Vietnam

Vietnam, the world’s second-largest coffee producer after Brazil, has a highly developed and export-oriented coffee industry that plays a vital role in its national economy. Coffee cultivation in Vietnam is concentrated mainly in the Central Highlands (Tây Nguyên), which accounts for over 80% of total national production. The main coffee-growing provinces include Đắk Lắk, Lâm Đồng, Gia Lai, Đắk Nông, and Kon Tum, situated at altitudes between 500 and 1,500 meters above sea level.

The climate of these regions is tropical with a distinct wet and dry season; ideal for coffee production. Average annual rainfall ranges from 1,800 to 2,500 mm, and temperatures are moderate, between 18°C and 26°C, allowing for consistent yields. The red basaltic soils (volcanic origin) are rich in nutrients and retain moisture well, contributing to high productivity.

Vietnam’s coffee economy is primarily built on Robusta (Coffea canephora), which represents about 93–95% of total output, while Arabica (grown mainly in Lâm Đồng province around Da Lat) makes up 5–7%. Robusta thrives at lower altitudes (400–800 m) and is well-suited to Vietnam’s warm climate, producing beans that are bold, strong, and high in caffeine; widely used in instant coffee and commercial blends. Arabica, cultivated in cooler highlands (1,000–1,500 m), yields milder, aromatic coffees gaining popularity in specialty markets.

Vietnam’s coffee production has averaged 27–30 million 60-kg bags annually in recent years, making it a global powerhouse, second only to Brazil. Coffee exports bring in around US$3–4 billion per year, employing millions of smallholder farmers and forming a cornerstone of rural livelihoods. The government supports the sector through improved processing, replanting programs, and sustainability initiatives under its “Vietnam Sustainable Coffee Plan 2025.”

Economically, coffee is one of Vietnam’s top agricultural exports, contributing significantly to GDP and foreign exchange earnings. The country is also investing in quality enhancement, value addition, and Arabica expansion to diversify its export portfolio. Vietnam’s coffee reputation continues to evolve; from mass Robusta supply toward higher-quality, traceable, and sustainable coffees for the global market.

2023–2025 Data

• 2023: ~1.61 million tons (≈ 26.8 million bags), earning US $4.18 billion, –9.6% in volume but +3.1% in value vs 2022.
• Average 2023 price: ~US $2,604 / ton (~US $156 per bag), +14% y/y.
• 2024–25: Exports ~1.5 million tons, value ~US $8.4 billion, average ~US $5,610 / ton. 
• Bean type: ~95% Robusta, ~5% Arabica (mainly in Lam Dong and northern highlands).
• Main buyers (2024–25): Germany (13%), Italy (8%), Spain (7%); Europe ~47% of total.
•  Trends: High prices offset reduced output; strong EU demand for Robusta; limited diversification beyond Europe.
• Recent bag-count breakdown by bean type and historical export price data incomplete.
•  Vietnam remains the top Robusta exporter globally; value surging despite volume pressure, reflecting strong price recovery

COFFEE GROWING REGIONS VIETNAM 

 CENTRAL HIGHLANDS (TÂY NGUYÊN REGION)

Located in south-central Vietnam, the Central Highlands span the provinces of Đắk Lắk, Lâm Đồng, Gia Lai, Đắk Nông, and Kon Tum. The region sits on a basaltic plateau at altitudes between 500 and 1,500 meters, making it Vietnam’s primary coffee belt. The area experiences a tropical monsoon climate with distinct wet (May–October) and dry (November–April) seasons. Average annual rainfall ranges from 1,800–2,500 mm, and temperatures stay between 18–26°C. Fertile red basaltic soils support dense coffee plantations.

This region produces over 80% of Vietnam’s total coffee, dominated by Robusta (Coffea canephora). The main producing province, Đắk Lắk, alone contributes nearly 30–35% of national output. Farms are mostly smallholder-based, averaging 1–3 hectares, though large state and private plantations also exist. Cultivation techniques include intensive farming, with irrigation systems, fertilizers, and intercropping (often with pepper or fruit trees).

Robusta beans are typically dry-processed (natural), sun-dried on patios or mechanical dryers. However, a growing share of producers is adopting wet processing to improve quality for export markets.

Coffee is the backbone of the Central Highlands’ economy, employing millions and contributing over US$2 billion annually from this region alone. It supports local infrastructure, rural income, and export revenue

This region produces over 80% of Vietnam’s total coffee, dominated by Robusta (Coffea canephora). The main producing province, Đắk Lắk, alone contributes nearly 30–35% of national output. Farms are mostly smallholder-based, averaging 1–3 hectares, though large state and private plantations also exist. Cultivation techniques include intensive farming, with irrigation systems, fertilizers, and intercropping (often with pepper or fruit trees).

• Accounts for ~85% of Vietnam’s total coffee area (~640,000 ha)
•  Annual output: 22–24 million 60-kg bags 
• Main type: Robusta (95%)

NORTHERN MOUNTAINOUS REGION

Northern mountainous region is located in northern Vietnam, including provinces like Sơn La, Điện Biên, and Lai Châu, at altitudes of 800–1,200 meters. Cooler highland climate with temperatures between 15–22°C and rainfall of 1,500–2,000 mm/year provides suitable conditions for Arabica cultivation.

This region specializes in Arabica coffee, particularly the Catimor and Typica varieties. Farms are small-scale and managed by ethnic minority groups. Production is lowering compared to the Central Highlands but growing due to government incentives promoting Arabica expansion. Coffee beans are mostly wet-processed, which enhances the clean, aromatic cup profile suitable for specialty coffee markets.

Coffee is a growing cash crop in the northern highlands, helping improve livelihoods and reduce poverty. The area contributes to Vietnam’s diversification toward higher-value Arabica production.

• Arabica share: ~5–7% of Vietnam’s total coffee output
•  Annual production: 1.2–1.5 million 60-kg bags

SOUTH-EASTERN REGION

Covers provinces like Đồng Nai and Bà Rịa–Vũng Tàu, located northeast of Ho Chi Minh City. Altitudes range from 100–400 meters. It has warmer tropical climate with rainfall between 1,600 2,000 mm per year. Soils are varied, including clay and sandy loams.

This region produces Robusta coffee in smaller volumes. Farms are often mechanized and integrated into agro-industrial systems. Coffee here is used primarily for domestic consumption and instant coffee manufacturing. The south eastern region coffee is primarily dry-processed, with some investment in semi-washed processing by local companies.

Although it contributes less to total national output, it plays a strategic role due to its proximity to major ports (Ho Chi Minh City) and processing plants, reducing export logistics costs. 

• Coffee area: ~50,000 ha
•  Annual production: ~1 million 60-kg bags

NORTH CENTRAL COAST REGION

Extends across provinces such as Quảng Trị and Nghệ An, lying between the mountains and the coast. Altitudes vary from 200–700 meters. The north central coast is Warm and humid with frequent rainfall, averaging 1,800–2,200 mm annually. Soil fertility varies, but irrigation supports coffee farming. 

The region grows both Arabica and Robusta, often intercropped with other crops. Arabica thrives in higher elevations, while Robusta dominates lower slopes. The region is gradually expanding its coffee area through sustainable farming programs. Coffee processing in the region is a combination of wet and dry methods, with cooperatives increasingly using improved drying and milling facilities.

Coffee provides an alternative income source for smallholder farmers in this coastal zone, promoting rural development and agricultural diversification.

• Coffee area: ~20,000–25,000 ha
•  Output:0.5 million 60-kg bags annually

Brewing Ritual

 The magic begins with the phin filter—a small metal drip filter placed directly over the cup. Hot water slowly trickles through the grounds, drop by deliberate drop, creating a concentrated, aromatic brew. This slow process isn’t just about making coffee; it’s about patience, anticipation, and savoring the moment.

Flavor Profile

Aroma: Smoky, nutty, with hints of cocoa.

Taste: Bold, intense, slightly bitter yet balanced with natural sweetness.

Texture: Thick and velvety, almost syrup-like when condensed milk is added.

Signature Styles

Cà phê sữa đá (iced coffee with condensed milk): A perfect harmony of strong coffee and creamy sweetness, poured over ice for a refreshing kick.

Cà phê đen (black coffee): Pure, unadulterated strength—ideal for those who want to taste coffee in its raw, powerful form.

Egg coffee (cà phê trứng): A Hanoi specialty where whipped egg yolk and sugar create a frothy, custard-like crown atop the coffee, turning each sip into dessert.

Cultural Essence Vietnamese 

coffee isn’t just a drink—it’s a social ritual. Street-side cafés buzz with conversations as locals linger over their phin filters, watching the world pass by. Each cup tells a story of resilience, tradition, and the art of slowing down in a fast-paced world.