I bought a 500g box at the T&T in Mississauga a few months ago. You may want to check out their locations in Toronto to see if they carry it too. The ingredients listed on the box are: Arabica, Robusta, Cherry and Catimor. (2 replies, last updated by gtafoodie April 10, 2008)

ARABICA beans primarily, but the include a percentage of ROBUSTA beans to increase crema production. Almost NO Pacific NW roaster will include ROBUSTA beans at all because they are not politically correct in the NW coffee... (8 replies, last updated by Luwak May 26, 2008)

Vietnam is the worlds largest producer of coffee beans. Unfortunately it is also the lowest level of quality. Most of the beans grown and commercially sold is 100% Robusta. And not a high quality robusta at that. (10 replies, last updated by Sam Fujisaka July 31, 2007)

Judging from what I’ve seen in stores, for Vietnamese coffee, Cafe du Monde in is a popular one. There is also common Vietnamese brand, that starts with something like ‘Ng’. These use robusta coffee. By itself... (2 replies, last updated by paulj January 21, 2008)

of Vietnamese coffee and my fave so far is Trung Nguyen’s House Blend, which I found in Chinatown – very full-bodied, almost mocha-flavoured. The label says it’s a blend of "Arabica, Robusta, Chari, Catimor" -... (7 replies, last updated by liu September 22, 2007)

always been disappointed in their roasts. When I did buy my roasts off-the-shelf, I only went there as a last resort. BTW if you are an espresso/ristretto fanatic and believe in robusta as part of an espresso blend (as I do!), I... (8 replies, last updated by kare_raisu September 2, 2006)

of approximately 7 different beans – it is a recipe that has a fine balance between robusta and arabica beans. It also has a very particular roast. The Italians have been at this a very long time and have perfected this... (29 replies, last updated by detritus October 4, 2007)

I think the key to Viet coffee is that flimsy tin four-piece coffee maker that sits atop a cup. The filter is tin with holes punched in it. Somehow the strength of the coffee using one of these is just right—and using... (24 replies, last updated by Ali October 9, 2007)

complex, but less stable. The caffiene content is dictated by how a roaster or retailer chooses to blend beans. Arabica beans are considered to have superior flavor. Robusta beans, although less desirable for their tase, have... (14 replies, last updated by Brandon Nelson November 1, 2001)

different blends. Ignore any coffee that’s packed as “espresso roast” - there is no such thing. Only espresso blends, and that’s far from a set formula. Try at least one espresso blend that bravely uses... (43 replies, last updated by FriendOfTheDevil September 17, 2008)

THAT in your Funk & Wagnalls.) Almost all specialty coffee beans, and perforce, the beans used to make almost all espresso, are arabica, though skilled blenders will sometimes include a bit of robusta in a blend to achieve a... (53 replies, last updated by chuckl August 12, 2009)

malls as well. I think the patisserie Bizu in Greenbelt Mall serves Illy, my preferred coffee, as do a few other restaurants. Philippine coffees are quite varied: I believe most of the coffee grown is Robusta, though there’s... (12 replies, last updated by prasantrin November 26, 2009)

In my experience, no. I did have a place recommended close to Malmaison but it was disappointing. Your choice boils down to the consistent mediocrity of a major chain (Nero et al), 1960s Italians who make bitter robusta with a 3... (8 replies, last updated by Layman1 November 20, 2009)

either pass through the holes in the filter, or clog them. Brands like Trung Nguyen are listed as being a mix of arabica and robusta. Robusta is usually regarded as being inferior, how I think it works in the Vietnamese style. It... (39 replies, last updated by paulj November 13, 2009)

I don’t know about whole bean,but here is a method of cold brewing coffee http://www.ineedcoffee.com/06/coldhome/ Please note that this method works better with robusta beans then arabica. (12 replies, last updated by Zeldog November 25, 2009)