Vietnamese Coffee

Vietnam is the world's second largest coffee producer by volume, but 97% of its crop is Robusta and there's little history or experience arabica. But as specialty coffee has continued to grow in popularity, many producers are opting to farm differently, and as their coffee improves in quality we could see more from specialty coffee roasters.   

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Vietnam

Coffee was first introduced to Vietnam by French colonisers in the 19th Century, and very quickly became an enormous export as production shifted to plantation farming. More recently, coffee has  played a major role in Vietnam's economic transition out of extreme post-war poverty. The sheer volume of Robusta coffee that Vietnam produces continues to have a huge impact on the coffee market and industry as a whole. 

Almost all of Vietnam's arabica comes from Lam Dong province in the Central Highlands. Rich volcanic soil and high altitude plateaus mean there's the perfect conditions for the slower, more even ripening of the arabica cherry and the better cup of coffee that comes with it. Producers here are keen to disrupt ideas about Vietnamese coffee, experimenting with post-harvest processing to bring out the aromatic character of Vietnamese arabica.