01 · GROWING
Laying the ground
Soil, variety, altitude and the right husbandry set the potential of the cherry.
SAVINA · CLEAN VIETNAMESE COFFEE
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An independent platform for Vietnamese coffee, where knowledge, growing regions, processing methods and the craft of brewing are joined into one path you can follow.
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SAVINA · COFFEE ORIGINS
ORIGIN MAP
VIETNAMESE COFFEE
Pick a region on the map to read its origin profile. Administrative information follows the current provincial boundaries; the coffee itself is described by the producing areas that matter.
VIETNAMESE COFFEE ORIGIN MAP · SAVINA● TAP A REGION NAME ON THE MAP FOR DETAIL
Selected coffee region
NINE REPRESENTATIVE COFFEE REGIONS
ORIGIN LIBRARY
Nine coffee regions.
Each with its own story.
The map is only the start. From each point on it, SAVINA opens a profile covering terrain, climate, varieties, husbandry, processing and the sensory direction. It is written from the origin's point of view and will keep being updated as new data arrives.
01NORTHWEST · ĐIỆN BIÊNĐiện Biên Arabica · Mường Ảng
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NORTHWEST · ĐIỆN BIÊN
Điện Biên Arabica · Mường Ảng
Điện Biên is a mountain Arabica region still expanding. In 2025 the province recorded8,120.71 haof coffee and6,025.06 tonnesharvested.
Varieties and ecology
Local technical material on arabica lists the approved varieties asCatimor, TN1, TN2, TN6, TN7, TN9 and THA1. The Điện Biên technical guidance puts the suitable band at roughly 600–1,500 m, 16–25°C and 1,200–1,900 mm of rain a year.
Quality direction
The region is being steered towards specialty coffee, traceability and sustainable production. A sensory profile should be tied to a variety, a sub-region and a processing method rather than pinned on the whole province.
ArabicaCatimor · TN1 · TN2 · THA1600–1,500 m*8,120.71 ha · 20256,025.06 tonnes · 2025Mường Ảng
Sources: Điện Biên provincial portal, 2025 report; arabica technical procedure documents. *A technical suitability band, not the average altitude of the region.
02NORTHWEST · SƠN LACatimor SLa · Sơn La Arabica
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NORTHWEST · SƠN LA
Catimor SLa · Sơn La Arabica
Sơn La is one of Vietnam's important Arabica regions. The variety name must be written exactly asCatimor SLa— not in any other spelling.
Confirmed varieties
The Sơn La open data portal listsCatimor SLa — Coffea Arabicain its register of mother trees and seed gardens, alongsidearabica TN2. A number of Catimor SLa sources have been recognised at Chiềng Mung, Chiềng Ban, Chiềng Pha and elsewhere.
Ecology and sensory
The geographical indication dossier describes production at roughly 600–1,200 m on broken terrain and ferralitic soil. With good cherry and controlled processing, Sơn La coffee can show clean acidity, light bitterness and a long finish with sweet and fruity shades.
Catimor SLaCoffea ArabicaTN2600–1,200 mMai SơnThuận ChâuGeographical indication
Sources: Sơn La open data portal — 2025 register of mother trees and seed gardens; Intellectual Property Office — Sơn La Coffee geographical indication dossier.
03NORTH CENTRAL · NGHỆ ANPhủ Quỳ · a historic coffee region
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NORTH CENTRAL · NGHỆ AN
Phủ Quỳ · a historic coffee region
Phủ Quỳ was once a major coffee area of Nghệ An but is no longer a commercial producing region of any size. On the SAVINA map, Nghệ An is therefore kept for its historical value and its germplasm.
The production area
At Phủ Quỳ the research centre once trialled a collection of 37 varieties and foundArabica Catimorsuited to local conditions; the varietyK3in the foundation garden was recorded as high-yielding and of good quality.
What should be added
The record shows Phủ Quỳ once held about 7,000 ha of coffee; the Catimor area then shrank sharply as returns fell and growers switched crops. Local press reports that by around 2012–2013 almost no coffee was left in the area.
ArabicaCatimorK3*Phủ QuỳHistoric coffee region
Sources: Nghệ An newspaper and Phủ Quỳ research material. *K3 is recorded in the historic foundation garden; that does not mean it is in production today.
04NORTH CENTRAL · QUẢNG TRỊKhe Sanh · Hướng Phùng · Arabica and Liberica
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NORTH CENTRAL · QUẢNG TRỊ
Khe Sanh · Hướng Phùng · Arabica and Liberica
Quảng Trị's coffee is concentrated in Hướng Hóa, above all Khe Sanh and Hướng Phùng. Arabica leads; Liberica planting material is being brought into order.
Varieties and growing area
Hướng Phùng now holds more than2,100 haof coffee, mostly Arabica with someLiberica. In 2025 the district recognised69 Liberica mother trees: 47 in the group locally called“plum red”and 22 in the group called“purple”. That is how the mother-tree sources are grouped in the local record; the names should not be changed.
Khe Sanh · Hướng Phùng
Khe Sanh is described at roughly 400–600 m on red basalt soil. Hướng Phùng is pushing farmer–cooperative–company linkage, specialty coffee and eco-farming.
ArabicaLibericaPlum red: 47 trees*Purple: 22 trees*Hướng Phùng >2,100 haKhe Sanh
Sources: Quảng Trị Department of Agriculture and Environment; National Agricultural Extension Centre; Quảng Trị Provincial Library, 2026. *Group names kept as they stand in the local mother-tree record.
05CENTRAL HIGHLANDS · QUẢNG NGÃIĐắk Hà · former Kon Tum · Robusta and Arabica
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CENTRAL HIGHLANDS · QUẢNG NGÃI
Đắk Hà · former Kon Tum · Robusta and Arabica
After the administrative merger, Quảng Ngãi takes in the former Kon Tum. Its coffee profile therefore runs in two directions: Robusta in commodity areas such as Đắk Hà, and Arabica in the high sub-regions.
Đắk Hà · Robusta
Đăk Hà commune aims to hold3,700–3,800 haof coffee through 2025–2030, averaging over 4.0 tonnes of green per hectare per year, and to widen the high-quality supply area. It is also steering towards new varieties, mechanisation and water-saving irrigation.
Highlands · Arabica
Kon Plông, Tu Mơ Rông and Đắk Glei have the basis for Arabica. Public data is not yet sufficient to assign a single variety list to the whole of the new Quảng Ngãi.
RobustaArabicaĐắk Hà 3,700–3,800 ha*Former Kon TumHighlands
Sources: Đăk Hà commune People's Committee, Quảng Ngãi, 2026; Kon Tum coffee development material. *Target for 2025–2030.
06CENTRAL HIGHLANDS · GIA LAIGia Lai Robusta · Chư Sê · Đak Đoa
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CENTRAL HIGHLANDS · GIA LAI
Gia Lai Robusta · Chư Sê · Đak Đoa
Gia Lai is an important Robusta region in the northern Central Highlands. Chư Sê, Đak Đoa, Ia Grai, Chư Prông and their neighbours form a large producing area on red basalt soil.
Robusta varieties
Replanting programmes record varieties such asTR4, TR9, TRS1 and Xanh lùn. These are the varieties used in technical programmes; there is no basis for assigning each a share of the province.
Quality
Gia Lai is moving hard towards value chains, traceability and quality. Picking ripe, cutting defects, controlled processing and sensory assessment are the decisive points on the way to Fine Robusta.
RobustaTR4 · TR9 · TRS1*Xanh lùn*Chư SêĐak ĐoaRed basalt soil
Sources: Gia Lai provincial portal, 2026; Central Highlands coffee replanting programme material. *Not a province-wide varietal share.
07CENTRAL HIGHLANDS · ĐẮK LẮKBuôn Ma Thuột Robusta · Đắk Lắk
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CENTRAL HIGHLANDS · ĐẮK LẮK
Buôn Ma Thuột Robusta · Đắk Lắk
Đắk Lắk is one of Vietnam's great Robusta centres. In 2025 the province recorded about217,026 haof coffee and582,113 tonnesof production.
Robusta varieties
The varieties used in replanting and production includeTR4, TR9, TR11, TRS1along with other selected material. The current replanting programme keeps its focus on TRS1, TR4, TR9 and cà phê Dây.
Conditions and geographical indication
Buôn Ma Thuột sits on red basalt soil at roughly 400–800 m. The “Buôn Ma Thuột” geographical indication protects Robusta that meets the requirements on area, production, processing and traceability.
RobustaTR4 · TR9 · TR11 · TRS1217,026 ha · 2025582,113 tonnes · 2025400–800 mBuôn Ma Thuột
Sources: Đắk Lắk People's Committee and Department of Agriculture and Environment; Đắk Lắk Department of Industry and Trade; Buôn Ma Thuột geographical indication dossier.
08CENTRAL HIGHLANDS · LÂM ĐỒNGArabica up high · Robusta down low
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CENTRAL HIGHLANDS · LÂM ĐỒNG
Arabica up high · Robusta down low
Lâm Đồng's coffee is layered by altitude. Above 1,500 m suits Arabica; lower ground carries Robusta and some Catimor. After the merger the profile also takes in sub-regions from the former Đắk Nông and Bình Thuận.
Arabica · named varieties
Provincial material puts land above1,500 mas suited toCatimor, Caturra, Typica, Bourbon. Technical material also records Catimor as widespread;THA1, TN1, TN2are in use or under study, with TN1 and TN2 performing well in trials at Đà Lạt.
Robusta · replanting
In the 2021–2025 replanting, the leading varieties recorded wereTR4, TR9, TRS1, Xanh lùn (TS5) and cà phê Dây. The important areas are Di Linh, Đức Trọng, Lâm Hà, Đơn Dương and Đà Lạt/Cầu Đất.
Arabica: Catimor · Caturra · Typica · BourbonTHA1 · TN1 · TN2Robusta: TR4 · TR9 · TRS1 · TS5200–2,167 mCầu Đất · Đà LạtDi Linh · Lâm Hà
Sources: Lâm Đồng provincial portal; Lâm Đồng Agricultural Extension Centre; technical material and the 2021–2025 replanting review.
09SOUTHEAST · ĐỒNG NAIRobusta · the basalt land of the Southeast
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SOUTHEAST · ĐỒNG NAI
Robusta · the basalt land of the Southeast
Đồng Nai has the terrain and soil for long-cycle industrial crops. Most of the area sits on fertile red basalt in the key districts, which is what made Robusta possible here. After the shift in cropping, the province's coffee area has held steady at around7,000 ha, concentrated in Xuân Lộc, Thống Nhất, Cẩm Mỹ, Trảng Bom and Định Quán.
Varieties and growing standards
The main coffee area here is essentiallypure Robusta, in which high-yielding, disease-resistant clones such asTR4, TR9, TRS1are gradually replacing part of the older plantings. They grow vigorously, branch freely, resist leaf rust well, give even bean size and yield highly — 3.5 to 6 tonnes of green per hectare under good intensive management.
Replanting and technical measures
To deal with ageing gardens of 15–20 years and more whose yields had fallen, Đồng Nai's agriculture sector has run replanting and top-grafting schemes on the old coffee area, favouring clean new planting material (TR4, TR9, TRS1) together with soil management, rebuilding the cultivated layer and sensible intercropping, to raise the quality of the commercial bean.
pure RobustaTR4 · TR9 · TRS1~7,000 ha3.5–6 t/ha*Xuân Lộc · Định QuánRed basalt soil
Sources: planning and area figures — Đồng Nai Department of Agriculture and Rural Development. Growing technique and variety material — Đồng Nai Agricultural Extension Centre and the review documents of the Southeast region coffee replanting project. *Yield under good intensive management, not the regional average.
Coffee journey
From the farm to a cup that tastes right
Flavour does not appear at the end of the journey. It is built at every decisive step: choosing a variety that suits the region, the soil and the climate, the skill of husbandry, the harvest, the processing of the green bean, and finally the roast and the brew.
02 · HARVEST
Picking at the right moment
Ripeness bears directly on the quality of the raw material.
03 · PROCESSING
Steering the flavour
Natural, washed and honey send the sensory profile in different directions.
04 · ROASTING
Waking the bean
Time, temperature and the roast curve decide how the bean shows itself.
05 · BREWING
Into the cup
Water, temperature, ratio and time turn the roasted bean into the final experience.
Knowledge library
Hiểu cà phê
để uống ngon hơn.
The material is organised into topic clusters: easy for a newcomer to enter, deep enough for anyone who wants to study it.
Coffee varieties
What is Arabica? Its character, flavour and where it grows in Vietnam
From the origin of the species to what actually makes the difference in the cup.
Processing
Natural, washed and honey: where do they differ?
What each method really does, and how it moves the flavour.
Brewing
The Vietnamese phin: the basic coffee-to-water ratio
A grounding in controlling strength, time and extraction.
Sensory
Acidity, body, sweetness: reading a cup of coffee
Sensory language stops being difficult once it is explained with real examples.
New from SAVINA
Published directly from the SAVINA CMS.
SAVINA COFFEE LIBRARY
The knowledge library
Managed directly from SAVINA's Knowledge Library.
SAVINA AI COFFEE LAB
Ask the AI.
Understand coffee.
An assistant built to answer questions on varieties, growing regions, processing, roasting, brewing and sensory work. At first it draws on the website's own content; later it will grow into a specialist knowledge base.
SAVINA AI
Hello. What would you like to know about coffee?
Hello. What would you like to know about coffee?
How do washed and natural differ?
SAVINA AI
Washed removes the fruit pulp before drying, which usually gives a cleaner, more defined cup. Natural dries with the fruit on, which tends to bring more fruit notes and a characteristic sweetness.
Washed removes the fruit pulp before drying, which usually gives a cleaner, more defined cup. Natural dries with the fruit on, which tends to bring more fruit notes and a characteristic sweetness.
Coffee dictionary
One shared language for coffee
Acidity/əˈsɪdəti/Explanation
The acidity or brightness of a cup; it can recall orange, apple or berries.
Body/ˈbɒdi/Explanation
The sense of thickness and structure of the coffee as it sits on the tongue.
Extraction/ɪkˈstrækʃən/Explanation
The process by which water dissolves compounds out of the ground coffee during brewing.
Fermentation/ˌfɜːmenˈteɪʃən/Explanation
The process in which microorganisms transform compounds in the raw material and shape the flavour.
SAVINA · COFFEE MARKET
Coffee prices today
Today's coffee prices: London robusta, New York arabica, Brazilian arabica and the Vietnamese farm-gate price, session by session.
World coffee prices—
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| Đang tải dữ liệu… | |||
Connecting to market data…
Domestic coffee prices
VND/KG
VND/KG
Price date:
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Today's Vietnamese farm-gate prices by growing region — Đắk Lắk, Lâm Đồng, Gia Lai and the main Robusta areas of the Central Highlands — so the market can be followed as it moves.
| Thị trường | Giá | Thay đổi |
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| Đang tải dữ liệu… | ||
The story
Behind a cup of coffee stands a whole landscape.
Cà Phê Sạch Việt Nam sets out to build a transparent, accessible and deep body of knowledge about Vietnamese coffee.
“Understand the bean and you understand more about the grower, the land, and the journey that made it.”
The aim is not to say that a coffee is good or clean, but to explainwhyit has the character it has.