When traveling to Vietnam, it is impossible to miss this drink that has become emblematic of the country: Coffee in Vietnam. We will talk here about coffee in Vietnam which is different from the one we are used to drinking in France. Even if it is a legacy of French colonization, the climate and the taste buds of the Vietnamese have allowed the creation of coffee-based specialties. History of Coffee in Vietnam The history of coffee in Vietnam is an adventure full of flavors and twists. Introduced by the French in the 1850s, coffee first took root in Vietnam as a simple colonial crop. However, this little seed would soon transcend its status as a foreign import to become a true local tradition, and even a pillar of Vietnamese identity. After independence, successive governments in Vietnam quickly understood the economic potential of coffee. In the 1980s, with the Đổi Mới reforms that opened the country to a market economy, coffee cultivation took a strategic turn. Mountainous regions in the center, such as Buôn Ma Thuột in Đắk Lắk province, were transformed into coffee grounds par excellence, offering ideal conditions for growing robusta. With this fertile climate and the agricultural know-how of producers, Vietnam experienced a meteoric rise, becoming today the second largest producer of coffee in the world, just after Brazil. Coffee Specialties in Vietnam Robusta Coffee Vietnam is one of the world’s largest coffee producers, ranking second only to Brazil. However, its production is mainly focused on one variety: Robusta. About 95% of the coffee grown in Vietnam is Robusta, while only 5% is Arabica, a more delicate and generally more prized variety. Robusta is more resistant to disease and has a higher yield, making it well suited to the country’s climate and growing conditions, particularly in the central
When traveling to Vietnam, it is impossible to miss this drink that has become emblematic of the country: Coffee in Vietnam. We will talk here about coffee in Vietnam which is different from the one we are used to drinking in France. Even if it is a legacy of French colonization, the climate and the taste buds of the Vietnamese have allowed the creation of coffee-based specialties.
History of Coffee in Vietnam
The history of coffee in Vietnam is an adventure full of flavors and twists. Introduced by the French in the 1850s, coffee first took root in Vietnam as a simple colonial crop. However, this little seed would soon transcend its status as a foreign import to become a true local tradition, and even a pillar of Vietnamese identity.

After independence, successive governments in Vietnam quickly understood the economic potential of coffee. In the 1980s, with the Đổi Mới reforms that opened the country to a market economy, coffee cultivation took a strategic turn. Mountainous regions in the center, such as Buôn Ma Thuột in Đắk Lắk province, were transformed into coffee grounds par excellence, offering ideal conditions for growing robusta. With this fertile climate and the agricultural know-how of producers, Vietnam experienced a meteoric rise, becoming today the second largest producer of coffee in the world, just after Brazil.
Coffee Specialties in Vietnam
Robusta Coffee
Vietnam is one of the world’s largest coffee producers, ranking second only to Brazil. However, its production is mainly focused on one variety: Robusta. About 95% of the coffee grown in Vietnam is Robusta, while only 5% is Arabica, a more delicate and generally more prized variety. Robusta is more resistant to disease and has a higher yield, making it well suited to the country’s climate and growing conditions, particularly in the central highlands such as Dak Lak province.
While Robusta has its advantages in terms of productivity and resistance, it is often perceived as being of lower quality compared to Arabica. Robusta tastes more bitter, with earthy notes and less aromatic subtlety. Additionally, it contains about twice as much caffeine as Arabica, giving it a fuller-bodied, less refined taste that is often considered more aggressive. As a result, it is less sought after for specialty coffees and is primarily used in commercial blends or instant products, where its lower cost and robustness are assets.

The choice to grow mainly Robusta in Vietnam is therefore partly economic. The local and international market has long supported this crop due to its low costs and availability. However, this dominance of Robusta limits the country in premium market segments, which seek more delicate aromas, such as those of Arabica. A few Vietnamese producers are now exploring methods to improve the quality of Robusta or to increase the share of Arabica, but change remains slow due to tradition and consumption habits.
Weasel Coffee
Weasel coffee is a type of coffee unique to Vietnam, also known as cà phê chồn or civet coffee. This coffee is produced from coffee beans that have been digested by an Asian civet, a small nocturnal mammal that feeds on fruits, berries and, in this case, coffee cherries. Once the coffee cherries are ingested, they pass through the animal’s digestive system, where enzymes in its stomach break down the proteins in the beans, changing their chemical composition. The beans are then excreted, collected, carefully washed, and then roasted to be transformed into a coffee that is often considered exceptional and rare.
The digestion process gives weasel coffee a unique flavor profile. Due to the natural fermentation it undergoes in the civet’s stomach, this coffee is known for its rich aromas, low bitterness, and often sweet, chocolatey notes. Coffee connoisseurs seek out this smooth, complex flavor, which has contributed to the fame and high demand for civet coffee, despite its often higher price tag.

However, the ethics of weasel coffee production are also a matter of debate. In some cases, civets are captured and kept in captivity to facilitate production, which has raised animal welfare concerns. In the face of such criticism, some Vietnamese producers are striving to find more respectful methods, by harvesting coffee from free-living civets and avoiding industrial practices.
Different Coffee Specialties in Vietnam
Vietnam has a rich coffee culture, and its specialties are varied, reflecting unique preparation techniques and sometimes surprising ingredients. Here are some of the most popular Vietnamese coffee specialties:
Cà phê sữa đá (Iced Coffee with Milk)
The most iconic Vietnamese specialty, cà phê sữa đá is a strong, sweet coffee. It is prepared with filtered coffee and sweetened condensed milk, then served over ice. The balance between the bitterness of the robusta and the sweetness of the condensed milk creates an intense and creamy flavor.

Cà phê đá (iced black coffee)
Simple but strong, cà phê đá is a black coffee served iced, without the addition of condensed milk. Appreciated for its strength, it is particularly popular for refreshing yourself while enjoying the energy of an intense coffee.
Cà phê trứng (egg coffee)
This unique specialty combines hot coffee with a creamy foam made from a mixture of egg yolk, sugar and condensed milk. The result is a velvety and sweet drink, often compared to a liquid dessert, with notes of caramel and cream.
Cà phê dừa (coconut coffee)
Cà phê dừa combines coffee and coconut milk for a refreshing and creamy drink. Often served iced, it is sometimes blended with crushed ice to give a smoothie-like texture. This coffee is particularly popular in the south of Vietnam, where temperatures are warmer.
Cà phê muối (salt coffee)
Originally from Hue, cà phê muối is a lightly salted coffee. Salt, added in small amounts, softens the bitterness of the coffee and enhances the natural sweetness of the condensed milk. This coffee has a balanced taste and is less sweet than cà phê sữa đá.
Bac Xiu
Popular in the south of Vietnam, bac xiu is a light coffee that contains a lot of condensed milk, sometimes mixed with fresh milk. Less caffeine-rich and very sweet, it is appreciated by those who prefer a milder coffee.
These specialties show the inventiveness and diversity of Vietnam‘s coffee culture, where each drink is adapted to local tastes and regional preferences.
Where to drink good coffee in Hanoi?
In Hanoi, there are many places to enjoy good Vietnamese coffee, each with its own unique ambiance and specialties. Here are some popular options:
Café Giang
Café Giang is the birthplace of the famous cà phê trứng or egg coffee. Founded in 1946 by Mr. Nguyen Van Giang, the creator of this specialty, this café is a must-visit to try this unique drink. Its retro ambiance and history make it a must-visit for lovers of authentic egg coffee.

Highlands Coffee
Highlands Coffee is a popular coffee shop chain in Vietnam, offering a modern and comfortable setting, perfect for relaxing or working. Their menu includes classics like cà phê sữa đá and modern drinks, including frappes. Although it is a chain, Highlands offers good quality coffee, in addition to Vietnamese pastries and snacks.

Cong Ca Phe
Cong Ca Phe is a coffee shop chain with a retro decor and style inspired by the socialist era, with a unique design that transports customers to another era. Their signature drinks include cà phê cốt dừa, a coffee mixed with coconut cream. The vintage ambiance and wooden furniture give the place a rustic and nostalgic charm.
Café Dinh
Near Hoan Kiem Lake, Café Dinh is another iconic place to try egg coffee. Founded by the daughter of the creator of Café Giang, this café has a simple and understated charm. Housed in an old building, it offers stunning views of the lake, making it a favorite among locals and visitors alike.
The Note Coffee
This café, also located near Hoan Kiem Lake, is unique in its kind thanks to its walls covered in notes left by customers from all over the world. It serves Vietnamese and international specialties, such as cà phê sữa đá and colorful lattes. This cozy and quirky café is a great choice for a friendly and memorable coffee experience.
These cafés offer a great insight into Vietnamese coffee culture and allow you to appreciate the diversity of flavors, all while enjoying the unique ambiance of Hanoi.
Which Coffee Brands to Buy in Vietnam?
In Vietnam, several coffee brands offer quality products, allowing coffee lovers to extend their experience at home or take them back as souvenirs. Here are some of the most popular brands:
Trung Nguyen Legend
Trung Nguyen is the most well-known coffee brand in Vietnam and one of the first to export Vietnamese coffee worldwide. They offer a wide range of products, from classic Vietnamese filter coffee (cà phê phin) to specialty coffee and weasel coffee. The Trung Nguyen Legend range offers blends such as G7, an instant coffee popular for its quality and rich taste. Their products are easily found in supermarkets, Trung Nguyen shops and airports.
Highlands Coffee
Founded by a Vietnamese-American, Highlands Coffee has established itself as one of the leading local coffee brands. In addition to its coffees, the brand also sells ground coffee packs and beans in its stores and Vietnamese supermarkets. They mainly focus on Robusta, which is well-suited to the local taste, and offer products for those who want to replicate the cà phê sữa đá experience at home.
Vinacafé
Vinacafé is another well-known brand for its instant coffees and 3-in-1 products (mixture of coffee, sugar and cream). It is popular among Vietnamese consumers for its convenience and taste, offering a quick version of Vietnamese coffee for those who do not have time to prepare a traditional phin. Vinacafé is also exported and can be found in international supermarkets.
King Coffee
Founded by Mrs. Le Hoang Diep Thao, co-founder of Trung Nguyen, King Coffee is a newer brand, but it has quickly gained popularity. It offers various products, including instant coffees, ground coffees and machine-compatible capsules. King Coffee targets both the local and international market with good quality coffees, often made from robusta.
Lam Dong Coffee
Originating from the highlands of Da Lat, Lam Dong Coffee focuses on high-quality coffees, mainly Arabica. This brand is known for its selected beans grown in optimal conditions. It is particularly appreciated by specialty coffee lovers and those looking for sweeter, floral flavors that are less bitter than robusta.
These brands allow you to discover different aspects of Vietnamese coffee, whether it is traditional filter coffee, instant coffee or more premium beans. Whether you are a fan of intense robusta or prefer a milder Arabica, these options offer a nice variety of tastes to extend the Vietnamese experience.