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Vietnamese coffee is robusta at full volume — a bold, bitter, powerful cup built on dark chocolate, roasted peanut and a deep woody-earthy base. Grown as Coffea canephora across the red-basalt Central Highlands, usually natural-processed and roasted dark, it carries roughly double the caffeine of arabica and pours a thick, heavy crema. It is the muscular backbone of cà phê sữa đá, where sweet condensed milk tames the bitterness over ice.