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vietnamese whole bean coffee from mr.Viet
Mr.Viet whole bean coffee
good morning vietnam
Strong bready, nutty flavor. The taste is dominated by shades of bitter cocoa and roasted cereals
Nuts and dark cocoa
100% Robusta
500 gr
arabica
The taste is perfectly balanced, dominated by shades of cocoa, dark chocolate with a hint of orange
Dark chocolate and orange
100% arabica
500 gr
suitable for all brewing methods
drip
Phin filter
Coffee machine
moka pot
French press
The traditional sorts of coffee from Vietnam are highland arabica coffee and robusta with pleasant astringency and orange zest notes
robusta coffee is the most commonly grown type in vietnam, known for its bold and earthy flavor, while arabica coffee is also cultivated in smaller quantities, prized for its delicate and nuanced taste
Vietnamese Arabica and Robusta
Robusta
Arabica
Vietnamese Robusta is the most popular coffee variety. It is strong and rich due to its high caffeine content (1.5 - 3.2%) and low content of essential oils (about 8%). Such features create this strength and astringency taste of Robusta. Due to its taste, it is often used in coffee blends to give the drink richness and pleasant astringency. Also, it adds this important caffeine drive people expect from a cup of coffee.
The second most popular type of coffee in Vietnam is Arabica which has a delicate and pleasant taste. This type of coffee has low caffeine content - 0.2% but the number of essential oils can reach 18%! Such characteristics make Arabica soft and diverse in taste.
Whole Bean Coffee — FAQ
Got questions? We’re here to help. For anything else, email info@senseasia.net.
Use different grinds for different brewers. Short guide:
- Phin filter: medium–coarse (like table salt)
- Pour-over/Dripper: medium
- French press: coarse
- Espresso: fine
- Automatic machines: medium (adjust a notch at a time to taste)
Keep beans in an airtight bag or canister, away from light, heat, and moisture. Avoid opening/closing the bag many times, decant into a small container if you brew daily. Best flavor is within 3–4 weeks after opening. If needed, you can freeze beans once in small portions; thaw sealed before opening.
Yes. Our beans work for espresso, phin, and filter methods. For super-automatic machines, avoid very oily (ultra-dark) beans and tune the grind gradually; look for steady flow and a balanced taste (not sour = too coarse, not bitter = too fine).
Typically chocolatey, nutty, caramel-leaning with low to medium acidity and a round body. Arabica brings aroma and fruit notes; Robusta (in some blends) adds crema, body, and a cocoa finish.
- Phin: coffee-to-water 1:8–1:10, 92–96 °C water, 4–6 minutes total.
- Pour-over: 1:15–1:17, 92–96 °C.
- French press: 1:15, 92–96 °C, 4 minutes steep.
- Espresso: 1:2 (e.g., 18 g in → ~36 g out in 25–30 s).
- Adjust grind finer for sour/weak cups; coarser for bitter/over-extracted cups.