Introduction

Vietnam is a country synonymous with coffee. I visited Vietnam in 2013, and some of my best memories of the trip were sitting on plastic red stools sipping Cà phê sữa đá (Vietnamese iced coffee).

If you’re a speciality coffee drinker, you may be unfamiliar with Vietnam as a coffee producer, as it’s fairly unusual to find Vietnamese coffee sold by independent coffee roasters. However, Vietnam is a beast of a coffee-producing country and currently sits in second place behind Brazil for the volume of coffee produced per year.

Key Details

Common Varietals

Coffee Growing Regions

Central Highlands (Tây Nguyên):

  • Đắk Lắk Province
  • Lâm Đồng Province
  • Gia Lai Province

Harvest Months

  • October to February

Annual Production (2024)

  • 1.7–1.8 million tonnes (green coffee)
  • Ranks 2nd globally after Brazil
  • Accounts for approximately 20% of global coffee exports

Geography

Vietnam’s coffee production centres in the Central Highlands region (Tây Nguyên), particularly in Đắk Lắk, Lâm Đồng, and Gia Lai provinces.

The area’s basalt-rich plateaus, situated 500–900 metres above sea level, provide ideal growing conditions for Robusta coffee. The region experiences distinct wet and dry seasons, with annual rainfall of 1,500–2,500mm and temperatures averaging 20–23°C.

Đắk Lắk province, known as Vietnam’s coffee capital, accounts for about 30% of the country’s total production, with its provincial capital Buôn Ma Thuột emerging as a major coffee trading hub.

Coffee Growing History

Coffee was introduced to Vietnam by French colonists in 1857, first planted in northern regions before expanding to the Central Highlands in the 1920s.

After reunification in 1975, the government initiated large-scale coffee production programmes, relocating people to the highlands and establishing state-owned plantations. Coffee exports surged in the 1990s after economic reforms, with Vietnam becoming the world’s second-largest producer by 2000.

A significant shift occurred in the late 1980s when the government transitioned from state-controlled to private farming, leading to rapid expansion of smallholder coffee farms. The industry survived the 2001 coffee crisis through government support and diversification, strengthening Vietnam’s position in global markets.

Coffee Today

Vietnam’s coffee sector is dominated by small-scale farmers managing 1–2 hectare plots, collectively producing 1.7 million tonnes annually.

Robusta comprises 97% of production, grown mainly through intensive farming with high fertiliser usage. Modern challenges include climate change impacts, ageing coffee trees, and market price volatility. Farmers are increasingly adopting sustainable practices, with growing participation in certification programmes like UTZ and Rainforest Alliance. The industry employs about 600,000 people directly, with recent technological advances focusing on irrigation efficiency and post-harvest processing to improve bean quality.

Future of Coffee in Vietnam

Vietnam’s coffee industry faces critical challenges, with climate change threatening optimal growing conditions in traditional areas.

Industry leaders are implementing adaptation strategies, including shade-growing techniques and drought-resistant varieties. Digital technology adoption is accelerating, with blockchain traceability and precision agriculture gaining traction.

Market positioning is shifting towards premium segments, with some farmers transitioning to Arabica production and speciality coffee. Government initiatives focus on replanting ageing trees and promoting sustainable farming practices, aiming to maintain Vietnam’s market position whilst improving environmental impact and farmer incomes.

What Does Vietnamese Coffee Taste Like?

Traditional Vietnamese coffee delivers a bold, robust flavour profile characteristic of Robusta beans, with intense notes of dark chocolate and nuts. Typically served with sweetened condensed milk (cà phê sữa đá when iced), this combination creates a rich, sweet beverage that balances the coffee’s natural bitterness. The preparation method, using a phin filter, produces a deeply concentrated brew.

Speciality Vietnamese coffee, particularly from select Arabica growing regions, offers more complex flavours. These premium cups feature full-bodied profiles with distinct notes of chocolate, sweet tobacco, and fig, often complemented by subtle caramel undertones. These nuanced flavours represent Vietnam’s emerging speciality coffee sector, moving beyond traditional Robusta production.

Learn More

For more information about Vietnamese coffee production and quality standards, visit the Vietnam Coffee-Cocoa Association’s comprehensive country profile.

Interested in exploring different coffee varieties? Read our guide on where coffee beans come from around the world.