What defines Vietnamese coffee and makes it unique?
First, the topography of the Annamite Plateau is very complex and creates regional microclimates, which were observed over a hundred years ago and exploited for maximum diversity of bean species and varieties. There are two basic approaches to coffee — single origin versus multi-origin blends. In Southeast Asia, with such diversity of beans available, a multi-origin, blended coffee approach seems natural. Blending bean species and varieties is inherently superior in achieving a broad flavor range, persistance of aftertaste, sophisticated nose, ice coffee performance, and overall mouthfeel and sense of satisfaction for the palate. The move in South America and other coffee-producing regions to single-source, 100% Arabica in the last decade has narrowed the flavor range and appeal of modern coffee to only those consumers with palates who prefer hybrid Arabicas. Our own public taste tests indicate that 70% of consumers respond better to mixed-species blends of coffee, and tastes run abou
