Vietnam’s coffee is primarily Robusta, accounting for more than 90% of the country’s total coffee production. Robusta has a strong, bold flavor, a more intense bitterness, and a higher caffeine content compared to Arabica. This type of coffee is well-suited to Vietnam’s hot, humid tropical climate and low altitudes. As a result, Robusta has become the “representative” coffee of Vietnam in the international market.

Vietnam has risen to become the second-largest coffee producer and exporter in the world, and the largest producer of Robusta coffee globally since 2000. It has maintained this position up to the present day.

Arabica coffee is also grown in Vietnam, but in smaller quantities, mainly in highland regions such as Lam Dong and Son La. Vietnam also has some unique Arabica coffee varieties, such as Moka, Typica, Caturra, and Catimor. These varieties are typically grown in highland areas, offering a more aromatic, refined, and diverse flavor profile compared to Robusta.