Ora Kafe Espressofies Saigon

HO CHI MINH CITY — Vietnam’s coffee sector, long defined by high-volume robusta production, is showing early signs of diversification, as a number of cafés and producers explore arabica and evolving espresso styles.

Ora Kafé North Siargao and Espressophile recently visited Ho Chi Minh City, covering five specialty cafés: The Workshop Coffee, Bosgaurus Coffee, XLIII Coffee, Saigon Coffee Roasters, and Every Half Coffee and attended the Vietnam Cafe Show, a key industry event.

Vietnam remains the world’s leading producer of robusta, widely used for its strong, bitter profile. In cities, it continues to dominate daily consumption, commonly brewed through traditional metal drip filters and served in street-side settings.

The industry’s scale has been built on robusta’s high yield and resilience, supporting both domestic demand and exports.

However, shifts are emerging.

In higher-altitude regions such as Da Lat and Son La, some producers are increasing their focus on arabica, which offers cleaner and brighter flavor profiles. This is beginning to influence a segment of the café market.

Across the five cafés visited, Ora Kafé and Espressophile observed a shared trend: baristas are experimenting with espresso preparation and sourcing, moving beyond traditional flavor expectations. While results vary, the approach reflects a broader effort to explore new directions.

The Vietnam Cafe Show highlighted similar developments, with exhibitors presenting both robusta and arabica offerings, alongside equipment and techniques aligned with specialty coffee practices.

Industry observers say Vietnam is not attempting to replicate established origins such as Colombia or Ethiopia, but is instead shaping its own identity, balancing large-scale production with gradual quality-focused initiatives.

This creates a tension within the sector—between volume and value, and between tradition and innovation.

Robusta is expected to remain central to Vietnam’s output. However, continued experimentation in cultivation and café practices could expand the country’s position in the global specialty coffee market.

From current observations, that transition is already underway.