Vietnamese

Vietnam is home to the world's largest coffee bean, known as 'Culi,' which is a natural mutation resulting in a single, round bean instead of two flat sides.

Vietnamese coffee is renowned for its bold, strong flavor and high caffeine content. Predominantly Robusta-based, it offers a unique taste profile that sets it apart from other origins. The Central Highlands region, with its rich volcanic soil and ideal climate, produces coffee beans that are full-bodied, earthy, and often carry notes of chocolate and nuts. Vietnam's coffee culture is deeply rooted in tradition, with the iconic ca phe sua da (iced coffee with condensed milk) being a beloved national drink.

History

Coffee was introduced to Vietnam by French colonists in the late 19th century. Initially grown on small plantations, it wasn't until the 1980s that coffee production exploded, transforming Vietnam into the world's second-largest coffee producer. The government's economic reforms (Doi Moi) played a crucial role in this growth, encouraging farmers to expand coffee cultivation. Today, coffee is a vital part of Vietnam's economy and culture, with millions of smallholder farmers dependent on its production.

Vietnamese

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Accidity:

Low

Body:

Full

Country:

Vietnam

Climate:

Tropical monsoon climate with distinct wet and dry seasons

Cupping Score:

82.5

Region:

Central Highlands

Soil Type:

Rich, reddish-brown basaltic soil with high mineral content

Typical Altitude:

500 - 1500m

Annual Production:

1,650,000 metric tons

Export Volume:

1,500,000 metric tons

Market Share:

Vietnam accounts for approximately 20% of the global coffee market, primarily in Robusta production.

Local Coffee Customs

Vietnamese coffee culture revolves around leisurely enjoyment. People often gather at street-side cafes, sipping strong coffee while socializing or people-watching. The traditional drip method using a phin filter is a cherished ritual, symbolizing the unhurried pace of life.

Economic Impact

Coffee is a crucial pillar of Vietnam's economy, providing livelihoods for over 3 million people. It's the country's second-largest export commodity, contributing significantly to rural development and poverty reduction in coffee-growing regions.

Awards

Vietnam Coffee-Cocoa Association Quality Award (2019)

Brewing Methods

Vietnamese phin filter
French press
Espresso

Certifications

UTZ Certified
Rainforest Alliance

Common Varieties

Robusta
Arabica
Catimor

Flavor Profile

Bold
Earthy
Chocolatey

Popular Brands & Roasters

Trung Nguyen
Highlands Coffee
Vinacafe

Tourism & Culture

Coffee tours in the Central Highlands, particularly in Buon Ma Thuot, offer visitors a chance to explore vast coffee plantations, learn about traditional processing methods, and experience the local coffee culture firsthand.

Future Outlook

Vietnam is focusing on improving coffee quality and sustainability, with a growing emphasis on specialty Arabica production and organic farming practices. The country is also investing in value-added products and exploring new markets to maintain its position in the global coffee industry.

Roast Recommendations

Medium-dark roast
Dark roast

Sustainability Practices

Agroforestry systems
Water conservation techniques

Traditional Preparation Methods

Ca phe sua da (Iced coffee with condensed milk)
Ca phe trung (Egg coffee)

Typical Harvest Season

October - February

Typical Processing Methods

Wet processing
Dry processing
Semi-washed

Vietnam is home to the world's largest coffee bean, known as 'Culi,' which is a natural mutation resulting in a single, round bean instead of two flat sides.