Tag: Vietnam Coffee Export

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Vietnamese Coffee Exporter
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.
Coffee Trade & Logistics

FOB vs CIF Coffee Imports: What Buyers Should Know Before They Sign

The FOB vs CIF coffee question comes down to one thing: who books and pays for the ocean leg. Under FOB (Free On Board) you arrange and pay for freight and insurance from the port of Ho Chi Minh City; under CIF (Cost, Insurance and Freight) the exporter does, and bills you for it inside the price. What does not change is where risk passes: in both cases it moves to you once the coffee is on board the vessel at origin.
Coffee Trade & Logistics

Coffee Payment Terms Explained: L/C, T/T and CAD for Importers

Coffee payment terms decide who carries the cash, and the risk, between the day a contract is signed and the day a container is released at your port. Three instruments cover almost every green and instant coffee deal out of Vietnam: the letter of credit (L/C), the telegraphic transfer (T/T) and cash against documents (CAD or D/P). Most first orders ship on a T/T deposit with the balance paid against the bill of lading, or on an irrevocable L/C at sight.
Vietnam Coffee Market

Robusta vs Arabica: A Sourcing and Cost Comparison for Roasters

Robusta vs arabica is the first sourcing decision behind every blend, and in mid-October 2026 it was a financial one too: London robusta futures traded near USD 3,470 per tonne, about 157 ¢/lb, while New York arabica traded near 287 ¢/lb. Robusta costs roughly 55% of arabica on the futures screen, carries about twice the caffeine and brings more body and crema, but less acidity, sweetness and aroma.