Đắk Lắk
Robusta
Dense, chocolatey, low acid — the base of most Vietnamese coffee.
About
Annam Coffee exists to put Vietnamese coffee in front of people who have never tasted it, and to sell it to people who already love it — anywhere in the world.
The coffee
Vietnam grows a lot of coffee — it is one of the largest producers in the world — and most of it is robusta, grown in the Central Highlands around Buôn Ma Thuột. It is a different drink from the arabica most of the world knows: heavier, lower in acid, more chocolate than fruit. It is the bean that made cà phê sữa đá and the phin filter famous, and it is at its best with condensed milk and ice.
Arabica grows further north and higher up — at Cầu Đất above Đà Lạt, and in the northern hills around Sơn La and Mộc Châu. Altitude slows the cherry down and the cup gets lighter, sweeter and more complex. Vietnamese arabica is the half of the country’s coffee most people abroad have never been offered.
How the cherries are dried changes the coffee as much as the region. Washed lots are clean and consistent; natural lots, dried whole in the fruit, are sweeter and more fruit-forward; honey processing sits between the two. We label every bag with its region, roast level and processing method, so you can choose the cup you actually want rather than a colour on a packet.
Where it grows
Lâm Đồng (Cầu Đất, Đà Lạt)
Arabica and robusta
Clean and balanced at altitude; cocoa and almond, a citrus finish.
Sơn La
Arabica
Northern hills, honey and natural lots — florals and stone fruit.
Mộc Châu
Arabica
Sun-dried on raised beds; berries and cane sugar.
Currently in the catalogue: Cầu Đất, Đà Lạt, Lâm Đồng · Buôn Ma Thuột, Đắk Lắk · Sơn La · Mộc Châu, Sơn La · Đắk Lắk highlands · Đắk Lắk + Lâm Đồng.
How to brew it
Phin. The metal filter that drips one small, strong cup at a time. Two tablespoons of dark roast, a little hot water to bloom, then fill and wait — a phin takes its time and that is the point. Over sweetened condensed milk it becomes cà phê sữa đá.
Filter or espresso. Our arabica lots work anywhere: a drip machine, a moka pot, an espresso basket. Use more coffee and less water than you would for a lighter roast; Vietnamese coffee is roasted to be tasted through milk and ice.
Storage. Whole bean keeps longest. Ground coffee is best within a few weeks — and it is worth grinding as close to brewing as you can.
Ordering
The catalogue is live, but the site cannot take orders yet: there is no cart and no payment. When ordering opens it will be announced here — until then the coffees are shown so you can see what is grown, and where.