Tag: Dak Lak & Central Highlands

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Vietnamese Coffee Exporter
Green Coffee Sourcing

Fine Robusta Vietnam: What It Is and Why Specialty Robusta Is Rising

Fine Robusta is robusta that scores 80 points or more on the Coffee Quality Institute (CQI) robusta cupping protocol, assessed by licensed Q Robusta graders, after its green coffee has passed a strict defect grading. The fine robusta Vietnam now exports comes from the same Central Highlands that supply the world's largest robusta volume, but it is picked, processed, graded and priced in a completely different way from the commercial grades.
Quality & Certifications

Coffee Traceability in Vietnam: From Dak Lak Farm to Your Container

Coffee traceability in Vietnam means being able to take a container number and follow it back through the packing list, the mill's processing lots and intake records to the farms, and increasingly the mapped plots, that grew the coffee. As of October 2026 that is a contract requirement rather than a nice-to-have: the EU Deforestation Regulation (EUDR) applies to large and medium operators from 30 December 2026, and plot geolocation is required even though Vietnam is classified low risk.
Vietnam Coffee Market

Sustainable Coffee Vietnam: Practices Buyers Should Look For

Put “sustainable coffee Vietnam” in a sourcing brief and the useful answer is a list of farm practices you can see and verify: measured irrigation, balanced fertilizer, shade and intercropping, replanting of old trees, stable farmer income and plot-level traceability. A certificate is one way to signal those practices, but it is not the only way, and never a substitute for asking.
Quality & Certifications

Coffee Quality Control in Vietnam: How Helena Checks Every Lot from Farm Gate to Container

Coffee quality control in Vietnam is a chain of checkpoints, not a single inspection at the port. At our Dak Lak mill a lot is checked for moisture on arrival, cleaned, separated by density, sized on screens, color sorted, polished if the grade calls for it, bagged, sampled and inspected before the container is sealed. Each step catches something the previous one cannot.