Vietnam

The World's Second-Largest Producer

French missionaries introduced coffee to Vietnam in the 19th century. The industry exploded after the 1986 Đổi Mới reforms, production soared through the 1990s, and Vietnam has long been the world's second-largest coffee producer after Brazil. It is also the largest Robusta producer, accounting for roughly 40% of the world's Robusta.

The Kingdom of Robusta

Most Vietnamese coffee is Robusta, supplying instant coffee, canned coffee and espresso blends. Robusta's higher caffeine, stronger bitterness and heavy body suit the Vietnamese way of drinking coffee. In recent years Vietnamese farmers and roasters have championed "fine Robusta," using selective picking and careful processing to coax out chocolate, nutty and tropical-fruit sweetness.

Vietnamese Coffee Culture

Vietnam has a coffee culture all its own:

• The phin filter: a small metal filter set on top of the cup, slowly dripping strong coffee
• Cà phê sữa đá: strong coffee with sweetened condensed milk over ice — the classic Vietnamese coffee
• Egg coffee (cà phê trứng): born in Hanoi, coffee topped with whipped egg yolk and sugar

Major Growing Regions

Central Highlands

Centered on Buôn Ma Thuột in Đắk Lắk province — Vietnam's largest Robusta region, nicknamed the country's "coffee capital."

Đà Lạt

In Lâm Đồng province at 1,200–1,600 m — Vietnam's most important specialty Arabica region. Arabica has been grown here since French colonial times, and the cool climate slows ripening; many high-quality micro-lots have emerged in recent years.

Sơn La & Điện Biên

Northern highland regions focused on Arabica, now attracting international specialty buyers.

Processing Methods

• Natural: the main method for Robusta
• Washed: common for specialty Arabica
• Honey and fermentation processes: a growing trend, also applied to fine Robusta

Flavor Profile

Specialty Vietnamese Arabica:

• Chocolate and caramel
• Tropical fruit (lychee, longan)
• Gentle acidity
• Full body

Fine Robusta often shows dark chocolate, roasted nuts and brown sugar.

Brewing Tips

Vietnamese Robusta is best brewed in a phin with condensed milk, or used in espresso blends for extra crema and body. Specialty Arabica from Đà Lạt suits medium-light pour-over to show off its gentle sweetness.