6 ms·

I was just in Hanoi, and some of their roasters are incredible value for money. Lots of co-fermented specialty Vietnam-grown Robusta and Liberica at incredible

I was just in Hanoi, and some of their roasters are incredible value for money. Lots of co-fermented specialty Vietnam-grown Robusta and Liberica at incredible prices, far cheaper than what people would find from roasters that import their beans from Colombia or any of the other big coffee-growing countries.

Kirby64 20d ago
> Lots of co-fermented specialty Vietnam-grown Robusta and Liberica at incredible prices, far cheaper than what people would find from roasters that import their beans from Colombia or any of the other big coffee-growing countries. Robusta at least is substantially cheaper, because yields are better and it’s less affected by disease. I don’t know enough about Liberica to know how it yields. Also, “co-fermented coffee” generally is just code for flavored pre-roast flavored these days, especially out of Colombia. Not sure if that’s made it to Vietnam, but I’m always going to raise an eyebrow with co ferments these days. Not that they can’t be tasty, but they shouldn’t command a price premium if it’s essentially just flavored coffee in my view.
- esperent 20d ago
  Any co fermented coffee I've had in Vietnam has been anaerobic fermented with something else like strawberry.
  - Kirby64 20d ago
    If your Vietnamese coffee is co fermented with “strawberry” and actually tastes like strawberry, it’s essentially just using flavoring, not real strawberry (or, not only real strawberry).
    - esperent 20d ago
      Yes I know, it doesn't taste like strawberry, it's fermented with strawberry (or I've also seen orange, jackfruit, etc.). This is what I clearly stated, and the person above you also stated. There's no artificial flavors being added to the coffee at any decent specialty coffee shop in Vietnam, unless you specifically order some sweet flavored drink from the menu.
- sersi 20d ago
  Yes, co-fermented coffee tends to be lower quality coffee that is co-fermented with flavouring juice to cover the lack of quality. That's not the case of all co-ferments but it's a significant enough number of them that it's usually something to avoid unless you really trust the roaster and farm.
D_Alex 20d ago
I was just in Hanoi! A thing I learned is that Vietnam is today the second largest producer and exporter of coffee, behind Brazil of course. And per capita, Vietnam produces and exports more than Brazil. And as for taste - I love the rough and tough flavours of Vietnamese Robusta coffees! The Australian roasted Arabicas are mild and gentle, almost to the point of blandness in comparison.
- latchkey 19d ago
  Large amounts of clothing exports too.
enaaem 19d ago
Fine robusta is legit. Very full bodied, fruity and chocolatey.

Kirby64 20d ago

> Lots of co-fermented specialty Vietnam-grown Robusta and Liberica at incredible prices, far cheaper than what people would find from roasters that import their beans from Colombia or any of the other big coffee-growing countries. Robusta at least is substantially cheaper, because yields are better and it’s less affected by disease. I don’t know enough about Liberica to know how it yields. Also, “co-fermented coffee” generally is just code for flavored pre-roast flavored these days, especially out of Colombia. Not sure if that’s made it to Vietnam, but I’m always going to raise an eyebrow with co ferments these days. Not that they can’t be tasty, but they shouldn’t command a price premium if it’s essentially just flavored coffee in my view.

esperent 20d ago
Any co fermented coffee I've had in Vietnam has been anaerobic fermented with something else like strawberry.
- Kirby64 20d ago
  If your Vietnamese coffee is co fermented with “strawberry” and actually tastes like strawberry, it’s essentially just using flavoring, not real strawberry (or, not only real strawberry).
  - esperent 20d ago
    Yes I know, it doesn't taste like strawberry, it's fermented with strawberry (or I've also seen orange, jackfruit, etc.). This is what I clearly stated, and the person above you also stated. There's no artificial flavors being added to the coffee at any decent specialty coffee shop in Vietnam, unless you specifically order some sweet flavored drink from the menu.
sersi 20d ago
Yes, co-fermented coffee tends to be lower quality coffee that is co-fermented with flavouring juice to cover the lack of quality. That's not the case of all co-ferments but it's a significant enough number of them that it's usually something to avoid unless you really trust the roaster and farm.

D_Alex 20d ago

I was just in Hanoi! A thing I learned is that Vietnam is today the second largest producer and exporter of coffee, behind Brazil of course. And per capita, Vietnam produces and exports more than Brazil. And as for taste - I love the rough and tough flavours of Vietnamese Robusta coffees! The Australian roasted Arabicas are mild and gentle, almost to the point of blandness in comparison.

latchkey 19d ago
Large amounts of clothing exports too.

enaaem 19d ago

Fine robusta is legit. Very full bodied, fruity and chocolatey.