This was always the problem with Vietnam, they grew shit coffee because they had nothing, and something is better than nothing.
I was there 8 years ago, and the coffee is absolute crap, even the premium stuff with a fancy hotel.and branding.
When I was there, the landmass had been almost filled with coffee where applicable. It led to lots of income, but efforts were underway to provide loans and education on how to grow better Coffee to utilize the same amount of land, same amount of production, but get more money out of said grown Coffee.
Perhaps this article is an acknowledgement of the hard work of the people of Vietnam to produce more valuable coffee from their land.
I can't say. I can only say it used to be absolutely horrendous, to the point that "Mixto" was a thing. Producers would roast with corn syrup and other stuff to try to make a better coffee bean. The beans really really were that bad.
My morning coffee is Vietnamese instant. I pay a premium to get it here in NZ. I don't know why but the taste of Robusta grew on me. I can't get enough of it. My last time over there the resort had a huge spread of breakfast but I normally just had a coffee and a donut. I loved the taste.
I can see why people would hate it after getting used to western coffee.
Maybe it has improved? I was last there just before Covid.
Also when I was last there I had an egg coffee the beans in that could not have been local. It tasted just like a good espresso from NZ. Maybe they're starting to move toward more western flavors?
That's what I immediately thought of also. Oddly enough, I was just talking about the Kentucky Coffeetree this week and found this quote on its wiki, which seems apt -
> When Kentucky was first settled by the adventurous pioneers from the Atlantic states who commenced their career in the primeval wilderness, almost without the necessaries of life, except as they produced them from the fertile soil, they fancied that they had discovered a substitute for coffee in the seeds of this tree; and accordingly the name of coffee-tree was bestowed upon it. But when communication was established with the sea-ports, they gladly relinquished their Kentucky beverage for the more grateful flavor of the Indian berry; and no use is at present made of it in that manner.
Was on biz trip to Vietnam in late 2017. Went to specialist local coffee shop and the brew was fantastic. Had the kick of an angry mule and a really rich flavour. FTR I don’t like drip or perc coffee and outside of specialist coffee houses the general North American and European black water (laughingly called “americano” so I’m not sure who created this label but they were trying to insult Americans, italians and coffee drinkers all in one go) is not to my taste.
Yes Vietnam is mainstay of the global instant coffee supply but they do have some good robusta. And if you aren’t convinced go visit Sumatra where robusta also grown and have a local brew. To die for.
Americano was named for American soldiers stationed in Italy during WWII who didn’t like the taste of full strength espresso, so they would water it down.
So the same people who discovered spaghetti alla carbonara by eating their ham and eggs with pasta.
Funnily enough Soth Koreans love iced Americano regardless of the season. That's even more watered down than regular Americano or Espresso Freddo. Maybe the coffee equivalent of iced tea.
I was there 8 years ago, and the coffee is absolute crap, even the premium stuff with a fancy hotel.and branding.
When I was there, the landmass had been almost filled with coffee where applicable. It led to lots of income, but efforts were underway to provide loans and education on how to grow better Coffee to utilize the same amount of land, same amount of production, but get more money out of said grown Coffee.
Perhaps this article is an acknowledgement of the hard work of the people of Vietnam to produce more valuable coffee from their land.
I can't say. I can only say it used to be absolutely horrendous, to the point that "Mixto" was a thing. Producers would roast with corn syrup and other stuff to try to make a better coffee bean. The beans really really were that bad.