Front label of ANDAO Robusta CưM’gar roasted coffee beans, 250 g

Vietnam Origins

Robusta CưM’gar

Vietnamese Robusta · Medium-dark Roast

Cocoa · Dark chocolate · Molasses · Roasted nuts

₫110,000 / 250 g

Understand

Coffee Profile

Origin
Vietnam · D’hung, Quảng Hiệp, CưM’gar, Đắk Lắk

Variety
TR4 · TR9 · TRS1

Process
Natural – split-cherry drying

Altitude
500–600 m

Crop
2025/2026

Roast
Medium-dark

Taste

In the Cup

Flavor Notes
Cocoa · Dark chocolate · Molasses · Roasted nuts

Mouthfeel
Dense · Syrupy · Low acidity

Body
Full

From Bean to Cup

In CưM’gar, Đắk Lắk, robusta is naturally processed using a split-cherry drying method, helping the fruit dry faster while retaining fruit around the seed during drying. A medium-dark roast brings forward a dense, syrupy body, low acidity and a long, bold finish.

Brew

Recommended Brewing

Espresso

Bold, concentrated and full-bodied.

Moka Pot

Rich, rounded and intense.

Phin

Full-bodied, syrupy and unmistakably Vietnamese.

Grind immediately before brewing. Adjust grind size and the coffee-to-water ratio to suit the brewing method and your taste.

Roasted in Nha Trang

Roasted in small batches in Nha Trang. Each roast profile is developed to preserve the character of the coffee’s origin and keep the cup clear, balanced and expressive.

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Learn more about Robusta

Ready to Brew?

250 g · Whole beans, or ground on request. Orders and total costs are confirmed directly with ANDAO. Pay by Vietnamese bank transfer, MoMo, cash at Hà Quang 2 collection, or COD. Preparation normally takes 1 working day, Monday–Saturday excluding public holidays; transit time is separate. Delivery across Vietnam is charged at the carrier’s actual rate. Coffee ground correctly to your request is excluded from change-of-mind exchanges; faulty or incorrectly supplied goods remain covered. Payment, delivery and returns · Tiếng Việt.

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Robusta CưM’gar · ₫110,000 / 250 g