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At its simplest, Ca phe sua da is made with finely ground Vietnamese-grown dark roast coffee individually brewed with a small metal French drip filter (cà phê phin) into a cup containing about a quarter to a half as much sweetened condensed milk, stirred and poured over ice. The Arabica coffee wet-processing method requires a huge amount of water to produce the end product of clean green coffee beans, and it is estimated that 23 million litres of untreated coffee processing effluent flows into rivers on the Plateau each year. The scarcity of fresh milk meant that the French and Vietnamese alike turned to sweetened condensed milk to balance out the strong bitterness of the filtered coffee, and this is now a prominent addition to many coffee drinks. To make the Cà Phê Sữa, Vietnamese milk coffee, you must place the filter mentioned filled with coarse coffee grains on top of a cup filled with a little condensed milk.
In order to produce clean green beans, the Arabica coffee wet-processing method creates a great deal of waste water. Thanks to this processing method, Nespresso can buy high-quality washed Robusta, while at the same time taking advantage of the intrinsic quality of the local Robusta coffee plants that have survived the long war period. Arabica coffee has been planted in recent years in a number of the northern provinces of Lao PDR and Vietnam but to date the relatively small volume of coffee beans produced has not encouraged processing and marketing.
Postharvest processing consists of several steps performed, on-farm after the coffee cherries have been harvested, and it yields the green coffee beans that can be roasted ( 1 , 2 ). During this processing, an interplay between microbial activities and endogenous bean metabolism takes place, which results in a specific flavor precursor profile of the green coffee beans ( 2 , 3 ) Coffee cherries can be processed in different ways ( 1 ). Wet processing is usually implemented for Coffea arabica cherries to produce high-grade Arabica coffee. Among multiple existing processing methods, the wet processing has been usually applied for Arabica coffee and produces decent quality of both green coffee beans and the cup of coffee. But Arabica production has also contributed its share to greenhouse gas emissions and to climate change, especially because large areas of coffee in Mexico, Central America, Colombia, and the Caribbean have been converted from agroforests – i.e., systems in which forest and/or other tree species, like fruits, are grown alongside coffee plants – into lightly shaded or full-sun coffee – i.e., systems with few or no trees, in which coffee plants are exposed to the sun to boost yields.
The company currently sells its coffee online, but this week, NCS will open a daytime coffee shop called Cafe Phin in the Lower East Side Vietnamese restaurant An Choi And Nguyen isn’t alone in her endeavor: In Philadelphia, a new specialty coffee company called Cà Phê Roasters is also roasting Vietnamese coffee beans and hosting pop-up cafes. But as Nguyen experienced, many coffee drinkers don’t know they’re sipping Vietnamese beans; in many imaginations, Vietnamese coffee refers to dark roast swirled with sweetened, condensed milk—not respected, specialty beans. Learn how to make Vietnamese coffee (cà phê sữa nóng), a sweet, rich coffee drink involving sweetened condensed milk and strong drip coffee.
If you want to try Vietnamese coffee, find yourself a Vietnamese filter, get a canned of condensed milk, and your favorite Arabica/Robusta blend of Vietnamese coffee. 2. Hot Vietnamese Drip Coffee with Sweetened Condensed Milk or Cà Phê Sữa Nóng. Coffee processing businesses, known as coffee wet mills, which transform the cherries picked by farmers into parchment coffee, are essential to produce high quality coffee.
In today’s world coffee market, in which Lao PDR produces 0.25% of the world production and Vietnam more with China making very little, the emphasis is to move production to higher-value Arabica rather than the lower-value Robusta coffee that is the current mainstay of the industry. Producing high-quality Arabica beans, this farm-to-cup operation is working to put the value of every bean sold back into the hands of the farmers and community that produced it. Co Lieng and Guikema are also integrating sustainable practices into their coffee production. Samples were taken at specific time points throughout the postharvest processing chain (pooled coffee cherries, coffee beans, fermentation waters, and soaking waters).
“High Grown Milds” are coffee beans grown at locations over 2,000 feet; “Brazils” are Arabica beans produced in Brazil and grown at less than 2,000 feet; “Milds”are low-grown Arabica beans produced in countries other than Brazil; and “Robustas” include Robutsa coffee beans produced mainly in Brazil, Africa, and southeast Asia. There are two types of coffee plants that are grown for commercial coffee production: Arabica trees and Robusta trees. Although coffee is predominantly grown in mixed-crop, agroforestry systems promoting conservation and organic farming, the demand for high-quality coffees resulted in increased costs of production and processing that are beyond the capacity of most coffee farmers in Africa.
Coffee is an extremely important agricultural commodity, produced in about 80 tropical countries, with an estimated 125 million people depending on it for their livelihoods in Latin America, Africa, and Asia, with an annual production of about nine million tons of green beans. In some countries the lower quality beans are not discarded; instead they are taken for processing and sold as low-quality coffee.
It catches flak for tasting oily, rubbery, and burnt because, as Frith tells me, plenty of it is: Because export regulations for robusta are more lax than those for arabica, it tends to be roasted more, and he says, What people know as robusta is the taste of defects.” Nguyen gets green coffee beans, and after NCS roasts them, she says, the robusta beans yield nutty, dark cocoa notes.
While you may have all the other ingredients such as Robusta coffee powder and condensed milk at home, you should buy the traditional Vietnamese coffee press filter to get the authentic flavors. Vietnamese style iced coffee (ca phe sua da or cà phê sữa đá) is super easy to make and all you need is a stainless steel filter that costs around $7 USD online If you live in a city with a Vietnamese grocery store, you will likely find them even cheaper. In Hanoi, you should try coffee blended with avocado and banana, also called in Vietnamese as sinh tố cà phê chuối bơ”, while in Ho Chi Minh City, you can go for coffee blended with sapodilla, a tropical fruit with a custard-like taste, also called in Vietnamese as sinh tố cà phê sapoche”.
Phin-filtered coffee with sweetened condensed milk hot: cà phê sữa nóng. Or maybe because they’re used to versions of these drinks made in the States or elsewhere with weak imitations of Vietnamese coffee sweetened with so much condensed milk that it tastes more like candy. Nguyen Coffee Supply is a direct trade company ethically sourcing organic arabica & robusta coffee beans from Vietnam while creating sustainable relationships with Vietnamese farmers.
Vietnamese coffee is uniquely characterized by a combination of French roast coffee dripped through a Vietnamese coffee filter mixed with condensed milk. To make their cold brew, they ease filtered, mineral-rich water through the coffee grounds for 16 hours, unlike the typical 8 or 12. The store founder worked closely with farmers in Cau Dat, outside Dalat to design an exclusive blend of 100% Vietnamese-grown Arabica beans. The food was great, but on a whim, I ordered a cup of Vietnamese hot coffee (cà phê sữa nóng), and I was hooked!
Roasted Vietnamese coffee beans are typically very dark and bitter; if you try to drink it black, you will know why sweetened condensed milk is added to make it more palatable. Vietnamese coffee is centered around the robusta, with a bolder flavor, darker nutty flavors,” Nguyen explains, sharing that Vietnam is the number one producer of robusta beans in the world (with arabica on the rise). Cà Phê Sữa Nóng / đá (Vietnamese milk coffee hot / iced)
This gravity, insert coffee filter is easy to use and quick to clean up. Just place the filter on top of a cup, pack it full of some fine ground Vietnamese coffee, let the piping hot water flow through and enjoy. Vietnamese coffee is an acquired taste – thicker and more intense than one might be used to. And if you’re watching your waistline, you’re in for a disappointment; the Vietnamese typically drink it with a generous serving of sweetened condensed milk. In these different regions, several species of coffee are grown, including Arabica , Robusta , Chari ( Excelsa ), with Arabica varieties including Catimor , and some with indigenous lineage, such as the Arabica SE. Vietnamese coffee producers blend multiple varieties of beans for different flavor characteristics and balance, or to reduce production cost.
Since it is not uncommon that the last phases of coffee processing are undertaken in the importing countries and therefore close to the end-consumers, this leaves many coffee producers with a partial understanding of the quality and flavour determinants of coffee, and limited ability to address such issues. The coffee market’s worst fears may be confirmed: Coffee production in the world’s biggest producer of robusta beans, Vietnam, will likely fall by nearly a third because of severe drought, according to Vietnam’s coffee trade group.. Most coffee beans processed by the U.S. coffee production industry are imported from international sources, although some are grown in the state of Hawaii.
The coffee production industry of the United States is engaged in the production and processing of coffee beans into roasted, ground or flavored coffee products, as well as coffee concentrates, extracts, flavorings and syrups. The main coffee plant species, Arabica coffee, is grown in a moderate temperature of 64 degrees to 70 degrees, but with the Earth’s tropical climate temperatures increasing there is a greater chance that the coffee beans will ripen too quickly. Thus, many jobs are produced in these countries from the coffee industry, and with climate change impeding the production of coffee-jobs many start to decrease.
The Boosting Coffee Production project will train farmers to increase their yields, produce higher quality coffee, and connect them with international markets. Influence of processing on the content of sugars in green Arabica coffee beans. Coffee postharvest processing must have an impact on the composition of green coffee beans and hence on the coffee cup quality ( 1 – 3 ). This paper unraveled five major mechanisms for how fermentation duration during wet coffee processing affects the coffee microbiota, green coffee bean composition, and coffee beverage flavor.
During roasting, the chemical profiles of the green coffee beans, which are determined not only by cultivar and geography but also by postharvest processing as described above, transform into the characteristic coffee flavor ( 17 – 19 ). Ultimately, gauging the effect of postharvest processing on the coffee cup quality requires sensory analysis by a trained panel.