Vietnam, the world’s king of Robusta coffee, has long been known for its strong and flavorful local coffee. During the last decade, green coffee beans accounted for more than 90% of Vietnam’s exported volume. Exports of highly processed coffee, on the other hand, have surged in recent years. According to Vietnam custom data, over 63,000 tons of roasted and soluble coffee goods were exported in 2016. The distinctive intense, sweet taste of Vietnamese coffee is mainly due to the flavor of the beans and especially the roast profile. Today’s blog covers three most common roast levels of Vietnamese coffee beans. Read on to learn more about different types of roasted coffee in Vietnam.  

Green coffee beans are roasted by high-capacity roasting machine. Source: Viego Global Team

1. The roast’s hidden secret in Vietnam

Coffee  quality  is  closely  related  to  its  processing. Normally,  the processing  procedure  of  coffee  starts  from green coffee beans that are subjected to a heat treatment, resulting in roasted coffee beans. Apart from the quality of green beans, the roasting method plays a vital  role in defining the quality of this beverage. 

In Vietnam’s local market, coffee beans are usually over-roasted as the Vietnamese prefer a stronger coffee rather than the regular ones. That is why Vietnamese coffee is renowned for having a very thick and dense mouthfeel. The beans are roasted for longer, which results in a much thicker texture and a more intense flavor of coffee. Flavorings may even be added during the roast, including butter, sugar, vanilla, and cocoa to give the beans a slightly sweeter flavor.

While there is some truth to this, Vietnamese street coffee in particular is often mixed with additives. To thicken the drink, many street coffee vendors add corn starch, soy bean powder, and even more butter. On the other hand, for export roasted coffee, a pure roasting method without any additives is widely used. For this pure coffee, while the methods vary from simple to the expensive ones, there are three main types of coffee roasts: Light roast, medium roast, and dark roast.

Learn more about different types of coffee beans in Vietnam

Roasted beans – from green, to light, to medium, to dark.

2. Light roast level (first crack)

Light roast coffee is easily identified by its light brown color, giving off a more acidic flavor while preserving the origin of the coffee bean. Light roast coffee beans are roasted between 175-200°C to either just before or right at the first crack. The result is dry-looking and pale coffee beans with a light-bodied taste.

Although light roasted coffee is less bitter, it has  the most caffeine and the most acidity. Having been exposed to heat for a shorter period of time, the beans result in some exquisitely nuanced flavors that maintain much of the original taste imparted from the soil in which they were cultivated.

A cup of light roast coffee reveals sweetness taste and distinct fruity undertones, even with a subtle floral notes

Characteristics:

• High acidity, high caffeine
• Toasty, grain-like taste
• Fruity smell

Light roasted beans

3. Medium roast level

Most coffee lovers favor a medium roast because of its well-balanced flavor profile. In this method, coffee beans are roasted a little longer than the light roast until the color turns a slightly darker shade of brown. To be exact, the longer roasting brings more flavors to the beans and results in less acidity compared to the light roast. 

Medium roasts are generally roasted to the end of the first crack or the beginning of the second crack at temperatures between 200 and 220°C. The result is a fuller body, though the flavor profile tends to be more condensed. The beans appear to be medium brown in color, with a stronger smell but no oil on the surface.

A cup of medium roast coffee will most likely taste caramel sweet, with noticeable overtones of fruit and chocolate, less acidic and medium caffeine amount. In fact, this roast is the preferred type for most Americans. 

Characteristics:

• Moderate acidity, medium caffeine
• A sugary, sweet taste
• Balanced flavors

Medium roasted beans

4. Dark roast level (second crack)

The dark roast beans are roasted a bit longer compared to the previous two variants. These beans have been roasted long enough for the oils to come out. This results in a shiny black bean, and quite oily. Dark roasts are generally not acidic, and the general rule is that the darker the beans, the less acidic and caffeine they are.

The dark roast occurs at the end of the second crack or slightly beyond, and reaches a temperature of little over 230°C. At this stage, the flavors of origin have all been eliminated because of the higher temperature and roast duration, which results in a bold and rich body and texture.

Dark roast is traditionally used to hide faulty or lower-grade coffee beans. They are roasted to the point that none of the distinguishing characteristics can be detected. Coffee roasters are now making dark roasts to bring out the deeper and darker but pleasant notes in coffee beans, rather than roasting away the unpleasant flavors.

Characteristics:

• Low acidity, low caffeine
• Bittersweet taste
• Bold flavor

Dark roasted beans

Viego Global – Your trusted sourcing partner in Vietnam

As a trusted sourcing company based in Vietnam, we have access to various genuine sources of roasted coffee beans with competitive price. Being connected with a good and trustful supplier of coffee is everything when it comes to sourcing coffee from Vietnam. At Viego Global, we know it’s more than just finding the right coffee supplier since every step of the supply chain requires proper implementation in order to ensure Vietnam quality coffee beans are well delivered to clients. We always try our best to determine the best suppliers, including coffee farms and coffee collectors based on customers’ needs. During research on potential suppliers, discussion and factory visits, we inspect every single thing from business license, capacity, to past orders as well as the equipment and the workers’ competence. This is why Viego Global makes sure that you can reach the best coffee suppliers at the most competitive price from Vietnam.

Apart from Coffee Products, we also provide insights on other Agricultural products from Vietnam. Jump to: Vietnam’s Tapioca Market, Vietnam’s Pepper Market, Vietnam’s Cashew Market , Vietnam’s Rice Market and also check many other tips for sourcing from Vietnam.

For further information about EXPLORING VIETNAMESE COFFEE: 03 POPULAR ROAST LEVELS, please refer to our other channels of Vietnam Coffee:

• Website: https://viegoglobal.com/category/vietnam-coffee-market/
• Facebook: facebook.com/vietnam.coffee.robusta.arabica.import.export
• Instagram: instagram.com/vietnam__quality__coffee
• Tiktok: tiktok.com/@vietnamcoffeeexport
• Youtube: https://www.youtube.com/https://www.youtube.com/@VietnamCoffeebeansViegoGlobal
• Linkedin: https://www.linkedin.com/company/viego-global-green-coffee-beans/
• X/Twitter: https://x.com/ViegoCoffee

Or contact us directly at:

1. Whatsapp/Wechat: +84 90 827 90 98
2. Email: coffee@viegoglobal.com

When buying coffee, there are a lot of factors to consider, from origin and processing to roast profile and brewing technique. However, the coffee variety, which is the taxonomic rank below coffee subspecies, is sometimes disregarded. Vietnam, the world’s second-largest coffee producer after Brazil, can be counted on to deliver a diverse range of coffee varieties to the market across the world. Let’s discover some of the different varieties of coffee beans produced in Vietnam that you might encounter and their characteristics.

1. What are coffee varieties?

A variety represents a subspecies of a coffee type. Each different variety possesses distinctive physical and sensory characteristics when grown in different locations. Both Arabica and Robusta contain thousands of varieties, which come below “species” in the taxonomic hierarchy. World Coffee Research, a renowned scientific organization in the coffee industry, has over 50 verified varieties in its database.

In general, let’s take a look at the below botanical classification of coffee.

• Group: Phanerogams ( seeds or flowering plants)
• Subgroup: Angiosperms (angiosperms)
• Class: Dicotyledons (Dicotyledons)
• Subclass: Sympetale (Verwachsen Blumen Blättrige)
• Family: Rubiaceae (bedstraw family)
• Genus: Coffea (Coffee)
• Species: e.g.: Coffea Arabica – Coffea Robusta two of the best known types of coffee
• Subspecies (varieties):
  • for C. Arabica e.g.: Bourbon, Mocha, Typica,…
  • for C. Canephora (Robusta): Erecta, Nganda,…

A high-yield coffee plant in Vietnam Source: Yara International

2. Arabica (Coffea arabica)

Arabica coffee is the world’s most popular coffee, accounting for around 60% or more of all coffee produced. Two of the most important varieties in modern arabica coffee production are Typica and Bourbon. Since the dawn of time, these coffee varieties have existed. However, due to low yield and insect susceptibility, they were difficult to grow and were eventually phased out of coffee farms. They were subsequently supplanted by Catimor, a combination of Caturra and Timor created in Portugal in 1959. Timor is a hybrid of robusta and arabica. This variety is pest resistant, easy to cultivate, and produces a high yield.

Nowadays in Vietnam, Catimor is widely grown in most regions of the coffee land, including Lam Dong, Dak Lak, Dak Nong, Quang Tri, Nghe An, and Son La. Arabica Bourbon, commonly known as Moka, is another coffee variety grown in Cau Dat, Xuan Truong, and Da Lat. As this coffee is regarded for being very good and delectable, coffeehouses frequently use it to market their roasted coffee.

2.1 Typica

Typica is one of the oldest varieties of coffee, having existed for millennia and giving rise to a number of hybrid species. In Vietnam, Typica is mostly cultivated in Cau Dat (Da Lat), with an annual yield of around 3 tons of coffee beans.

Arabica Typica coffee plants. Source: Worldcoffeeresearch.org

Typica was brought to Vietnam before 1988. It was until 2001 that coffee prices were extremely low. Since then, people began growing high-yielding Catimor varieties instead of Typica. In today’s Vietnam, finding genuine Typica coffee is difficult due to its scarcity.

2.2 Bourbon (Moka)

Arabica Bourbon, commonly known as Moka, is a popular coffee variety not only in Vietnam but also throughout the world. These varieties originated from a French island and were introduced to Vietnam in 1875. Due to its smooth flavour and attractive aroma, Moka was marketed as a top delicious coffee bean for the elite these days. These varieties were also imported to France to cater to the high class. 

Red Arabica Bourbon coffee plants. Source: Worldcoffeeresearch.org

Nowadays, Moka is still cultivated in Xuan Tho and Xuan Truong, Cau Dat district of Dalat Province. Many people have tried to grow this kind in places other than Dalat, but the farmer is unable to produce the same high–quality fruits. Moka is known as the Queen of Coffee because of its deep and unique flavor with a wine scent.

Yellow Arabica Bourbon coffee plants.

2.3 Catimor

Catimor was brought to Vietnam during the 1980s. Since then, this variety has been widely planted in Vietnam due to its high yield and leaf rust resistance. Catimor currently accounts for most of Arabica coffee production in Vietnam, widely grown in most of the major coffee material areas across the country, namely Lam Dong, Dak Lak, Dak Nong, Quang Tri, Nghe An and Son La. As a result, Catimor’s quality has a major influence on the country’s overall coffee quality than any other variety. 

Catimor coffee plants.

2.4 Catuai

Catuai, a hybrid coffee variety, was imported to Vietnam from Cuba in the 1980s. This coffee variety has a high yield but it is susceptible to pests and frost. As a result, Catuai was not developed further. In Vietnam, Catuai is grown mainly in Phu Quy, Nghe An, and Quang Tri. Despite the fact that it is only planted on a few plantations, the proportion of Catimor in the garden is quite high. People harvest and export together with Catimor. 

Catuai coffee plants. Source: Worldcoffeeresearch.org

3. Robusta (Coffea canephora)

The majority of Vietnam coffee beans – around 97% – are the Robusta variety. Main Robusta coffee growing provinces in Vietnam are the Central Highlands, including Dak Lak, Lam Dong, Dak Nong, Gia Lai and Kon Tum. There are some geographic indications of the coffee regions (‘Buon Ma Thuot’, ‘Cau Dat – Da Lat’ and ‘Son La’) known for their quality, sweet aroma and strong flavor resulting from the soil characteristics. Since Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans.

In Vietnam, there are two main subspecies of Robusta: Robusta Se, and Robusta Cao San (High-yielding Robusta)

3.1 Robusta Se

This is a purebred Robusta line with higher quality than the high producing varieties. The beans are tiny yet solid and hefty in texture.

Robusta Se with smaller beans

3.2 Robusta Cao San

This high-yielding variety produces a huge yield as well as being pest and disease resistant. However, it does not compare to the Robusta Se in terms of quality. It’s often used to produce instant coffee or to extract chlorogenic acid.

Robusta Cao San

4. Liberica Coffee

Liberica coffee is called “cà phê mít” (as its leaves look like jackfruit’s leaves) in Vietnam. The species consists of two main varieties: Liberica and Exelsa. It has a somewhat strong bitter taste, especially the back-palate flavor – reminding of burnt wood. Hence, it’s usually used to mix with Arabica and Robusta coffee to create different flavors. 

It takes five years for a Liberica plant to begin to bear in Vietnam. This coffee tree is drought tolerant, less water needed, so they are often grown in extensive farming. Due to its drought tolerance and good resistance to pests and diseases, cherry coffee is preferred to use as the rootstock for other popular coffee varieties

Green Vietnam liberica coffee beans

Liberica coffee, on the other hand, is not as widely produced as Arabica and Robusta in Vietnam nowadays because of its low yield and difficult cultivation and harvesting. Compared to Liberica varieties, Excelsa are grown in small numbers. They can be found in some coffee farms in the Dalat Highlands area. Meanwhile Liberica varieties are grown in numerous regions in Vietnam, including Nghe An, Quang Tri, Gia Lai, Kon Tum, and Dalat where the environmental and climatic circumstances are ideal for this coffee variety. 

Viego Global – Your trusted sourcing partner in Vietnam

At Viego Global, we know it’s more than just finding the right coffee supplier since every step of the supply chain requires proper implementation in order to ensure Vietnam quality coffee beans are well delivered to clients. We always try our best to determine the best suppliers, including coffee farms and coffee collectors based on customers’ needs. During research on potential suppliers, discussion and factory visits, we inspect every single thing from business license, capacity, to past orders as well as the equipment and the workers’ competence. This is why Viego Global makes sure that you can reach the best coffee suppliers at the most competitive price from Vietnam.

For further information about DIFFERENT VARIETIES OF VIETNAM COFFEE BEANS YOU SHOULD KNOW ABOUT, please refer to our other channels of Vietnam Coffee:

• Website: https://viegoglobal.com/category/vietnam-coffee-market/
• Facebook: facebook.com/vietnam.coffee.robusta.arabica.import.export
• Instagram: instagram.com/vietnam__quality__coffee
• Tiktok: tiktok.com/@vietnamcoffeeexport
• Youtube: https://www.youtube.com/https://www.youtube.com/@VietnamCoffeebeansViegoGlobal
• Linkedin: https://www.linkedin.com/company/viego-global-green-coffee-beans/
• X/Twitter: https://x.com/ViegoCoffee

Or contact us directly at:

1. Whatsapp/Wechat: +84 90 827 90 98
2. Email: coffee@viegoglobal.com

In order to provide a deeper insight on Vietnam’s Coffee Market, we’ve created this series along with tips on how to select the best beans from Vietnam for your business. Jump to:

• A start-to-finish guide to coffee beans market in Vietnam
• Best types of coffee beans to source in Vietnam
• How to find wholesale coffee suppliers in Vietnam
• Essential guide to checking the quality of Vietnam’s green coffee beans
• 4 Most common mistakes when sourcing green coffee beans from Vietnam

When it comes to coffee beans, the two most common commercial species, Arabica and Robusta, are two familiar names. But there is a lot more to coffee variations and genetics than that. One of the lesser known species is Liberica which accounts for less than 2% of all commercial coffee worldwide. As one of the world’s rarest coffee, Liberica is only cultivated in some Southeast Asian countries and limited areas in Western and Central Africa. Vietnam takes pride in being one of the few countries that produces an amount of quality Liberica. Read this essential guide to have an overview of Vietnam Liberica Coffee when sourcing coffee in Vietnam. 

1. Vietnam Liberica Coffee and its history

In Vietnam, there are 3 types of coffee grown: Arabica, Robusta and Liberica. We have been talking a lot about Vietnam Robusta and Vietnam Arabica in our previous coffee series blogs, which you can check out here. For Vietnam Liberica, it provides low yielding compared to the other two. Liberica coffee is called “cà phê mít” (as its leaves look like jackfruit’s leaves) in Vietnam. The Liberica species consists of two main varieties: Liberica and Exelsa. It has a somewhat strong bitter taste, especially the back-palate flavor – reminding of burnt wood. Hence, it’s usually used to mix with Arabica and Robusta coffee to create different flavors. 

It takes five years for a Liberica plant to begin to bear in Vietnam. This coffee tree is drought tolerant, less water needed, so they are often grown in extensive farming. Due to its drought tolerance and good resistance to pests and diseases, liberica coffee is preferred to use as the rootstock for other popular coffee varieties.

Liberica leaves are noticeably larger than other species. Source: CATIE Collection

In the 1890s, the Liberica species was brought to Indonesia and the Philippines to replace the Arabica plants that had died in large numbers due to coffee rust disease. Coffee was first introduced to Vietnam by an obviously coffee-crazed French priest from 1857. Dissatisfied with the yields of coffea Arabica, these French colonists introduced the Robusta and Liberica varieties in 1908. Liberica then proved to be more resistant to diseases and pests, adaptable to hotter climates and lower altitudes, and drought resistant. Liberica, on the other hand, is not as widely produced as Arabica and Robusta in Vietnam nowadays because of its low yield and difficult cultivation and harvesting.

2. Where in Vietnam is Liberica coffee grown?

Liberica coffee is grown in numerous regions in Vietnam, including Nghe An, Quang Tri, Gia Lai, Kon Tum, and Dalat where the environmental and climatic circumstances are ideal for this coffee varietal.

Mature Vietnam liberica coffee plants

In the Central Highlands of Vietnam, Liberica coffee is frequently harvested late in the 12th lunar month due to its growth condition. The rainwater enables its blossoms to bloom. Cherry coffee will thus begin to grow after other types of coffee have been harvested. 

Cherries are mostly harvested by hand, either stripping both unripe and overripe cherries from the tree, or by selectively picking only ripe cherries from the tree and leaving behind unripe, green cherries to be harvested at a later time. The most common processing method applied in Vietnam is the dry method after cherries have been harvested. By this method, cherries are dried under the sunlight or in mechanical driers. 

Meanwhile, large-scale coffee producers mainly use wet processing technology. This is the most advanced processing technology today, and is applied in many other countries in the world.

A farmer in Quang Tri province harvests the ripe liberica coffee beans

3. What does Vietnam Liberica Coffee taste like?

Liberica coffee has a distinctive tart, fruity, dark and mysterious taste. The 1% caffeine content puts Liberica way behind Robusta (2.6%) and Arabica (1.6%).

In blends, it enhances the middle and back palate and lingering finish of the coffee, giving the cup more substance and power. Brewed on its own, it is a compelling and unique coffee experience. Liberica coffee has the potential to be very sweet, with lingering citrus notes.  

Green Vietnam liberica coffee beans

It is used in Vietnam as a blending coffee, where it’s mixed in with other coffees to create complexity and depth. With its distinct sour flavor, liberica coffee is commonly used in European instant coffee as it is well-suited to European tastes.

4. Main categories of Liberica Coffee to buy in Vietnam

Vietnam offers a wide range of good-quality coffee at a cheaper rate. These are main types of Liberica coffee to buy in Vietnam that you should take into consideration:

1. Whole green/roasted beans

• Liberica coffee washed/unwashed grade 1 on screen No. 18
• Liberica coffee washed/unwashed grade 1 on screen No. 16
• Liberica coffee washed/unwashed grade 2 on screen No. 13

2. Processed coffee

• Drip coffee bag (Liberica mixed)
• Whole ground bean (Liberica mixed)
• Instant Coffee (Liberica ingredient)

Coffee beans to buy in Vietnam on screen no. 16 and no.18 are the main raw materials for making roasted coffee and ground coffee. Smaller coffee beans such as screen no.13 are often used as mixing materials to reduce prices.

Viego Global – Your trusted sourcing partner in Vietnam

At Viego Global, we know it’s more than just finding the right coffee supplier since every step of the supply chain requires proper implementation in order to ensure Vietnam quality coffee beans are well delivered to clients. We always try our best to determine the best suppliers, including coffee farms and coffee collectors based on customers’ needs. During research on potential suppliers, discussion and factory visits, we inspect every single thing from business license, capacity, to past orders as well as the equipment and the workers’ competence. This is why Viego Global makes sure that you can reach the best coffee suppliers at the most competitive price from Vietnam.

For further information about EVERYTHING YOU NEED TO KNOW ABOUT VIETNAM LIBERICA COFFEE, please refer to our other channels of Vietnam Coffee:

• Website: https://viegoglobal.com/category/vietnam-coffee-market/
• Facebook: facebook.com/vietnam.coffee.robusta.arabica.import.export
• Instagram: instagram.com/vietnam__quality__coffee
• Tiktok: tiktok.com/@vietnamcoffeeexport
• Youtube: https://www.youtube.com/https://www.youtube.com/@VietnamCoffeebeansViegoGlobal
• Linkedin: https://www.linkedin.com/company/viego-global-green-coffee-beans/
• X/Twitter: https://x.com/ViegoCoffee

Or contact us directly at:

1. Whatsapp/Wechat: +84 90 827 90 98
2. Email: coffee@viegoglobal.com

In order to provide a deeper insight on Vietnam’s Coffee Market, we’ve created this series along with tips on how to select the best beans from Vietnam for your business. Jump to:

• A start-to-finish guide to coffee beans market in Vietnam
• Best types of coffee beans to source in Vietnam
• How to find wholesale coffee suppliers in Vietnam
• Essential guide to checking the quality of Vietnam’s green coffee beans
• 4 Most common mistakes when sourcing green coffee beans from Vietnam