Vietnamese coffee has a fascinating history that dates back to the mid-19th century, when French colonists brought coffee plants to the region. Initially introduced as part of France’s colonial ambitions, coffee quickly took root in Vietnam’s fertile soil and ideal growing conditions. Today, the country is the world’s second-largest coffee producer (right behind Brazil) and dominates global Robusta production.

For most of its history, Vietnam has been synonymous with high-yield Robusta coffee (used for the mass production of instant coffee). But beyond the bulk commodity trade, Vietnam was developing its own unique coffee culture and identity, with drinks like cà phê sữa đá (Vietnamese iced coffee with sweetened condensed milk) and egg coffee earning a cult following.

Today, producers are experimenting more and more with specialty Arabica in regions like Da Lat and Son La, and testing innovative processing methods for both Arabica and Robusta. These efforts are starting to reshape perceptions, showcasing Vietnam’s potential to produce high-quality coffee that goes beyond its traditional Robusta reputation. Why not Vietnam?