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vietnam coffee beans

8 QUALITY CERTIFICATIONS YOU SHOULD KEEP IN MIND WHEN BUYING COFFEE FROM VIETNAM – PART 1

by admin 12 September, 2020

written by admin

When sourcing coffee in Vietnam, one of the biggest challenges you might come across is understanding supplier verification, and how it applies to the coffee beans. Quality control is essential, not only because of pricing considerations, but also to ensure that the suppliers conform to food safety legislation in major import markets. In the coffee industry, certification guarantee that specific rules and regulations of quality standards are met. It is meant to improve efficiency, sustainability and profitability for growers on the one hand, while enabling buyers to make more informed decisions on the product they purchase. Hence, looking for a certain quality certifications for coffee is a good approach to a quality coffee source. To help you sourcing quality coffee in Vietnam, we’ve created a list of national and international quality certifications and standards that good-quality coffee beans in Vietnam conform to. In the first part of the guide, we’ll discuss on 4 essential certifications in Vietnam as below. Read part 2.

Don’t forget to check out on our blog series on Vietnam’s coffee market, along with tips on how to select the best beans from Vietnam for your business

1. ISO 9001:2015 for Vietnam’s Coffee

The quality management system is the exact guarantee to produce quality product consistently. One of the system that has certainty and is recognized by many countries is the ISO quality management system and the most recent version is ISO 9001:2015. International Organization for Standardization explains that to produce quality products, the supplier shall apply the quality management principle, such as focus on the customer, optimize the leadership, employee participation, process approach, commit to quality improvement, use factual data in decision making, and build up supplier relationships.

Based on that explanation can be stated that ISO is a system that ensures the increasing quality process of production. The production process that is worked continuously is a control process so that produce quality product. ISO is a document that can be applied to all business activity including the production of coffee. Every process will be worked with a clear quality standard. Take a look at the table below for some quality standard of coffee beans under ISO system:

Quality Requirements for Wet Processing Robusta Coffee. Source: National Standardization Agency

Here in Vietnam, various coffee suppliers have applied ISO certification to keep the consistency for increasing the quality export product. The size of coffee seed production has high quality and ISO ensures the standard is used properly.

CHECK OUT OUR LIST OF COFFEE SUPPLIERS CONFORMING TO ISO 9001:2015 IN VIETNAM

2. VietGAP (Vietnamese Good Agricultural Practices) for Vietnam’s coffee

VietGAP (Vietnamese Good Agricultural Practices) is practicing good agricultural production in Vietnam. It was implemented in 2009 to help foster the development of a modern agri-food system in Vietnam. VietGAP consists of the rules, orders and procedures that guide agricultural producers to produce, harvest and process agricultural products to meet a number of requirements. Producers applied this standard to ensure: productive technique; food safety; product traceability; protection of environment and health. For coffee production in Vietnam, producers learn new effectively techniques for their farms. The major objectives of new production techniques are for; protection their workers and the environment, and for more sustainability income.

According to Ministry of Agriculture and Rural Development, VietGAP provides guidelines for the application of production methods covering food safety, environmental management, worker health, safety, and product quality. There are 12 sections in the standard namely:

Site assessment and selection;

Planting material;

Soil and substrate management;

Fertilizers and soil additives;

Water and irrigation;

Crop protection and use of chemicals;

Harvesting and handling;

Waste management and treatment;

Worker health and welfare;

Record keeping, recall, and traceability;

Internal audit;

Complaints and resolve complaints.

Farmers are subject to mandatory training and guideline production practices to receive VietGAP certification which is valid for two years. Hence, coffee from Vietnam produced under VietGAP are guaranteed for quality to great extent.

Vietgap certification for Vietnam coffee

Sustainable coffee model applying VIETGAP in Gia Lai, Vietnam. Source: Tien Nong

CHECK OUT OUR LIST OF COFFEE SUPPLIERS CONFORMING TO VietGAP IN VIETNAM

3. HACCP (Hazard Analysis Critical Control Point) for Vietnam’s coffee

HACCP Certification is a system that recognizes that a food business has developed, documented and implemented systems and procedures in accordance with HACCP. HACCP is basically a tool to help identify and control food safety hazards that may occur within the food business. As coffee is produced in many countries under many different processes, different harvesting practices can lead to unreliable differences in the material. What is more, different processing methods may involve different ‘intermediate’ elements that could support the development of hazards.

According to The National Advisory Committee on Microbiological Criteria for Foods (NACMCF), HACCP involves seven principles:

Analyse hazards, for instance microbiological (e.g. bacteria, viruses, moulds, toxins), chemical (e.g. pesticide residues), or physical (stones, wood, glass, etc.).

Identify critical control points. These are points in the food’s production (from raw to processed to consumption) at which a potential hazard can be controlled or eliminated.

Establish preventative measures with critical limits (values) for each control point, such as a minimum drying time to ensure mould growth cannot progress.

Establish procedures to monitor the critical control points (e.g. how to ensure that adequate drying occurs).

Establish corrective actions to be taken when monitoring shows that a critical limit has not been met, such as disposing of potentially contaminated cherry.

Establish procedures to verify that the system is working properly. For example, test drying facilities for leaks or contamination.

Establish effective record keeping for documenting the HACCP system, such as records of hazards and control methods, the monitoring of safety requirements and actions taken to correct potential problems.

In Vietnam’s coffee industry, many coffee suppliers have achieved HACCP certification. To gain this certification, the business is required to undergo an audit or assessment of its food safety and HACCP policies and procedures. Therefore, the quality of coffee produced under this standard in Vietnam is guaranteed for product safety.

HACCP certifications

CHECK OUT OUR LIST OF COFFEE SUPPLIERS CONFORMING TO HACCP IN VIETNAM

4. GMP (Good Manufacturing Practice) for Vietnam’s coffee

Good Manufacturing Practices (GMP) is a set of operational requirements to ensure production of safe and quality food. The US FDA and other regulatory bodies worldwide highly recommend using GMP to ensure that products are consistently produced and controlled to quality standards. GMP compliance covers the minimum sanitary and manufacturing practices that are a prerequisite foundation to further implement other food safety management initiatives such as HACCP, ISO 22000.

Few basic principles include:

Hygiene: Pharmaceutical manufacturing facility must maintain a clean and hygienic manufacturing area.

Controlled environmental conditions in order to prevent cross contamination of food or drug product from adulterants that may render the product unsafe for human consumption.

Manufacturing processes are clearly defined and controlled. All critical processes are validated to ensure consistency and compliance with specifications.

Manufacturing processes are controlled, and any changes to the process are evaluated. Changes that have an impact on the quality of the drug are validated as necessary.

Instructions and procedures are written in clear and unambiguous

Operators are trained to carry out and document procedures.

Records are made, manually or by instruments, during manufacture that demonstrate that all the steps required by the defined procedures and instructions were in fact taken and that the quantity and quality of the food or drug was as expected. Deviations are investigated and documented.

Records of manufacture (including distribution) that enable the complete history of a batch to be traced are retained in a comprehensible and accessible form.

The distribution of the food or drugs minimizes any risk to their quality.

A system is available for recalling any batch from sale or supply.

Complaints about marketed products are examined, the causes of quality defects are investigated, and appropriate measures are taken with respect to the defective products and to prevent recurrence.

Various coffee suppliers in Vietnam also obtain this certification in order to demonstrate a commitment to food safety.

GMP certification

CHECK OUT OUR LIST OF COFFEE SUPPLIERS CONFORMING TO GMP IN VIETNAM

Viego Global – Your trusted sourcing partner in Vietnam

Are you sourcing coffee beans from Vietnam? Do you need a source of high quality coffee? If you want to connect with any qualified coffee producers in Vietnam that pay strict attention to their beans, please comment below so we could help you out easily. Being presence at the factory location, Viego Global has the capability to professionally source, manufacture and execute order providing maximum benefit to our clients in terms of delivering a wide range of products at the best competitive pricing. Please contact us HERE for further support!

Read part 2.

12 September, 2020 1 comment

Vietnam coffee beans, green coffee beans from Vietnam

Vietnam's Coffee Market

MUST-KNOW COFFEE GLOSSARY WHEN BUYING COFFEE IN VIETNAM

by admin 8 September, 2020

written by admin

When buying coffee in Vietnam, you may sometimes find yourself surrounded by complicated coffee terms that are hard to fully grasp. As with any field of industry, there is a technical vocabulary of terminology or jargon associated specifically with it, and the coffee industry is obviously no different. To help you along, we have compiled a list of key coffee terminology as a “coffee dictionary”. Here are some of the most common coffee terms and definitions you might come across when researching and sourcing coffee from Vietnam. This coffee glossary will help you to feel like someone who’s “in the know.” We will continue to update the list periodically, so if you have any suggestions or questions, your help is welcomed and necessary.

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

Acidy (Acid): Vị chua

A desirable flavour that is sharp and pleasing, but not biting. The term ‘acid’ as used by the coffee trade refers to coffee that is smooth and rich, and has verve, snap and life as against heavy, old and mellow taste notes.

Acrid: Vị chát

A burnt flavour that is sharp, bitter and perhaps irritating.

Ambers: Hạt màu vàng

Smooth yellowish beans caused by soil conditions.

Astringent: Vị hơi đắng

A taste that causes puckering and a bitter impression.

Aftertaste: Hậu vị

A taste that remains in the mouth longer than usual after eating or drinking.

Aroma: Mùi thơm

Usually, pleasant-smelling substances with the characteristic odour of coffee. Chemically, they are aldehydes, ketones, esters, volatile acids, phenols, etc.

Aged Coffee: Hạt cà phê lâu năm

Coffee beans that have remained in the warehouses for several years, which, at best, have reduced the acidity and increased the body.

B

Baggy

An undesirable taint, resembling the smell of a bag made from jute. Often observed in coffees that have been stored for long periods under unsuitable conditions.

Baked

Generally unpleasant characteristic. Sign of coffee having been over-roasted or roasted too slowly.

Balanced or round

Acidity and body are both present to the right extent.

Bitter: Đắng

When strong, an unpleasant, sharp taste; biting like quinine. Similar to acidity, but lacking smoothness.

Body: Thể trạng

Body is the perceived thickness of brewed coffee on the tongue. Descriptions can range from “watery”, “thin”, or “light”; to “medium”; to “full”, “heavy”, “thick”, or “syrupy

Black beans: Hạt đen

Caused by harvesting immature beans or gathering them after they have dropped to the ground. Blacks are often taken as the yardstick for rating a defect count.

Bland or neutral: nhạt

Tasting smooth and flavourless, lacking coffee flavour and characteristics. However, this is not necessarily always a negative comment.

Bleached beans: Hạt mất màu

Colorless beans, often caused by drying too rapidly or over-drying. Also known as soapy and faded beans, usually associated with mechanical drying.

Blotchy beans

The result of uneven drying.

Brown beans: Hạt nâu

Brown in colour. May be caused by faulty fermentation, improper washing or over drying – see also ‘foxy’.

C

Coated beans

Beans to which the silverskin adheres. Caused by drought, over-bearing or harvesting of unripe cherries.

Crushed beans: Hạt nát, dập

Pulper-damaged beans, which often split and fade. Also caused by manual pounding of dry cherry to separate beans from husk.

Carbolic, chemical

Self-explanatory. Workers who have had wounds on legs treated with disinfectant and have then worked in tanks can cause this type of flavour. Certain emulsions in the manufacture of sacks are also a problem.

Carmelized

Burnt-like flavour; carmelized sugar flavour. Usually associated with spray-dried instant coffee, but sometimes found in roasted coffee.

Common, commonish

Poor liquor, lacking acidity but with full body. Usually associated with coated raw beans and softs and pales in roast.

D

Decaffeinated: Khử caffeine

Coffee with more than 97% of its caffeine removed in order to avoid as much as possible the damages that caffeine could produce to the people who did not tolerate it. Decaffeinated beans have a much darker appearance and give off little chaff when roasting. Decafs will roast differently than regular coffees because of their altered state; in most roasting methods, they will roast faster than regular beans.

Defect: Lỗi

A defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee sample are termed defects, and scored against the coffee to determine it’s grade. Also, defect flavors are those found in cupping the coffee, and described by a host of unfavorable terms, such as Skunky, Dirty, Cappy, Soapy, Animal-like, Sour, etc. Roast problems can produce defect flavors, as well as poor sorting or preparation of the coffee, mistakes in transportation and storage, problems at the wet mill, bad picking of the fruit or problems going back to the tree itself.

Discoloured beans: Hạt mất màu

Often pulper-damaged. Other causes are contact with earth, metal and foul water as well as damage after drying and beans left over in fermenting tanks (see also ‘stinkers’).

Drought-affected beans

Either coated or misshapen, pale and light in weight.

Dull, unnatural coloured beans

Due to faulty drying, often associated with metal contamination.

E

Ears

Part of a broken elephant bean.

Earthy beans: Hạt có mùi đất, đá

Smell of earth, caused by collecting beans fallen on bare ground.

Elephant beans

A generic aberration resulting in two beans being joined together – usually deformed and likely to break up during processing/roasting (see also ‘ears’, above).

Extraction: chiết tách

It is the time of coffee drop to the cup. The time of extraction of an espresso must be between 25 and 30 seconds.

F

Faded beans

Beans from old crop or dried too rapidly.

Fermented: Lên men

Chemical flavour caused by enzymes on the green coffee sugars. Very unpleasant odour and taste. In its strongest form sometimes referred to as ‘hidey’ referring to smell of untreated animal hides.

Flaky beans: hạt nhỏ

Usually very thin, light and ragged (see also ‘drought-affected’, ‘lights’ and ‘ragged’).

Floats or floaters/lights

Under-developed, hollow beans – the fruit will float in water and is ‘floated off’ during wet processing. In washed coffee a sign of inadequate grading during wet processing.

Foul

Objectionable liquor often similar to rotten coffee pulp. Sometimes the most advanced stage of fruity and sour coffees. Causes are mostly bad factory preparation or the use of polluted water. It must be noted that one badly discoloured bean is sufficient to give a foul cup to an otherwise good liquor.

Foxy beans

Rust or reddish coloured, a result either of harvesting overripe, sometimes yellow, cherries, delays in pulping, improper fermentation or faulty washing.

Freeze-dried coffee

Soluble coffee, product of freeze drying, which is the ideal process to preserve the attributes of flavor, aroma and perfect balance of coffee, and which consists in freezing the liquid extract of coffee. Once frozen, it is introduced into a vacuum chamber to separate the water by sublimation. In this way the water is removed from the solid state to the ambient gas without passing through the liquid state.

Fruity

First stage of sourness. Caused by overripe and yellow cherry or by fermentation with too many skins.

G

Grading
Classification of beans according to size and shape. The beans are sorted using sieves (screens) into the following categories: AA, plantation A, Screen 18/20, AB, screen 16, C, Brokens, E, Elephants, Peaberry. Check out the grading size chart we use in Vietnam

Green, water-damaged

Self-explanatory – usually brought about by dry parchment or hulled coffee becoming wet.

Green, greenish

Flavour suggestive of hay. More common in early pickings. In some coffees this flavour is lost a few weeks after curing. Seldom found in coffees which have been thoroughly dried.

Grassy

A very pronounced green flavour can be most unpleasant.

Grounds: xay

The remains of the coffee after the extraction process.

H

Hail-damaged beans

Show blackish circular marks on the oval side of the bean.

Harsh

A harshness of body. Coffee of immature raw appearance (but not necessarily from green cherry) frequently has a harsh taste. Drought-stricken or over-bearing trees producing mottled cherry frequently give this flavour.

L

Light bean

Bean the specific weight of which is below normal – caused by drought or die-back.

M

Mottled beans

Are blotched, spotty or stained. Usually due to uneven drying.

Musty (mouldy) beans

Partial or wholly discoloured, whitish fur-like colour and texture. Show mould growth visible by the naked eye or evidence of mould attack.

Musty or mouldy

Self-explanatory. Caused by piling or bagging very wet parchment or by dry parchment getting wet. (See ‘musty’, under Green or raw coffee, above.)

N

Natural

Natural characteristic is the full body, slight bitterness indicative of natural processed coffee. It is a negative characteristic of a fully washed coffee.

Neutral: trung hoà

No predominant characteristics – can make a good base for blending.

O

Onion flavour

Often bordering on foul. Associated with the use of badly polluted and stagnant water.

Origin: nguồn gốc

The name with which it is denominated to the place from where a coffee comes. One speaks of Origins when it is meant that it is a coffee of a single origin, that is not the fruit of a mixture with others.

Overripe: chín quá

Brownish-yellow appearance; also known as foxy.

P

Peaberry

A single oblong or ovaloid roundish bean – a result of only one bean developing in a cherry instead of the usual two.

Processing: sơ chế

Wet/washed/fully washed process: sơ chế ướt

Coffee beans are removed from their cherries by mechanical pulping, leaving intact just the muselage (a thin layer of sugars) and a small amount of fruit. They are then soaked in water (fermented) to break down the muselage before being flushed with clean water. The result is a clean, fresh taste (for example, mandarin rather than plum) that’s more acidic and more complex. Think fresh fruit, not stewed fruit flavours. Adam Marley, of Adelaide coffee roaster Monastery, sometimes describes processed coffees in terms of colours. In this case, green and yellow.

Dry/natural process: sơ chế khô

Whole cherries are laid out in the sun and regularly turned, allowing the fruit to wither and dry naturally. Natural process coffees have a bigger body, lower acidity, more chocolate-y, less clean and a much fruitier profile. But more stewed or ripe fruit than fresh fruit flavours. They can be funky, potentially. Imagine colours such as blue and purple.

Semi washed/honey/pulped natural process: sơ chế mật ong

This balance between wet and dry process sees the outer skin of the cherry removed by pulping, leaving some of the muselage intact. Fruit is then dried in the sun before milling. This produces chocolate-y, nutty, honey-like flavours, sometimes a little funky. In terms of colours: orange and red.

Pulper-nipped

Bean damaged by incorrect setting of the pulping knives – can become discoloured through oxidation during fermentation and may produce off-flavours.

Pungent: hăng, cay

A taste sensation of overall bitterness of brew. A prickly, stinging, or piercing sensation not necessarily unpleasant.

Q

Quakers: hạt lỗi

Blighted and undeveloped beans – show up as roast defects.

R

Ragged: rời rạc, không đều

This description often refers to drought-affected beans – harvesting a mixture of mature and immature cherries results in beans having a ragged appearance.

Rioy or Phenolic

A taste with medicinal odour and off notes, slightly iodized phenolic or carbolic. Cannot be hidden by blending – always returns.

Rubbery

Odour and taste of rubber. Usually present in fresh robustas.

S

Stinkers

Beans which are over-fermented owing to improper cleaning of pulpers, fermenting tanks and washing channels.

Sour, sourish: chua

Unpleasant flavour, suggestive of rotting coffee pulp. Caused by faulty factory work, improper fermentation resulting in a continuation of the fermentation process during early stages of drying, overripe and yellow cherry, or delayed drying causing a heating of the coffee, excess fermentation with many skins. Discoloured pulper- nipped beans are a frequent cause.

Strong

Unbalanced liquor where body predominates to the point of being tainted.

T

Taint

A term used to denote the presence of flavours that are foreign to good clean liquor, but which cannot be clearly defined or placed in any category. It is often described as an offtaste or peculiar flavour for lack of a clear definition. Where the foreign flavour can be defined it is, of course, named accordingly.

Thin

Lacking body.

Twisty

A liquor which, although not directly unclean, is suspect and may become unclean.

Three-cornered beans

Semi-peaberry in character. (see also ‘peaberry’)

U

Unclean

Self-explanatory. A coffee which has an undefined unclean taste.

W

Withered

Light and shrivelled beans caused by drought or poor husbandry.

Winey

A fruity taste similar to fresh wine. Not necessarily unpleasant when the taste is in the background.

Woody

A coarse common flavour peculiar to old crop coffee. Coffee stored at low altitudes with high temperatures and humidity (as in many ports of shipment) tends to become woody rather quickly. Storage at higher altitudes where feasible or in temperate climates is therefore recommended for long-term warehousing. All coffees, however, become woody if stored for too long.

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:

Viego Global – Your trusted sourcing partner in Vietnam

8 September, 2020 0 comment

4-most-common-mistakes-when-sourcing-green-coffee-beans-from-Vietnam

Vietnam's Coffee Market

4 MOST COMMON MISTAKES WHEN SOURCING VIETNAM COFFEE BEANS

by admin 5 September, 2020

written by admin

Being the world’s second-largest coffee producer, Vietnam is full of incredible business opportunities for entrepreneurs and business owners all over the world to source coffee. And of course with in this global playground, you may probably find it a bit risky while embracing the opportunities that come with it. Whatever the root cause for sourcing mistakes, leaving them unchecked can end up being very costly for your company. Here are 4 of the most common – and costly – sourcing mistakes you’re likely to encounter when sourcing Vietnam coffee beans, along with steps you can take to avoid and correct them. Grind this guide before jumping into the this “golden” market.

1. Don’t know where your coffee beans come from in Vietnam

The most important thing you should bear in mind is the location of the coffee factories. In most case, the factories are located in provinces that cultivate coffee plants because right after picking up ripe cherries, producers need to process their coffee cherries promptly for the best quality. Therefore, knowing where Arabica, Robusta and Liberica are grown in Vietnam is the key to get the best Vietnam coffee beans. Check out this map of coffee-production area in Vietnam:

Click to enlarge map (.jpeg 1.4 MB, opens resizable window) >>

Furthermore, coffee beans from each region in Vietnam have their own personalities and taste profiles due to different soil, altitude and climate conditions. In general, coffee from Dalat is known for their flavor from ripe fruits with sour taste and sweet aftertaste; Khe Sanh coffee has sour flavor with light body and honeyed aftertaste; coffee from Son La has slightly sour and pure taste, wild orange aroma and honeyed aftertaste. For that reason, choosing types of coffee from Vietnam that meet your customer needs require considerable market research. Getting through all of our guide on the series “Vietnam’s Coffee Market” to strike the right chord before making a decision.

2. Fail to inspect your coffee sample when buying Vietnam coffee beans

In coffee farming, it is vital that each and every step, from seed to cup be strictly controlled in order to ensure quality. There are dozens of variables that can affect the quality of coffee from the altitude, the soil quality, to the type of bean, processing techniques and much more. Therefore, to control the quality of your purchases from Vietnam, you must always get a representative green coffee bean sample for your first-hand evaluation. The cost of samples will always be a more worthwhile investment over taking the chance on a full order you have not had the opportunity to inspect. If you do the latter, you may be stuck with a large number of products that lack the right level of quality. This might be called “probation period.” Once you are satisfied with the samples, you can then place a series of increasingly larger orders from the same supplier.

When ordering coffee samples from Vietnam, one thing worth bearing in mind is that you should always purchase a coffee sample from more than one supplier. When you start your search for the perfect Vietnam coffee suppliers, make a list of the top five that meet your needs and order samples from each of them. Once you’ve received your samples, you’ll then be able to make a make a well-calculated decision for which supplier you should use for that types of coffee.

Following these steps to evaluate the quality of your green coffee beans sample from Vietnam and make sure you are getting the best green coffee beans from Vietnam.

3. Lack of well-defined criteria for Vietnamese coffee suppliers

When it comes to wholesale coffee suppliers, there is a huge number of them in Vietnamese marketplaces. However, finding quality suppliers is a big deal. You may need to vet them as much as possible before you decide to work with them. Therefore, before searching for suppliers, setting up a list of must-have criteria for choosing suppliers is of great importance. A great way to begin this research is by asking them about their standards pertaining to product quality, logistics, certification, and client satisfaction. They all go around these invaluable questions:

Are you dealing with manufacturing or a trading company?

This can help you negotiate the best deal. Consider asking them directly about their credentials or take a look at their catalog.

How long have they been in business and which countries have they exported their coffee to?

The longer they’ve been around, the higher the chance they’re running a reputable operation.

What is the minimum grade of coffee beans and the minimum order quantity they accept?

Figuring out whether they can afford large quantities supply. The wider choice of different coffee materials they offer, the higher likelihood of that supplier securing their supply ability.

Do they obtain any quality certifications for coffee beans?

In Vietnam, coffee suppliers providing good-quality coffee beans should conform to the following quality standards: ISO 9001: 2015, HACCP, GMP certification. Besides, in terms of coffee cultivation technology for sustainable development, the best quality coffee beans should obtain national and international certifications, such as 4C; VietGAP; UTZ; RFA.

All about the logistics process

The logistics process shows if the supplier is a well-run business and can ship their product to you consistently. Following up with questions about shipping times, guarantees, or what happens if there are delays in shipping, lead time, payment method and deliver terms accepted.

Read the full detailed guide for the above questions on how to find wholesale coffee suppliers in Vietnam.

4. No Vietnamese speakers on the team

Sourcing coffee beans from Vietnam can improve your productivity, efficiency and bottom line, but sometimes language barriers can get in the way. From simple miscommunications to cultural gap, language barriers can cause international business relationships to grind to a halt. In cross-border transactions, you cannot afford to settle for “maybe” or “probably” by saying that you and your supplier kind of understand each other’s expectations, which can lead to failure, to say the least. Especially in coffee sourcing industry in Vietnam, you will need to communicate and negotiate a lot with the farmers, suppliers or factories to get the best deal. If they speak fluent English and can understand your English well, you may get away without a Vietnamese speaker’s help. Otherwise, you should consider engaging a Vietnamese speaker, preferably a native speaker who also knows the business culture to help make sure your suppliers understand your expectations clearly and completely.

One of the most effective strategies for overcoming language barriers is to partner with local sourcing agents that have language capabilities. When you’re selecting your global sourcing partner, choose a firm that has language and translation capabilities. The right partner will be able to navigate your sourcing market with conversational fluency, but also be able to translate written documents as part of the process. At Viego Vietnam, we have a sourcing team with high level of competence in English and intimate knowledge of Vietnam’s coffee market. If you’re contemplating launching a coffee sourcing initiative in Vietnam, Viego Global can help.

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.

5 September, 2020 0 comment