Vietnamese Arabica Coffee - The Hidden Gem of the Highlands
For decades, Vietnam has been synonymous with bold, high-caffeine Robusta. However, a quiet revolution is taking place in the higher altitudes of the country. Vietnamese Arabica, once a background player, is stepping into the spotlight of the global specialty coffee scene. With its unique acidity, floral aromas, and smooth finish, it offers a completely different perspective on what Vietnamese coffee can be. In this article, we explore the journey of Vietnam Arabica from colonial roots to modern excellence.
The history of arabica coffee in Vietnam
Arabica coffee hadn’t started easily in Vietnam. The history of Arabica in Vietnam is a story of persistence with a number of failed experiments before its successes, as this delicate species requires much more care and specific climates than its Robusta cousin.
The history of arabica coffee in Vietnam during French colonial times
Some said that Arabica was actually the very first coffee variety introduced to Vietnam by French missionaries in 1857. The French initially planted Arabica in the northern provinces like Ha Nam and Ninh Binh, and later in the central regions. They dreamed of creating a "Little Paris" coffee culture, which they actually marketed it as “Café du Tonkin”. However, they soon realized that the lowlands were too humid and prone to pests like the coffee leaf rust, leading them to search for higher ground in the Central Highlands.
In fact, the French first introduced ‘original arabica variety” which are famously known with Typica, Bourbon and especially Moka. When Yersin found Da Lat, and then came the French conquerers they had built Da Lat to become the capital of arabica of Indochina. Lately they also expanded the production to the Southern Laos, most noticeably in Bolaven plateau.
The growing conditions of arabica coffee in Vietnam from 1954 to 1986
During the years of conflict and the early post-war era, Arabica production faced significant challenges. Most of the focus shifted toward Robusta because it was easier to grow and provided higher yields for a struggling economy. Arabica survived in small pockets, primarily in the North and parts of Lam Dong province, but it lacked the infrastructure and modern processing techniques needed to compete on the international market.
The booming of Vietnamese arabica coffee since 1986 (also known as Doi Moi)
The Doi Moi reforms in 1986 didn't just boost Robusta; they opened the door for high-quality Arabica. International organizations and the Vietnamese government began investing in Catimor varieties (a cross between Timor and Caturra) because of their resistance to disease. Today, there is a shifting focus toward higher-quality Arabica varieties like Bourbon, Typica, and Moka (a Vietnamese variant of Bourbon), as roasters at roast.cafe and worldwide seek more complex flavor profiles.
Unlike Robusta, the booming “come-back” of Arabica after Doi Moi seemed not to be well organized and strictly governed by local authorities and specialists. The farmers, especially in Da Lat, planned and executed the cultivation by themselves in which Catimor (a new variety of arabica) were randomly planted throughout the existing farms of original Arabica and then the hybrids of these two were again being spread throughout the regions. Just by coincidence, these cultivation among farms in Da Lat made Vietnam’s arabica really special and is what we call “Da Lat Arabica coffee”.
Main growing regions for arabica coffee in Vietnam
Arabica is a "mountain bird"; it needs height and cool air to develop its complex sugars.
Growing conditions for Vietnamese arabica coffee
Unlike Robusta, which thrives at low altitudes, Vietnamese Arabica requires elevations between 1,000 and 1,600 meters above sea level. It needs a cooler temperature range (15°C to 24°C) and a specific dry season to trigger flowering. The basalt soil of Vietnam remains a key advantage, providing the minerals necessary for a vibrant cup.
Lam Dong
Lam Dong, and specifically the area around Da Lat (Cau Dat), is the "Holy Grail" of Vietnamese Arabica. Located at an altitude of 1,500m above sea level, Cau Dat is often referred to as the "Alps of Vietnam." The mist, cool nights, and rich soil here produce beans with a bright acidity and a lingering sweetness that can rival top-tier beans from Central America.
Khe Sanh and the North West
Beyond the Central Highlands, the North West (Son La and Dien Bien) and Khe Sanh (Quang Tri) have emerged as vital Arabica regions. These areas benefit from a different latitude and climate, often producing beans with unique herbal and nutty characteristics. Khe Sanh, in particular, has a historic legacy of coffee production dating back to the early 20th century.
The total production capacity & processing methods for arabica coffee in Vietnam
While Arabica only makes up about 4% to 5% of Vietnam's total coffee production, its economic value is significantly higher per every single bean.
When do Vietnam harvest its arabica coffee?
The Arabica harvest typically occurs between late September and February. In the North, it starts earlier, while in the Central Highlands (Lam Dong), the peak is usually from November to January. Because Arabica is more delicate, selective hand-picking of only the ripest red cherries is crucial for quality.
The total production capacity per year and by regions
Vietnam produces roughly 1 million bags (60kg each) of Arabica per year. Lam Dong is the main player, contributing the lion's share, followed by Son La in the North and Khe Sanh in the Middle. Although the volume is small compared to Robusta, the growth rate in "Specialty Arabica" exports is rising steadily.
The main processing method for arabica coffee: washed
To preserve the delicate acidity and floral notes of Arabica, the "Washed" process is the gold standard in Vietnam. The cherries are pulped, fermented in water to remove the mucilage, and then dried on African beds inside the glasshouses (greenhouses). This results in a "clean" cup that highlights the bean's inherent terroir.
How do the manufacturers grade Vietnamese arabica coffee?
Grading is the bridge between the farmer's hard work and the roaster's craft at roast.cafe.
Processing methods (unwashed, washed, natural and honey)
Modern Vietnamese manufacturers are experimenting with diverse methods:
- Natural: Drying the cherry whole to create "fruit bombs" with heavy body.
- Honey: Removing the skin but leaving the "honey" (mucilage) for a balanced sweetness. This will come out with light honey, yellow honey and black honey upon the time length.
- Anaerobic Fermentation: A high-tech method involving oxygen-free tanks to create exotic, wine-like flavors. This “new game” is thrilling and interesting like playing a blind box and is now attracting more gamers on board.
Sieve, defects and cupping
Arabica is strictly graded by Sieve size (Sieve 16/18 being the premium). However, the real test is Cupping. Q-Graders (professional coffee tasters) score the coffee on a 100-point scale. Anything above 80 points is considered "Specialty Coffee," a segment where Vietnamese Arabica is making massive gains.
The consumption of arabica coffee in Vietnam
Historically, Vietnamese drinkers preferred the bitterness of Robusta. However, the "Third Wave" coffee movement has changed everything. Younger generations in Saigon (the old name of Ho Chi Minh City) and Hanoi are now flocking to "Specialty Coffee" shops to enjoy Arabica through pour-over methods like V60, Chemex, or Cold Brew, appreciating the subtle notes of citrus, tea, and jasmine.
Amazingly, the majority of Vietnamese Arabica are now being exported to Japan and serve Japanese “guru” coffee drinkers.
The contribution of arabica coffee to Vietnamese coffee culture
Would it be possible for Arabica Coffee to be a symbol of Vietnamese coffee culture? Yes, of course, definitely. However, it migh the the second symbol after robusta because Vietnamese catering habits decide the symbol. As Vietnamese food is dominated with strong and bold taste, robusta will always represent this style of food culture. But Arabica coffee also plays an important role in the daily coffee consumption throughout the country.
Maximizing the Value of Vietnamese Coffee
Arabica can act as the "cultural diplomat" for Vietnam. While Robusta represents the traditional, gritty energy of the streets, Arabica showcases Vietnam’s sophisticated agricultural potential. It bridges the gap between the traditional "Phin" filter culture and the global specialty market, proving that Vietnam can produce luxury goods, not just commodities.
Vietnamese Arabica is unique. It is like no any other coffee in the world. As it is the random mixture between “original arabica” and Catimor. Recently some programs such as “Rejuvenation Da Lat Yellow Bourbon Arabica” are opening the oppportunity to visualize “once upon a time” golden Da Lat arabica.
However, the contribution is unlimited. Don’t limit the potential aroma & cupping notes. With the perfect conditions for growing specialty arabica of Da Lat, the farmers can experiment to plant other world’s famous specialty arabica such as Geisha, Caturra, etc. Or they can do any blending to create a unique variety.
The Completeness to Vietnamese “Ca Phe Sua Da”
I believe Arabica has added a much-needed layer of "flavor diversity" to the local coffee culture. Although the real “Ca Phe Sua Da” brewed from 100% strong, robust robusta coffee is definitely the nation’s symbol, the strong taste is too dominant. Then comes the blending of Arabica and Robusta to fulfill a “balanced cup” of Ca Phe Sua Da where the tastes meet the aromas. Nowadays, more customers like the blending of 20% Arabica and 80% Robusta for their perfect morning cup of Ca Phe Sua Da. The rise of Arabica has encouraged a new respect for farmers, as drinkers are now interested in the "altitude" and "variety" of their beans, not just the brand of milk.
The future of arabica coffee in Vietnam
Some say that Robusta coffee will save the world. If it is not robusta, a strong and robust to climate change and global warming, which coffee will save the world? This statement points out a cruel reality of the future of coffee of the world. Meanwhile, Arabica coffee will hit that reality first with no choice.
Climate change & Global warming
Arabica is extremely sensitive to heat. As temperatures rise, lower-altitude Arabica farms are becoming unviable or unable to survive. The industry must move higher up the mountains or invest in shade-grown coffee systems to protect the delicate trees from the scorching sun.
Farmers to change from coffee to durian
Like Robusta, Arabica faces competition from high-value fruits like Durian and Macadamia. Da Lat in particular even can face the shift to Artichoke, Strawberries, Avocado or even flowers and vegetables. For Arabica to survive, the price paid to farmers must reflect its "specialty" status. If roasters and consumers support higher prices, farmers will be incentivized to keep their coffee trees.
The processing improvement
The future is bright because of Processing Technology. Vietnam is no longer just selling "raw" beans. By mastering fermentation and experimental processing, Vietnamese Arabica is starting to win international awards, slowly changing the "cheap coffee" perception of the past.
Conclusion
Vietnamese Arabica is a testament to the country's evolving coffee soul. It offers a sophisticated, bright, and aromatic experience that complements the bold strength of Robusta. Whether you are brewing a delicate pour-over or a modern espresso, Vietnamese Arabica brings a piece of the misty Central Highlands to your cup.
Discover the elegant side of the highlands with the curated Arabica selection at roast.cafe.