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The Caphe Vietnam's Fine Robusta Coffee is selected from 100% ripe berries, preliminarily processed, preserved, naturally fermented, and dried on a drying rack in compliance with a closed processing process straight from the farm under the standards of Fine Robusta. It offers richer flavors such as sour, fruity, dark chocolate, or mellow sweetness. We strive constantly to bring coffee lovers interesting experiences next to the perfect cup of coffee bearing the imprint of each typical coffee-growing region of Vietnam.


Honey in the name Red Honey comes from the Robusta seed processing method. This method of processing does not add honey to coffee; instead, Robusta coffee beans, after being peeled, retain the high-sugar of "meat layer/PULP" on the seeds, which, when dried, leaves a characteristic reddish-brown color of honey with a mild apple-like taste, fruity and dark chocolate, sweet post-mellow.


The Caphe Vietnam team are people with rich experience in the coffee field. We are diligent farmers aiming to change the coffee farming model from a traditional to a clean, high-quality coffee model, implementing natural methods. We do not use chemical fertilizers for growing coffee. Instead, we devote day and night to researching and improving coffee processing techniques in accordance with scientific standards, encouraging farmers to produce green and clean coffee agricultural products of high quality.

In particular, the outstanding team members of The Caphe Vietnam, through much effort, exploration, and enthusiasm for their profession, have won the first prize in the Vietnam Amazing Cup contest organized by Buon Ma Thuot Coffee Association. The contest was held on March 10, 2020, in which the judges were Vietnamese experts and experts worldwide. This is a pride and also an affirmation of the quality of The Caphe Vietnam to consumers.


Coffee was officially planted in Vietnam by the French in 1857, the first being the Arabica. Since 1925, after thorough surveys of climate and soil along with social and political considerations, the French have been testing Robusta and Arabica coffee in the Tây Nguyên area. Thanks to the suitable climate as well as the fertility of the soil, the Robusta variety grows quickly, accounting for 95% of coffee production in Vietnam. Currently, Vietnam is the second largest coffee-producing country in the world, after Brazil. Particularly for coffee Robusta, Vietnam is the leading country in coffee production. However, most Vietnamese coffee is only exported to make instant coffee.


Robusta coffee in Vietnam has a good genetic source originating from Uganda, so the intrinsic quality of Vietnam's Robusta coffee beans is guaranteed to be good and delicious. With the advantages of climate and soil, coffee is a specialty that God has given to the people of Vietnam. In recent years, the concept of specialty coffee has been well understood by many people, and the model of growing and processing specialty coffee is being replicated. To do that, we focus on working closely with farmers, setting up a model of farming, and processing the coffee according to global standards. We also invest in modern machinery and equipment in accordance with export regulations so that we can manufacture high-quality products in order to cater to our diverse customer's needs. The Caphe Vietnam selects 100% pure coffee beans that are preliminarily processed and classified according to export standards. We always try our best to bring our customers excellent coffees bearing the imprint of each typical coffee region of Vietnam.


Vietnamese young coffee lovers, passionate about their profession, carry with them the noble mission of changing the quality of Robusta coffee in accordance with the FINE ROBUSTA specialty coffee standard. Starting from the stage of cultivation, harvesting, and processing to serve high-quality coffee not only to Vietnamese people but to the world, The Caphe Vietnam has been proud of being able to achieve that. In addition, choosing to drink and use Fine Robusta coffee also improves the lives of farmers, encouraging them to cultivate clean, high-quality coffee for consumers around the world.


Coffee has been introduced to Vietnam for more than 100 years, since the French colonial period. From ancient times till today, coffee has been a specialty and the main income source for generations of families. For many, their coffee-related memory is imprinted with "street coffee culture," which is basically an image of a cup of black coffee or milk coffee being served by a hot teapot with a few roadside chairs every morning.

Depending on the type of coffee, it gives people the feeling of sourness, oiliness, and scent of different fruits. A good cup of coffee is one that is rich in natural flavor, mild acidic, rich in oil, and, specifically, gives off the aroma of almonds, fruit, butter, and earth. Moreover, the taste of coffee is a symbol of the taste of life. A little sour to remember failure, a little salty to narrate a story, and a bit of bitterness to keep us awake and think creatively. Add a little sweetness to feel loved. With these superpowers of coffee, everyone became calmer and more polite.


Filtered coffee is considered the most favorite drink of Vietnamese people. The feeling of waiting for each drop of coffee and, even more interestingly, sipping its results, be it a cup of hot black coffee or milk coffee, is mind-blowing. The taste is created depending on each person's preference. One can predict the human personality and culture of the region by the way the coffee is made. For example, Saigon people like iced black coffee or refreshing iced milk coffee, whereas Bạc Xỉu, made with fresh milk and coffee, a lesser-known variant Vietnamese people enjoy, can be served at any hour of the day.

People in the central region prefer a completely different taste, with a bolder taste, preferring hot rather than cold, and start the day with a morning sip. Vietnamese people love filter coffee, which has also become a love for people around the world. "Black - thick - bold - bitter" is almost the general concept of Vietnamese people about coffee. When combined with greasy condensed milk, that rich flavor creates a very Vietnamese flavor, which has become an identity in itself.


Thanks to cultural interference special coffee concepts, Fine Robusta is creeping into Vietnamese coffee culture. Comparisons began to emerge after the definition of high-quality specialty coffee began to creep into the Vietnamese coffee community. Customers started to be more selective about the origin of coffee, roasting, and preliminary processing. Since then, coffee farms have started to have policies to improve the quality of coffee beans by planting and harvesting. The way coffee is processed has also begun to change quite a bit. It is no longer just drying coffee on the ground like before. Now, it is more organized with new technology and techniques that are updated and applied according to world norms.

Thanks to increased health consciousness. Vietnamese people also replace the old way of roasting coffee with a new bold roast profile, thus respecting the inherent nature of coffee. The taste of Vietnamese coffee since then has changed a lot for the better. Today, the young Vietnamese generation is passionate about coffee beans, searching day and night to improve the quality of coffee to meet exceptional coffee standards and bring coffee products and Vietnamese culture to the world.