Day 23: Vietnam – Advent Calendar Reveal
Origin: Vietnam
Location: Son La
Altitude: 1,200-1,800 masl
Tasting notes: Fig, Pine Nut and Red Grape
Why Alice and Ben love it: Most people associate Vietnam with Robusta coffee, since it’s the world’s largest Robusta producer. But over the past decade, Vietnamese Arabica - especially from highland regions like Da Lat, Lam Dong, and Son La - has gained serious attention in the specialty coffee world. Arabica now makes up only about 5–10% of Vietnam’s total coffee production, but its reputation is growing quickly.
Unlike the country’s famous Robusta, this Arabica coffee showcases Vietnam’s softer, more nuanced side. Expect a medium body and dry mouthfeel, with warming spicy notes, sticky fig and red grape, low acidity, and a gentle smoky aroma. The result is a smooth yet robust coffee with a short, strong finish that feels comforting and distinctive.
This coffee shines when roasted between the first and second crack - the key stages in roasting where beans make popping sounds as they release steam and expand. The first crack marks the development of lighter, more delicate flavours, while the second crack signals darker, bolder tones. Roasting between these points creates a perfect balance of both. You can read more about coffee roasting here.
