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Trung Nguyen Premium Blend Ground Coffee

$280.00 $250.00

 

Trung Nguyen Premium Blend Ground Coffee is a popular home-brew Vietnamese traditional coffee, made using Arabica, Robusta, Excelsa and Catimore beans. This mixture has an additional ingredient, other than a small amount of butter oil traditionally used in the roasting process, cocoa adds a delicate, intense flavor and distinctive aroma. This coffee has a stronger taste with the perfect blend and an exotic flavor. Will keep you wanting to have more.  

Brand: Trung Nguyen

Origin: Vietnam

Coffee Type: Ground Coffee

Container: Can

Size: 425 gram

Ingredients: Arabica, Robusta, Excelsa & Catimore beans

 

The brand is from Trung Nguyen Legend, originating from Vietnam. The coffee type is Ground Coffee. Trung Nguyen Premium Blend Ground Coffee is a popular home-brew Vietnamese traditional coffee, made using Arabica, Robusta, Excelsa, and Catimore beans. This mixture has an additional ingredient, other than a small amount of butter oil traditionally used in the roasting process, cocoa adds a delicate, intense flavor and distinctive aroma. This coffee has a stronger taste with the perfect blend and an exotic flavor. Will keep you wanting to have more.  

The Robusta bean is the premier crop grown in Vietnam and has unique properties that set it apart from its arabica counterpart. The Robusta bean has a powerful flavor and is said to have more than two times the caffeine content of an Arabica bean.

The Robusta bean holds a lot of great properties that make it stand out from the rest making it the ideal candidate for the coffee bean of the future. The Robusta bean's strong caffeine nature is what has allowed the Vietnamese to experiment greatly with their coffee flavors. An example is that of salt coffee. Salt and coffee are two items that no one expects to see in the same concoction, and yet the Vietnamese have come up with a coffee that uses the salt's flavor to bring out the sweetness of the coffee. A key factor contributing to this harmony is the Robusta beans bitterness and how it works well with the salt and sugar. Another delicacy that is beginning to gain more fame in the world is egg coffee. In this mixture, they use whisked eggs and then add black coffee, which makes for quite a rich flavor of the coffee. 

Arabica coffee bean is the Adam or Eve of all coffees, which is likely the first type of coffee bean ever consumed. Arabica is by far the dominant bean used today, representing about 70% of global production. This coffee is a blend of Arabica- roasted cup of quality Arabica beans. It features a delicious aroma and flavor, which is simply irresistible. It is best enjoyed as Italian style coffee. Rich in flavor with a slightly sour note. It is certainly the one you can appreciate from the comfort of your home. Will certainly keep you wanting more.

 “Arabica is a medium-to low-wielding, rather a delicate tree from five to six meters tall that requires a temperate climate and considerable growing care. Commercially grown coffee bushes are pruned to a height of 1.5 to 2 meters. Coffee made from arabica beans has an intense, intricate aroma that can be reminiscent of flowers, fruit, honey, chocolate, caramel, or toasted bread. Its caffeine content never exceeds 1.5 percent by weight. It has superior quality and taste.”

Excelsa coffee type grows on tall trees, has a similar bean shape, and is used in combination with other coffees to add extra thickness and flavor. It has a mix of light and dark roast aroma and makes up 7% of the global coffee production.

“Catimor was developed in Portugal in 1959 by scientists searching for the magical formula of high yields, high disease resistance, and small plant size (i.e. higher density planting).  The variety is a hybrid of the Timor Hybrid (resistant to coffee leaf rust due to its Robusta genetic roots) and Caturra. Catimor was first introduced in Brazil in 1970, but shortly after the plant quickly spread throughout Latin America via experts looking for coffee varieties with high productivity and high yields. At high altitudes and very low altitudes, the plant does not tend to thrive. However, at around 700 to 1,000 meters it is at its optimal.”