{"id":255,"date":"2026-04-17T12:30:56","date_gmt":"2026-04-17T03:30:56","guid":{"rendered":"https:\/\/vietgil.com\/?p=255"},"modified":"2026-04-17T12:30:59","modified_gmt":"2026-04-17T03:30:59","slug":"vietnam-coffee-types","status":"publish","type":"post","link":"https:\/\/vietgil.com\/en\/vietnam-coffee-types\/","title":{"rendered":"A Complete Guide to Vietnamese Coffee Types Part 1 \u2014 Planted by France, Drinked by the World"},"content":{"rendered":"

Hanoi's Old Quarter, five o'clock in the morning. Crossing Tran Hung Dao Street and turning into an alley, a caf\u00e9 with nothing but two or three plastic chairs and a single worn table is already lit. The elderly owner silently places a phin filter on a cup. As dark brown droplets fall one by one, two customers quietly puff up cigarette smoke. No one is in a hurry. Before the city awakens, only the scent of coffee fills this alley.<\/p>\n\n\n\n

\"\ubca0\ud2b8\ub0a8<\/figure>\n\n\n\n

There is a common question travelers ask when arriving in Vietnam for the first time: \u201cWhy are there so many cafes?\u201d There are over 7,000 cafes in Hanoi alone. Coffee shops can be found in every alley, on every ground floor of a building, and even in second-floor attics. This density is not just a passing trend. Once you learn that Vietnamese coffee comes in such variety and that each one holds a history, you will understand why coffee is so central to daily life in this country.<\/p>\n\n\n\n

To begin that story, we must go back 170 years. This is because the rich and sweet cup of coffee I am drinking right now at this alley cafe is the result of colonial plantations, war, and poverty, all in succession.<\/p>\n\n\n\n

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The reason France planted coffee in Vietnam in 1857<\/h2>\n\n\n\n

In 1857, French missionaries first introduced coffee seedlings to the central highlands of Vietnam. The ostensible reason was religion, but the actual driving force was economics. The French colonial government sought to reorganize the Indochina Peninsula into a plantation economy, and coffee was a key crop in that plan.<\/p>\n\n\n\n

Why coffee, of all things? At the time, France was one of the world's largest coffee consumers. It already had experience operating plantations in Algeria and Madagascar and sought to transplant the same model to its Asian colonies. Vietnam's topography appeared ideal. The Dak Lak and Lam Dong regions of the southern highlands possessed cool air at altitudes of over 1,000 meters and sufficient rainfall. It was a climate suitable for cultivating the Arabica coffee favored by Europeans.<\/p>\n\n\n\n

Initially, Arabica was planted. However, in the early 20th century, Coffee Leaf Rust repeatedly devastated Arabica plantations. The farmers had to make a choice. What they chose was Robusta. It was a variety that thrived even at altitudes below 800 meters, was resistant to pests and diseases, and yielded twice the harvest of Arabica. The plantations designed by France began to grow in a completely different direction under the hands of Vietnamese farmers.<\/p>\n\n\n\n

In the 1990s, following the Doi Moi reforms, the Vietnamese coffee industry grew explosively. It is as if the seeds planted by France bore true fruit only 100 years later.<\/p>\n\n\n\n

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World's 2nd Largest Producer \u2014 Vietnam Coffee in the Numbers<\/h2>\n\n\n\n

It is well known that Brazil produces approximately 381 TP3T of the world's coffee. Few people know which country comes next. Colombia might come to mind first. However, the correct answer is Vietnam. Vietnam produces about 1.83 million tons annually, accounting for approximately 171 TP3T of global production. Colombia ranks third.<\/p>\n\n\n\n

If we narrow the focus to Robusta, the rankings change. Vietnam is the overwhelming number one supplier, providing over 401 TP3 T of the world's Robusta production. It is highly likely that the espresso blend you are drinking at a caf\u00e9 right now contains beans from Vietnam. Global brands such as Nestl\u00e9, Illy, and Lavazza purchase beans in bulk from Vietnam.<\/p>\n\n\n\n

But why has the name 'Vietnamese coffee' remained unfamiliar for so long? The reason lies in the bulk export structure. For a long time, Vietnamese coffee beans were sold as raw materials without any branding. From the consumer's perspective, the word 'Vietnam' was nowhere to be seen on the finished product. Colombia invested decades in marketing, and Ethiopia made a name for itself riding the specialty coffee boom. Vietnam, on the other hand, quietly supplied beans to cafes around the world. It was a massive, nameless producer.<\/p>\n\n\n\n

Recently, as Vietnamese brands such as Trung Nguy\u00ean and Highlands Coffee have started to gain recognition in Korea, the status of this country's coffee is finally becoming apparent. Vietnam Tourism Board<\/a>It also officially introduces coffee culture as a representative travel experience of Vietnam.<\/p>\n\n\n\n

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Types of Vietnamese Coffee \u2014 Arabica vs. Robusta vs. Blend<\/h2>\n\n\n\n
\"\ubca0\ud2b8\ub0a8<\/figure>\n\n\n\n

The key to understanding Vietnamese coffee types is the variety. They are broadly divided into three categories.<\/p>\n\n\n\n

Robusta<\/strong> It accounts for approximately 951 TP3T of Vietnam's coffee production. It is primarily cultivated in the central and southern highlands, including Dak Lak, Dak Nong, and Lam Dong. With a caffeine content of about 2.21 TP3T, it reaches 1.5 to 2 times that of Arabica (about 1.21 TP3T). It has a strong bitter taste and a heavy body, and forms a thick crema. It is cheaper than Arabica. The dark coffee you drink in cafes in the alleys of Hanoi is almost without exception Robusta.<\/p>\n\n\n\n

Arabica<\/strong> It accounts for the remaining approximately 51 TP3 T. It is cultivated exclusively in high-altitude regions above 1,000 meters, such as Da Lat, Son La, and Dien Bien. In particular, Da Lat, located in Lam Dong Province, is considered a major production area for Vietnamese Arabica due to its year-round cool climate and large diurnal temperature variations. It has a sour taste with fruity and floral notes, and its bitterness is milder than that of Robusta. Produced as specialty grade, Da Lat Arabica has won awards at international coffee competitions. If you pass through the Son La area while traveling in Sapa<\/a>, You can actually see Arabica farms along the roadside.<\/p>\n\n\n\n

Blend<\/strong> In addition to the basic blend of Robusta and Arabica, Vietnam has independently developed a 'wet roasting' method, in which butter and sugar are coated on the beans during roasting. The Trung Nguyen brand is a leading example of this method. It features strong chocolate and caramel aromas and is less off-putting to Korean palates. The G7 3-in-1 instant coffee mix commonly found in convenience stores is also based on this blend.<\/p>\n\n\n\n

Depending on the type of beans used, even the same filter coffee can result in a completely different cup. In Part 2, we will summarize which of the three suits you best, along with how to actually order from the menu.<\/p>\n\n\n\n

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The real reason condensed milk coffee (Cafe Sua Da) was created<\/h2>\n\n\n\n

The first coffee travelers encounter in Vietnam is usually C\u00e0 ph\u00ea s\u1eefa \u0111\u00e1. It is that drink consisting of sweet, strong coffee filled with ice. It is the very beverage sold anywhere in the world under the name "Vietnamese iced coffee." Both climate and history played a role in the birth of this coffee.<\/p>\n\n\n\n

During the French colonial era, the French enjoyed caf\u00e9 au lait\u2014coffee mixed with fresh milk. However, distributing fresh milk in Vietnam's tropical climate was nearly impossible. In the days without refrigeration infrastructure, raw milk could not last even half a day.<\/p>\n\n\n\n

The solution was condensed milk. Condensed milk is a product made by heat-sterilizing it and adding sugar to remove moisture, allowing it to be stored at room temperature for several months. Products that were the predecessors to Nestl\u00e9 were already distributed throughout Vietnam. Cafe owners used this condensed milk to reinterpret French-style caf\u00e9 au lait in a Vietnamese way.<\/p>\n\n\n\n

On top of that, the heat of the tropical climate was added. Hot coffee quickly becomes unpleasant. The practice of pouring condensed milk coffee into a glass filled with ice naturally took root. The fact that condensed milk was used not to enhance the flavor, but because fresh milk was unavailable, is the true origin story of Ca Phe Sua Da. It is a practical beverage born of colonial culture and the tropical climate.<\/p>\n\n\n\n

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Egg Coffee (Cafe Trung) \u2014 A Hanoi Bartender's Unofficial History<\/h2>\n\n\n\n
\"\ud558\ub178\uc774<\/figure>\n\n\n\n

C\u00e0 ph\u00ea tr\u1ee9ng. Egg coffee. There is a person's name behind the creation of this coffee, which locals assert can only be properly enjoyed in Hanoi.<\/p>\n\n\n\n

1946. During a time when the atmosphere of war hung heavy over Hanoi, Nguyen Van Giang, a bartender at the Sofitel Legend Metropole Hotel, faced a problem. There was no fresh milk. As the First Indochina War intensified, the supply of goods was cut off, and the hotel caf\u00e9 was no exception. Days followed when even condensed milk was difficult to obtain.<\/p>\n\n\n\n

Jiang thought of egg yolks. He whisked the yolks with sugar for a long time to create foam, then topped it with strong Robusta coffee. To keep it from cooling down, he served it in a cup submerged in hot water. The guests went wild for the drink. Much like mascarpone cream on top of espresso, the creamy, sweet foam met the bitter coffee to create a completely new flavor.<\/p>\n\n\n\n

Giang left the hotel with this recipe. The first place he opened was a small shop on Cau Gau Street. Although it repeatedly opened and closed during the war, the recipe survived. Today, Caf\u00e9 Gi\u1ea3ng is located in an alley on Nguy\u1ec5n H\u1eefu Hu\u00e2n Street at 39 in Hanoi's Old Quarter. The exterior is unremarkable, but sitting in the space, where old black-and-white photographs fill the walls, allows you to feel the Hanoi of 1946.<\/p>\n\n\n\n

Why is Caf\u00e9 Trung special only in Hanoi? There are places in Ho Chi Minh City that sell egg coffee as well. However, the way the strong bitterness of Hanoi's Robusta beans harmonizes with the consistency of the egg foam cannot be fully replicated in other cities. The beans are different, the water temperature is different, and the serving method is different. This is why locals say, "You must drink Caf\u00e9 Trung in Hanoi.".<\/p>\n\n\n\n

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What to choose and which cafe to visit will continue in Part 2. I plan to cover how to order at cafes in the alleys of Hanoi's Old Quarter, options by price range, and even how to distinguish between cafes frequented by locals and those for tourists.<\/p>\n\n\n\n

If you are planning a trip to Northern Vietnam for the first time, Complete Guide to Traveling in Northern Vietnam<\/a>I recommend planning your route in Hanoi first. You need to know which alley to sit in in order to properly enjoy even a cup of coffee.<\/p>\n\n\n\n

If you have any further questions about the Hanoi coffee tour, You can feel free to ask via KakaoTalk.<\/a>. I can guide you from the plastic chairs in the old town to Caf\u00e9 Giang.<\/p>\n\n\n\n

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Next Episode Preview \u2014 Complete Guide to Vietnamese Coffee Types Part 2<\/strong>
To avoid being flustered by the menu: From Caf\u00e9 Den, Caf\u00e9 Sua, and Caf\u00e9 Trung to Coconut Coffee and Salt Coffee \u2014 A complete guide to ordering at local Hanoi cafes.<\/p>\n\n\n\n

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I reside in Ha Long Bay and simultaneously work as a tour guide, operate a travel agency, and make local investments. For private tour consultations and travel inquiries, please refer to the ' in the top menu\u2018Tour Inquiry<\/a>\u2018Please use '.<\/p>\n\n\n\n

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How the coffee seeds planted by France turned the country into the world's second-largest producer. From the difference between Robusta and Arabica to the real reason behind the birth of egg coffee and condensed milk coffee.<\/p>","protected":false},"author":1,"featured_media":256,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[119],"tags":[121,114,117,113,120,122],"class_list":["post-255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-119","tag-121","tag-114","tag-117","tag-113","tag-120","tag-122"],"jetpack_featured_media_url":"https:\/\/vietgil.com\/wp-content\/uploads\/2026\/04\/vietnam-coffee-types-main-scaled.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/posts\/255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/comments?post=255"}],"version-history":[{"count":1,"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":259,"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/posts\/255\/revisions\/259"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/media\/256"}],"wp:attachment":[{"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/media?parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/categories?post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vietgil.com\/en\/wp-json\/wp\/v2\/tags?post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}