It is generally accepted that coffee appeared in Vietnam in 1857, but Arabica was introduced in 1930 and still accounts for only 5% of the total volume of coffee grown in Vietnam. The province of Lam Dong is perfect for growing Arabica beans, as it is located at an altitude of approximately 1500 - 1700 meters above sea level. When brewing Vietnamese coffee, a strong and bitter drink is obtained. The taste is filled with bready tones, the aroma has strict shades of walnut and cocoa.