Although Arabica was the main coffee variety first produced in Vietnam it is now more famous for producing Robusta coffee. In recent times Vietnam has gone back to its  coffee routes, created by the French and has been increasing its Arabica speciality coffee production. 
The beans are harvested usng a selective picking method, unlike with Robusta production where all cherries, ripe and unripe are harvested at the same time. The cherries are processed using a wet hulled process similar to the Gilling Basah method used in Indonesia. 
The roast profile used for the bean is a slow one to medium dark which leads to a mild sweet acidity, rich chocolate and nutty flavour and a rich full body.