Robusta Coffee: Vietnam primarily cultivates robusta coffee (Coffea canephora) beans, which account for the majority of its coffee production. Robusta coffee beans are known for their strong flavor, higher caffeine content, and resistance to diseases and pests. They have a more bitter taste compared to arabica coffee beans.

Growing Regions: Coffee is grown in various regions of Vietnam, with the Central Highlands being the primary coffee-growing area. Provinces such as Dak Lak, Lam Dong, Gia Lai, and Dak Nong are known for their coffee plantations. The region’s favorable climate, altitude, and soil conditions contribute to the quality and yield of the coffee beans.

Processing Methods: Vietnam coffee beans are typically processed by the dry or natural method, where the cherries are sun-dried before the beans are extracted. This method can contribute to the robust flavor profile of the coffee.