Viet80s, VietCyclo, Phinoi, and Alambe didn't just showcase coffee at the festival. We shared a story. A movement. A redefinition of what robusta can be when treated with the respect it deserves.
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Viet80s Restaurant: – The Cultural Anchor: As Nottingham's beloved Vietnamese restaurant, Viet80s brought the soul of Vietnamese hospitality to the festival. Their team didn't just serve coffee—they created an experience, welcoming festival-goers with the warmth and authenticity that's made them a local favorite. From the aroma of fresh pho wafting through their stall to the genuine stories shared about Vietnamese coffee culture, Viet80s reminded everyone that coffee in Vietnam isn't just a drink—it's a ritual, a gathering place, a moment to slow down.
VietCyclo: – The Fine Robusta PioneersVietCyclo arrived with a mission: to challenge every misconception about robusta coffee. Armed with brand core value: Original artisan Vietnamese Coffee and Tea (specialty-grade territory), VietCyclo proved that Vietnamese fine robusta isn't "cheap filler"—it's complex, nuanced, and when sourced from the top 5% of Vietnamese production, it rivals any specialty arabica. Festival attendees who thought they "didn't like robusta" left converts, amazed by notes of dried chocolate, smoky, and roasted chestnuts notes they never expected to find in their cup.
Phinoi: – The Artisan Brewers: Phinoi brought the art of slow coffee to the festival floor. With their beautifully crafted traditional phin filters, they demonstrated the meditative ritual of Vietnamese coffee brewing—a process that takes 5-7 minutes not because it's inefficient, but because good things can't be rushed. Each phin dripped patiently into glasses of sweetened condensed milk, creating the iconic cà phê sữa đá (Vietnamese iced coffee) that had festivalgoers lining up for "just one more taste."
Alambe Coffee: – The Quality Guardians: Behind every exceptional cup at the festival stood Alambe Coffee's commitment to processing excellence. As Vietnam's **ISO-certified coffee processing facility (TQC.03.630.3)**, Alambe ensures that the fine robusta beans served at Nottingham Coffee Festival underwent the same rigorous quality control as specialty arabica: controlled anaerobic fermentation, precision drying on raised African beds, and meticulous hand-sorting. Their presence at the festival wasn't just symbolic—it was proof that Vietnamese coffee infrastructure has evolved from commodity production to specialty-grade craftsmanship.
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The Phin Station: Slow Coffee in a Fast World
Our festival booth became a theater of coffee alchemy. Three phin filters stood like sentinels, each dripping their story:
-Traditional Cà Phê Sữa Đá: Dark robusta slowly dripping over sweetened condensed milk, then poured over ice—the classic that's fueled generations of Vietnamese workers, students, and dreamers.
-Cà Phê Đen (Black Coffee): For the purists who wanted to taste the terroir of Vietnam's volcanic highlands without adornment. Bold, full-bodied, with that signature 2.7% caffeine kick (nearly double arabica's 1.5%).
-Modern Variations: Salted coffee, Fansipan coffee for the adventurous souls ready to explore beyond the familiar.
Festival attendees watched, mesmerized, as coffee dripped at its own pace—a stark contrast to the rapid-fire espresso machines dominating other stalls. "Why does it take so long?" became "I don't want to rush this." The phin filter became a conversation starter, a mindfulness practice, a bridge between cultures.
VietCyclo's tasting bar was where skeptics became believers. We offered side-by-side comparisons:
-Commodity Robusta vs Fine Robusta: Same species, worlds apart. The harsh, burnt bitterness of industrial robusta next to the clean, sweet complexity of VietCyclo's CQI-certified beans. Tasters' reactions ranged from shock to delight: "This is robusta?!"
-Vietnamese Robusta vs Specialty Arabica: Not a competition, but a celebration of difference. Where arabica offered bright acidity and floral notes, fine robusta delivered rich body, chocolatey depth, and that unmistakable creamy mouthfeel that makes it perfect for milk-based drinks.
-Hot vs Iced: Demonstrating robusta's versatility—stunning as a slow-sipped hot black coffee, transformative when paired with condensed milk and ice.
The Education Corner: Stories Behind the Beans
Alambe and VietCyclo set up an interactive display that told the full farm-to-cup journey:
- Farm Photos: Faces of multi-generational farmers in Đắk Lắk, Lâm Đồng, and Gia Lai provinces. Real people, real stories, real pride in their craft.Processing - - Demonstrations: Visual guides showing how controlled fermentation and raised-bed drying transform good beans into exceptional ones.
- Certification Showcase: CQI R-Grading certificates and ISO documentation—proof that Vietnamese coffee has entered the specialty arena.
- Traceability in Action: QR codes that festival-goers could scan to trace their coffee back to specific farms and harvest lots. Transparency wasn't a buzzword—it was scannable reality.
By the time the festival closed, the collaboration had achieved something remarkable:
Engagement: 500+ cups served over 6 hours-300+ attendees stopped for extended conversations about Vietnamese coffee- 47 direct messages** asking "Where can I buy this?"
Conversion: 80+ retail coffee bags sold at the festival (whole bean)- 10+ gift sets (phin filter + coffee + condensed milk)-5 immediate wholesale leads for VietCyclo's B2B program
Education: "I didn't know robusta could taste like this" – overheard 20+ times-"This is my new favorite way to drink coffee" – the most common feedback-"Can you teach my staff how to make this?" – from 3 café owners
Cultural Connection: -Vietnamese attendees found us, eyes lighting up: "This tastes like home"-Non-Vietnamese attendees left with new appreciation for Vietnamese coffee culture-Intergenerational conversations between older Vietnamese guests sharing memories and younger Brits discovering phin brewing for the first time
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The Skeptic Who Became an Advocate: A specialty coffee professional approached our booth with visible skepticism. "I've tried Vietnamese robusta before—it's always harsh and one-dimensional." We poured him VietCyclo's fine robusta, black, no sugar. His expression shifted from doubt to surprise to genuine delight. "Wait. This is... clean? Complex? How?" He stayed for 45 minutes, asking questions, taking notes, and left with a bag of beans and a promise to feature Vietnamese coffee at his café. That's the power of quality speaking for itself.
See the products that rocked Nottingham----
Nottingham Coffee Festival is an annual event hosted by Josh & Matt in the beautiful St. Mary Church in the heart of Nottingham. 2025 was the 4th year Josh and Matt successfully co-operated with many coffee, tea vendors across East Midlands to join together.
Viet80s Team