Govi's-Specialty Coffee Beans

Govi's-Specialty Coffee Beans Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Govi's-Specialty Coffee Beans, Beer garden, 34 Hàng Buồm , Hoàn Kiếm, Hanoi.

Specialty coffee is a term used to refer to high-quality coffee, typically grown in unique regions, carefully cultivated, and possessing distinctive attributes.

When I taste Moka and Bourbon side by side, I clearly experience two distinct personalities of Coffea arabica unfolding ...
28/02/2026

When I taste Moka and Bourbon side by side, I clearly experience two distinct personalities of Coffea arabica unfolding in the same morning. With Moka, as soon as the beans are ground, delicate floral aromas rise gently, evoking the crisp air of a cool highland. I brew it using a pour-over method at around 91–92°C, pouring slowly and evenly to preserve its natural elegance. During the bloom, subtle red fruit notes begin to emerge. The first sip is bright and refined, with a soft acidity reminiscent of ripe red apples. The body is light yet smooth, and the finish is clean, fading gracefully. Moka is never loud; it feels like a soft acoustic melody—the slower you drink, the more layers of floral clarity and finesse you discover.

Switching to Bourbon, the experience becomes warmer and fuller. Caramel and honey aromas stand out immediately after grinding. I brew it both as pour-over and medium-roast espresso. As a pour-over, its natural sweetness shines, supported by gentle acidity and a well-rounded structure. When extracted as espresso, a thick crema and fuller body create a richer sensation than Moka, with a lingering milk chocolate finish. If Moka represents elegance and subtlety, Bourbon expresses warmth, balance, and an inviting sweetness that appeals to a wider range of coffee lovers.








Bourbon Honey Coffee – Deep Sweetness from a Unique Processing MethodBourbon Honey coffee is a refined combination of th...
25/02/2026

Bourbon Honey Coffee – Deep Sweetness from a Unique Processing Method

Bourbon Honey coffee is a refined combination of the classic Bourbon variety of Coffea arabica and the meticulous Honey processing method. Bourbon is well known for its naturally high sweetness, ripe fruit notes, soft acidity, and clean finish. It is one of the most respected Arabica varieties in the specialty coffee segment.

The Honey Process preserves the mucilage layer after removing the coffee cherry skin and dries the beans with this natural sugar-rich layer still attached. During drying, the sugars pe*****te the bean, resulting in enhanced sweetness, fuller body, and more complex aromatics compared to the washed method.

When applied to Bourbon, the result is a beautifully balanced cup with harmonious sweetness, acidity, and bitterness. Flavor notes often include honey, caramel, ripe cherry, and milk chocolate.

Bourbon Honey is ideal for pour-over brewing, medium roast espresso, and premium cold brew. It is a perfect choice for specialty coffee lovers and international customers seeking refined, high-quality Vietnamese coffee.








Gifts for family and friends : Coffee Vietnam
22/01/2026

Gifts for family and friends : Coffee Vietnam

☕ V60 – When coffee brewing becomes a slow artIn the world of manual coffee brewing, V60 is one of the most beloved pour...
20/12/2025

☕ V60 – When coffee brewing becomes a slow art

In the world of manual coffee brewing, V60 is one of the most beloved pour-over methods. Without complex machines, just a V60 dripper, paper filter, ground coffee, and hot water, the brewer can fully control the extraction process – from pouring speed and water temperature to total brew time.

The uniqueness of V60 lies in its cone shape with a 60-degree angle and spiral ribs inside, allowing water to flow evenly and smoothly. This design helps produce a clean cup that clearly expresses the coffee’s original character. When brewed properly, V60 coffee offers delicate aromas, bright acidity, a light and elegant body, and a clean finish.

V60 is especially well suited for Arabica beans, specialty coffee, and single-origin lots, where each growing region carries its own distinctive flavor profile. More than just a brewing method, V60 represents a moment to slow down, listen to the sound of water flowing, enjoy the aroma, and truly savor each sip.

If you appreciate subtlety and want to better understand the coffee you drink every day, V60 is an experience well worth trying. 🌿

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Liberica coffee, locally known in Vietnam as jackfruit coffee, is one of the rarest coffee species still grown in the co...
16/12/2025

Liberica coffee, locally known in Vietnam as jackfruit coffee, is one of the rarest coffee species still grown in the country. Unlike Arabica and Robusta, which dominate Vietnam’s coffee industry, Liberica is cultivated on a very small scale and remains closely connected to local traditions. In Quang Tri province, it has long been grown in household gardens and low hills, shaped by harsh climatic conditions and the resilience of local farmers.

Located in Vietnam’s North Central region, Quang Tri experiences prolonged heat, dry winds, irregular rainfall, and nutrient-poor soils. These challenges limit many crops, yet Liberica thrives with minimal care thanks to its strong root system, drought tolerance, and natural resistance to pests. The trees grow tall and produce large cherries with irregular beans, resulting in low but stable yields.

When carefully processed and roasted, Liberica from Quang Tri reveals a distinctive flavor profile featuring ripe jackfruit, tropical fruit, woody and herbal notes, a full body, low acidity, and a long, lingering finish. Rather than competing with mainstream coffees, Liberica Quang Tri is best positioned as a niche, single-origin specialty coffee that reflects the region’s natural resilience and cultural heritage.



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Arabica Coffee from Northern Vietnam’s Highland Regions – The Case of Son La and Dien BienNorthern Vietnam’s mountainous...
13/12/2025

Arabica Coffee from Northern Vietnam’s Highland Regions – The Case of Son La and Dien Bien

Northern Vietnam’s mountainous regions, particularly Son La and Dien Bien, are increasingly establishing themselves as promising areas for high-quality Arabica coffee cultivation due to their distinctive natural conditions. With elevations ranging from 900 to 1,500 meters above sea level, a cool year-round climate, significant day–night temperature variation, and frequent morning mist, these regions provide an ideal environment for the accumulation of organic acids and aromatic compounds in Arabica coffee beans.

Ferralitic soils developed on limestone and shale, combined with steep terrain, ensure good drainage but also require sustainable farming practices to prevent erosion. Arabica varieties such as Catimor, Bourbon, and locally selected cultivars are widely grown for their adaptability and relatively strong disease resistance.

In terms of flavor profile, Arabica coffee from Son La and Dien Bien is typically characterized by bright acidity, a clean finish, and notes of ripe fruit, citrus, apricot, or black tea, depending on the processing method. Washed processing tends to deliver a balanced and transparent cup, while natural processing enhances sweetness and aromatic depth. However, overall quality remains highly dependent on selective ripe harvesting and controlled fermentation.

The main challenges facing these regions include small-scale, fragmented production, limited processing infrastructure, and increasing climate-related risks. Nevertheless, with a strategic focus on specialty coffee development, cooperative-based production models, and regional branding, Arabica coffee from Son La and Dien Bien holds strong potential to emerge as a distinctive highland coffee origin of Vietnam in the international market.

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FLAVOR ANALYSIS – VIETNAMESE DARK-ROAST ROBUSTA PHIN COFFEEDark-roasted Robusta brewed with the Vietnamese phin delivers...
08/12/2025

FLAVOR ANALYSIS – VIETNAMESE DARK-ROAST ROBUSTA PHIN COFFEE

Dark-roasted Robusta brewed with the Vietnamese phin delivers a bold, heavy, and deeply characteristic flavor profile. Aromatically, Robusta carries notes of wood, earth, light smoke, combined with dark cacao and burnt caramel developed during deep roasting. The slow extraction of the phin allows natural oils to emerge, creating a dense, warm, and penetrating aroma.

On the palate, dark-roast Robusta shows an immediate, sharp bitterness, followed by a full, heavy body that sits firmly in the mouth. Acidity is almost completely absent due to the roasting level, giving way to a subtle caramelized sweetness or dark chocolate tone in the finish. The naturally high caffeine content reinforces a strong, awakening character, aligning perfectly with the traditional Vietnamese taste preference.

Its lingering aftertaste is smoky, slightly woody, sometimes reminiscent of malt or dried herbs, staying long on the palate — a depth and intensity Arabica cannot replicate. This is why Vietnamese dark-roast Robusta phin coffee has become a symbol of strength, depth, and authenticity in Vietnam’s coffee culture.

Amid the windswept hills of Cầu Đất, where gentle sunlight meets the cold, misty nights, local coffee artisans have disc...
04/12/2025

Amid the windswept hills of Cầu Đất, where gentle sunlight meets the cold, misty nights, local coffee artisans have discovered a new way to tell the story of their Arabica beans: the anaerobic fermentation method. When the cherries are handpicked at peak ripeness, they are placed into sealed tanks—an oxygen-free world where only natural sugars, native microorganisms, and the slow breathing rhythm of Đà Lạt’s highlands remain. During the quiet 72 hours inside the tank, the beans are “infused” with aroma, absorbing the delicate transformations of slow fermentation in the region’s cool 1,500-meter climate. The processors don’t just track pH or CO₂ pressure; they listen to the fragrance escaping from the valve, sensing the “maturity” of the fermentation as if feeling the heartbeat of the coffee fruit itself. When the tank is finally opened, a gentle burst of fruity aroma—with a hint of wine—floats into the air, signaling the completion of a perfect batch. After days of drying on raised beds, the Cầu Đất beans carry a story of patience and innovation: honey-like sweetness, floral notes, bright berry acidity, and a lingering, memorable finish. Through anaerobic processing, Cầu Đất farmers are not merely producing coffee—they are elevating the spirit of their land, preserving a pride so that every poured cup carries the breath of the highlands and the creativity of the Vietnamese people.

**Arabica Moka Honey from Cau Dat** is one of the most refined and distinctive coffees from the Da Lat highlands. Grown ...
01/12/2025

**Arabica Moka Honey from Cau Dat** is one of the most refined and distinctive coffees from the Da Lat highlands. Grown at an elevation of 1,500–1,600 meters, where cool weather and mist linger year-round, the Moka variety absorbs the unique climate of Cau Dat to produce an exceptional flavor profile.

Moka is a pure Arabica strain with small beans and low yield, yet outstanding quality. When cultivated naturally in Cau Dat and processed using the **honey method**, which preserves the natural mucilage layer on the beans, the coffee develops a sweet, smooth aroma and a rich, lingering finish. Its flavor reveals notes of **honey, caramel, and ripe fruit**, with a gentle citrus-like acidity typical of high-altitude Arabica.

Cau Dat is renowned not only for its mineral-rich volcanic soil but also for the meticulous craftsmanship of local farmers. Each coffee cherry is handpicked at peak ripeness and dried on raised beds to maintain cleanliness and control natural fermentation. Thanks to this careful process, Arabica Moka Honey has become a top choice for those who appreciate a delicate, refined cup that still carries the soul of Vietnamese coffee.

Today, Moka Honey from Cau Dat is considered a gem in Vietnam’s specialty coffee world—an embodiment of precision, rarity, and emotion in every cup.

☕🇻🇳 VIETNAMESE TRADITIONAL COFFEE – THE ESSENCE OF OUR MOUNTAIN REGIONS 🌿📍 34 Hàng Buồm – Old Quarter, HanoiAt our shop,...
25/11/2025

☕🇻🇳 VIETNAMESE TRADITIONAL COFFEE – THE ESSENCE OF OUR MOUNTAIN REGIONS 🌿
📍 34 Hàng Buồm – Old Quarter, Hanoi

At our shop, we proudly present a curated collection of authentic Vietnamese whole-bean coffees, carefully selected from the most famous coffee-growing regions across the country. Each variety carries its own flavor – story – and identity.

🌄 ARABICA – AROMATIC, BRIGHT, ELEGANT

✔ Cầu Đất Arabica – known for its floral aroma, bright acidity, and sweet aftertaste.
✔ Arabica from Sơn La – Điện Biên – Khe Sanh – balanced and refined; excellent for espresso and machine brewing.
✔ Arabica Honey – Moka – Anaerobic – specialty processing methods bring caramel, honey notes, and a complex, captivating profile.

🌱 ROBUSTA – THE BOLD SIGNATURE OF VIETNAM

✔ Robusta Culi – strong, intense, with a rich Vietnamese-style chocolate finish.
✔ Robusta Central Highlands Honey – smooth sweetness, light woody aroma, and high caffeine content.
✔ And especially… Vietnamese Weasel Coffee (Specialty Robusta) – caramel, chocolatey, silky, and extremely rare.

Every jar of coffee in our shop includes clear information on:
🔸 Growing region
🔸 Processing method
🔸 Altitude
🔸 Unique flavor notes
🔸 Traceability QR code

❤️ Why do travelers love Vietnamese coffee?

• Diverse and rich flavor profiles
• Excellent value for quality
• Easy to brew with the traditional phin
• Each growing region represents a unique cultural identity

📍 All available at: 34 Hàng Buồm – Hanoi Old Quarter
Come visit – smell – choose – and bring home the most authentic taste of Vietnam.

Address

34 Hàng Buồm , Hoàn Kiếm
Hanoi
100000

Opening Hours

Monday 08:00 - 22:00
Tuesday 08:00 - 22:00
Wednesday 08:00 - 22:00
Thursday 08:00 - 22:00
Friday 08:00 - 22:00
Saturday 08:00 - 22:00
Sunday 08:00 - 22:00

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