From field to dish!
On the left side are the ripe coffees which is livelihood of thousands of rural families in the Highland Vietnam. On the right is an example of a multi-billion dollar export market. How far apart are those two images?
- Hulling: Removing the outer husk (parchment layer) to reveal green beans.
- Sieving: Screening beans by size to meet international standards (S13, S16, S18….)
- Cleaning and Sorting: Using advanced equipment to eliminate impurities.
- Color Sorting: Detecting and removing black or defective beans.
- Wet Polishing: Removing the silver skin to give beans a smooth finish, improving roasting uniformity and preventing uneven burns.
Coffee
Cassia
Coconut
Rice
Blacksoybean
Robusta coffee found its home in Vietnam in the 19th century, introduced by the French during the colonial era. After initial trials, it thrived in the Central Highlands, where the rich basalt soil and temperate climate provided the perfect conditions for growth.
Harvesting: The Journey of Robusta
Every harvest season, from November to February, is filled with hope, as it brings dreams of a good year ahead. Farmers—many from ethnic minority communities—hand-pick the ripest cherries, carefully filling their baskets. The sight of full baskets and the sound of laughter in the fields tell the story of the deep bond between people and their land. This process not only preserves the coffee’s bold flavor and unique aroma but also continues a legacy rooted in tradition and care.
Post-Harvest: Crafting Quality
Once harvested, the coffee cherries begin their transformation. They go through steps like removing the pulp, fermenting, washing, and drying, depending on the chosen process: the wet, semi-dry, or dry process. Each gives the beans a unique character.
In Vietnam, the drying process is the most popular. Under the warm sun of Vietnam, the beans dry slowly, holding onto the flavor and care they received from the farmers. Each step is simple but filled with dedication.
Commercialization: Refining Excellence
Over 90% of Vietnam’s coffee exports are green coffee beans, known for their bold flavors and reliable quality—perfect for creating exceptional blends.
The preparation process involves:
Vietnam is also advancing in value-added processing, developing unique roast profiles and promoting Vietnamese-style brewing methods, showcasing its coffee’s full potential to the world.
Consumption: A Taste of Vietnam
When I talk to my international friends, they’re often surprised to learn that Vietnam is the second-largest exporter of Robusta coffee in the world. It’s exciting to think that in every cup of coffee you drink, there’s a good chance it contains a blend of Vietnamese beans. Whether brewed as a strong espresso or a classic Vietnamese drip coffee, each sip carries the bold, earthy flavors of the Central Highlands, connecting you to the heart of Vietnam’s coffee culture.
Mr. Tuyển is a Gia Lai native from the Central Highlands. His family has been cultivating coffee for generations.
He has accumulated two decades of experience, mastering the characteristics of coffee beans, the market, and how to communicate with the local community.
This is a processing worker at AGRESO. A worker takes at least six months to learn how to preliminarily process coffee and operate machinery.
This is a quality control specialist. It takes at least six years to master the most rigorous standards of clean and regenerative coffee production.
This is a sales representative at AGRESO. A salesperson may take up to 10 years to perfect their skill set.
Mr. Shatookar is the flavor expert of Queen Coffee. He represents over 10 varieties of coffee that create its distinctive taste
