Coffee production in Vietnam

Terraced Coffee Plants in Vietnam

Coffee production is a major source of income for Vietnam.

History

Coffee trees in Central Highlands

Coffee was introduced to Vietnam in 1857 by the French and slowly grew as producer of coffee in Asia. The height of coffee production occurred in the early 20th Century as small scale production shifted towards plantations.

The Vietnam War interrupted production and export of coffee and re-emerged in the early 1980s. By 2000, coffee production grew to 900,000 tons, but it has since dropped to around 600,000 tons.^[1]

Production

Most coffee producers are local and state owned:

• Hung Phat Company Limited
• Tam Chau Tea and Coffee Company Limited
• Trung Nguyen Coffee Company Limited
• Vinacafe - Vietnam National Coffee Corporation

There are a number of international players that have been established following economic liberalization in the 1990s:

• Nestlé

Vietnam is the second largest producer after Brazil, but the quality of the beans limits their marketability.

Types of coffee grown in Vietnam include:

Arabica in Vietnam

• Arabica
• West Highland Robusta
• Chari (Excelsa)
• Catimor

Effect of the war

The Vietnam War disrupted production of coffee in the Buon Me Thuot region, the plateau on which the industry was centered. Although seldom involved in fighting, the area was a crossroads between North and South and was largely depopulated. Later the new government repopulated the plateau to resume coffee production. By the late 1990s, Vietnam had become the world's #2 coffee producer after Brazil, but their production was largely focused on poor-quality beans for export as a commodity.

The re-introduction of private enterprise into the industry resulted in a return to earlier coffee quality standards. Cooperation between growers, producers and government resulted in branding finished coffees and exporting products for retail. Since the turn of the 21st century, Vietnam has also become a leading producer of gourmet-quality coffee, sold in large part through coffee shop franchises throughout southeast Asia. It also exports to some degree around the world.

Style

Vietnamese (Buon Me Thuot region) style coffee has characteristics that distinguish it from other coffees and brewing methods:

1. The growing regions of the Buon Me Thot have been classified into micro-climates by European scientists contracted by private industry. In these different regions, several varieties of coffee are grown, including Arabica, Robusta, Chari (Excelsa), Catimor, and some indigenous varieties of Arabica such as the Arabica SE. Vietnamese coffee producers blend multiple varieties of beans for different flavor characteristics and balance.
2. Typically the coffee is prepared in single servings in single-cup filter/brewers. Generally the coffee is served tableside while it is still brewing. The use of sweetened condensed milk rather than fresh milk was first due to its availability and easier storage in a tropical climate. The condensed milk serves to sweeten the coffee as well. Long practice has led to this being the taste preference in the Vietnamese community.

Availability in other countries

White coffee in Vietnam

In the USA, Vietnamese-style coffee is sometimes confused with that brewed in Louisiana with French roast coffee with chicory. Vietnamese immigrants who came to the state in the late 20th century adopted New Orleans-style coffee because they were unable to get Vietnamese-grown coffee. ^[2] The French roast style popular in Louisiana was similar to Vietnamese coffee in its relatively coarse grind; therefore it made an excellent substitute for traditional brewing in the single-serving filter/brewer. In Vietnam, however, locally produced coffees are characterized by medium roast and seldom contain chicory. ^[3]

See also

• Vietnamese iced coffee

Notes

References

• Orientations of Vietnam Coffee Industry

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