Monofloral honey samples (Coffea robusta) from Vietnam were determined for their chemical
compositions. This is the first report on the chemical composition and antioxidant activity of coffee
honey from Vietnam. These samples were characterized by their high contents of total and reducing
sugars, total phenolic contents, and total flavonoid contents. The contents of seven phenolic acids
(PAs) were quantified by high performance liquid chromatography (HPLC) and analyzed with the
assistance of principle component analysis (PCA) to differentiate the honey samples into groups. The
hydroxymethylfurfural (HMF) (0.048–2.933 mg/kg) and free acid contents (20.326–31.163 meq/kg) of
coffee honey were lower in Nepal, which reflected the freshness of the honey when conducting this
survey. The coffee honey had total sugar and reducing sugar contents 831.711 g/kg and 697.903 g/kg,
respectively. The high level of total phenolic (0.642 mg GAE/g) and flavonoid (0.0341 mg GE/g)
contents of coffee honey contributed to their antioxidant activity of this honey sample. Among the
coffee honey tested, the IC50 of DPPH radical-scavenging activities value was 1.134–17.031 mg/mL,
while the IC50 of ABTS radical-scavenging activities value was 115.381–213.769 mg/mL. The phenolic
acids composition analysis displayed that gallic acid appeared in high concentrations in all studied
honey samples, ranging from 0.037–1.015 mg/kg, and ferulic acid content ranged from 0.193 to
0.276 mg/kg. The content of trigonelline and caffeine in coffee honey samples ranged from 0.314–
2.399 mg/kg and 8.946–37.977 mg/kg. The data in this article highlight the relevance of coffee honey
as a healthy substance.