Coffee from Vietnam
The world's second-largest producer and the king of robusta. Vietnamese coffee is bold, dark, and low-acid, traditionally brewed strong through a phin filter and sweetened with condensed milk. A growing specialty arabica scene is emerging in Da Lat.
The cup
Cup profile
Typical roast
Tasting notes
Growing regions
Dak Lak (Buon Ma Thuot)
500–800mThe robusta heartland of the Central Highlands.
Lam Dong (Da Lat)
1,300–1,600mHigher and cooler — Vietnam's emerging specialty arabica.
How to brew it
This is a full-bodied, lower-acid origin — it shines in immersion and espresso, where its richness comes through.
The context
Cà phê sữa đá — strong coffee over ice with sweetened condensed milk — and Hanoi's famous egg coffee are cultural institutions built around bold robusta.
Brew Vietnam coffee with
The gear that suits this origin's character. A good grinder helps every cup.
Beans with this profile
Widely available coffees that lean into Vietnam's flavor character.
Bean guides for this taste
Ranked picks that lean into Vietnam's profile — with a top choice and buying advice.