FAQ

Vietnam stands proudly as the world’s second-largest coffee producer, just after Brazil—thanks largely to its vast cultivation of robusta beans, which thrive in the country’s tropical climate and fertile soil. Vietnamese coffee is known for its bold flavor, high caffeine content, and unique preparation methods, especially the iconic phin filter that slowly brews rich, aromatic coffee into a condensed milk base.

But coffee in Vietnam is more than a beverage—it’s a social ritual woven into the fabric of daily life. From the street-side cafés with plastic stools to trendy modern coffeehouses, people gather over cà phê đá (iced black coffee) or cà phê sữa đá (iced milk coffee) to talk, reflect, or simply watch the world go by. With its blend of tradition, innovation, and unshakable coffee culture, Vietnam offers a one-of-a-kind experience that’s captivating coffee lovers around the globe.

Vietnam is known for its rich coffee culture and diverse varieties. The most popular types include Robusta, which has a strong, bitter flavor and high caffeine content, and Arabica, which offers a lighter, more aromatic taste. Other notable varieties are Moka, Culi (Peaberry), Cherry (Excelsa), and Catimor.

In terms of preparation styles, Vietnamese coffee is famous for its phin filter brewing method. Popular drinks include cà phê sữa đá (iced coffee with condensed milk), cà phê đen đá (iced black coffee), cà phê trứng (egg coffee), bạc xỉu (a sweet milk-heavy coffee), and cà phê cốt dừa (coconut coffee). These styles reflect both tradition and creativity in Vietnamese coffee culture.

Currently, Mr. Phin provides a variety of roasted coffee products with different roast levels and blending ratios to suit diverse tastes. Additionally, there is decaf coffee for those sensitive to caffeine, along with drip bags and capsules designed for customers looking to save time.

Mr. Phin coffee is produced in Vietnam, using carefully selected beans from renowned growing regions such as Dak Mil, Buon Ma Thuot, Cau Dat, and Son La. These areas are known for their ideal climate and soil, which contribute to the distinctive flavor and quality of Vietnamese coffee.

ROBUSTA DAKMIL

  • Ingredients: 100% pure Robusta coffee

  • Flavor profile: aromatic, bold, low acidity, mildly sweet

  • Roast level: medium roast

  • Origin: Dak Mil, Dak Nong, Vietnam

PHA PHIN TRUYEN THONG

  • Ingredients: 100% pure coffee (80% Robusta, 20% Arabica)

  • Flavor profile: bold, mildly sweet, full-bodied

  • Roast level: medium roast

  • Origin: Robusta from Dak Mil (Dak Nong) & Arabica from Cau Dat (Lam Dong), Vietnam

TUOI DAM COFFEE

  • Ingredients: 100% pure Robusta coffee

  • Flavor profile: bold and intense, slightly bitter aftertaste, strong aroma

  • Roast level: dark roast

  • Origin: Dak Mil, Dak Nong, Vietnam

Arabica is known for its delicate aroma, light natural acidity, and sweet aftertaste, with caffeine levels around 1–1.5%.

Robusta has a bolder, more bitter flavor, lower acidity, and almost double the caffeine content (2–3%).

Arabica beans are usually longer, oval-shaped, with a curved crease. Robusta beans are rounder, smaller, with a straight crease. Beyond appearance, Arabica’s aroma is lighter and more complex, while Robusta smells stronger and earthier.

Arabica makes up about 60–70% of global production because it’s preferred in major markets like Europe, the US, and Japan. Robusta accounts for about 30–40%, mainly in Asia, and is widely used for instant coffee and espresso blends.

Robusta contains nearly twice as much caffeine as Arabica. This gives it a stronger, more bitter taste and a bigger energy boost, but it can also cause sleeplessness if consumed in large amounts.

Arabica thrives in cooler climates, at elevations between 1,000–2,000m above sea level, in countries like Brazil, Colombia, and Ethiopia. Robusta grows better in hotter, lower-altitude regions (below 800m), mainly in Vietnam, Indonesia, and Uganda.