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Saigon Tradition, Highland Robusta Blend

Our second in the new Saigon Blend series, this Highland Robusta Blend is sure to please anybody with a "back" palate who loves deep, dark, delicious coffee with high body and persistence. That chocolatey flavor you love is here in a coffee we created ourselves. All natural, vegan, premium coffee with an amazingly smooth, chocolatey, buttery profile. High in caffeine. Great hot or iced; excellent choice for making cold brew.

We can't stop drinking this coffee ourselves. We know that everybody will love it!

Select 8oz whole bean or drip grind (slightly coarse, ideal for for Phin brewing, French Press, or cone-shape drip machines and pour-overs).

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Notes: Chocolate, butter, apricot, brown sugar. High in caffeine. 

This is our second blend in our new line of Trung-Nguyen-inspired coffees that adhere to the original taste and quality of the Vietnamese coffee style that is taking the world by storm. We love having control over the grind... our customers enjoy brewing with the Phin, French Press and drip machines, and most Vietnamese coffees do not do equally well in all three. Our "perfect grind" will deliver an optimal 4-5 minute brewing time in the Phin and works well with press or drip machines (coarse drip is the setting).

High in caffeine due to the peaberry Robusta. It is about 180 mg per serving, about the same level as Creative 1 (an "average" cup of coffee contains about 90-100 mg, for comparison).

Contains peaberry Robusta with Arabica and natural flavor extracts, similar to the original traditional "secret" recipe of Vietnam.

$7.95
Quantity:

Customer Reviews

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Showing reviews 1-10 of 24 | Next

  1. 5 Star Review Best Coffee for me

    I repeatedly purchase this coffee because it’s the best tasting coffee I’ve had

    Posted by on Feb 11th 2024

  2. 5 Star Review My Go To Coffee

    This coffee is so incredibly smooth, it became my benchmark I would use for any other coffee yo beat. No other coffee can beat it, yet! It is that smooth. A peaberry blend came close to matching and approaching the overall taste, but again came close.

    Posted by on Dec 13th 2023

  3. 5 Star Review như nhà

    This coffee brings back good memories of a small restaurant in a small Central Viet Nam village. They roasted their own beans and this coffee is just the same. I am so happy I found this.

    Posted by on Oct 26th 2023

  4. 5 Star Review Smooth like Choclate

    Did not know I am a back palate guy!
    Did not realize Robusta is my "jam".
    Rich chocolate-y, really look forward to it every morning or afternoon.
    I make it with a stainless steel single serve cup kinda like K--r---g, but not. No plastic for landfills.
    Tastes good and I feel good.

    Posted by on Oct 5th 2023

  5. 4 Star Review Chocolate with a kick

    My partner loves coffee with chocolate flavors and this tastes great. It definitely shows how good robusta can be.

    Posted by on Aug 6th 2023

  6. 4 Star Review Very Good

    This is a really good roast that smells and tastes really good.

    Posted by on Sep 12th 2022

  7. 5 Star Review Everybody knows it's really good

    This Saigon Tradition makes me home sick for a small coffee shop way up in the Viet Nam highlands. It has such a rich flavor that it makes your whole day much more pleasant.

    Posted by on Aug 25th 2022

  8. 3 Star Review It's OK

    It's a nice cup of coffee. Unfortunately, my favorite wasn't available, so I bought this as a default. You won't go wrong with this coffee, as it is of good quality and smooth taste.

    Posted by on Jul 6th 2022

  9. 5 Star Review Heaven Sent

    Amazing chocolate coffee taste. Smooth and rich.

    Posted by on Jun 12th 2022

  10. 5 Star Review Smoooth

    I enjoy a smooth, bold cup of coffee and the Saigon Tradition is just that! No acidic aftertaste. Very enjoyable coffee.

    Posted by on May 25th 2022

Showing reviews 1-10 of 24 | Next


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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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