Vietnam, the second-largest coffee producer globally, predominantly cultivates the strong Robusta bean, yielding a high-caffeine brew often characterized by bitterness and chocolatey, nutty notes. Traditionally prepared with a phin filter and frequently enjoyed as "cà phê sữa đá" with sweet condensed milk, Vietnamese coffee offers a distinctively bold experience. While Robusta remains dominant, a burgeoning specialty market is exploring Arabica and other varieties within the country.