Coffee lovers around the world know Vietnam as one of the globe's leading coffee producers, but few understand the intricate processes behind those aromatic beans. In this exclusive interview from The Poop Coffee podcast, we delve into the rich world of Vietnamese coffee production through the eyes of a third-generation coffee farmer and company director.
A Family Legacy in Coffee
For three generations, our interviewee's family has cultivated coffee in Vietnam's Dak Lak province—widely considered the coffee capital of Vietnam. What began as a family tradition has evolved into a thriving business operation spanning 50 hectares, with connections to community farmers managing an additional 150 hectares.
"My family has been coffee farmers for three generations," he explains. "I've been running my company for four years now, after working in a hospital. I started this business with the desire to develop the quality of my family's coffee, but most importantly, because of my passion for coffee."
Sustainable Farming Practices
The farm focuses on organic methods across their expansive operation. Rather than relying on chemical fertilisers, they use natural manure to nourish their plants. For pest management, they collaborate with agricultural institutes in Dak Lak province to implement biological control methods.
"When diseases appear in our farms, professional engineers visit to assess the severity," he explains. "For minor issues, we use biological methods and organic insecticides. If trees develop serious disease, we remove them completely to protect the rest of the farm and ensure pure coffee cherries."
Coffee Varieties and Yields
The farm grows two main varieties—Robusta and Arabica—with Robusta occupying approximately 100 hectares and Arabica covering 50 hectares. They've also identified a naturally occurring mutation from Robusta plants which they call "Cooley Coffee."
In optimal weather conditions, each hectare can produce up to 5 tonnes of coffee cherries, though typical yields range between 150-250 tonnes across the entire operation. Of this, approximately 10 tonnes annually qualify as specialty coffee, harvested at peak ripeness (95% ripe cherries).
Meticulous Harvesting and Processing
The harvest stretches across four months, employing villagers from the surrounding community. After harvesting, the farm employs four distinct processing methods:
- Natural Method: Sun-drying coffee cherries on the ground
- Stamp Method: Using machinery to stamp coffee until dry
- Honey Method: Fermenting coffee in a warehouse for three days, followed by seven days of sun-drying
- Washed Method: Washing coffee thoroughly until the water runs clear before drying
"The flavour of coffee depends primarily on using perfectly ripe coffee beans," he notes. "Processing methods only slightly affect the flavour profile. The honey method produces a slightly sour taste, while the washed method results in a more balanced flavour."
Post-Processing Care
After processing, the beans require additional attention. "We incubate and store the coffee beans for about three months," our interviewee explains. This careful storage period allows the beans to develop their full flavour potential before roasting occurs in their factory facility.
From Vietnam to the World
Despite producing exceptional coffee, Vietnamese farmers face significant export challenges. "The first challenge is price," he admits. "Some customers demand the best quality coffee but suggest unreasonably low prices. Additionally, transportation costs to other countries are very high, which makes export agents hesitant."
Currently, his coffee reaches markets in Canada and Germany, though expansion remains challenging due to these barriers.
Looking to the Future
As consumer demand grows, the farm plans to incorporate more technology throughout their operation. "I'm thinking of using more technology in all stages—planting, harvesting, and processing," he says. "We can expect more automation and mechanization, though currently we still primarily rely on community labour."
The Joy of Coffee Farming
When asked about the best aspects of coffee farming, our interviewee shared three heartfelt perspectives:
"When our coffee reaches more markets and customers, it brings significant profits to my family, village, and community, improving everyone's lives. That's the first benefit.
"Second, having grown up in a coffee-farming family, waking up each morning to see the green fields of coffee brings me tremendous happiness. It's my passion.
"Most importantly, I see the bright side of changing people's mindset about coffee cultivation. Villagers used to rely solely on experience, but now they've adopted modern methods and market access strategies that bring higher economic value to their coffee. That's what truly satisfies me in this job."
As global coffee consumption continues to rise, these insights from Vietnam's coffee heartland reveal the dedication, challenges, and rewards behind every cup we enjoy. Despite the obstacles of international markets, farmers like our interviewee continue to innovate while honoring traditional practices—ensuring Vietnam's coffee legacy will thrive for generations to come.
