Vietnam is the world's second-largest coffee producer (after Brazil), primarily growing Robusta beans in the Central Highlands, though challenges like climate change and the need for more sustainable practices are impacting the industry. Most coffee is hand-picked and then wet processed, with little focus on natural, honey.
Apart from the Central Highlands (Tây Nguyên), two other coffee producing areas stand out:
The Northwestern Highlands (Tây Bắc) including the Son La highland and Moc Chau plateau areas
and
The Central Coastal Region (Trung Bộ)... Quang Tri and Nghe An provinces. Particularly in Khe Sanh region.
In the past, the focus was quantity over quality but this is changing.
The country is also the largest Robusta producer globally, with approximately 97% of its coffee output being Robusta, and exports are a major source of income. Recently, a decline in Robusta output has led to higher prices and has farmers exploring other crops like pepper and fruit.
Key aspects of coffee growing in Vietnam
Dominance of Robusta: Vietnam is the world's largest Robusta producer, with it making up about 95% of its coffee output. This hardy bean is well-suited for mass cultivation in the region's climate.
Arabica makes up about 5%. This is grown in both North and South regions of Da Lat, Dien Bien, Nghe An, Son La, and Quang Tri, which range in maximum altitude from 1000 to 1400 m.a.s.l The most common arabica variety in Vietnam is Catimor, which is high-yielding, resilient, and grows at lower altitudes. There are also small farms growing Bourbon and Typica.
Central Highlands (Tây Nguyên): This region is the heart of Vietnam's coffee production, accounting for around 80% of the country's Robusta coffee. The climate is tropical and warm with rainy and dry monsoon seasons. The central highlands includes five provinces: Dak Lak, Gia Lai, Dak Nong, Lam Dong, and Kontum. Altitudes here range between 300 m.a.s.l. and 600 m.a.s.l.
Prominent Vietnam coffee plantation locations in the Central Highlands include: Dak Mil (Dak Nong), Dak Ha (Kon Tum), Chu Se (Gia Lai). Most notably, Buon Ma Thuot in Dak Lak province is recognized as the world’s premier coffee-producing hub.
Export market: Vietnam is the second-largest coffee exporter globally, with a significant portion of its coffee being exported to Europe. Most coffee is exported as green beans for processing elsewhere.
These are some of the northern regions of coffee growing.
Northwestern Highlands (Tây Bắc)
Dien Bien;Dien Bien's coffee growing areas are located at an altitude of 900 to 1200 meters above sea level, with some regions reaching up to 1400 meters. The region's mountainous terrain and cool, rainy climate create ideal conditions for high-quality Arabica coffee, similar to the soil in Brazil's Sao Paulo region.
Son La
The Son La coffee growing area's altitude is typically between 900 and 1,200 meters above sea level, though some sources cite a broader range from 600 to 1,050 meters
Nghe An and Quang Tri are located in the Central Coastal Region.
Nghe An
The altitude for growing coffee in Nghe An is generally between 1,000 and 1,400 meters above sea level
Quang Tri
The primary coffee-growing region in Quang Tri, centered around Khe Sanh, has an average altitude of 350-500 meters. Khe Sanh’s (Quang Tri) and Phu Quy’s (Nghe An) geographical and climatic conditions better suit Catimor varieties. Catimor represents a crossbreed between Caturra (Arabica) and Hybrid de Timor (an Arabica-Robusta hybrid)
Focus on quality: Historically, Vietnamese coffee production focused on quantity. However, there is a growing trend toward improving quality, with farmers experimenting with more sophisticated processing methods for both Robusta and Arabica beans.
Historical context: Coffee was introduced to Vietnam by the French in the 19th century. The industry experienced rapid growth starting in the 1990s due to economic reforms.
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