Vietnam Pepper Cultivation and Market Update
August 19, 2024
Coconut Market Report 23.01.25
February 18, 2025
Coffee was first introduced to Vietnam by the French in the 19th century during their colonization of the country. Today, coffee has become a staple in Vietnamese culture, and Vietnam is one of the world’s largest coffee producers.
Coffee was first introduced to Vietnam by the French in the 19th century during their colonization of the country. Today, coffee has become a staple in Vietnamese culture, and Vietnam is one of the world’s largest coffee producers. The three main types of coffee beans grown in Vietnam are Arabica, Robusta, and Cherry.
Robusta makes up the majority of Vietnam’s coffee production. This resilient variety thrives at lower elevations and produces coffee that is generally stronger, more robust, and has a nuttier, darker flavor compared to Arabica. Although less common, Arabica is gaining popularity among some Vietnamese farmers due to its milder, more aromatic qualities.
Now, let’s explore the different types of coffee grown in Vietnam.
Coffee was first introduced to Vietnam by the French in the 19th century during their colonization of the country. Today, coffee has become a staple in Vietnamese culture, and Vietnam is one of the world’s largest coffee producers.
HISTORY OF COFFEE IN VIETNAM
First, let’s take a look at the history of coffee in Vietnam.
The French introduced coffee to Vietnam in 1857. The height of coffee production occurred in the early 20th century as small-scale production shifted towards plantations. The first instant coffee plant, Coronel Coffee Plant, was established in Bien Hoa, Dong Nai Province in 1969, with a production capacity of 80 tons per year.
Since the first crops, coffee production has continued to expand and even drive the agricultural industry in Vietnam and contributes a substantial percentage to the country’s GDP. Coffee is second only to rice in agricultural production.
The majority of coffee production and processing takes place in Dak Lak Province. Buon Ma Thuot, “the capital of coffee”, is the main supplier for coffee in Vietnam as well as coffee export. Vietnam has continued to expand coffee production and is currently the second largest producer of coffee, only behind Brazil.
VIETNAM ROBUSTA COFFEE BEANS
Robusta coffee beans
Robusta, also known as Coffee Voi, is native to the Congo and lowland areas near the equator and tropical West Africa. Favorable conditions for growing this type of coffee beans are on mountain peaks at an altitude of more than 600 meters above sea level. This leads to this coffee being widely grown in Tay Nguyen, which is considered the land of Vietnamese coffee. Robusta coffee trees can grow up to 5-7 meters tall.
Robusta beans are typically circular or egg-shaped, with tougher and harder skin than Arabica, and often turn to dark crimson color when ripening. They are dark in color and rich in flavor due to their 2 – 2.5% caffeine content.
Pure Robusta beans preserve a mild flavor, no sourness but strong bitterness in taste and dense dark brown in extract liquid. The caffeine content in Robusta coffee is just perfect enough for a unique and ideal drink that suits every Vietnamese’s taste.
VIETNAM ARABICA COFFEE BEANS
Arabica Coffee Beans
Arabica coffee is the second most popular type of coffee and Arabica coffee trees are grown in just a modest area, which accounts for around 1% of the whole coffee planting areas in Vietnam. This coffee breed would produce beans of high quality when grown in places at altitudes of 1000 meters from sea level. There are two main varieties of Arabica: Moka and Catimor.
Moka coffee seduces coffee lovers with its deep aroma and mild flavor. Moka coffee trees are necessarily cultivated and grown up in latitudes of above 1500 meters, which explains why farmers find it difficult to plant this coffee breed on the land of Vietnam coffee – Buon Ma Thuot. The Queen of the coffee – Cau Dat Moka is a pretty unique coffee, which has been cultivated in Cau Dat of Da Lat City.
Moka Coffee is widely known for its unique taste with a little bit of sour elegance, lingering aroma plus nostalgic and classic flavor. Moka tops among the high-priced coffee breeds due to the hard work required and challenging planting conditions.
Catimor Coffee beans preserve a strong aroma and sour taste. This coffee breed will not favorably develop in the Vietnamese Central Highlands since its ripening period happens in rainy seasons. This coffee breed is currently grown through trials in Quang Tri Province.
How to figure out 100% Arabica coffee? Pure Arabica Coffee beans often give a light brown color in its extract liquid, with various bitter flavors delicately to powerfully lingering. Its elegantly sour flavor would additionally attract and satisfy the ladies of coffee.
VIETNAM CHERRY COFFEE BEANS
Cherry coffee, also known as jackfruit coffee, includes two main varieties: Liberica and Excelsa. These trees are tall with strong resistance to pests and diseases, making them ideal for use as rootstock when grafting other coffee varieties. Jackfruit coffee beans are large and elongated, but they tend to produce lower yields. To create unique flavor profiles, jackfruit coffee beans are often blended with other varieties, such as Robusta or Arabica.
Each type of coffee has its own distinct characteristics, leaving a lasting impression on coffee enthusiasts. So, which of the three main coffee varieties in Vietnam is the best? It ultimately comes down to personal preference. Westerners often prefer Arabica for its fruitier, lighter-bodied taste, while many Vietnamese favor Robusta for its bold, strong flavor, which is perfect for the country’s signature condensed milk coffee.
