Vietnamese Coffee and Tea – From Farm to Cup

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My Journey Through Vietnam

In 2015, I travelled the length of Vietnam, from the vibrant streets of Ho Chi Minh City in the south to the ancient, atmospheric capital of Hanoi in the north. Along the way, I discovered Vietnam’s rich coffee and tea culture, experienced daily on almost every street corner.

Many people are surprised to learn that Vietnam is the second-largest coffee producer in the world, behind only Brazil. Yet despite this, Vietnamese coffee is still widely misunderstood outside the country.

Vietnamese Coffee Culture

In Vietnam, the unmistakable aroma of coffee brewing in a phin filter is everywhere. This traditional metal coffee filter sits directly on top of the cup, allowing the coffee to drip slowly onto a layer of sweetened condensed milk below.

The result is a beautifully layered drink: white condensed milk at the bottom, rich black coffee on top. Stir it together, add ice if you wish, and you have the iconic Vietnamese iced coffee – cà phê sữa đá. A small glass of iced green tea is often served alongside to refresh the palate.

Robusta Coffee from Vietnam

Vietnam produces mainly Robusta coffee beans, accounting for around 95% of national coffee production. Robusta thrives at lower altitudes and is known for its bold flavour, high caffeine content, and natural bitterness.

This intensity is traditionally balanced with condensed milk, creating the strong yet smooth flavour profile Vietnamese coffee is famous for.

Redefining Vietnamese Robusta

During my travels, I met Thuy, who worked for a cooperative of coffee farmers in Dalat. When her parents considered selling their Robusta farm in Pleiku, she made the decision to leave her job and take over the family land.

Using her knowledge of specialty Arabica coffee production, Thuy has transformed how Robusta is grown and processed in Vietnam—producing coffee of exceptional quality that challenges outdated perceptions of Robusta beans.
(You can read more about coffee processing here.)

Arabica Coffee from Vietnam

The Vietnamese Arabica coffee beans I sell come from a second-generation family farm. Ngoc’s parents purchased the land from a French family in the 1930s—the French being responsible for introducing coffee plants to Vietnam.

Grown using natural and sustainable farming methods, this Arabica coffee is smooth, well-balanced, and versatile. It can be enjoyed as an espresso or brewed traditionally using a phin filter, without the need for condensed milk.

Flower Tea and Pandan Tea

I also offer Flower Tea, made from hand-tied jasmine tea leaves that slowly unfurl into a beautiful flower when immersed in hot water. You can watch this transformation in a video on the product page.

Another favourite is Pandan tea, a caffeine-free herbal infusion made from dried pandan leaves. It’s light, refreshing, and perfect for any time of day.

Sustainably Sourced Vietnamese Coffee and Tea

I hope you enjoy these products as much as I do—whether it’s a strong Vietnamese coffee in the morning or a soothing tea in the afternoon. All of my coffee and tea is sourced directly from Vietnam, supporting farmers and sustainable practices.

I’d love to hear what you think—please share your experience on social media.

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Brian