What is Vietnamese Coffee?

In the early 19th century, French colonists introduced coffee to Vietnam. By the late 1880’s and early 1890’s the French had successfully created a booming coffee agricultural industry. By the mid 1900’s the Vietnamese growers expanded and established serious commercial processing plants. It was not long before Vietnam surpassed the earlier producers and climbed the ladder as the top producer in Southeast Asia.

The Vietnam War had a devastating impact on the economy and the industry fell behind from the mid-’70s until the ’90s. With great determination, Vietnamese coffee has climbed back to the top. More than 2.5 million people work in the industry today.

Omni founder and CEO Tammy Huynh has long known that the coffee of Vietnam is extraordinary and her desire to share it will no doubt be warmly embraced by real coffee drinkers. Vietnam is very unique within the Southeast Asian coffee growing region. Due to the diversity of the topography, coffee growers here are able to produce a large number of unique multi-origin blends not found anywhere else in the world. While Robusta varietals make up as much as 95% of the country’s output, the Arabica varietals have been artfully incorporated and produce a multitude of one-of-a-kind coffee blends. The results of all of this diversity is coffee that gives one an experience of superior taste, bolder richer flavors and lingering mouthfeel that steps up with awesome and satisfying drinkability.