The first coffee trees were brought to Vietnam by the French in 1857. From the early plantations—among the most significant in Indochina—coffee gradually broke away from the old centrally planned system to become one of Vietnam’s most valuable export crops (second only to rice). Today, Vietnam stands proudly as the world’s second-largest coffee producer. This article highlights the major milestones in the country’s coffee journey—from its introduction to the reform era—and provides insight into Vietnam’s transformation into a global coffee powerhouse.
1. The Beginning: Arabica’s Arrival in Vietnam
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Arabica (Coffea arabica) was the first coffee species introduced to Vietnam by French missionaries in 1857. It was initially planted in northern provinces such as Ninh Bình, Thanh Hóa, Nghệ An, and Hà Tĩnh, later expanding to Quảng Trị and Quảng Bình in central Vietnam, before reaching the Central Highlands and Southeast regions, where it thrived due to favorable soil and climate.
By 1908, the French brought two more species—Robusta (Coffea canephora) and Excelsa (Coffea exelsa)—and began experimenting with various varieties from the Congo, finding the Central Highlands ideal for cultivation. However, coffee production remained small-scale and low-yielding until the post-1975 era. In 1986, Vietnam’s total coffee area was about 50,000 hectares, producing only 18,400 tons (around 300,000 sixty-kilogram bags).
During the early 20th century, all three major coffee types were planted: Typica (Arabica), Robusta (Canephora), and Liberica/Excelsa. By 1930, Vietnam had around 5,900 hectares of coffee, of which 4,700 ha were Arabica, 900 ha Excelsa, and 300 ha Robusta.
Over time, Arabica proved highly vulnerable to stem borers (Xylotrechus quadripes) and leaf rust (Hemileia vastatrix); Robusta struggled in the cooler northern climate, while Excelsa grew robustly but lacked market value. Consequently, experts like Chatot (1940) recommended planting Robusta in the South and Excelsa in the North, discouraging Arabica cultivation.
2. 1960–1970s: Early State Plantations in the North
During the 1960s–1970s, many state-run coffee farms were established in northern Vietnam, planting all three varieties. However, results were poor due to unsuitable climate and low yields, leading to the conclusion by the early 1970s that coffee could not be effectively grown in the North.
3. Postwar Reforms and the Turning Point (1975–1986)
After reunification in 1975, Vietnam’s economy suffered from inefficiency under Soviet-style collective agriculture. By 1986, the government launched the Đổi Mới (Renovation) reforms, shifting toward a market-oriented economy—and coffee was among the key reform sectors.
By 1975, Vietnam had about 13,000 hectares of coffee, producing 6,000 tons. The 1980s saw renewed expansion with international support:
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The Vietnam Coffee and Cocoa Company (under the Ministry of Agriculture) initiated a national coffee development plan.
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Vietnam signed cooperation agreements with the Soviet Union (20,000 ha), East Germany (10,000 ha), Bulgaria (5,000 ha), Czechoslovakia (5,000 ha), and Poland (5,000 ha) for plantation development.
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In 1982, the Vietnam Coffee Corporation (VICOFA’s predecessor) was established, mobilizing military divisions and local enterprises across Đắk Lắk, Gia Lai, and Kon Tum to expand Robusta coffee—a heat-tolerant, rust-resistant variety well-suited to the Central Highlands.
4. 1986: The Coffee Revolution
The 1986 Coffee Development Conference marked a major shift: Vietnam encouraged household-based coffee farming, especially in the Central Highlands, Central Coast, and Southeast. Supported by rising global coffee prices, production skyrocketed.
The government invested heavily in coffee as a strategic crop, fostering private entrepreneurship alongside state farms. From this point, coffee became a pillar of Vietnam’s rural economy. In the late 1980s, Arabica Catimor—a rust-resistant variety—was introduced, paving the way for Vietnam’s Arabica expansion programs.
5. Vietnam Coffee Today: From Robusta Powerhouse to Global Leader
By the late 1990s, Vietnam had become the largest coffee producer in Southeast Asia and the world’s second-largest after Brazil—with production still dominated by Robusta (92.9%), while Arabica made up less than 5%.
Coffee production grew by 20–30% annually in the 1990s. Smallholder farmers (owning 1–3 hectares) transformed the economy—helping reduce poverty from 60% in 1994 to under 10% today.
The reform era saw a boom in coffee processing and branding, with companies like Trung Nguyên (founded 1996) and Highlands Coffee (founded 1998) becoming national icons.
Between 1986 and 2016, production increased nearly 100-fold—from 18,400 tons to 1.76 million tons—with 90–95% exported annually (ICO data).
Today, Vietnam’s coffee cultivation remains centered in the Central Highlands (Đắk Lắk, Lâm Đồng, Kon Tum)—renowned for Buôn Ma Thuột and Cầu Đất–Đà Lạt coffee, prized for their unique soil and robust flavor profiles.
6. The “Sweet Fruit” of Vietnamese Coffee
With an average yield of 2.3 tons per hectare, Vietnam boasts the highest coffee productivity in the world—thanks to its focus on high-intensity Robusta farming. Many farmers achieve over 3.5 tons/ha, significantly boosting incomes.
According to VICOFA (2015), Robusta accounted for 96% of Vietnam’s coffee output. The key to success lies in Robusta’s resilience: it’s easier and cheaper to grow, more disease-resistant, and allows flexibility in inputs (fertilizers, irrigation) without harming plant health—unlike Arabica.
However, the heavy reliance on Robusta means Vietnam’s coffee still lags behind in quality compared to Arabica-dominant producers. Most exports remain raw, unprocessed beans, limiting value addition.
To address this, the government is promoting higher-quality Arabica cultivation, specialty coffee development, and sustainable farming practices—especially in northern provinces and the Central Highlands—to build a more balanced and resilient coffee industry for the future.