About Vietnamese Coffee
A Rising Origin in Premium and Specialty Coffee
Vietnam is the world’s second-largest coffee producer, yet its coffees remain underrepresented in Australia’s specialty scene.
Known historically for large-scale Robusta production, Vietnam is now gaining momentum for its quality-focused evolution, particularly with the expansion of Arabica cultivation in high-altitude regions.
A Shift Toward Quality
Vietnam has made strong progress in coffee quality in recent years. Arabica, once a small part of production, is now growing steadily thanks to improved farming practices, better yields, and expansion into cooler mountain regions.
These changes are bringing out exciting new flavours — from bright and fruity to smooth and chocolatey — that are catching the attention of roasters looking for unique origins.
The Ideal Growing Condition
Over 80% of Vietnam’s coffee comes from the Central Highlands, where the climate and microclimates are ideal for growing both Robusta and Arabica.
Lam Dong province is a leading region for Arabica. Its high elevation and rich red basalt soil create perfect conditions for slow cherry development, resulting in sweeter, well-balanced coffee with clear, complex flavours.
Why It Matters For Roasters
Vietnam’s progress goes beyond improvement in quality — it offers consistency, traceability, and value. As more farmers adopt sustainable methods and form direct trade partnerships, roasters can access high-quality, origin-focused beans with reliable flavour and supply chain transparency.
For Australian roasters looking for bold flavour, ethical sourcing, and something unique, Vietnam is a compelling origin — and we’re here to help you tap into it.