When a Robusta completely changed our minds
Updated: Sep 29
Vietnamese Robusta came to El Salvador and Stole Gold at the Global Coffee Awards
For years, whenever we talk about specialty coffee, the conversation almost instantly drifts toward Arabica: floral notes, crisp acidity, fruity profiles, and increasingly complex processing methods.
But what happens when a Robusta simply has it all?
At Academia Barista Pro, we answered that question the only way we know how: by putting it to the test.
In 2026, we had the privilege of entering the Global Coffee Awards with a Natural Robusta from Vietnam—brought directly to us by Michael Trung, founder of iO Coffee Company.
And the result was nothing short of extraordinary: Academia Barista Pro took home Gold in the Robusta category at the Global Coffee Awards with this standout Vietnamese bean.
But for us, the story started long before the trophy. It all began with a single conversation.
I met producer Michael Trung almost by chance. Michael reached out to take his Sustainable Coffee Program courses with me. We spent several months working side-by-side—talking about coffee, sustainability, producers, global markets, and, naturally, Vietnam.
Over time, I got a front-row seat to the projects Michael was building around Vietnamese coffee. His background is fascinating: before stepping into the world of coffee, Michael spent over 25 years in international logistics, navigating shipping lanes, customs, ports, and the supply chain maze required to move products across the globe.
In his 50s, he decided to become a student all over again—this time, focusing entirely on coffee.
The pandemic gave him the pause he needed to ask a critical question: he already knew how to ship coffee across the globe, but he wanted to truly understand the people growing it, the soil, the farming practices, and everything that happens long before a green bean ever touches a warehouse floor or a cafe counter.
That spark kicked off a new chapter. He went on to become an authorized SCA Trainer, a coffee consultant, and the founder of iO Coffee in Vietnam. His logistics background naturally shaped his perspective on the coffee supply chain: protecting the bean right from the farm gate, safeguarding its journey, and, above all, ensuring more of the value stays right in the producing country.
And that brings us to one of the most compelling shifts in his mindset—moving the conversation from volume to value.
Vietnam: so much more than the Robusta we though we knew
Vietnam is a powerhouse in the global coffee arena, world-famous for its massive Robusta production. But behind the commercial volume, a fascinating transformation is brewing: local producers, roasters, and exporters are pivoting toward quality, traceability, refined processing techniques, and sustainability.
The goal is no longer just producing coffee in massive quantities. —it’s about crafting coffees capable of expressing something truly distinct in the cup.
In his own guides on Fine Robusta, Michael emphasizes that "Fine Robusta" isn't merely an indicator of species; it represents an entire value chain where farmers, processors, roasters, baristas, and consumers each play a vital role in the final quality. To support this shift, the Coffee Quality Institute created the Q Robusta program, establishing standard evaluation protocols and a shared language for high-quality Robustas—known as Fine Robusta.
That shift changes everything. A coffee doesn't become extraordinary simply by belonging to a certain species or variety. Greatness is built every step of the way, from seed to cup.
“I have to try your coffee”
After listening to Michael share his vision for coffee in Vietnam, I told him something very simple: I needed to taste his coffee.
Truth be told, I was dying of curiosity to experience what a top-tier Robusta actually tastes like. I wanted to discover what Robusta can deliver when it’s treated with the exact same care, precision, and respect we expect from specialty Arabica.
Michael didn’t hesitate. He shipped three distinct processed coffees right to us in El Salvador: A Washed, a Natural, and a Honey.
When they arrived, we cupped them—and we were genuinely blown away.
Processing This Natural Robusta
This was nothing like the harsh Robusta most people picture. There was complexity, sweetness, structure, vibrant aroma, expressive fruit, and above all, a clear, undeniable identity of its own.
Right then and there, we made a call: We had to enter one of these coffees into the Global Coffee Awards.
The Robusta That Took the Stage
We had been wanting to compete with a coffee like this for a while, but hadn’t yet had the chance to fully develop and profile one specifically for a competition stage.
In 2026, the timing finally aligned. We selected the Natural Robusta Michael sent over from Vietnam.
And here’s something we want to share with complete honesty: at Academia Barista Pro, we aren't Robusta specialists.
Our core strength is roasting. And that’s exactly where our work began. We roasted the coffee, tested it, adjusted the curve, re-roasted, and cupped it again and again—until we unlocked a profile that, in our eyes, allowed everything trapped inside that green bean to shine.
Because if there’s one golden rule we stand by at Academia Barista Pro, it’s this:
Roasting enhances—but it can only enhance what is already inside the bean. A skilled roaster can reveal nuances, build balance, and amplify potential. But they can't invent quality out of thin air.
From day one, we knew that without extraordinary green coffee to begin with, no roasting profile in the world could have turned this into a champion.
And the Judges Saw It Too
The results from the Global Coffee Awards confirmed everything we’d already discovered across our own cupping tables.
The judging panel evaluated this Robusta, initially pointing out vibrant floral notes and stone fruit. As the cup cooled and opened up, they uncovered layers of candied orange peel, dark chocolate, marzipan, cedar, molasses, plum, crisp apple, and black tea, all rounded out by a smooth, silky, creamy mouthfeel.
But another part of the scoresheet stood out even more: the judges highlighted an intense, beautifully balanced sweetness, a complex, well-developed acidity, and an exceptionally clean finish.
In their summary comments, the panel praised the roast profile as excellent, recognizing it as a world-class Robusta. They highlighted its classic, caramel-like sweetness and that remarkably clean finish, noting that there was virtually nothing to tweak—the roast had successfully preserved the coffee's remarkable sweetness and depth.
Reading that feedback was huge for us. We hadn't just stumbled upon a unique Robusta—we had found a coffee capable of standing toe-to-toe on an international stage purely on cup quality.
Can a Robusta Truly Be a Specialty Coffee?
This is probably the most fascinating question in this entire story—and the answer starts with realizing that excellence isn't exclusive to a single species.
In the coffee world, there are clear, rigorous standards for Fine Robusta. Quality is evaluated across every step of the value chain: farming, harvesting, processing, sorting, storage, roasting, and final extraction.
As highlighted in iO Coffee’s Fine Robusta guides, this framework was created specifically to build a shared language around high-grade Robusta and honor the dedicated craftsmanship required to take it from the farm to an extraordinary cup.
That’s precisely what we discovered in this Vietnamese lot. It was a Robusta that didn't need to mimic an Arabica to be remarkable. It simply needed to be an exceptional Robusta. And it delivered.
Shift from Volume to Value
Perhaps the most significant movement happening in Vietnam right now isn't just the rise of unique coffees—it's a fundamental shift in mindset.
Michael often speaks about moving away from a model solely focused on yield toward one built on value, quality, transparency, and Fine Robusta. Crucially, it’s about enabling producers to capture a far greater share of the value their coffee generates right at the source.
That vision aligns completely with how we see coffee at Academia Barista Pro. When we work with origin coffee, we aren't just handling a commodity. We are connecting with people, decisions, craft, processing knowledge, and years of hard work—and opening the door for a superior cup to create real, tangible value for the producers behind it.
A Cup Connecting Vietnam to El Salvador
There’s something truly special about how this unfolded. A coffee grown in Vietnam traveled all the way to El Salvador, landed on our cupping table, was studied, profiled, roasted, and ultimately presented on an international stage—taking home Gold in the Robusta category at the 2026 Global Coffee Awards.
For us, this award isn't just a trophy on a roasting room shelf. It’s a celebration of Vietnam's Fine Robusta potential, a tribute to the hands that produced it, and, above all, an invitation to challenge our assumptions about what great coffee can be.
Because there is still so much left to discover.
Thank You, Michael
We want to close this story with a heartfelt thank you to Michael Trung.
Thank you for your trust, for shipping your coffees all the way to El Salvador, and for giving us a front-row seat to the exciting evolution of Fine Robusta in Vietnam. And above all, thank you for sharing with us not just a green coffee bean—but a vision.
A vision where origin creates greater value. Where producers are recognized for uncompromising quality. Where Robusta is studied, crafted, and enjoyed through a whole new lens. And where we all still have so much to learn.
For us, this coffee started with a single question: What does a high-quality Robusta actually taste like?
After tasting this lot, our answer is simple: It can be floral. It can be fruity. It can be sweet, complex, elegant, and remarkably clean. And it can even win Gold on an international stage in Latin America.
This experience reminded us of something we hold close at Academia Barista Pro: coffee always has something new to teach us. And sometimes, to discover it, all it takes is the curiosity to taste something you thought you already knew.
— Academia Barista Pro, El Salvador
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