Vietnam coffee farm landscape — specialty coffee origin

Where coffee grows

Vietnam

93 coffees · 35 roasters · 5 processing methods

Photo by Helena Coffee Vietnam on Unsplash

93 specialty coffees from Vietnam, roasted by 35 different roasters. New harvests land, old lots sell out — come back and something will have changed.

At a glance

Coffees
93
Roasters
35
Processes
5
Avg rating
4.7

What to try first

Coffees from Vietnam worth the bag

Sorted by what Tamp drinkers reach for most. Click through for tasting notes and who's roasting them.

Vietnam - 96B Huong Phung Commune Liberica | Anaerobic Natural - 200g

Vietnam - 96B Huong Phung Commune Liberica | Anaerobic Natural - 200g

30 CAD
Vietnam Huong Hoa anaerobic
  • whisky
  • strawberry
  • tropical fruit
500 גרם פולי קפה בקליה טריה של שטרנ'ס - רובוסטה וייטנאם

500 גרם פולי קפה בקליה טריה של שטרנ'ס - רובוסטה וייטנאם

55 ILS
Vietnam medium
  • cocoa
  • chocolate
500 גרם פולי קפה בקליה טריה של שטרנ'ס - רובוסטה וייטנאם כהה

500 גרם פולי קפה בקליה טריה של שטרנ'ס - רובוסטה וייטנאם כהה

55 ILS
Vietnam dark
  • chocolate
  • cocoa
Balanced

Balanced

125000 VND
Vietnam medium
  • chocolate
Bold

Bold

485000 VND
Vietnam medium
Bro Plus

Bro Plus

7.5 GBP
Vietnam natural dark
Cà phê AEROCO hạt rang A2 – hộp 500g pha máy và pha phin

Cà phê AEROCO hạt rang A2 – hộp 500g pha máy và pha phin

1350000 VND
Vietnam Buôn Ma Thuột washed
  • caramel
  • chocolate
Cà phê AEROCO hạt rang A3 nguyên chất – hộp 500g

Cà phê AEROCO hạt rang A3 nguyên chất – hộp 500g

1290000 VND
Vietnam Buôn Ma Thuột – Đắk Lắk washed
  • caramel
  • chocolate
Cà phê AEROCO hạt rang A4 – hộp 500g pha máy và pha phin

Cà phê AEROCO hạt rang A4 – hộp 500g pha máy và pha phin

990000 VND
Vietnam Buôn Ma Thuột
  • caramel
  • chocolate
Cà phê AEROCO hạt rang A5 (100% arabica) – gói 500g

Cà phê AEROCO hạt rang A5 (100% arabica) – gói 500g

820000 VND
Vietnam Buôn Ma Thuột washed
  • chocolate
  • caramel

Who to follow

Roasters known for Vietnam

By processing method

How the cherry was dried

Processing changes everything — the acidity, the body, the finish. Split the catalogue by how each coffee got to the bag.