But what makes coffee from Vietnam different from coffee anywhere else? The vast majority of coffee in Vietnam comes from the robusta species, a hardy plant that can grow on lower elevations. Taste-wise, coffee made from robusta is generally stronger, nuttier, and darker than that made from arabica, the other primary variety.
Vietnamese coffee is an intensely strong and sweet coffee, that's sure to dissolve your morning daze and perk you up for the day.
During the French colonial era when Vietnam was known as French Indochina, coffee was an import with European ties. Coffee was first brought to Vietnam in the mid-1800s. Initially unpopular among Vietnamese people, coffee became a growing part of Vietnamese culture much like bread, pastries, and other French imports did over time.
Today, Vietnamese robusta coffee remains a mixed market with over 90% of all coffee produced in Vietnam being exported.
Condensed milk!
