Buon Ma Thuot Coffee & Food Tour: Robusta Capital and Bun Do
Tour in giornata
Food tour
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Buon Ma Thuot, Vietnam
Buon Ma Thuot
1N (Orario di partecipazione)
Auto,A piedi (Mezzi di trasporto)
Inglese (Lingua)
N. partecipanti 0/10
0 prenotati
Descrizione del tour
Vietnam is the second largest coffee producer on earth and most of it grows within an hour of Buon Ma Thuot. This is robusta country - stronger, more bitter and higher in caffeine than the arabica the rest of the world drinks - and the thick, sweet, ice-cold ca phe sua da the whole country runs on was built around it.
We start in the market with bun do, the city's own dish: thick noodles dyed red with annatto in a broth of crab paste and pork rib, with a raw egg dropped in and a pile of greens. It is a late-afternoon and evening dish in most of the city, but the market stalls do it from the morning.
Then the coffee. We taste robusta prepared three ways - phin filter black, phin with condensed milk, and cold - at a roaster, and your guide explains the grading, the drying and why Vietnamese robusta had a bad reputation for thirty years and is now being taken seriously. We also visit the coffee museum, which is a serious collection rather than a gift shop.
We finish with highland food: com lam, rice cooked inside a bamboo tube over a fire, with grilled chicken and a salt and chilli dip.
Small group, maximum 10 guests, with transfers included.
We start in the market with bun do, the city's own dish: thick noodles dyed red with annatto in a broth of crab paste and pork rib, with a raw egg dropped in and a pile of greens. It is a late-afternoon and evening dish in most of the city, but the market stalls do it from the morning.
Then the coffee. We taste robusta prepared three ways - phin filter black, phin with condensed milk, and cold - at a roaster, and your guide explains the grading, the drying and why Vietnamese robusta had a bad reputation for thirty years and is now being taken seriously. We also visit the coffee museum, which is a serious collection rather than a gift shop.
We finish with highland food: com lam, rice cooked inside a bamboo tube over a fire, with grilled chicken and a salt and chilli dip.
Small group, maximum 10 guests, with transfers included.
Meeting point:
View on map
Buon Ma Thuot Central Market, Phan Boi Chau Street, Buon Ma Thuot
We meet at the Phan Boi Chau entrance to the central market. Your guide will have a small sign with your name.
Itinerario dettagliato
Stop 1 - Central Market: The market that supplies the city, with your guide on highland produce - avocado, durian, pepper, macadamia and coffee cherries in season.
Stop 2 - Bun do: Thick noodles dyed red with annatto in a crab-paste and pork-rib broth, with a raw egg stirred in and a pile of greens. A Buon Ma Thuot dish.
Stop 3 - Phin coffee, three ways: Robusta prepared black, with condensed milk over ice, and cold, at a roaster, with your guide on grading, drying and why this bean is finally being respected.
Stop 4 - Coffee museum: A guided walk through the collection, with the harvesting and roasting equipment and the story of how coffee reached the highlands.
Stop 5 - Com lam and ga nuong: Rice cooked inside a bamboo tube over a fire, with grilled chicken and a salt, chilli and lime dip - Ede and Mnong highland cooking.
Stop 6 - Nem nuong or mi hoanh thanh: Grilled pork rolls, or wonton noodles, from a long-running city kitchen.
Stop 7 - Che and a last coffee: A sweet soup and an egg coffee or a coconut coffee to finish.
Stop 2 - Bun do: Thick noodles dyed red with annatto in a crab-paste and pork-rib broth, with a raw egg stirred in and a pile of greens. A Buon Ma Thuot dish.
Stop 3 - Phin coffee, three ways: Robusta prepared black, with condensed milk over ice, and cold, at a roaster, with your guide on grading, drying and why this bean is finally being respected.
Stop 4 - Coffee museum: A guided walk through the collection, with the harvesting and roasting equipment and the story of how coffee reached the highlands.
Stop 5 - Com lam and ga nuong: Rice cooked inside a bamboo tube over a fire, with grilled chicken and a salt, chilli and lime dip - Ede and Mnong highland cooking.
Stop 6 - Nem nuong or mi hoanh thanh: Grilled pork rolls, or wonton noodles, from a long-running city kitchen.
Stop 7 - Che and a last coffee: A sweet soup and an egg coffee or a coconut coffee to finish.
Il prezzo del tour include
• Small-group English-speaking local food guide
• All food and drink tastings listed in the itinerary
• A guided robusta tasting and coffee museum entry
• Transfers between the market, the roaster and the museum
• Bottled water and wet wipes throughout
• All taxes and service fees
• All food and drink tastings listed in the itinerary
• A guided robusta tasting and coffee museum entry
• Transfers between the market, the roaster and the museum
• Bottled water and wet wipes throughout
• All taxes and service fees
Il prezzo del tour non include
• Prelievo e rientro in hotel, salvo diversa indicazione
• Bevande aggiuntive oltre a quelle incluse
• Assicurazione di viaggio personale
• Mance per la guida (apprezzate ma non obbligatorie)
• Pasti e acquisti fuori programma
• Bevande aggiuntive oltre a quelle incluse
• Assicurazione di viaggio personale
• Mance per la guida (apprezzate ma non obbligatorie)
• Pasti e acquisti fuori programma
Politica di cancellazione
Free cancellation up to 24 hours before the tour start time for a full refund. Cancellations within 24 hours are non-refundable. Tours run rain or shine.
Altre note
Runs daily at 08:00.
The coffee is the reason to come here, and we say that honestly: Buon Ma Thuot's street food density is lower than a coastal city's, and this tour is built around the coffee story with good food attached, not the other way round.
Caffeine: Vietnamese robusta has roughly twice the caffeine of arabica and the tasting is three cups. If you are sensitive, tell your guide and we will pour smaller measures.
Harvest season runs roughly November to January and is the best time to see cherries being picked and dried. Outside it, the roaster and museum still cover the whole process.
Rain: the wet season runs May to October with heavy afternoon downpours; mornings are usually clear.
Addresses: the district tier was abolished in July 2025 and Dak Lak province now also includes the former Phu Yen, which reaches the coast three hours away. Street numbers are unchanged.
Dietary needs: tell us at least 48 hours ahead. Vegetarian is workable via com lam, market vegetables, che and the coffee, with notice.
About 1.5 km of walking plus short transfers.
The coffee is the reason to come here, and we say that honestly: Buon Ma Thuot's street food density is lower than a coastal city's, and this tour is built around the coffee story with good food attached, not the other way round.
Caffeine: Vietnamese robusta has roughly twice the caffeine of arabica and the tasting is three cups. If you are sensitive, tell your guide and we will pour smaller measures.
Harvest season runs roughly November to January and is the best time to see cherries being picked and dried. Outside it, the roaster and museum still cover the whole process.
Rain: the wet season runs May to October with heavy afternoon downpours; mornings are usually clear.
Addresses: the district tier was abolished in July 2025 and Dak Lak province now also includes the former Phu Yen, which reaches the coast three hours away. Street numbers are unchanged.
Dietary needs: tell us at least 48 hours ahead. Vegetarian is workable via com lam, market vegetables, che and the coffee, with notice.
About 1.5 km of walking plus short transfers.
Listino prezzi dettagliato
| Tipo di viaggiatore | Prezzo |
|---|---|
| Adulti | $45 |
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