Vietnam Coffee Overview

Coffee was introduced to Vietnam in 1857 by the French and slowly grew as a main producer of coffee in Asia. However, this wasn’t always so as coffee proved more difficult to grow than other crops such as lowland rice and did not rank among top exports. In the 1920s, the French decided to open colonisation zones up in the highlands, mainly in Dak Lak Province in the Central Highlands. The height of coffee production occurred in the early 20th century as small-scale production shifted towards plantations. 

The Vietnam War disrupted production of coffee in the Buôn Ma Thuột region, the plateau on which the industry was centered. Although seldom involved in conflict, the area was a crossroads between North and South and was largely depopulated. After the North Vietnamese victory, the industry, like most agriculture, was collectivized, limiting private enterprise and resulting in low production. Following Đổi mới reforms in 1986, privately owned enterprise was once again permitted, resulting in a surge of growth in the industry.

Cooperation between growers, producers and government resulted in branding finished coffees and exporting products for retail. However, by the late 1970s, economic and social reforms led to labour shortages in the Central Highlands thus creating opportunities for migration into these less populated regions, compared to overpopulated and poverty experienced in the lowland areas. It is likely that between four and five million people migrated to the Central Highlands after 1975.

The growing regions of the Buôn Mê Thuột have been classified into micro-climates. In these different regions, several varieties of coffee are grown, including Arabica, RobustaRobusta usually refers to Coffea Robusta, responsible for roughly 25% of the world’s commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any…, Chari (Excelsa), with Arabica varieties including CatimorCatimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes with inferior cup flavor. The main issue is…. 

Arabica in Vietnam

Vietnam is the second largest producer in the world after Brazil, with Robusta coffee accounting to 97 percent of Vietnam’s total output. However, coffee farmers in Vietnam have always experienced cycles of boom and bust since the 1980s, making the industry a highly volatile one. Despite the fluctuating global coffee prices, importing countries continue paying a steady price while coffee farmers from exporting countries experience the daily price range.

Coffee production in Vietnam is concentrated in the Central Highlands (80%), and the small portion of Arabica grown in the country hails almost entirely from the Lam Dong province, located in the north of the Province. The terrain here is largely what is locally called ‘Bazan Red land’ (red basalt soil) and offers the perfect conditions for growing coffee. This rich volcanic mountain soil, coupled with the highland elevations contributes to slow, even development of the coffee cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or… and, ultimately, to a sweeter, better cup of coffee.