Following the Northwest region of coffee and tea, the Central part is the country’s second-largest producer of coffee and tea. In this context, two traditional coffee flavors in the central area must be mentioned: Phu Quy, Nghe An, and Khe Sanh, Quang Tri.
Vietnamese coffee beans
Vietnam may not be the first country to come to mind when considering major global coffee producers. Most coffee enthusiasts will recognize Brazil, Colombia, Costa Rica, and Ethiopia as global leaders.
When was the last time you saw a Vietnamese single-origin bean on the menu at your favorite coffee shop?
You might be surprised to learn that Vietnam is the world’s second-largest producer of coffee, trailing only Brazil.
So, where does all that Vietnamese coffee end up?
To understand why Vietnamese coffee beans aren’t well known around the world, we need to delve deep into the characteristics and traditions of Vietnamese coffee.
This isn’t just a story about forgotten coffee fields. It is also a story of development and evolution.
Vietnamese coffee culture
What factors contribute to the Vietnamese coffee culture? That could be the love of coffee, the coffee style, or the coffee shops. Vietnam is the world’s third-largest coffee producer, trailing only Brazil and Columbia. As a result, it’s no surprise that Vietnam is a coffee lover’s paradise.
\And it isn’t limited to the country’s famous beans. This country has numerous cafes, ranging in style from rural to urban, and from the delta to the mountains. The taste and style of coffee vary from province to province. They all contribute to the Vietnamese coffee culture.
Iced coffee is preferred in the south of Vietnam. In the “Phin,” the northern Vietnamese prefer strong coffee. Some of them enjoy coffee with condensed milk that has been sweetened.
Traditional coffee area Phu Quy, Nghe An
In the region of Sen Bang Church in Quang Binh, the first coffee and tea trees were planted. However, the Phu Quy coffee plantation in Nghe An marked the period of clinging to the earth and growing the coffee tree in the Central region in early 1910. Many people had heard of Phu Quy coffee by the 1960s. Our country’s first coffee science and technology agency is the Phu Quy Tropical Plant Research Station. It was founded in the exact location in April 1960.
While its lengthy history, Phu Quy, Nghe An is also one of the region’s weaker areas due to its low elevation above sea level (just under 100m). However, this does not imply that the coffee from Phu Quy is of lousy quality. On the other hand, the seeds of Phu Quy Arabia have given Nghe notoriety.
I won’t stop here for a while because I’m concentrating on the center coffee and tea districts. More information about the Phu Quy coffee tree can be found here. Alternatively, to appreciate the sour taste of Nghe, choose the authentic Arabica Phu Quy coffee.
Thua Thien Hue Luoi Coffee
After Phu Quy, the most recent history may be found in Thua Thien Hue’s A Luoi coffee and tea sector (best coffee). The central coffee and tea region is also known as the youngest.
A Truong Son mountain range branch runs across the sea next to the Bach Ma mountain range. It was converted into a wall to keep northeast monsoons at bay, resulting in splitting Vietnam’s territory into two distinct temperature zones. The A Luoi arabica coffee tree marked the end of the Central region’s coffee and geographical tea area.
Traditional arabica coffee region of Khe Sanh, Quang Tri
Arabica Khe Sanh is the exact name in the Central coffee line. This is Central Vietnam’s most prominent and most prolific coffee-tea region. According to Agroinfo, the province has a total area of 4500ha, a planting area of 3831ha, and a total output of 6088 tons. People here grow coffee, tea, lime, and jackfruit due to the ideal hot and humid atmosphere (or arabica, robusta, excelled).
However, the winters are cold, the rainy season is long, and the fog is dense throughout this time. Growing robusta coffee as a cross-pollinated plant is certainly not helpful. As a result, Arabica coffee can provide excellent efficiency and stability in this location.
Coffee in Vietnam
French colonists introduced coffee to Vietnam in the 1850s. Initially planted on small farms, this quickly evolved into large-scale production on massive plantations in Vietnam’s highlands.
Coffee production has continued to expand and even drive the agricultural industry in Vietnam, contributing a significant percentage of the country’s GDP since the first crops. In terms of agricultural production, coffee is only second to rice.
Most coffee is produced and processed in Dak Lak Province, located southwest of Danang. Buon Ma Thuot, known as “the capital of coffee,” is Vietnam’s primary coffee supplier and exporter. Vietnam has continued to expand coffee production and is now the world’s second-largest producer of coffee, trailing only Brazil.
Vietnam’s coffee is primarily Robusta. Robusta is a low-cost crop that is easy to grow and produces high yields. Robusta beans are known for having stronger earthy flavors and more bitterness than Arabica beans, which are more expensive. The Robusta bean, on the other hand, is known for its high caffeination, making it a popular bean for espressos, coffee blends, and instant coffees.