ROBUSTA COFFEE (CÀ PHÊ VỐI)
Table of Contents
Robusta coffee (also known as Cà phê Vối or Cà phê Rô) has the scientific name Coffea canephora or Coffea robusta. It is the second most important coffee species in the world, accounting for about 39% of global coffee production.
Vietnam is currently the largest exporter of Robusta coffee in the world. Other significant exporting countries include Côte d’Ivoire, Uganda, Brazil, and India.
Characteristics of Robusta Coffee Trees
The Robusta coffee tree can grow either as a shrub or a small tree, reaching up to 10 meters in height. Its fruits are round, and the beans are smaller than Arabica beans. The caffeine content in Robusta beans ranges from 2–4%, while in Arabica it is only 1–2%.
Like Arabica, Robusta trees begin producing fruit after 3–4 years and remain productive for 20–30 years. They thrive in tropical regions at altitudes below 1,000 meters, with ideal temperatures ranging between 24–29°C and annual rainfall above 1,000 mm. Robusta coffee requires more sunlight than Arabica.
Flavor Profile
Robusta coffee has a stronger, more bitter flavor and higher caffeine content, but its taste is considered less refined than that of Arabica. As a result, Robusta beans are less expensive — typically, a 60-kg bag of Robusta costs half the price of an Arabica bag.
In 2004, Vietnam exported over 14 million bags of Robusta, representing nearly half of the global Robusta trade (over 30 million bags worldwide). Today, about 90% of Vietnam’s coffee area is devoted to Robusta, 10% to Arabica, and around 1% to Liberica (Cà phê Mít).
LIBERICA COFFEE (CÀ PHÊ MÍT)
Liberica coffee, or Cà phê Mít (scientific name: Coffea liberica or Coffea excelsa), is one of the three main coffee species in the world.
Distinctive Features
Liberica trees grow between 2–5 meters tall, with large leaves and fruits. The leaves are dark green and broad, resembling those of a jackfruit tree (mít), hence the Vietnamese name. The plant is drought-tolerant and requires little irrigation, making it suitable for extensive cultivation. However, due to low productivity and a more acidic flavor, it is less favored and not widely planted.
Liberica Coffee in Vietnam
In Vietnam, Liberica coffee is primarily grown in Nghệ An, Gia Lai, and Kon Tum—provinces suitable for industrial crops but not ideal for high-yield coffee production. This is why, despite being Vietnam’s “coffee capital,” Đắk Lắk and Buôn Ma Thuột have very limited Liberica cultivation.
In the Central Highlands, Liberica coffee flowers and ripens later than other varieties because it blooms with the onset of rain. Harvesting usually occurs in December (lunar calendar), after other varieties have been picked.
The yield is relatively small, but the beans are large, long, and pale white. Farmers often plant Liberica either as windbreak rows (5–7 meters apart) or as shade trees for Robusta plantations. Because of its drought resistance and disease tolerance, Liberica is commonly used as rootstock for grafting other coffee species.
Liberica beans are sometimes blended with Robusta and Arabica during roasting to enhance aroma and flavor.
Note (unverified): Liberica coffee is said to appeal to European tastes, particularly in instant coffee blends, where it contributes a distinct fruity acidity.
EXCELSA COFFEE (Coffea excelsa)
Excelsa, often grouped under Liberica, grows as a tall tree over 10 meters with large leaves and late-ripening cherries containing about 2% caffeine. It thrives below 800 meters, prefers temperatures of 26–30°C, and rainfall exceeding 1,000 mm. Excelsa is easy to grow, resistant to pests, and low maintenance, though its yield is modest.
The variety originated in West Africa, and in the 1950s, when coffee plantations expanded, Arabica was later introduced but proved less suitable due to its delicate nature.
LIBERICA COFFEE (Coffea liberica)
Liberica coffee — also known as Cà phê Mít — is native to West Africa, particularly Liberia, Sierra Leone, and Equatorial Guinea. It was once grown in small numbers in Buôn Ma Thuột and Ea Pôk under the local name “Cà phê Séri.” The trees are taller and leafier than Excelsa and ripen later. Its flavor is acidic, and in Europe, Liberica is often blended with Arabica and Robusta during roasting.
Development and Sustainability in Vietnam
These distinctions highlight the importance of selecting appropriate growing regions for each coffee variety to ensure optimal yield and quality. Expanding cultivation into unsuitable areas without scientific support can lead to poor results.
At present, Vietnamese coffee lacks a unified global brand and has not yet achieved true sustainable development. Recently, efforts have been made to build the “Buôn Ma Thuột Coffee” brand, aiming to secure Vietnam’s position as the world’s No. 1 Robusta producer.
ADDITIONAL NOTES FROM COFFEE TYPES
1. Culi Coffee:
Made from single, round coffee beans selected from Robusta, Arabica, and Cherry varieties. These beans are denser and contain higher caffeine levels. Culi coffee has an intense bitterness, deep aroma, and thick, dark brew — offering a powerful, unique taste.
2. Robusta–Arabica Blend:
A perfect combination of Robusta’s bold bitterness and Arabica’s rich fragrance. The result is a dark-brown, smooth coffee that delivers both strength and aroma — a balance between energy and relaxation.
3. Robusta–Cherry Blend:
This blend combines Robusta’s bitterness with Cherry’s fruity acidity, creating a bold yet refreshing taste — a harmonious “sweet and sour” coffee romance.
4. Robusta–Culi Blend:
A stronger, darker coffee made by blending Robusta with Culi beans, ideal for coffee enthusiasts who prefer a powerful, full-bodied flavor with high caffeine content.
5. Euro Coffee:
A special blend inspired by European football passion, designed for long, energetic nights. It combines Arabica’s aroma, Robusta’s bitterness, Cherry’s acidity, and Culi’s caffeine punch, producing a rich, exhilarating coffee experience for football lovers.