Coffee's Role in Vietnam

Considered one of Southeast Asia’s most beautiful countries, Vietnam is renowned for its lush mountains, bustling cities, and gold sand beaches. Since Arabica beans grow best in high altitudes, the beautiful mountains in the central highlands and the Lang Biang plateau provide fertile ground for growing.

Introduced by the French in the 1800s, coffee production was and still is a major source of income for the country. Thanks to plantations, the industry exploded, and in the last 30 years has put Vietnam on the coffee map as the second largest producer in the world. Although coffee production in Vietnam is mostly made up of Robusta beans, there has been a focus in the country to expand its high-quality Arabica production by innovating with different growing and processing practices.

Regions & Cup Profile

The Northern Vietnam and the Central regions (mainly the provinces of Lam Dong, Thua Thien Hue, Quang Tri, Nghe An, Hoa Binh, Son La, and Dien Bien) house the majority of the country’s Arabica beans. Much of Vietnam’s Arabica beans are of the Catimor variety. However, new varieties, such as Yellow Bourbon, Typica, and even the highly valued Geisha are slowly being introduced. The coffee that we offer from Vietnam is spicy, earthy, has a soft acidity and has a rich, tobacco aroma.

Harvest Period

November – February

Annual Productivity

25.5 million bags

Genetic Varieties

Heirloom Typica

Growing Regions

Lam Dong and Dak Lak and Quang Tri Bien Provinces