Rich Colombian coffee flavours in the heart of Hanoi
WVR - The Colombian coffee experience program in Hanoi offers an opportunity to explore distinctive flavor layers, while also opening up a story about the cultural exchange between the coffee cultures of Vietnam and Colombia.
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| Overview of the Colombian coffee experience event in Hanoi. (Source: Colombian Embassy in Vietnam) |
On November 3, in Hanoi, the Colombian Embassy in Vietnam organized a coffee experience program themed “Savor Colombian Coffee – Prepared by the hands that grow it!”
The event was attended by representatives from the Colombian Embassy, coffee experts from IWCA Colombia (the Colombian branch of the International Women's Coffee Alliance), along with domestic and international guests.
Through the program, the Colombian Embassy in Vietnam aims to introduce the distinctive features of Colombian specialty coffee, helping Vietnamese consumers better understand the products and coffee culture of this South American nation.
At the event, guests experienced 10 types of coffee and explored flavor layers through three stages: Sensing the dry aroma after grinding, identifying the fragrance when hot water is added, and tasting when the coffee reaches the appropriate temperature.
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| Guests experience and savor Colombian coffee at the event. (Source: Colombian Embassy in Vietnam) |
Speaking with The World and Vietnam Report Ana Maria Donneys, a fifth-generation coffee producer from Quindío, Colombia, and founder and CEO of the specialty coffee brand Café Primitivo, stated that Colombia has built a reputation in the specialty coffee segment thanks to its ability to maintain quality and distinctive flavors across various growing regions.
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| Ana Maria Donneys, a fifth-generation coffee producer in Colombia, shares about innovations in specialty coffee cultivation and processing techniques. (Source: Colombian Embassy in Vietnam) |
Ana Maria Donneys shared that Colombia is promoting the development of a new generation of young coffee producers, with many new techniques and processing methods based on scientific research.
These innovations are paving the way for the development of the specialty coffee segment, helping to create high-quality products while also enabling production scale expansion by integrating scientific foundations into processing procedures.
Meanwhile, Lina María Granados, a trade and specialty coffee export expert and co-founder of IWCA Colombia, assessed that Vietnam is a promising market for Colombian coffee due to its developed coffee culture and consumers' openness to new experiences.
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| Lina María Granados assesses that Vietnam has a distinctive coffee culture. (Photo: Mai Lien) |
According to her, Vietnamese coffee often has a stronger, more robust flavor, while Colombian coffee leans towards smoothness, with rich fruity aromas, sweet caramel notes, and a mild acidity. This difference creates opportunities for consumers to explore new ways of enjoying coffee.
She believes that Colombian coffee could become a new choice in modern coffee shops, especially for the younger generation seeking unique beverage experiences.
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| Experts introduce and guide guests in experiencing Colombian specialty coffee lines at the event. (Photo: Mai Lien) |
Assessing the potential for cooperation between Vietnam and Colombia, experts believe that while the two countries have differences in production conditions and coffee varieties, they share the goal of enhancing production efficiency, improving quality, and achieving sustainable development.
Learning, sharing experiences, and strengthening cooperation are expected to bring practical value to the coffee industry in both countries.
