preserve the properties of the product and increase the shelf life of raw materials.

Four degrees

There are 4 degrees of roasting of coffee beans:

1. Light - involves frying raw materials until a light golden brown color appears. With this processing, the product most fully retains its mild taste and characteristic sourness.
2. Medium - when processed, the grains acquire a dark shade. A slight oiliness should appear on the surface of the raw material. The drink has a moderate taste.
3. Strong—the beans are roasted until they turn black. There is a slight burning smell. Because of this, the drink has a characteristic bitter taste.
4. Extreme - the grains are fried until charred. The drink has a black color, a burning smell and a bitter taste.

Three modern technologies

Relatively recently, 3 new processing methods have emerged that help preserve the natural taste of grains:

1. Thermal. The technology involves filling 2 tons of raw materials into a special drum. It is set in motion. In this case, heat treatment is carried out with air heated to 200°C.
2. Dielectric. The technology involves placing grains in a special apparatus, where the raw materials are exposed to frequency waves.
3. Infrared. In this case, the coffee is processed using infrared waves. Using a special program, a special pressure and temperature regime is set. During processing, the grains increase in size, but their taste does not change.

Seven classic ways

The classic methods of processing coffee beans include:

1. French.
2. Viennese.
3. Scandinavian.
4. Italian.
5. American.
6. Cinnamon.
7. Urban.

General information about Arabica

Arabica is a coffee tree from the genus of evergreen plants.

This is a high-yielding tree. The main feature of its fruits is its relatively low caffeine content. Thus, a drink made from them has a gentler effect on the human body.

The plant was first described by the Swedish scientist Carl Lineus. Much later, genetic studies revealed that this type of coffee tree is a hybrid. It differs from other varieties by the presence of four chromosomes instead of two.

Origin story

Arabica arabica (Coffea Arabica) is the result of a natural crossing of two types of coffee trees: Eugenioides and Robusta. The plants grew close together, which allowed pollen from one to fall into the flowers of the other. It is believed that this happened in Ethiopia.

The mother plant was Eugenioides, and the father plant was Robusta. Their offspring became the basis for the emergence of a new species. Around the 9th century. Coffee berries became popular among warriors, shepherds and monks who operated in Ethiopia. Later the Arabs tried them. They contributed to the spread of this Arabic type of coffee.

Where does the coffee tree grow?

The natural habitat for Arabica is the vast area between Sudan, Ethiopia and Kenya. Wild coffee trees are unpretentious and are often found in mountainous areas at altitudes from 600 to 2500 m above sea level. The optimal temperature for this plant is between 15 and 25°C. Human activity has led to the spread of this type of coffee tree. Now it is grown in many countries of the equatorial belt, including:

1. Venezuela.
2. Salvador.
3. Costa Rica.
4. Cuba.
5. Peru.
6. Bolivia.
7. Brazil.
8. Colombia.
9. Uganda.
10. Haiti.
11. Zambia.
12. Rwanda.
13. Tanzania, etc.

External description: flowers, fruits and seeds

This is an evergreen tree that grows up to 10 m. However, to obtain fruit it is pruned, forming a dense crown not exceeding 2 m in height. This makes the process of picking berries easier. The lifespan of the plant is 50-60 years. It bears fruit most intensively during the first 15 years. Subsequently, the number of berries decreases. Arabica flowers bloom throughout the year. On one tree you can find not only open buds, but also green and already ripe fruits.

Arabica fruits ripen 6-7 months after flowering.

The leaves of the coffee tree have an oval-elongated shape. White flowers are located on both skeletal and peripheral branches. They appear in bunches of 5-8 pieces. Only a few of them are pollinated and form an ovary. The flowering period lasts about 2-3 days.

The formation and ripening of fruits takes about 9 months. Ripe berries acquire a red tint and a glossy shine. The pulp becomes juicy and sweet, attracting birds and animals that can become seed carriers. The stone located inside is bicotyledonous. In its raw form, it has a green-brown color.

Compound

Arabica beans have relatively low caffeine content, reaching 1-1.5%. At the same time, the level of beneficial essential oils is 18%, and sugar up to 8%.

Taste

“Lowland” coffee is always somewhat bland, and in this Katimor is no different from other types of Arabica grown at an altitude of less than 1000 meters above sea level. If plantations are located at an altitude of 1200 meters or more, the taste improves, but then the game is not worth the candle - production becomes too expensive, and the variety will still never compare with analogues from the premium segment.

Unsuccessful samples smell of rubber and earth, while successful ones smell notes of herbs, nuts, and cherry.

Varietal varieties

In addition to Robusta and Arabica, there are also Liberica and Excelsa, but they are used very little. There are more than a hundred varieties.

Robusta

It is believed that Vietnamese robusta is more tasty and of higher quality than Asian or African. These are high-yielding and unpretentious trees. They prefer warm climates, but tolerate temperature changes well. Due to the high caffeine content (up to 2% per 100 ml of drink), the beans are rarely attacked by insects and therefore do not require mandatory chemical treatment. To soften the taste of the drink, robusta is mixed with Arabica in equal proportions.

Robusta is a bean containing large amounts of caffeine.

Arabica

The plant is whimsical; in case of unfavorable conditions, the yield is reduced. Plantings may require additional watering. Arabica coffee accounts for only 10% of all fields.

Excelleza (shari)

Another name is Excelsa. Trees are sensitive to weather conditions and produce crops irregularly. The spreading crown makes it difficult to collect fruits. Expensive grains are used to prepare elite blends. Shari contains a small amount of caffeine and gives the drink a distinct herbaceous flavor.

Excelleza is an elite variety that is usually used to create blends.

Coolie

Kuli is a rare and expensive drink made from selected Arabica and Robusta beans. It is produced only in Daklak. It is considered an excellent natural energy drink.

Katimor

A luxury mix of Arabica varieties Hibrido de Timor and Cattura, which is difficult to purchase even in Vietnam. The drink is valued for its fruity aftertaste.

Katimor is a hybrid of two coffee varieties.

Kopi Luwak

In Vietnam, Kopi Luwak coffee is called chon. To obtain it, whole ripe coffee fruits are fed to musangs (palm martens). Animals cannot digest grains, which, after undergoing fermentation in the digestive tract of the animals, are released with droppings. The raw materials obtained in this way lose the bitterness characteristic of coffee. Due to the labor-intensive and specific production method, the chon is the most expensive in the world.

Blends

Mixtures of varieties, according to experts, are more refined than the pure variety. They are Robusta and Arabica in a percentage ratio of 60/40 or 70/30. Elite blends contain a certain percentage of other varieties, such as chon.

Blends are a mixture of Robusta and Arabica varieties.

Moka

Another name is mocha. It is prepared using Arabica beans and coconut oil is added during roasting. The drink contains little caffeine and has a delicate caramel taste.

Vietnamese coffee varieties

Due to its geographical location and fairly large area of ​​fertile land, Vietnam is ideal for growing almost all major coffee varieties.

So, here you can find plantations with the following varieties:

1. Robusta.
2. Arabica.
3. Chon Luwak.
4. Excel.
5. Moka.
6. Coolie.

Separately, it is necessary to highlight various blends: mixtures of several main varieties in different percentages.

Robusta

This is the most popular variety and is grown widely throughout Vietnam. Its unpretentiousness and high yield allow this species to be actively cultivated even by local farmers.

The large amount of caffeine makes Robusta unattractive to insects, which eliminates the need for chemical treatment of the beans.

Vietnamese Robusta is considered the highest quality representative of this variety.

The main difference between Vietnamese Robusta and others is the absence of a sour note of taste inherent in grains grown in other regions, as well as a more smoothed bitterness.

Conditions for growing the variety:

1. High humidity in the region.
2. The plantations are located at an altitude of 500-600 m above sea level.
3. Sufficient average annual temperature.

Despite the fact that a warm climate is necessary for the ripening of grains, Robusta is able to tolerate significant temperature fluctuations. This does not affect its yield and the quality of the resulting product.

Arabica

Only 5% of the total harvest comes from Arabica coffee. This is a more capricious variety that requires certain growing conditions.

Among them:

1. Coffee plantations should be located at an altitude of 1200-1600 m above sea level.
2. Constant control over soil moisture levels and precipitation. If necessary, artificial watering must be provided.
3. Increased solar energy consumption. It is mandatory to remove trees on plantations.

In the event of a sharp change in climatic conditions, Arabica significantly loses productivity.

It is difficult to determine how much Vietnamese Arabica costs - it is practically never found in its pure form, but only as part of blends.

Chon Luwak

The most expensive variety is Chon Luwak. Its peculiarity lies in the production method, where the main role is played by the palm marten - musang.

By eating ripened grains, the rodent subjects them to a fermentation process in its stomach. The resulting coffee beans are free of toxic substances and other components that have a detrimental effect on the taste and aroma of the drink.

Repeated experiments using other animals did not give a positive result, which only emphasizes the uniqueness of this type of coffee.

Due to the complexity of production, Vietnam is rightfully considered one of the few suppliers of Chon Luwak coffee.

Excel

One of the most capricious varieties that has unique taste. It is usually used to create blends.

Difficulties in growing grains:

1. The tree has a wide crown, which makes harvesting difficult.
2. Doesn't bear fruit regularly.
3. The variety is very sensitive to temperature changes and weather conditions.

It is considered second, after the Chon Luwak variety, in value.

Moka

Good coffee with a delicate caramel flavor and minimal caffeine levels. This is what you can drink throughout the day without putting too much stress on your cardiovascular system.

Coolie

This is another premium variety that is produced mainly in Vietnam, namely in the Dak Lak province. Kuli combines selected Arabica and Robusta beans, which allows the variety to combine a strong, unique aroma and rich taste.

The supply volumes of this variety are quite small.

Blends

In addition to pure varieties, Vietnam also actively produces all kinds of mixtures - blends. Most often this is a combination of Arabica and Robusta in different ratios. However, other combinations also occur.

Kopi Luwak

This is an exclusive and expensive look. In addition, Vietnamese Luwak coffee is the most exotic variety due to its specific production method. Small predatory animals (musangs) feed on ripe and aromatic fruits of coffee trees, digesting only the shell. After the coffee beans have been treated with the animals' gastric juices, they are collected, washed and roasted. In the stomach of the musang, the grains are saturated with musk and change their chemical composition, due to which the drink acquires a unique aroma, a unique taste with notes of chocolate and a long and bright aftertaste.

The most exclusive variety is the “wild” Luwak. This can be explained by the difficulty of collecting, because in the wild animals move absolutely freely. This coffee is harvested in small quantities, about a few hundred kilograms per year. Semi-artificial production, when musangs are bred on farms, is more widespread. The animals are kept in cages and fed daily with fresh ripe coffee berries. Three to four people do the feeding. A healthy animal eats up to a kilogram of berries in the evening. This amount yields only 50 g of green grains, which workers collect, wash and dry.

Vietnamese Luwak coffee is believed to have strong healing properties. Where can you buy this drink today? This can be done in specialized coffee shops. Its price on plantations is approximately $15 per 100. In Europe, the cost of the drink reaches $400 per 1 kg.

Reviews about Luwak coffee are mixed; not everyone will risk trying a drink obtained in such an unusual way. Some people do not find anything special in it, noting only a sourish aftertaste; for others, this coffee is unusually tasty, soft, with chocolate notes. In addition, connoisseurs of this drink say that this coffee does not affect the heart rate at all.

Cooking instructions and recipes

Vietnamese coffee can be prepared in a coffee maker. It is rarely brewed in Turk, because the drink prepared in this way gives off bitterness. It is best to use the Vietnamese brewing method in a special brewing cup - a fin filter.

Preparation procedure:

1. Place the teapot on the mug and pour coffee into it (from 2 to 4 tsp). Shake lightly so that the powder is distributed evenly at the bottom.
2. Compact the top with a press. Do not tamp too hard, otherwise the liquid will not flow well into the mug. Pour a little boiling water to steam the grounds. Wait about 15 seconds.
3. Pour boiling water to the edges of the fin filter or less, depending on the desired strength. Close the lid.
4. The liquid will drip through the filter into the cup for about 4 minutes. When the process stops, the coffee is ready.

The infusion prepared in this way will serve as the basis for creating various drinks.

Place condensed milk and ice in a blender, pour in the prepared coffee and blend.

Iced coffee is a soft drink.

With egg

Place a “cap” of eggs beaten with sugar or condensed milk on top of the coffee. First, eat the fluffy egg-sweet mass, then drink a hot or iced drink.

Coffee with egg is an unusual drink option.

With condensed milk

Place condensed milk to taste at the bottom of the cup. Place a fine filter on the cup and prepare coffee. The milk should dissolve on its own, without stirring.

Place 3 tsp in a cup. yogurt and pour unsweetened coffee.

Vietnamese coffee can be made with yogurt.

Vietnamese coffee: recipes and recommendations

The drink itself is prepared directly in the glass using filtration technology. It consists of pouring ground grains into a metal mug with many holes in the bottom, pressing it with a press and pouring boiling water over it.

Gradually, drops of the drink seep through the bottom of the mug directly into the glass. This contributes to the appearance of rich taste, unprecedented aroma and strength of the prepared coffee.

In Vietnam, Turkish coffee preparation is not practiced. It is not boiled, but only poured with boiling water.

A distinctive feature of making Vietnamese coffee is the use of condensed milk instead of fresh and the long brewing process.

Also, in this country you can rarely find special coffee machines. Local residents prefer to prepare the drink themselves, preserving all the recipe features.

Cold coffee

A classic Vietnamese coffee drink made from ground Robusta beans.

The cooking process itself consists of the following stages:

1. Fill a tall glass glass halfway with ice cubes.
2. Then pour ¼ cup with condensed milk.
3. A metal filter with a press is placed at the top, where the coffee is brewed.

Condensed milk does not need to be mixed with coffee. According to the classic recipe for the drink, you need to wait until it dissolves in it.

At the visitor's request, the barista can also prepare hot coffee.

Coffee with egg

The drink is prepared according to the classic recipe, but without adding milk. Instead, an egg with condensed milk, beaten until creamy, is placed on top of the already brewed coffee.

Drinking this drink is simple: first, the creamy mass is eaten with a spoon, and then it is washed down with liquid.

The method of serving this drink is also unusual. If the client asks for a hot option, then it is served in a special bowl with hot water, and if cold, then with cold water.

Coffee with rum

Another recipe for making this drink is coffee with rum. It is not particularly popular among locals, but is consistently popular among tourists.

It is prepared in exactly the same way as the classic version, but at the very end of preparation, a couple of spoons of rum are added to the resulting drink.

A distinctive feature of Vietnamese coffee is the use of rum, not cognac.

This is due to the fact that the French colonists, like all sailors of those times, preferred rum among all alcoholic drinks.

Kopi Luwak

The process of preparing the drink is no different from the classic version, but it is impossible to confuse them in taste and aroma.

The whole secret of making Kopi Luwak lies in a special variety of coffee beans - Chon Luwak.

Most often, this version of the drink is served without milk or sugar. This makes it possible to fully experience the delicate and delicate taste, as well as fully enjoy the aroma.

Coffee with yoghurt

Like coffee beans, yogurt itself was introduced by French colonists back in the 19th century. However, today it is fully integrated into local cuisine: here it is eaten with rice, seafood, fruits and vegetables.

Coffee with yoghurt is especially popular among locals.

The drink itself is easy to prepare. To do this, brew coffee separately without milk and sugar and pour it on top of the yogurt in a 1:3 ratio. This is how the drink is served to the client.

Coffee smoothie

With the popularization of smoothies and fresh juices, drinks based on creamy mixtures with the addition of Vietnamese coffee began to appear. This made it possible to diversify fruit cocktails with new unusual tastes and attract the attention of tourists to another interesting feature of the country.

Thus, in modern travel guides to Vietnam you can find recommendations to try special coffee mixed with banana and avocado in Hanoi or a drink based on sapodilla and robusta in Ho Chi Minh City.

Local coffee recipes

Traditional Vietnamese coffee is a strong drink with a deep, rich taste and strong aroma. But its peculiarity and diversity lies not only in different types of coffee beans and methods of roasting them, but also in specific additives and preparation methods. In Vietnam, you can try coffee with a unique taste and aroma using unique recipes, the most common of which are:

Drip coffee (Cà Phê Phin)

This is the most common way of preparing and serving coffee in Vietnam. Coffee beans are usually roasted with a small amount of sugar and sunflower oil (one of the reasons for the strong strength and thickness of the drink) over low heat for about 15 minutes, then ground and brewed in a Phin metal filter (Vietnamese drip coffee maker). The filter is then placed on a cup, which is filled with coffee slowly, drop by drop. The drink is served with this filter so that the person can observe the process, which is part of the fun of this style of coffee. The slower the drip, the stronger the flavor at the end. Black coffee is sweetened with condensed milk, which is used instead of fresh milk due to its availability and easier storage in the tropics. Ice may also be added.

Iced coffee (Cà Phê Đá)

Cà Phê Đá is the most popular coffee drink in Vietnam. Black coffee has chunks of ice added to it, which is refreshing and ideal for hot tropical climates. Condensed milk is also added to the drink, in which case it is called Cà Phê Sữa Đá. It looks like a sweet milkshake. First, milk is poured into the glass, then ice is added and strong Vietnamese black coffee is poured. If there is more milk than coffee, the drink is called Bạc Xỉu. The drink is served in local cafes with a spoon to stir the contents.

Yogurt Coffee (Cà Phê Sữa Chua)

The coffee is mixed with fresh homemade yogurt (which was also brought to the country by the French) and optionally with condensed milk and ice. The unique combination of crushed ice, lightly sweetened creamy yogurt and strong black coffee creates a refreshing drink on a hot day.

Egg Coffee (Cà Phê Trứng)

Ca Phe Trung is a dessert drink made from Vietnamese drip coffee, a layer of beaten raw egg yolks with condensed milk and sugar on top. First, pour black coffee into 1/4 of the cup. The rest of the mug is filled with an egg mixture of heavily beaten chicken eggs. The drink has a sweet taste, soft, creamy texture and airy foam, reminiscent of a mixture of meringue and custard. There are several varieties of Vietnamese egg coffee, including hot, cold and cocoa (Cà Phê Trứng Cacao). The drink was invented in Hanoi in the 1940s when egg yolks were added to coffee to replace fresh milk, which was in short supply.

Coconut Coffee (Cà Phê Dừa)

Coconut coffee is made by mixing coffee with coconut milk or yogurt. A little condensed milk and ice are also added to the drink if desired. The coffee softens the coconut flavor, giving the drink a tropical twist, sort of like a coffee cocktail. You can also add sugar, but even without it the drink is not bitter and tastes just as pleasant. Cà Phê Dừa is drunk hot or with ice.

Fruit coffee (Cà Phê Sinh To)

The Vietnamese love coffee so much that they try to make almost any drink out of it. It is not uncommon for rich filter coffee to be added to fruit smoothies or fresh tropical fruit smoothies. While in Hanoi coffee with avocado and banana puree is common, in Ho Chi Minh City the drink is mixed with sapodilla, an exotic fruit with a creamy texture that tastes like custard. This is a good way to sweeten without adding sugar or consuming vitamins.

Coffee is not just a drink, but a long-standing cultural tradition in Vietnam, dating back to French colonialism. As the world's second largest producer of coffee products and home to the finest Arabica and Robusta varieties, the country offers a variety of coffee options for all coffee lovers.

Coffee varieties

Coffee favors the curious. Throughout its history, man has tirelessly studied all those scattered pieces of the puzzle that add up to the picture of our ideal morning cup of coffee. Thanks to their efforts, this very cup became better and better over time. Kyle Touche, Quality Specialist at Counter Culture Coffee, helped us figure out a little bit of this puzzle. One of the key pieces of the puzzle is the biological characteristics of the coffee tree itself. Arabian coffee, as it is called by botanists and coffee nerds, is just one of the coffee varieties that originated in the forested mountains on the border of Ethiopia and South Sudan. Today, science knows about 125 different varieties of coffee, but 80% of the coffee produced is Arabica (ok, Arabian Coffee). To be completely precise, the number of different “sub-varieties” and “variations” of Arabica is in the thousands; they are called varieties. Most of them grow wild in the historical (or biological?) homeland of Arabica - Ethiopia, and only a few of them are cultivated for commercial purposes.

Unfortunately, for this reason, coffee is one of the most genetically identical (i.e., lacking wide genetic diversity) crops in the world. A recent genome study of more than 1,000 Arabica varieties by World Coffee Research showed that 98.8% of their genetic material is exactly the same, which explains why coffee has such a low resistance to various diseases, pests and climate change. Part of this uniformity is due to the very biological nature of the plant: Arabica is a self-pollinating species, not cross-pollinating, so it does not have the opportunity to exchange genetic information with other species growing nearby.

the picture is enlarged

Another factor that has significantly influenced the genetic homogeneity of coffee varieties grown today is the way the coffee industry has walked the planet. The practice of Arabica cultivation first spread from the forests of Eastern Ethiopia to neighboring Yemen, and then further to the Pacific Islands, where the plant eventually fell into the hands of traders from the Colonial powers. Several coffee seedlings obtained by the French from the Dutch in the early 18th century became the biological ancestors of the huge variety of coffee varieties produced over the past 200 years. This so-called “genetic bottleneck” has caused many of the problems Arabica growers face.

One of the most amazing things about coffee is that, despite its genetic fragility and vulnerability, we can find an incredible variety of aromas and flavors in specialty coffee! The flavor components of each specific cup are influenced by many factors: soil quality, weather conditions, processing method and features, roasting style and much more. And yet, the distinctive flavor qualities inherent in a particular variety of coffee are one of the key factors that determine why your coffee tastes the way it does.

Next, we will look at 8 varieties of coffee that are widely known in the specialty coffee industry, and try to figure out where they came from and why they turned out the way they did.

Typika

This variety is a direct descendant of the same “Royal Tree”, donated to the French in 1714. One seedling survived a difficult sea voyage to the Caribbean islands in 1723, and was delivered by French naval officer Gabriel de Klee to the island.
Martinique. After 50 years, there were already over 18 million of these coffee trees on the island. Almost all the coffee that appeared in Central and South America over the next 150 years came from them. Today, Typica is rarely seen there, since this species has a fairly low yield and is poorly resistant to various diseases and pests. However, it is highly valued for its amazing purity of taste, sweetness and multifaceted acidity.

Some types of Typica grown in high mountain areas can also have a wonderful floral flavor. Since this variety of coffee is considered one of the oldest in South and Central America, many interesting “regional subspecies” can still be found, for example, Villalobos, Pace, San Ramon, Bergundal, Kona, Jamaica Blue Mountain, Maragojib, Java and Mocha.

Bourbon

Around 1715-1717, a group of French missionaries, led by Captain Grenier, brought a seedling of the “Royal Tree” to the French island of Bourbon (now Reunion). There, as a result of natural mutations, a new variety appeared, called Bourbon. In the 1860s, it appeared in Brazil, and then in the countries of East Africa: Burundi, Rwanda and the Democratic Republic of the Congo. Their regional name is Bourbon French Mission. Although this species has a slightly higher yield than Typica, it is still considered low-yielding and less frost-resistant than most popular varieties. But Bourbon has an excellent taste: very sweet, with pronounced and balanced acidity. Like Typica, Bourbon has many regional varieties: Pacas, Villa Sarchie, Texic, French Mission, Mbirizi, Jackson, Pointu, as well as other varieties, the berries of which may be orange or yellow when ripe (rather than red, as usually).

Caturra

This is a dwarf variety of mutated Bourbon, first discovered in 1935 near the Brazilian city of Caturra.
It is believed that a mutation in just one single gene, which controls what biologists call “distance between nodes,” led to the appearance of this compact offspring of Bourbon. Due to its high yield and relative ease of harvest, Caturra quickly spread throughout Central and South America.

Today, some of the best examples of this coffee variety are grown in the highlands of Guatemala and Colombia, which, combined with careful processing, helps to reveal the variety of sweetness and complex acidity of this coffee, inherited from its ancestor - Bourbon.

Katimor

Catimor is another variety widespread in Central and Southern Africa, developed by breeders in Portugal in 1959 by crossing Caturra and a mysterious Timor Hybrid.
In the 1920s, previously unknown species of Arabica and Robusta were discovered on the island of Timor, the crossing of which resulted in what biologists call an interspecific hybrid. Robusta genes have made this variety of Timor extremely resistant to various pests and diseases, primarily to coffee leaf rust. Scientists believed that creating a hybrid of this coffee with Caturra would make it possible to obtain a variety that would produce a large harvest, would not be susceptible to disease, and the quality of the cup would be significantly higher than that of a regular rebusa.

Many research institutes funded by governments in Central and South America are grafting Catimor onto other local varieties. The most famous examples of such “crossbreeding” are perhaps Variedad Colombia and the various IHCAFE variants from Colombia and Honduras, respectively. And although breeders managed to achieve an increase in yield and resistance to diseases, the quality of coffee still turned out to be lower than that of other, more traditional varieties: the taste was dominated by plant and woody notes and astringent acidity.

Castillo

This variety is a hybrid created and actively promoted by the scientific department of the National Coffee Federation of Colombia (CENICAFE). Colombia's coffee industry suffered huge losses in the 1980s and 90s due to leaf rust, causing exports to plummet. CENICAFE has made great efforts to interest producers in its new variety of coffee, which is more resistant to various diseases and pests. In 2005, CENICAFE introduced 5 regional varieties of Castillo, while providing farmers with subsidies and loans on extremely favorable terms. Once the coffee trees matured and their harvests hit the market, debate raged among specialty coffee roasters and importers as to how the quality of a Caturra cup was superior or inferior to more traditional varieties of coffee. Last year, Catholic Relief Service, led by Michael Sheridan, implemented the Borderland Coffee Project, which involved a very interesting experiment: a group of leading US roasters and importers were asked to blind taste selected samples of Caturra and Castillo grown on small farms in the Nariño region. Among them were our guys from Counter Culture Coffee. And the results of the experiment amazed many! The overall result was that both samples were “equal, but have their differences.” In the voting of experts, Caturra beat Castillo with a minimal, non-statistically significant margin, although the samples differed quite significantly from each other in taste. Castillo has a bright fruity flavor and high acidity, but can finish a little dry or even astringent.

Pacamara

This variety was developed in El Salvador in 1958 by crossing two varieties: Pacas and Maragogipe.
Pacas is another mutated dwarf Bourbon, first discovered in 1949 at the San Rafael farm in the Santa Ana region of El Salvador, owned by the Pacas family.

Maragogipe is the result of a mutation of Typica, found in 1870 in the province of Maragogipe, in the Bahia region of Brazil. This variety is known for its rounded shape (leaves, berries, grains), low yield, but very high cup quality. Pacamara was developed by breeders at the Salvadoran Institute for Coffee Research (ISIC). They wanted the same cup quality and berry size as the Maragojipa, but the same high yield, tree height and local climate tolerance as the Pacas variety. And although it took more than 30 years for farmers in El Salvador to actively grow Pacamaru, the results were very impressive: a small tree with large leaves and berries that thrives in the highlands, with a unique taste and quality.

Pakamaru is often described as a coffee that is both sweet and spicy, with an acidity reminiscent of citrus fruits, although sometimes vegetal notes can be detected.

SL-28

Kenya holds a special place in the hearts of many coffee lovers, not least thanks to this variety (along with its close relative, SL-34).
In the early 1930s, the Kenyan government turned to Scott Labs (SL), a crop research center, for help in creating a new variety of coffee for the country's rapidly growing coffee industry. Over the next few decades, they introduced more than 40 varieties of coffee, but it was the variant number 28 (SL-28) that particularly stood out due to its exceptional qualities. SL-28 was developed from a variety found in Tanzania known as Tanganyika Drought Resistant.

The genetic background of Tanganyika is unknown, but what we do know is that the SL-28 has one of the most versatile and complex cups in the world of coffee. Dense fruity sweetness, reminiscent of raisins and fresh berries, ripe tomato, and layered citrus acidity are the hallmarks of SL-28.

Gesha (Geisha)

If there is a coffee that could be called legendary, it is definitely Geisha.
His debut took place in 2004 at the Best of Panama championship, and he was represented by the Hacienda Esmeralda farm. The judges even mistakenly decided that someone, inadvertently or as a joke, had slipped them Ethiopia for testing, which, however, if we trace the history of the appearance of this variety, was not so far from the truth. In 1931, a group of British botanists collected several samples of grains for study near a city called Gesha. There are actually three cities of this name in Ethiopia, but historical records indicate that samples were taken approximately 40 km away. north of the city of Maji (Kaffa province). From there, the seeds traveled to a research center in Kenya, and then to Uganda and Tanzania. In the early 1950s, Geisha seeds were sent from Tanzania to Costa Rica, to the Tropical Agricultural Research and Higher Education Center (CATIE), which has perhaps the largest collection of coffee varieties in the world.

In 1963, Sir Francesco Serracin, an employee of the Panama Ministry of Agriculture, went in search of a disease-resistant variety of coffee, and brought a Geisha seedling from CATIE to Panama, specifically the Boquete region. This variety produced little yield, and although it turned out to be quite resistant to leaf rust, for some reason it was forgotten for many years, until its triumphant return at the same Best of Panama championship in 2004.

Since then, Geisha seeds have been introduced to many countries in Central and South America. This coffee tastes best at the highest altitudes (1800 m and above), and its taste is often described as surprisingly floral, bright and complex. The variety's unusual flavor profile and relative rarity have led some buyers to pay a whopping $150 for 1-pound lots of green (unroasted) beans. Geisha is a true superstar in the world of coffee.

Author: Kyle Touche, Martin Gallo Translation: Zina Timofeeva Whoiszoe Special for Baristacrat.ru

Write in the comments if you need a diagram in high resolution for printing.

Description

Arabica Typica grows on compact but tall trees with bronze leaves. The grain size is larger than Caturra, smaller than Maragogype and about the same as SL28.

Coffee made from this variety of beans has a characteristic sweetish taste even without additional sweeteners.

The quality of Typika is rated 4-5 out of 5, but the variety is characterized by low yield and high susceptibility to disease. The first harvest can be harvested 4 years after planting the tree. The variety is not strong, but still needs additional fertilizers. The ripening time of the berries and the ratio of grain to whole coffee cherry are average and do not stand out in any way. The recommended planting density is 3000-4000 trees per hectare.

Characteristics

Katimor coffee beans grow on low trees. The recommended planting density is 5-6 thousand trees per hectare. The fruits ripen quickly, and the first harvest can be harvested within two years after planting. When the plant is young, the leaves are red-brown, but over time they turn green.

The variety requires careful care; often the farmer has to buy expensive fertilizers and make sure that the trees are not exposed to direct sunlight.

Advantages and disadvantages of Arabica Katimor

It is difficult to cultivate other varieties at this altitude - the risk of infection by parasites is too high, so here Katimor was out of competition.

On the other hand, Catimora beans lack depth of flavor and aroma; coffee made from them is rated only three, and sometimes two, out of five.

Soon another drawback was discovered - due to too abundant harvests, the variety is quickly depleted; for example, in Indonesia, the Katimor coffee tree bears fruit (and profit) on average for only 10 years.

Prices

Prices for Vietnamese coffee vary depending on its variety, packaging volume and brand. In general, the price is at least 3 times lower than in stores in foreign countries. On average, a package of 500 g of ground coffee costs 50-90 thousand dong, instant – 40-80 thousand dong, grain coffee – 140-170 thousand dong. Thus, ground coffee costs from 100 thousand dong per 1 kg ($5), grain coffee - from 280 thousand dong per 1 kg ($12). For comparison, for 1 kg of ground Vietnamese coffee in foreign stores you need to pay about $15.

A cup of coffee in local cafes costs from $1 to $3. There are restaurants where a glass of Vietnamese iced coffee can cost about $5.

Vietnamese coffee provinces

The first fields appeared in 1888. They were located in Nghe An province. Then they started growing trees in the southern provinces - Thanh Hoa, Ha Tinh, and in the central ones - Quang Binh and Quang Tri.

Climatic conditions affected the taste and aroma of the product.

Vast fields - more than 600 thousand hectares - appeared in 1898 on the Teing Guen plateau, in the Central mountainous region. The optimal climate for growing coffee raw materials is in the vicinity of the city of Dalat (Lam Dong province), and the largest coffee shops are located in the city itself, which is called little Paris.

The main grain producer is Dak Lak province. Plantations covering an area of ​​506 thousand hectares produce an annual harvest of about 1 million tons. The administrative center of the province, Buon Ma Thuot, is considered the capital of coffee.

In modern Vietnam, plantations are located in almost every corner of the country. The plots are numerous and small: from 1 to 5 hectares, only 1% of all products are grown on plantations larger than 5 hectares.

Coffee varieties: what is an F1 hybrid and why is it good?

Coffee hybrids have enormous potential to produce great cups, avoid coffee rust, and achieve higher yields. But what are they?

Why are they so important in the coffee industry? Does this mean we'll soon have to say goodbye to bourbon and Typika?

We contacted José Campos, senior consultant and chairman of the board of trustees of the Center for International Forestry Research, and William Solano, genetic resources and agrobiodiversity specialist at the Center for Tropical Agriculture Research and Higher Education (CATIE) in Costa Rica. They agreed to answer our questions about hybrids.

A brief overview of types of coffee Before trying to understand hybrids, let's say a few words about what types and varieties of coffee are. There are 125 types of coffee. However, in any cafe or supermarket you will find either Arabica, Robusta, or a mixture of both.

The most popular is Arabica, known for its excellent possibilities for developing taste and aroma, but it is Arabica that is the most vulnerable species in the fight against diseases and pests. Robusta is much more frost-resistant and strong, and also contains more caffeine. However, it is believed that Robusta has a more bitter taste than Arabica (although some in the specialty segment advocate Fine Robusta). It is Arabica that dominates the specialty segment.

Arabica beans are distinguished by different varieties that differ in taste characteristics, degree of frost resistance, yield and preferred growing conditions. Coffee Varieties and the Problem of Diversity Arabica coffee is not diverse enough, and this poses a problem. Different coffee varieties should provide genetic diversity, and Arabica coffee has a genetic similarity rate of 98.8%, which is alarming.

By comparison, the genetic similarity between rice and soybeans is only about 70-80%. Therefore, Arabica is much more vulnerable. If a pathogen can infect one variety, it will most likely infect trees of similar varieties. Therefore, one of the most resistant varieties to “coffee rust” is considered to be catimor. Catimor is a hybrid of Caturra and Timorese coffee, which in turn is the result of crossing Arabica and Robusta.

From Robusta he took frost resistance, diversity and resistance to “coffee rust”. But this also means that specialty coffee buyers need to be wary if they want to purchase quality beans. Given global warming, if action is not taken, Arabica could slowly become extinct before our eyes.

Why is Arabica not diverse enough? The largest number of Arabica varieties can be found in the homeland of coffee - Ethiopia. Last year it was determined that 95% of coffee's genetic resources are located in this country. Many of these varieties grow in Ethiopian forests. If the grain packaging says “Ethiopian Heirloom”, this may mean that the tree grew in natural conditions. Some varieties originally native to Ethiopia are now associated with other regions. For example, the highly prized and exquisite Geisha variety originated in Ethiopia but is today primarily associated with Panama.

However, most Arabica varieties are either Typica or Bourbon, or their descendants. Can hybrids help? Traditional Arabica varieties are the product of either successful natural mutations or mutations caused by humans under special conditions (such varieties are called cultivars). Today, varieties of both types of origin are not diverse enough and are equally susceptible to “coffee rust,” which is why we began to pay attention to F1 hybrids. These varieties are massively propagated in laboratories.

Researchers are able to cross different varieties and develop hybrids with the desired characteristics. I asked Jose Campos how coffee hybrids come about. He replied: “The desired result can be achieved very quickly and only by asexual reproduction. Through hybridization, it is possible to increase yield and quality, as well as improve appearance... Thanks to hybrids, coffee can be grown in both dry regions and areas with high rainfall.” William Solano added that F1 hybrids are generally stronger and healthier than naturally occurring varieties. Natural varieties may, of course, achieve equal levels of genetic diversity (and resulting hardiness), but this is much less likely. It is due to their genetic diversity that F1 hybrids can survive in hostile environmental conditions. Is it possible to breed the perfect coffee tree?

Solano said that many research centers, including CATIE and World Coffee Research (WCR), have teamed up to work on improving genetic qualities. The purpose of this association is to expand the genetic base of Arabica. Here's how it works: varieties grown for sale (such as Caturra, Catuay and Costa Rica 95) are crossed with wild varieties from the CATIE collection.

This way, 100 F1 hybrids have already been bred. Twenty of them were propagated using biotechnology. Then, over the course of 6-7 years, the choice is narrowed down to those varieties that can be grown for sale. The goal was to achieve higher yields and resistance to coffee rust, as well as a better quality cup. Not long ago, five of these twenty hybrids were planted in Central America. In the near future they will also be planted in South America, Africa and Asia.

So far, all experiments with hybrids have been successful. Recently, the Centroamericano hybrid received 90.5 points in the Cup of Excellence competition in Nicaragua - an unprecedented result that promises a great future for hybrids. Centroamericano is a cross between the Ethiopian rumeh sudan and the coffee rust resistant variety T5296, so it makes excellent coffee and the trees are resistant to coffee rust and bear a lot of fruit. Can we say that hybrids are “better” than regular varieties? It seems that the hybrids are simply flawless. Solano and Campos say most of these varieties are superior to conventional varieties in quality and disease resistance. Compared to many traditional varieties, they have a remarkable taste and aroma.

And in Costa Rica, some F1 hybrids produce twice the yield of Caturra and Catuai. However, the quality of coffee depends on many factors. Altitude, distance from the equator and temperature affect the speed of ripening, and the slower the berries ripen, the better the taste. Much also depends on the soil from which the tree takes its nutrients. For example, volcanic soil contains large amounts of nitrogen.

Of course, different varieties of trees are grown in different conditions. For example, growing the Centroamericano hybrid is recommended at an altitude of up to 1500 meters above sea level. Other varieties can be grown at higher altitudes. The key to high quality can also be the characteristics of cultivation, harvesting and processing (for example, if the manufacturer collects only ripe berries and dries them).

Processing characteristics can affect the flavor profile: natural and honey processing emphasize sweetness, while washed processing makes the taste cleaner and brighter. Certain varieties and regions are better suited to certain treatments. Pedro Gomez, a barista instructor at the National Training Service of Colombia (SENA), emphasizes that a lot depends on the consumer, because each of us has our own idea of ​​​​what delicious coffee is. Coffee hybrids will not replace traditional varieties and cultivars. Growers will continue to grow non-hybrid varieties for a number of reasons, and consumers will continue to be interested in varieties such as Geisha, Bourbon and Caturra.

However, F1 hybrids offer excellent prospects in the coffee industry, given the lack of genetic diversity, climate change, susceptibility to various diseases and much more. Most likely, they will become even more popular in the future.

Authors: Alejandra Muñoz Hernandez, Tanya Newton. The author of the translation of the interview from Spanish into English is Alejandra Muñoz Hernandez

Main varieties

The main varieties are Robusta and Arabica. The last variety is the most revered among connoisseurs. Arabica beans contain many essential oils, thanks to which the drink has a bright aroma and a mild, sour taste. This variety is grown in the cool northern regions. Robusta contains twice as much caffeine, so the taste of the drink is slightly bitter. This variety is the most common and budget-friendly. Robusta grows in places with high humidity and constantly high temperatures.

Trun Nguyen Arabica Se is another popular variety that grows only in Vietnam. The drink has a sour taste with refreshing floral notes. This coffee is not bitter and has a light vanilla aftertaste. An equally worthy variety is Katimor. This type of Vietnamese coffee was created by crossing the Cattura and Hibrido de Timor varieties. The Katimor variety is high-yielding and disease-resistant. The drink made from it is rich in the aromas of herbs and fruits.

The cost of these varieties varies and can range from $5 to $15 per 1 kg. Coffee connoisseurs note that all types are surprisingly aromatic and invigorating; after the first sip, you want to buy all the varieties to try.

Signature roast

A distinctive feature of Vietnamese coffee is the roasting of the beans. It can occur in different ways with the addition of various components, however, its main indicator is basic for all methods.

A characteristic feature of this region is the slightly chocolate aftertaste of the drinks. This is achieved by roasting coffee beans with cocoa beans.

Also, when roasting, different manufacturers may add:

• fruit syrups;
• Coconut oil;
• sugar;
• walnut oil;
• diluted condensed milk;
• powdered milk.

Degrees of doneness can also vary from low to high.

Classic Vietnamese coffee is made from highly roasted Robusta and Arabica beans with the addition of coconut oil and cocoa beans.

Hybrids Typica

Despite all its advantages, Typica is not the easiest or most profitable variety to cultivate. To level out its shortcomings, Typica is often crossed with other varieties. The following combinations used at least one variety that is closely related to Typica:

• Acaia (Sumatra + Bourbon);
• Macaturra (Maragogype + Caturra);
• Pacamara (Pacas + Maragogype);
• Pache Colis (Pache Commun + Cattura);
• Mundo Novo (Sumatra + Bourbon);
• Catuai (Mundo Novo + Caturra);
• Rasuna (Typica + Catimor);
• Icatu (Mundo Novo + Robusta + Bourbon).

Of course, new varieties differ significantly from the “progenitor”. For example, Mundo Novo produces thick and sweet coffee, Pacamara has a floral-citrus flavor, etc.

Author of the article: Diana Koltsova barista and coffee lover rolled into one

History of the drink

Vietnam was a colony of France for a long time - from the 1880s to 1954. In 1857, Catholic missionaries brought the first coffee bushes to the country from the French island of Reunion. The colonists found it economically profitable to produce coffee for export. In 1908, new species were introduced into the country - robusta and liberica. In 1945, trees occupied an area of ​​about 10 thousand hectares, and about 4,500 tons of product were produced annually. Most of the products were supplied to France.

The focus on the global market appeared after the creation of the Socialist Republic of Vietnam in 1976. The scale of coffee production doubled, and large state cooperatives emerged.

At the end of the 1970s. There is an active development of the Central Highlands (Tainguen) - a plateau in the south of the country: many coffee fields have appeared there. Since 1989, the integration of the Vietnamese economy into the world economy began, and by 2000, the coffee industry (compared to 1976) had grown 100 times.

In 2001, Vietnam joined the International Coffee Organization and the Association of Coffee Producing Countries. The country began to curb the production of low-quality raw materials in order to meet international standards. In 2009, the share of Vietnamese coffee amounted to 18% of global coffee production; Vietnam is second only to Brazil in terms of exports.

At the end of 2022, the World Coffee Museum was opened in Dak Lak province. Equipped in the style of the dwellings of the ethnic peoples of the Central Plateau, it recalls the time when new territories were being developed for plantations.

History of Vietnamese coffee

The founders of coffee plantations in Vietnam are rightfully considered to be French colonists, who brought the first coffee bushes here back in the 19th century.

A suitable climate and a large number of mountain slopes made it possible to quickly develop this industry and, within a few years, receive the first batches of grains for export.

Despite all the necessary conditions for obtaining grain, Vietnamese coffee was able to enter the international market and take a leading position in it only in 2007, when its exports amounted to 1 million tons of beans per year.

Today this is 15% of all grain grown in the world.

Famous brands

Coffee products are mainly produced on small farms. But there are also large companies whose products are known outside the country.

Me Trang

One of the best brands in the country. It emerged in 2000 and today unites a network of 19 branches. The company constantly improves product quality by modernizing processes. "Mechang" produces ground products, soluble and in grains. It has a large line of varieties (Chon, Robusta, Arabika, AR mixture), and supplies the market with recognizable red-brown packaging.

Me Trang is a high quality invigorating drink.

Con Soc

The products of this company can be easily recognized by the squirrel shown on the packaging. The company produces 2 varieties - Arabica (brown background on the packaging) and Blend (blue background). The raw material is grown on the Lam Dong plateau in Da Lat.

Distinctive features of production:

1. When roasting beans, walnut oil is added, which removes bitterness from the drink and gives it a nutty flavor.
2. Fine grind. It is better not to brew the powder in a classic press filter. The company itself recommends using paper filters.

Trang Nguyen

Vietnamese brand, popular all over the world. Exports products, including instant products, to 25 countries. The most popular product is an equal mixture of Arabica and Robusta Ocean Blue. Recognizable packaging with an image of an airplane or yacht.

Trang Nguen is the largest and most famous Vietnamese coffee producer.

Phuong Vy

Established in 1954, the company has its own plantations in Dak Nong and 2 factories that separately produce products for export and for the domestic market. Multi-stage processing of beans and complex caramel roasting give the product a signature taste.

Dong Phuong

A leading bean processing company, founded in 1995. The coffee of this premium brand is distinguished by high-quality roasting. Popular types are Espresso and Phoenix.

Dong Phuong is a coffee that is distinguished by high-quality roasting.

Tam Chau

A fast-growing company little known in Russia. Produces coffee and tea products for import and export. The plantations are located in Lam Dong.

Vietnamese coffee brands

An unusual feature of this type of land farming in Vietnam is that state-owned enterprises harvest less than 10% of the country's total coffee production.

More than 46% of the harvest comes from private firms, and the remaining percentage from peasant farms.

The main producers of whole and ground grains are:

1. Factory Mi Chang.
2. Wanglang Corporation.
3. Company Kon Sok.
4. Trang Nguyen Corporation.

Mi Chang factory coffee is widely distributed throughout Vietnam and is sold in almost every store. This company focuses on the production of Arabica, Robusta and their blends.

Thus, the especially popular Blue Ocean is a 1:1 mixture of Arabica and Robusta.

Wanlang Corporation is also very common in the country, but its main focus is on exporting goods. Their main product is Blue Dragon, a 7:3 blend of Arabica and Robusta.

The small company Kon Sok produces only two types of bean coffee. Its distinctive feature is the addition of walnut oil to the grains during the roasting process. This gives the drink a light nutty aroma and eliminates the bitter aftertaste.

Trang Nguyen is rightfully considered the best brand of Vietnamese coffee. It occupies almost 30% of the entire market. This corporation produces different types of coffee and blends, including instant coffee, which is rare for a local producer.