1. Vietnamese Arabica Green Beans
Although Viet Nam is best known for Robusta, it also has several high-altitude Arabica regions that are growing fast in quality and volume.
Central Highlands – Da Lat / Cau Dat (Lam Dong)
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Altitude: ~1,300–1,600 m
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Climate: Cool, misty, volcanic and basaltic soils.
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Cup profile: Clean, sweet and elegant with medium body, bright but pleasant acidity, citrus, stone-fruit, floral and tea-like notes.
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Use: Specialty espresso and filter, single origins, high-quality blends.
Northwest Highlands – Son La, Dien Bien, Lai Chau
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Altitude: 900–1,400 m
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Climate: Distinct dry and wet seasons, mountainous terrain.
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Cup profile: Medium body, balanced acidity, caramel, cocoa and light fruity notes, sometimes slightly herbal or spicy.
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Use: Good base Arabica for blends, increasingly used as single origin in local specialty shops.
North Central – Khe Sanh (Quang Tri) & some Central provinces
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Altitude: 600–1,100 m
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Cup profile: Chocolate, nutty, mild citrus, gentle spices, with medium body and moderate acidity.
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Use: Espresso blends and capsule coffee where smoothness and sweetness are important.
2. Main Robusta regions and characteristics
Central Highlands – the heart of Vietnamese Robusta
Most Robusta in Viet Nam comes from the Central Highlands, with five main provinces:
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Dak Lak – often considered the “capital” of Vietnamese coffee.
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Gia Lai
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Dak Nong
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Kon Tum
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Lam Dong (besides Arabica, Lam Dong also grows significant Robusta).
Altitude: ~500–800 m (some areas slightly higher)
Climate & soil:
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Tropical climate with a marked dry season during harvest.
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Basaltic, fertile soils ideal for coffee.
Cup profile:
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Very strong body, thick mouthfeel.
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High caffeine content (typical Robusta strength).
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Low acidity, suitable for dark roast styles.
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Flavour notes: dark chocolate, roasted nuts, cereal, earth, light wood and warm spice; depending on processing, can show cleaner cocoa and nutty tones.
Use in blends:
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Foundation coffee for espresso, capsule and Vietnamese phin blends.
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Adds crema, body and bitterness when combined with Arabica.
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Widely used for instant coffee and 3-in-1 because of its strength and price competitiveness.
Southeast & other Robusta areas
Outside the Central Highlands, Robusta is also grown in:
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Binh Phuoc, Dong Nai and neighbouring provinces in the Southeast.
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Some lowland or mid-altitude areas in the South Central Coast.
Cup profile:
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Still strong and full-bodied, but often simpler and more roasty, with less complexity than highland lots.
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Ideal as bulk Robusta to support large-scale soluble and blend production.
Why Vietnamese Robusta is attractive for buyers
You có thể gói lại thành 4 bullet chính để dùng trong catalogue:
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High volume & reliability – World’s leading Robusta origin, suitable for long-term contracts and industrial production.
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Strong sensory impact – Very full body, strong caffeine, low acidity, flavours of dark chocolate and roasted nuts, ideal to build the backbone of espresso and instant blends.
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Competitive cost – Efficient farming and logistics make Vietnamese Robusta price-competitive versus many other origins.
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Flexible processing – Available in a range of grades and processes (natural, washed / semi-washed, screen sizes, moisture and defect specifications) to match different quality and price segments.
Position in the world 
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Viet Nam is the world’s largest producer of Robusta coffee, and usually the second-largest coffee exporter
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overall (after Brazil).
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Robusta accounts for roughly 90–95% of Viet Nam’s total coffee production; Arabica is only a small share in comparison.
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Vietnamese Robusta is a key raw material for espresso blends, instant coffee and 3-in-1 products in Europe, Asia
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and many other markets.
(You can phrase it simply in marketing materials as: “Viet Nam is the world’s number one Robusta producer and a key global supplier of high-quality Robusta green beans.”)
