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Bach Vietnamese Robusta Coffee, Whole Bean

A pure Robusta, very strong, both in flavor and caffeine. Richly chocolatey in the best Robusta tradition. Excellent with milk and sugar, or sweetened condensed milk, but is also very low in acid so can be drunk black even by individuals who are sensitive to acidity. Robusta is high in body and crema and makes a fabulous espresso alone or paired with your favorite arabica.

We recommend this blend to fans of Trung Nguyen's Creative One or our own Dalat Peaberry Robusta. 8.8 oz (250 grams), whole bean only.

Please note that the Bach packaging has changed from the silver stand-up pouch to an imprinted kraft/foil bag as shown in the new picture.


Customer Reviews

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  1. 5 Star Review Fantastic Smooth Robusta

    As others have mentioned, this Robusta coffee delivers smoothness! I really enjoyed making a pot of this coffee every morning until the bag was empty.

    Posted by on Mar 3rd 2021

  2. 5 Star Review Smooth, High Caffeine

    Among the best of the Vietnamese coffees --truly smooth, not irritating to the stomach, no bitter taste...highly recommend for the morning boost!

    Posted by on Dec 20th 2020

  3. 5 Star Review I absolutely love this coffee

    I have been drinking this blend for three years and it always taste the same. The coffee has a smooth and crisp taste that gives me a big smile with every sip. Every one that tries this coffee actually gets me to purchase it for them.

    Posted by on Jul 15th 2020

  4. 5 Star Review Amazing

    Thank You for getting this amazing product.

    Posted by on Feb 27th 2020

  5. 5 Star Review Amazing

    My number one coffee. Won't purchase anywhere else. I've tried them all!

    Posted by on Aug 31st 2017

  6. 5 Star Review The best

    Always searching for a smooth Robusta. This is it, my favorite coffee!

    Posted by on Oct 25th 2016

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Featured Region

The Araku Valley of India

India's coffee tradition goes back 400 years or more, when a variety called Kent was first established in the Southern Hills. Arabicas predominated until the blight of 1870, when growers needed to hybridize to resistant varieties. The resultant strains had genes from Liberica and other unique, resistant species. Learn more and browse India's Araku Valley coffees here.

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