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- Saigon Tradition, Highland Robusta Blend
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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).
More Information
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.
Customer Reviews
Previous | Showing reviews 21-26 of 26
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Just like being in Saigon
We recently visited Vietnam. When we were there, I was stunned by how good their coffee was. From small coffee shops to the large vat at the hotels. It was strong and flavorful and there was no hint of bitterness.
When we came home, I wanted that again. So far, this coffee has met the expectations and flavor of that coffee in Vietnam.
For years I have been told that Robusta is inferior to Aribica. This just goes to prove that that is false.
Posted by Paul Smith on Apr 30th 2019
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Great coffee
I am giving this as gifts this year.
Posted by Sharyn Sawyer on Dec 23rd 2018
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Very smooth
First time we've tried since Len was put of TN Creative #4. We usually mix the beans 50:50 with the chocolaty Mocharagua beans for espresso and cappuccino. Deep flavor & very smooth
Posted by David H. Gelfand on Nov 1st 2018
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Tasty
Smooth with chocolate notes.
Posted by Unknown on Oct 2nd 2018
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Great taste and aroma
Coffee excellent. Peaberry made it outstanding
Posted by Ben on Jul 30th 2018
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Great Coffee!
Len has done it! This roast is every bit as good as the Trung Nguyen blends. It works well in my Cuisinart drip coffeemaker (although the burr grinder in the coffeemaker doesn't deal well with beans high in oil, which means I always have to order this coffee ground, rather than whole bean). I love this coffee, and will order more of it.
Posted by Kathy M. on Sep 29th 2017
Previous | Showing reviews 21-26 of 26
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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.