NGUYEN COFFEE SUPPLYHanoi Robusta: Dark Roast Premium Whole Coffee Beans, Vietnamese Single Origin, Direct Trade, Low Acid with High Caffeine Content, Roasted in Brooklyn [12 oz Bag]

I first tried Nguyen's "Loyalty" arabica/robusta blend and found it enjoyable for iced coffee but underwhelming for hot. I then found the 100% robusta "True Grit" at my grocery store, however, and completely fell in love with it. Pure robusta beans have a very unique taste and, for me at least, are much much better uncut by arabica. True Grit has a chocolatey taste that's dense and complex, while Hanoi, which I just got here on Amazon, is just straight up good strong coffee of the sort you'd normally drink out of a styrofoam cup. FWIW, I'm full on keto so I drink it black, no sweetener, and it's fantastic.Also, I would not want to discourage anyone from using the phin filter - I got one from this same company and recommend it - but I get my best results from a Hario V60, and have had good results from my Kalita and French Press. The only method I would not recommend is Chemex, since the filters seem to remove some vital something-or-other and accentuate the bitterness a bit too much. In any case, if you're an adventurous coffee drinker, be brave, put away the blends and go for straight robusta. It's great!

Yes, this is outstanding java, from the aroma,taste, ahhhhhh. If you haven't tried it you need too. If you enjoy java you'll enjoy this

Smooth and delicious coffee

CoWorker asked if I'd tried Vietnamese coffee and I said "no". He said it's reported to be higher in caffeine but richer in flavor.I don't know about the caffeine, but the flavor is definitely different. It takes a minute; as a long-time coffee drinker, it is unexpected. It's earthier, deeper, more ... chocolatey is what my brain suggests. It's good.

I've a coffee drinker since my teens. I also lived in a coffee capital: Seattle for 16 years. I won't say I'm a coffee snob ... but I know what I like. I sure to like Indo-Pacific and African beans. Especially dark roasted.In all my years I had never tasted Vietnamese coffee. Figured it was about time.I brewed my first pot Hanoi Peaberry Robusta: Dark Roast with high expectations. My first mistake: high expectations. Coffee tasted flat, no acidic tingles on my tongue, just tasted muddy, with no discernible "notes". Just tasted like mud. Flat. High Priced. Indiscernible-nothingness.But I sure did get a caffein buzz!Worst part? You can't return it. You can't even get an Amazon return/refund. Which I ALWAYS am able to. WAS able to.It seems Amazon has become more stringent with their return policy. In trying to get a refund, I was passed off to another "refund department" and was asked if the package was damaged or dated. No for both. "Sorry. Those are the only conditions I can refund the price of the coffee beans." WHAT???? In ALL my years as an Amazon Prime member this year was a returns turning point—for the bad.Might be time to let my Prime membership lapse & stop using Amazon altogether. Amazon becomes more & more greedy every year. Prime membership increase last year. And this year they want $2.99 more for ad free Amazon Prime Video. So for my exorbitant Prime Membership fee I'm now losing a feature that WAS free & Amazon is making returns harder. Thanks for being concerned about your customers, Amazon!Sorry for the rant ...Coffee still stinks!

Excellent coffee and the tasting notes are spot on for the most partThe initial taste of the dark roasted with a hint of Tobacco into a pruning flavor is a good way to describe the taste, Graham Cracker? I taste a semblance of something sweet towards the end but I don’t know if I’d describe it as Graham Cracker. It’s not gonna blow you out of the water with its complexity or anything, but could I drink this everyday for awhile? Most certainlyPour over is my preferred method with a #5 grind settingOverall a delicious cup of coffee and good value as well

The very best

I just spent a month in Vietnam motorbiking from north to south. One of the most exciting parts of the trip was stopping at random cafes throughout the country and experiencing my new passion for such a unique type of coffee. At one of the homestays I inquired about the unique brewing process and the host gave me a brewing lesson and also sold the brewing cup and a bag of coffee. The unique taste is from the nuttiness which I was told comes from the Robusta bean. So, after returning to the USA, I ordered this coffee, Nguyen "Hanoi". It absolutely tastes like any other average or better than average arabica beans. There is no hint of the unique nuttiness that is found in coffee in Vietnam. I would love to get an explanation or education about this because maybe I'm missing something.