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Uncle Ho's Joe Haven Global Freight Inc.
Direct Import from Đắk Nông, Vietnam

Pure Fine Robusta for Montreal's Finest Coffee Shops

Unapologetically bold, smooth, and full-bodied. We supply single-origin Đắk Nông Robusta beans crafted for high-performance espresso bars and traditional phin brewing.

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Signature Serving Recipes

Crafting Authentic Vietnamese Coffee

Engineered for baristas and coffee shop owners. Designed to yield perfect taste profiles using high-grade Đắk Nông Robusta.

Classic Recipe

Cà Phê Sữa Đá

Traditional Iced Condensed Milk Coffee

Ingredients / Yield
  • 20g - 25g Đắk Nông Robusta (Medium-Coarse)
  • 30g - 40g Sweetened Condensed Milk
  • 80ml - 90ml Hot Water (93°C / 200°F)
  • 1 Cup Dense Ice Cubes
Barista Steps
  1. Pour condensed milk into the bottom of a glass heatproof cup.
  2. Place Phin filter over cup. Add ground coffee, level gently without over-tamping.
  3. Bloom with 20ml hot water for 45 seconds to unleash deep chocolate aromatics.
  4. Fill remaining 60-70ml water. Allow full drip extraction (4-5 minutes).
  5. Stir thoroughly until creamed, add ice cubes, and serve cold.
Modern Vietnamese Specialty

Cà Phê Muối

Salted Cream Cold Coffee

Ingredients / Yield
  • 60ml Concentrated Robusta brew (or double espresso)
  • 30ml Heavy Whipping Cream (35%)
  • 15ml Sweetened Condensed Milk
  • 1 Pinch (0.5g) Fine Sea Salt or Pink Himalayan Salt
Barista Steps
  1. Whip heavy cream, condensed milk, and sea salt together until thick yet pourable foam forms.
  2. Brew strong Robusta coffee via Phin or espresso machine into a glass with ice.
  3. Gently float the salted cream layer over the dark coffee base.
  4. Serve layered. Salt cuts bitterness and amplifies the dark cocoa finish.
Barista Knowledge

How Brewing Robusta Differs From Arabica

Robusta beans are denser, lower in acidity, and possess significantly higher soluble solids. To extract maximum sweetness without harshness, dial in your parameters differently than Arabica.

Water Temp: 90°C–93°C

Slightly lower temperature (194°F–199°F) prevents over-extracting bitter pyrazines, keeping the cup smooth and rich.

Longer Bloom Time

Allow a 45-60 second bloom. Dense Robusta bean cells need extra soak time to unlock hazelnut and dark cacao oil notes.

Coarser Grind Setting

Grind slightly coarser than Arabica for drip and phin. High solubles mean fast extraction rate.

Dense, Thick Crema

Yields up to double the crema volume in espresso, cutting effortlessly through milk, condensed milk, and plant milks.

The Robusta Advantage

Nearly 2x the Natural Caffeine

While Arabica contains ~1.2% - 1.5% caffeine, our Đắk Nông Robusta packs a natural punch of **2.2% - 2.7% caffeine**. Perfect for customers seeking an authentic energy boost without needing extra espresso shots.

2.7% Robusta Caffeine
1.4% Arabica Average

Sourced From Đắk Nông Province

Located in the Central Highlands of Vietnam, Đắk Nông offers mineral-rich red basalt volcanic soils and ideal high-elevation microclimates. This creates dense, highly aromatic beans with notes of dark cocoa, roasted macadamia, and zero harsh acidity.

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