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History

Coffee was introduced to Vietnam by French colonists in the mid-1800s. Robusta cultivation became dominant after the 1980s as part of national agricultural reforms. While green bean exports drove early growth, roasted coffee gained prominence in the 2000s, spurred by a booming café culture and rising domestic demand.

Production Regions

• Central Highlands (Đắk Lắk, Lâm Đồng, Gia Lai): The heart of Robusta production; main source for commercial roasting.
• Cầu Đất (Lâm Đồng): Highland zone known for specialty Arabica with fruity and acidic profiles.
• Khe Sanh (Quảng Trị): Emerging Arabica region in north-central Vietnam.
• Sơn La and Điện Biên (Northwest): Cooler areas with expanding Arabica output for premium roasted blends.

Growing Conditions

• Altitude: 400–1,600 meters depending on variety and region.
• Climate: Tropical monsoon with distinct wet and dry seasons.
• Rainfall: 1,200–2,600 mm/year; irrigation is used in dry zones.
• Soil: Volcanic basalt in Central Highlands; fertile and well-drained.

Harvesting Process

• Time: October to February.
• Method: Manual selective picking for Arabica; strip-picking for Robusta.
• Post-Harvest: Sun-drying or mechanical drying; washed processing used for Arabica, natural/dry for Robusta.

Cultivation Methods

• Robusta Dominant: >90% of production; high-yield, lower altitude.
• Arabica Expansion: Gaining share due to specialty demand.
• Agroforestry: Some shade-grown systems, especially for Arabica.
• Sustainability: Focus on UTZ, Rainforest Alliance, and organic certifications.

Supply Chain

• Flow: Farmer → Collector → Processor/Roaster → Distributor → Retailer or Exporter.
• Domestic Roasters: Range from artisanal brands to large-scale processors.
• Export: Increasing share of roasted beans exported, especially under Vietnamese brands.

Local Logistics

• Roasting Hubs: Ho Chi Minh City, Hanoi, Buôn Ma Thuột.
• Export Ports: Hồ Chí Minh Port, Hải Phòng.
• Transport: Trucking from Central Highlands to roasters and ports.

Regulations and Certifications

• Oversight: Ministry of Agriculture, Vietnam Coffee-Cocoa Association (VICOFA).
• Certifications: ISO 22000, HACCP, Organic, Fair Trade for export-grade roasted coffee.
• Traceability: Required for specialty and certified batches.

Quality Standards

• Moisture Content (Roasted): 2–5%.
• Roast Levels: Light, medium, dark roasts tailored to Vietnamese and global tastes.
• Flavor Profiles: Robusta – bold, earthy, high caffeine; Arabica – fruity, acidic, smooth.
• Defect Tolerance: Premium roasts require low-defect green beans.

Trade Terms

• Exports (2023 est.): ~40,000–50,000 MT of roasted coffee beans.
• HS Code: 090121 (green), 090122 (roasted, non-decaf).
• Top Markets: China, South Korea, US, Russia, Thailand, Japan.
• Packaging: 250 g – 1 kg retail packs, 5 kg and 10 kg café packs, 60 kg sacks for bulk.
• Pricing: Competitive for Robusta; premium for specialty Arabica roasts.

Environmental Impact

• Water Use: Moderate; wet-processing plants regulated for discharge.
• Agrochemicals: Controlled use; sustainable practices expanding.
• Carbon Footprint: New roasters adopting solar and biomass energy.
• Climate Risk: Droughts and erratic rains impact yields and quality.

Social Impact

• Rural Employment: Millions involved in cultivation, harvesting, and roasting.
• Women’s Role: Key in harvesting, grading, and processing stages.
• Youth Engagement: Growing interest in barista training, café entrepreneurship.

Uses

• Café Culture: Integral to Vietnamese daily life; consumed in cafés and homes.
• Signature Drinks: Cà phê sữa đá (iced coffee with condensed milk), egg coffee.
• Export Products: Whole-bean, ground, and instant blends; both traditional and third-wave.
• Private Label: Growing for overseas brands sourcing Vietnamese roasted coffee.