Vietnamese coffee is world-famous for its bold flavor and rich aroma, crafted mainly from two types of beans: Robusta and Arabica. Though both grow across Vietnam’s fertile highlands, they offer completely different experiences.

Robusta, mostly cultivated in the Central Highlands (like Buon Ma Thuot), is known for its strong, bitter taste, high caffeine content, and thick crema. It gives Vietnamese coffee its signature power and intensity — the kind that wakes you up instantly in every cà phê sữa đá.

Arabica, grown in cooler highlands such as Da Lat, delivers a milder, smoother flavor with sweet, fruity, and floral notes. It’s often enjoyed by coffee lovers who appreciate balance and aroma over strength.

Together, Robusta and Arabica form the perfect harmony that defines Vietnamese coffee — bold yet elegant, powerful yet refined.

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