The coffee harvest season in Vietnam is not only an important time in the agricultural cycle but also a symbol of culture and life in the highland regions. It is when the coffee hills light up with the red hue of ripe cherries, providing a primary source of income for millions of people.
Coffee in Vietnam, especially Robusta, is primarily grown in the Central Highlands, in provinces like Đắk Lắk, Gia Lai, and Lâm Đồng. The harvest season usually starts in October and lasts until January or February of the following year. For Arabica coffee, which is predominantly grown in higher-altitude regions like Cầu Đất (Lâm Đồng), the harvest may begin a bit earlier, around September
Most of the coffee harvesting in Vietnam is still done manually. Farmers hand-pick each ripe cherry, carefully selecting the red, fully ripened ones to ensure the best flavor. This method helps preserve the freshness and natural taste of the coffee beans. After harvesting, the coffee cherries are immediately processed to maintain the highest quality, preventing spoilage and unwanted natural fermentation.
After harvesting, the coffee cherries undergo pulping to remove the outer skin and sticky mucilage surrounding the beans. The beans are then fermented in water to further break down any remaining mucilage. Once cleaned, they are dried either in the sun or using mechanical dryers. This process is commonly used for Arabica coffee and is known for producing a cleaner cup with bright acidity, highlighting the coffee’s natural, delicate flavors and subtle nuances.
After harvesting, the coffee cherries are spread out in thin layers to dry with the outer skin and fruit pulp still intact. This drying process can be done either under the sun or in mechanical dryers. As the cherries dry, the beans inside absorb flavors from the surrounding fruit, enhancing the coffee’s natural sweetness and body. Once thoroughly dried, the cherries are hulled to remove the dried outer layers and extract the beans. This method, more commonly used for Robusta coffee, results in a cup with a fuller body and pronounced, bold flavors, often with a fruity or wine-like sweetness.
Harvesting coffee is not only an individual task but also a communal activity. Each harvest season, people from various villages come together to work on the coffee hills, creating a spirit of unity and joy. These long working hours provide an opportunity for people to share experiences and support one another.
The coffee harvest season is not only an agricultural event but also profoundly impacts the culture and daily life of the highland communities. Festivals and rituals for a bountiful harvest are often held during this time to honor the role of the coffee tree in everyday life.
Thanks to its excellent natural conditions, such as highland climate and unique soil, Vietnam produces coffee with distinct and exceptional flavors. Vietnamese coffee beans, especially Arabica and Robusta, are highly favored in international markets for their rich and robust flavors.
