History of Coffee Development in Vietnam
Table of Contents
Coffee was first introduced to Vietnam in 1875. The Arabica variety was brought by the French from Bourbon Island and planted in the northern regions, later spreading to the central provinces such as Quảng Trị and Bố Trạch. After harvest, the coffee was processed under the brand name “Arabica du Tonkin” and exported to France.
After colonizing Vietnam, the French established plantations such as Chinê, Xuân Mai, and Sơn Tây, where they practiced slash-and-burn farming, leading to low yields — from 400–500 kg/ha initially, dropping to 100–150 kg/ha over time. To improve production, in 1908 the French introduced two new varieties — Robusta (Coffea canephora) and Liberica (Coffea liberica) — to replace Arabica.
New plantations appeared in the North: Hà Tĩnh (1910), Yên Mỹ – Thanh Hóa (1911), and Nghĩa Đàn – Nghệ An (1915). The coffee area peaked between 1946–1966, reaching about 13,000 hectares.
By 1925, coffee was planted for the first time in the Central Highlands. After national reunification, Vietnam’s total coffee area was about 20,000 hectares. With international financial support, coffee began receiving greater attention, expanding to 23,000 ha by 1980, with exports reaching 6,000 tons.
The 1980 Coffee Development Plan targeted 180,000 ha of coffee producing 200,000 tons, though later revisions raised this to 350,000 ha and 450,000 tons (VICOFA, 2002).
A turning point came with the 1994 frost in Brazil, which destroyed a large part of its coffee plantations, followed by a 1997 drought, drastically reducing global supply. The resulting price surge encouraged Vietnamese farmers to expand cultivation and adopt intensive farming techniques.
Between 1980 and 2000, Vietnam’s coffee area grew on average by 23.9% per year, reaching 516,700 hectares in 2000 — accounting for 4.14% of Vietnam’s total cropland, ranking third after rice (61.4%) and maize (5.7%). During the 1990s, production increased by over 20% annually, with record growth of 48.5% (1994), 45.8% (1995), and 33% (1996).
By 2000, Vietnam had around 520,000 ha of coffee, producing 800,000 tons. Compared with 1980, the area increased 23-fold, and output 83-fold, far exceeding projections.
Today, coffee accounts for 8% of Vietnam’s total agricultural output and 25% of export value. Vietnam is the world’s largest exporter of Robusta coffee, with Đắk Lắk and Gia Lai as the main growing provinces. The sector provides stable employment and income for millions of people, contributing significantly to socio-economic stability in remote and ethnic minority areas.
Comparison Between Robusta and Arabica
Characteristic |
Robusta |
Arabica |
|---|---|---|
| Year Discovered | 1895 | 1753 |
| Time to Fruit | 10–11 months | 9 months |
| Flowering Season | Irregular | After the rainy season |
| Root System | Shallow roots | Deep roots |
| Ideal Temperature | 24–30°C | 15–20°C |
| Ideal Rainfall | 2,000–3,000 mm | 1,500–2,000 mm |
| Ideal Altitude | 0–700 m | 1,000–2,000 m |
| Caffeine Content | 1.7–4.0% | 0.8–1.4% |
| Shape | Round, straight groove | Elongated, curved groove |
| Aroma | Caramel and chocolate | Diverse and floral |
| Taste | Mild bitterness, sweet | Bright acidity, smooth sweetness |
| Usage | Filter, instant coffee | Espresso, specialty coffee |
There are two main coffee species grown in Vietnam: Arabica and Robusta. Within the Arabica group, common sub-varieties include Catimor, Moka, Typica, and Bourbon.
Main Coffee Types Grown in Vietnam
1. Arabica Coffee (Cà phê Chè)
Arabica beans are slightly elongated and are cultivated mainly in Lâm Đồng Province at altitudes above 800 meters, though the best flavor is achieved between 1,300–1,500 meters.
Popular sub-varieties include Catimor, Moka, Typica, and Bourbon.
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Moka coffee has a gentle aroma and mild taste.
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Catimor coffee offers a strong fragrance and light acidity.
2. Robusta Coffee (Cà phê Vối)
Robusta coffee is primarily grown in Vietnam’s Central Highlands, particularly in Gia Lai and Đắk Lắk, on basaltic soil below 600 meters in altitude.
The beans are smaller with a mild aroma, non-fermented, and directly sun-dried, giving them a strong, bitter flavor, high caffeine content, and dark, thick brew, matching the Vietnamese taste preference.
3. Culi Coffee (Peaberry)
Culi beans are round, large, and glossy, distinguished by the fact that each cherry contains only one bean instead of two.
Culi coffee has an intensely bitter taste, captivating aroma, high caffeine, and dark, syrupy liquor.
4. Cherry Coffee (Liberica & Excelsa)
Also known as Cà phê Mít, Cherry coffee grows well in the Central Highlands, resistant to pests and yielding high productivity.
It includes two main types: Liberica and Excelsa, with bright yellow beans and a mild aroma. When brewed, it has a delicate sourness and refreshing finish.
5. Moka Coffee
Moka is among the most difficult coffee varieties to cultivate in Vietnam due to its low disease resistance and the need for meticulous care.
It is mainly grown in Đà Lạt (Lâm Đồng).
Because of the demanding cultivation process, Moka coffee is rare and expensive, often considered a luxury gift among coffee connoisseurs.
In summary, Vietnam’s coffee industry — from its colonial origins to modern intensive cultivation — has transformed the nation into a global coffee powerhouse, particularly in Robusta production, while Arabica cultivation continues to expand to meet the growing demand for high-quality specialty coffee.