Vietnam is one of the world's leading coffee exporters, with two main varieties: Robusta and Arabica. Below is information on the most common exported coffee types:
1. Robusta Coffee
- Export share: Accounts for over 90% of Vietnam's total coffee exports.
- Caffeine content: About 2.0 - 2.7%, higher than Arabica.
- Flavor: Strong, slightly bitter, low acidity, with a bold aftertaste.
- Applications: Mainly used in instant coffee and espresso.
- Main growing regions: Central Highlands (Đắk Lắk, Gia Lai, Lâm Đồng).
2. Arabica Coffee
- Export share: Makes up around 5 - 10% of total production.
- Caffeine content: About 1.0 - 1.5%, lower than Robusta.
- Flavor: Light, mildly acidic, with a sweet aftertaste.
- Applications: Used in specialty coffee and machine brewing.
- Main growing regions: Lâm Đồng, Sơn La.
3. Liberica Coffee (Less common)
- Caffeine content: Around 1.2 - 1.7%.
- Flavor: Strong bitterness, lingering aftertaste, with woody notes.
- Applications: Mostly used in specialty coffee.
Growing regions: Limited cultivation in Vietnam.
In 2024, Vietnam exported approximately 1.32 million tons of coffee, reaching a value of $5.48 billion, representing an 18.8% decrease in volume but a 29.1% increase in value compared to 2023.
In the first four months of 2025, Vietnam exported 665,889 tons, generating nearly $3.8 billion, with an average price of $5,700 per ton. Forecasts indicate that Vietnam's coffee exports in 2025 may continue to grow, driven by improved supply and rising global demand.