Coffee in Vietnam

Vietnamese Coffee Culture: Aroma, Tradition, and Intrigue

When we picture Vietnam, we often imagine green landscapes, ancient temples, and colorful markets. Yet, there is one element that accompanies every moment of the Vietnamese day: coffee. Known locally as cà phê, this beverage is an integral part of daily life, and the way it is prepared and enjoyed tells a fascinating story of the nation’s culture.

A French Legacy Turned National Tradition

Coffee was introduced to Vietnam by French colonists in the 19th century. What began as a European import quickly transformed into a locally cultivated product and a deeply rooted tradition. Today, Vietnam stands as one of the world’s largest coffee producers, second only to Brazil in volume.

The main cultivation areas are found in the Central Highlands, across provinces like Gia Lai, Lam Dong, Buon Ma Thuot, Dak Lak, and Kon Tum. Here, thanks to an ideal climate and mineral-rich volcanic soil, some of the most prized coffee varieties flourish. Harvesting is still often done by hand by local families who pass down traditional techniques through generations.

While the more aromatic Arabica is grown, Vietnam is most famous for its Robusta production. Robusta boasts a stronger, bolder flavor, making it perfect for intense preparations like the traditional cà phê sữa đá—iced coffee with sweet condensed milk—served everywhere from street stalls to elegant city cafés.

Cà phê Chồn: Vietnam’s Most Curious (and Costly) Coffee

One of the most peculiar and debated varieties of Vietnamese coffee is cà phê chồn, also known as Weasel Coffee or Civet Coffee. This coffee is produced using beans that have been ingested by an animal called the Asian palm civet. After passing through the animal's digestive tract, the beans are collected, thoroughly cleaned, and processed.

The result is a unique coffee, often described as smoother, less bitter, with light notes of chocolate and hazelnut. Considered a delicacy by many connoisseurs, the price can exceed $600 per kilo, making it one of the world's most expensive coffees. Naturally, it divides opinion: some view it as a must-try experience, while others prefer traditional methods. Either way, it adds another layer of intrigue to Vietnam’s coffee culture.

A Vietnamese Coffee Break

In Vietnam, drinking coffee is not just about taste; it is a social and cultural ritual. Vietnamese people love to take their time savoring the drink, often sitting on small plastic stools on the street, watching life unfold. It is common to see students, workers, retirees, and travelers all gathered in local cafes, sharing conversations and moments of relaxation.

Beyond the famous cà phê sữa đá, it is worth trying the more unique cà phê trứng (egg coffee), a surprisingly delicious, creamy blend, or cà phê muối (salted coffee), a variant originating in Huế that is rapidly gaining popularity.