A Thread 🧵 about Coffee, Photography (and a bit tourism): Checking out Fine&Speciality Canephora/Robusta in Vietnam. A small travellog...
I was lucky enough to have been around when one of the importers of my friends Roastery came to visit, and they had planned a trip to visit Zanya, Great Cherry and Future Coffee Farm (Mr Toi) in Vietnam -- and asked if I´d like to join. Hell yeah!
These are some of the farms that work on making robusta so great that coffee can withstand climate-change.
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The reason is that, it is generally strongly suspected that Arabica won´t withstand a lot of the climate change effects and associated pests. So ... Canephora has a lot bigger chance. "Fine Robusta" or even higher-scoring lots have only appeared in the recent time though - and while we now have very clean Robusta, its taste profile is universally "nuts, rum, raisin, chocolate", with no fruitiness or acidity, which is a bit boring to many enthusiasts.
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So what some farms, the most well-known among them probably Mr. Tois "Future Coffee Farm" are doing now, is putting experimentation and research into making fine high-scoring Robusta even better and more interesting. The details ... still elude me - but in a few days I´ll know (and have tasted) more - and will share! 🤤
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Ok for the moment this is more of a foodporn thing 😅.
Cute little newly opened neighborhood cafe, whose very nice owner I got to chat with about robust a, life, and Vietnamese foods. Great "mild specialty" drinks, very sweet and dense, yet super delicious.
She also had great tips for Com Tam in Saigon, in a small shop also loved by taxi drivers, which was very fluffy rice-wise, yet still defined, chewy and very singled-grains - and the ribs super meaty deliciously marinaded and grilled.
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Later, charcoal grilled ... Everything. Bone marrow and ribs had so much charcoal aroma, and were on point 👌.
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