About Vietnamese Coffee
As the world’s second largest coffee exporter, Vietnam produces fragrant and full-bodied coffee. Coffee too good to miss out on!
Vietnamese coffee is best drunk by individually brewing the coffee through metal drip filters (‘phin ca phe’). These are served to you while they are still brewing and make drinking Vietnamese coffee an experience like no other.
During colonial times fresh milk was limited, so the coffee was served with sweetened condensed milk. The nation loved it so much that the tradition still prevails today.
Due to the hot climate in much of Vietnam has a hot climate they often drink their coffee with crushed ice – ‘Ca Phe Da’ or Ca Phe Sua Da’ (with condensed milk). Iced Vietnamese coffee is a delicious, invigorating and refreshing drink.
Coffee has been a major source of income for Vietnam since it was introduced by the French in the early 20th century. It is the second largest export, after rice!
The coffee plantations were developed mostly in the Dak Lak province in the Central Highlands of Vietnam. The soil and altitude in this region is perfect for cultivating coffee beans.
In 1996, post war, when Vietnam accepted privately owned enterprises, that Trung Nguyên was formed. Trung Nguyên is now Vietnams leading coffee brand.