Essential to any discussion of the taste of Vietnamese coffee are two varieties: Robusta and Arabica. Vietnam is the world's top producer of Robusta, yet Arabica is also grown in the highlands. Though both are coffee, these two varieties differ completely in taste and in how they grow.
This article sorts out the differences between Robusta and Arabica in terms of taste, cultivation, and use. It digs into why Robusta is dominant in Vietnam and where Arabica is grown. For the features of Vietnamese coffee as a whole, The Complete Guide to Vietnamese Coffee as well.
Robusta and Arabica | The basics of the two major varieties
Most of the coffee drunk around the world is either Arabica or Robusta (the Canephora species). Worldwide, Arabica is the majority, but in Vietnam the picture differs from other origins, with Robusta in the leading role.
Arabica excels in aroma and acidity and is at the heart of specialty coffee. Robusta's character is its bitterness and strength, and it is easy to grow with high yields. Vietnam produces this Robusta on a large scale and has become the world's top producer. Robusta is said to account for about 40% of global coffee production, and Vietnam is its largest supplier.
Differences in taste
Even though both are coffee, the two varieties taste contrasting. Tasting them one against the other makes the difference clear.
| Item | Robusta | Arabica |
|---|---|---|
| Taste tendency | Strong bitterness and a roasted aroma | Bright aroma and acidity |
| Body | Heavy and full | Light and smooth |
| Caffeine | Higher | Lower |
| How to drink | Pairs well with condensed milk | Enjoyed black for its aroma |
Robusta has a roasted aroma like barley tea and strong bitterness, and because it can taste harsh when drunk black, it pairs well with the Vietnamese style of combining it with condensed milk. Arabica has fruity acidity and a floral aroma, and is suited to being brewed as is to enjoy its fragrance. Rather than one being better, they are varieties with different taste directions. Roasting also changes the impression: a dark roast of Robusta brings out a chocolate-like, roasted richness characteristic of Vietnamese coffee.
Differences in cultivation | Altitude and ease of growing
Differences in taste arise from differences in the growing environment. The two varieties differ in both the altitude that suits them and the ease of cultivation.
Robusta, which grows even in the lowlands
Robusta grows even in low-altitude land and is strong against heat and pests. Because it is low-maintenance and high-yielding, it is suited to large-scale production. Vietnam's Central Highlands is an environment well suited to Robusta cultivation, and this forms the foundation that supports large-scale Robusta production.
Arabica, which grows in the highlands
Arabica prefers cool, high-altitude land, is vulnerable to pests, and takes effort to grow. In Vietnam, the highlands of the Central Highlands, especially Da Lat in Lam Dong province, are known as an Arabica-producing area. The difficulty of growing it yields fragrant, distinctive beans. Varieties that give Arabica disease resistance, such as Catimor, have also been introduced, seeking to balance stable cultivation with quality.
Why Robusta is dominant in Vietnam
Although Arabica is the majority worldwide, Robusta makes up more than 90% in Vietnam. Behind this lie both climate and history.
The Central Highlands, Vietnam's main production area, is blessed with a climate and soil suited to Robusta. Moreover, when postwar economic reform prompted coffee to be ramped up as an export product, the easy-to-grow, high-yielding Robusta was planted on a large scale. In this way Vietnam rose in a short time to become the world's top Robusta producer, and the Robusta-centered picture took hold.
Differences in use | From instant to specialty
Robusta and Arabica also divide clearly in the uses they suit.
Because Robusta is affordable and has a strong body, it is used around the world as a raw material for instant coffee and blends. There is also the practice of adding a small amount to espresso to enrich the crema (foam). Arabica, on the other hand, is at the heart of specialty coffee, brewed as is to bring out its aroma and acidity. In Vietnam too, a move toward high quality with carefully grown Arabica and fine Robusta is spreading. Many products blend Robusta and Arabica to draw out both body and aroma, broadening the ways to enjoy Vietnamese coffee.
Which should you choose?
It is best to choose according to your taste and how you drink it. Here is a guide to choosing by purpose.
- If you want to enjoy strong, bitter Vietnamese coffee or coffee with condensed milk | Robusta
- If you want to savor aroma and acidity black | Arabica
- For a morning cup to wake you up fully | Robusta, which has more caffeine
- For a refreshing cup after a meal | Arabica
If you are after a distinctly Vietnamese taste, start by trying a dark-roast Robusta with condensed milk. Once you are used to it, trying Da Lat Arabica or a blend with Robusta will broaden your range of flavors. Buying whole beans and grinding them yourself lets you enjoy the differences in aroma between varieties even more.
Frequently asked questions
- Which tastes better, Robusta or Arabica?
-
Because their taste directions differ, it is a matter of preference rather than superiority. If you want to enjoy bitterness and body, Robusta suits you; if you want aroma and acidity, Arabica. If you are after the rich taste characteristic of Vietnamese coffee, Robusta is the recommendation.
- Why is there so much Robusta in Vietnamese coffee?
-
It is because the Central Highlands, the main production area, has a climate suited to Robusta, and because when coffee was ramped up as an export product after the war, the easy-to-grow, high-yielding Robusta was planted on a large scale. In this way Vietnam became the world's top Robusta producer.
- Does Robusta have more caffeine?
-
Robusta is generally said to have more caffeine than Arabica. Combined with its firm bitterness, it makes a strong, wake-you-up cup. If you want to cut back on caffeine, it is a good idea to choose Arabica or a blend.
- Can you buy Arabica in Vietnam too?
-
Yes, you can. Arabica is grown in highlands such as Da Lat in Lam Dong province, and fragrant beans are available. In a Vietnam where Robusta is dominant, Da Lat Arabica draws attention as a distinctive option.
- What is fine Robusta?
-
It refers to Robusta whose quality has been raised through careful cultivation and processing. It is a concept born from a move to change Robusta's image as a cheap raw material and to value it as a distinctive bean. Efforts toward fine Robusta are spreading in Vietnam too.
Summary | Knowing the two varieties makes Vietnamese coffee more interesting
Robusta offers bitterness and strength, Arabica aroma and acidity, and the two varieties have contrasting characters. Vietnam became number one by producing the easy-to-grow Robusta on a large scale, and it also grows Arabica in the highlands. Knowing the difference between the varieties broadens both how you choose a cup and how you enjoy it.
For the production areas and brewing methods of Vietnamese coffee, The Complete Guide to Vietnamese Coffee and for choosing beans, our sister site's Vietnam Coffee Specialist Site as well.
Comments