The Coffee Supply Chain | the Role of Specialty Coffee Roasters in Vietnam | From Cultivation to Roasting

1. Terroir/Origin:

• Farmers: In Vietnam, particularly with Robusta coffee, soil, minerals, terrain, and weather play crucial roles in determining coffee flavor. The red basalt soil in the Central Highlands, along with the tropical climate, creates ideal conditions for coffee cultivation. The Central Highlands provinces focusing on Robusta coffee include Dak Nong, Dak Lak, Kon Tum, Gia Lai, and Lam Dong.

• Varieties:Farmers select varieties suitable for local conditions and desired flavor profiles. The prevalent Robusta variety in Vietnam is known for its strong, distinctive flavor.

2. Nutrient Availability:

• Nutrient Management: Farmers supplement the soil with organic and mineral fertilizers such as phosphorus, nitrogen, and potassium, allowing the coffee cherries to absorb nutrients gradually and develop rich, robust flavors.

3. Weather/Altitude:

• Optimal Growing Regions:The Central Highlands, with altitudes ranging from 800-1500 m.a.s.l, along with the tropical climate and significant temperature variations between day and night, provide ideal conditions for Robusta and Arabica coffee as well.

4. Coffee Varieties:

• Diverse Varieties:In Vietnam, Robusta varieties dominate, known for their bold, full-bodied flavor and higher caffeine content compared to Arabica.

5. Processing Methods:

• Processing Techniques: The dry processing method is common for Robusta coffee, preserving much of the bean's natural flavors. Fermentation processes need to be tightly controlled to ensure quality.

6. Drying/Hulling:

• Drying Control: The uniformity and duration of drying significantly impact coffee flavor. Elevated drying beds help ensure even drying and reduce undesirable flavors.

The Role of Specialty Coffee Roasters

1. Roasting:

• Roasting Control: Roasting Robusta coffee requires different techniques compared to Arabica. Roasters must adjust temperature and time to fully develop Robusta's unique flavors, such as fruit notes (cherry, blackcurrant, raisin, raspberry), nutty notes (walnut, almond), spice notes (clove, coriander), and sweet notes (molasses, caramel, dark chocolate).

• Collaboration with Farmers: Roasters need to understand the origin and characteristics of Vietnamese Robusta beans to optimize the roasting process, delivering the best possible flavor.

2. Bean Aging:

• Proper Storage: Roasted coffee must be stored correctly to prevent oxidation and maintain flavor. Green beans retain their flavor longer than roasted beans.

• Coffee Knowledge Contributing to the Final Flavor

3. Understanding Origin and Growing Conditions:

• Roasters and Baristas: Knowledge of terroir, nutrients, weather, and coffee varieties helps roasters and baristas understand the flavor potential of Robusta coffee, allowing them to adjust roasting and brewing processes accordingly.

4. Knowledge of Processing and Drying Methods:

• Quality Control: Understanding various processing and drying methods helps ensure the quality of coffee from harvest to market.

5. Roasting and Brewing Techniques:

• Flavor Optimization: Knowledge of chemical reactions during roasting and brewing techniques helps optimize the final flavor of Robusta coffee.

• The coffee supply chain, from cultivation, processing, roasting, to brewing, all play crucial roles in shaping the final flavor of specialty coffee. Farmers, roasters, and baristas need comprehensive knowledge of the factors affecting coffee flavor to deliver the best experience to consumers. Specifically, for Vietnamese fine Robusta coffee, roasting techniques and a deep understanding of origin are key to bringing out its unique and distinct flavors. Vietnam ranks second in the world in coffee production and first in fine Robusta coffee production, affirming its significant position in the global coffee market.