Vietnam | The Powerhouse of the East
Discover the powerhouse of Southeast Asian coffee. From the misty Central Highlands to the massive scale of its Robusta production, explore how Vietnamese Coffee became the world’s second-largest producer and a vital pillar of the global coffee trade.
The Production of Vietnamese Coffee at a Glance
Country: Vietnam
World Ranking
2
Annual Production
29 – 41 mil
60kgm Bags
Average Altitude
600m – 1000m
Flavour Profil: Dark Chocolate, Roasted Hazelnut, Burnt Sugar, Tobacco
Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | Robusta ⚡⚡⚡⚡ |
| Harvest Season | October – April |
| World Export Share | 18.9% |
| Process | Mainly dry process – Natural |
The History: Vietnamese Coffee – From French Seedlings to Global Giant
Coffee was introduced to Vietnam in 1857 by a French Catholic priest who brought a single Arabica tree to the north. However, it wasn’t until the early 1900s that the Central Highlands were identified as the perfect terroir for Robusta.
Following the 1980s economic reforms (Doi Moi), Vietnam’s coffee production exploded. Within twenty years, it leaped from a minor player to the 2nd largest producer on the planet. Today, coffee is more than an export; it is the heartbeat of Vietnamese social life, centered around the iconic sweetened condensed milk “Phin” brew.
The Science: The Resilience of Robusta
The Caffeine Factor: Robusta contains nearly double the caffeine of Arabica.
The Flavor: Because it is grown at lower altitudes ($600\text{m} – 1,000\text{m}$), the beans develop a bold, earthy, and nutty profile with a distinct “burnt sugar” or dark chocolate finish.
The Role: It provides the thick, persistent crema in espresso and the “spine” for many Italian-style roasts.
How to Enjoy: The “Cà Phê Sữa”
To truly understand Vietnamese coffee, one must step away from the Pour Over and embrace the Phin Filter. It is a small gravity-drip filter that sits atop a glass.
Let it drip slowly (about 5 minutes). Stir and add ice.
Add 3 tablespoons of condensed milk to a glass.
Place the Phin on top with 20g of coarse Vietnamese coffee.
Pour a small amount of hot water to bloom, then fill the chamber.
“For years, Robusta was dismissed as ‘inferior.’ However, a new wave of Vietnamese producers is now focusing on ‘Fine Robusta’—using meticulous picking and processing to create a cup that is as clean as an Arabica but with the colossal body and caffeine kick that only Vietnam can provide. In the 17th century, the ‘London Bold’ profile would have shared many of these heavy, chocolatey characteristics.”
