Vietnamese Robusta is the secret ingredient in Italian espresso. Its lush body, chocolatey taste, and excellent aftertaste are a product of the rich soil in Vietnam, and the fact that they are able to sun-dry the coffee cherries, which develops Robusta's natural sweetness. This peaberry Robusta is almost entirely peaberries, extremely high-quality and hand graded, for the most complex and flavorful brew.
Why Robusta? Coffee drinkers are evenly divided between "front palate" people and "back palate" people. We find that people who respond well to Vietnamese coffees in general tend to be "back palate" people, and Robusta excites primarily the back of the palate. In particular, Vietnamese high-altitude Robusta has developed indigenously to be almost its own subspecies, and the gourmet Robusta from this region is exceptionally delicious, quite unlike the low-altitude versions and Brazilian Robusta.
What's a peaberry? The coffee bean is the seed of the coffee fruit, which is also called a "cherry." Normally, each cherry contains two seeds, which is why coffee beans are rounded on one side and flat on the other. However, 5% to 15% of the crop contains only one seed. The coffee bean within is round, like a pea. These peaberries have a more intense and complex flavor with a characteristic bite. The Vietnamese Highlands region is particularly intriguing for its peaberries, which feature in most of its famous local coffees. 8 oz bag roasted coffee, Medium/Dark roast. Please select ground or whole bean.
Great for first timers
This is the second Vietnamese ground that I’ve tried as recently as this morning. I used sweeten condensed milk and at first it looked lighter so I was worried about the taste. But to my surprise, it smelled and tasted very sweet. I think of it as one of the lighter versions, but good enough to do its work.
I think this is excellent for those trying Vietnamese grounds for the first time.
Posted by Jose I Alvarado Zayas on Mar 21st 2017
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