Vietnam Classic Blend – 70% Di Linh Fine Robusta + 30% Khe Sanh/Sơn La Arabica
This is the iconic taste that powers 90% of Vietnam’s legendary street phin coffee, morning cà phê sữa đá, and the thick black coffee that wakes up the entire nation every day—now elevated to specialty grade.
Origin & Composition
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70% Fine Robusta from Di Linh plateau (Lam Dong, 950–1,200 m): hand-picked, fully washed or honey-processed lots scoring 82–85+ SCA. Zero primary defects, big uniform beans, thick golden crema.
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30% Specialty Arabica – a rotating mix of Khe Sanh (Quảng Trị) and Sơn La highland Catimor, both washed, 84–87 SCA points. Adds bright fruit and elegant acidity to tame Robusta’s wild side.
Why 70/30 is magic in Vietnam
- Robusta delivers the punch: intense dark-chocolate bass notes, peanut-brittle sweetness, velvet body, and that signature 2-mm tiger-stripe crema that lasts until the ice melts.
- Arabica lifts the top end: blood-orange acidity, ripe mango, jasmine flowers, and a clean pineapple finish that cuts through condensed milk like a hot knife.
Tasting profile (hot phin or espresso)
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Aroma: molten dark chocolate + roasted cashew + fresh jackfruit
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Flavor: 70% layer = bittersweet cocoa, molasses, toasted peanuts, slight black-pepper spice
- **30% layer = bursts of lemon zest, passionfruit, green apple, subtle ginger flower
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Body: super full, syrupy, coating (9/10)
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Acidity: medium-bright, citrus-malic, never sour
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Finish: endless chocolate + candied orange peel + a whisper of salt that makes you reach for the next sip
Best enjoyed as
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Traditional phin + sweetened condensed milk (cà phê sữa đá) – the 70% Robusta stands up to ice and sugar without losing power.
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Straight black phin (cà phê đen đá) – bold enough for uncles, refined enough for coffee geeks.
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Espresso (18–20 g dose, 28–32 s shot) – produces tiger-stripe crema thicker than most pure Robustas, with fruity shots that rival single-origin Arabica pulls.