KAMPALA — Vietnamese agricultural researchers are in Uganda grafting Vietnamese coffee varieties onto Ugandan Robusta plants to develop a hybrid that could better withstand climate-related challenges, offer improved flavour, and compete in the global market. Vietnam is the world’s second-largest coffee producer after Brazil, while Uganda is Africa’s second-largest coffee producer and exporter and the world’s eighth-largest producer.
“They are using old Ugandan Robusta trees and grafting onto them young Vietnamese scions they brought with them. After about 10 days, the graft should begin to grow and show a leaf or two. After 20 days, the new coffee plant should be visible. They are here to join efforts with us to revolutionise our coffee,” said Vincent of Kinywa Coffee, whose private farm is hosting the research trials.
One of the two Vietnamese coffee breeders, whose name was not immediately available, said grafting could produce visible new growth within 20 days.
Crop-grafting is a technique that involves joining the upper part of a plant (the scion) with the lower part (the rootstock) to create a new plant. This method is used to propagate plants asexually, obtain benefits from the stock material, change cultivars on established plants, repair damaged tree parts, and produce new fruit more quickly. The scion contains the desired genes to be duplicated in future production, while the rootstock provides the roots and often controls the size, hardiness, or disease resistance of the plant. Grafting is particularly useful for fruit trees, roses, and some cacti, as it combines a proven variety with the vigour, size control, or disease resistance of a good rootstock. The technique requires precise matching of the cambium layers of the scion and rootstock to ensure a successful union.
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The grafting trials involving young Vietnamese coffee plants are being conducted at Vincent’s farm in Kalisizo, southern Uganda. Visible changes may appear after about 10 days.
Field note: Remove the polythene after 20 days. Kinywa Coffee, Kalisizo.
Vietnamese coffee is distinguished by its bold flavor, use of Robusta beans, dark roasting, slow-drip phin brewing, and the signature addition of sweetened condensed milk.
It was not possible to establish if the Vietnamese research work has been officially approved by the Ministry of Agriculture, Animal Industry and Fisheries (MAAIF) where coffee research and regulation is licensed, but an online research about the possibility of Uganda-Vietnam coffee work, established that the State-run National Coffee Research Institute (NaCORI), a specialized coffee research institution located at Kituza in Mukono District east of Kampala, under the National Agricultural Research Organization (NARO) already had arrangements with Vietnamese coffee researchers. “When you graft Vietnamese Robusta varieties (like TR4, TR9, TR11, TRS1 from WASI) with Ugandan Robusta, you are actually re-uniting related genetics – and this is exactly what NaCORI is testing now,” according to online research about NaCORI. “Vietnamese coffee primarily uses Coffea robusta, which has a stronger, more bitter flavor and higher caffeine content than Arabica beans, making it uniquely intense and energizing,” it adds.
The source material states that Vietnamese Robusta is largely of Congo Basin origin (ER group), while a 2025 genome study found that 31 Vietnamese accessions also had OB-group ancestry associated with the eastern Central African Republic and Uganda. Ugandan cultivated Robusta is predominantly classified as group O and includes two historic types: Erecta, which is upright, early-maturing and high-yielding, and Nganda, which is bushy and spreading.
The online information further states: “So Vietnamese–Ugandan is intra-species Coffea canephora × Coffea canephora – graft-take is very high, no incompatibility like Arabica x Robusta. “What you get if Vietnamese scion is on Ugandan rootstock: Ugandan rootstock (NARO 1 to NARO 10, KR clones) gives you:
– Coffee Wilt Disease resistance (CWDr) – biggest problem in Uganda since 1990s – Stronger, deeper root system, better for drought and poor soils – Adaptation to Ugandan climate/soil pathogens Vietnamese scion (TR clones) gives you: – Very high yield: 3-7 tons/ha in Vietnam trials, 2,000-2,500 kg/ha irrigated – High mucilage = easy pulping, medium beans 50-55% A-grade
– Can be planted closer (2.4×2.7m) = more trees per acre – Early fruition, uniform ripening
Result: A high-yielding Vietnamese canopy that survives in Uganda because the Ugandan roots resist wilt and nematodes.
What you get if Ugandan scion is on Vietnamese rootstock: Less common, but Vietnamese rootstocks selected for Central Highlands are good for leaf-rust resistance and vigorous growth in acidic soils. Not ideal for Uganda’s wilt pressure.
Current research at NaCORI: Instead of Vietnamese–Ugandan directly, NaCORI is doing:
– Robusta CWDr (NARO 10 – 10kg cherries/tree or 10 tons/ha) onto Liberica/Kisansa rootstock for even deeper roots and heat tolerance – Cross-breeding Kisansa (Liberica) x Robusta – 5 experimental drought-tolerant varieties now in heat stress tests
Risk: If you use untested combination, you can get delayed incompatibility after 2-3 years, overgrowth at graft union, or loss of cup quality. Studies on Arabica on Robusta show initial traits look fine (graft-take, vigor, height, stem diameter same as control) but field validation for yield and cup quality is needed.
For Mt Elgon/Bushenyi farmers: Best practical combo now is NARO 10 scion on Nganda/Erecta local rootstock – gives you both wilt resistance + 3x yield of old Robusta. Vietnamese TR4/TR9 directly is not officially released in Uganda yet – needs quarantine and NaCORI testing.
The beans are typically dark-roasted, enhancing their boldness and adding a subtle natural sweetness that balances the inherent bitterness Vietnamese coffee primarily uses Coffea robusta, which has a stronger, more bitter flavor and higher caffeine content than Arabica beans, making it uniquely intense and energizing cafely.com+1. The beans are typically dark-roasted, enhancing their boldness and adding a subtle natural sweetness that balances the inherent bitterness coffeepursuing.com+1.
Brewing Method A defining feature is the phin filter, a small metal drip filter that sits atop a cup. This slow-drip method produces a concentrated, espresso-like coffee with a thicker consistency and richer flavor coffeepursuing.com+1. The brewing process encourages a leisurely, social coffee experience, reflecting Vietnamese culture vivujourneys.com.
Serving Style Vietnamese coffee is often served iced (cà phê sữa đá) or hot, combined with sweetened condensed milk, which adds creaminess and sweetness, creating a harmonious balance of bitter and sweet artdevivrecoffee.com+2. Variations include egg coffee, yogurt coffee, and fruity coffee, showcasing local creativity and regional preferences vietnameseprivatetours.com.
Flavor Profile The combination of Robusta beans, dark roasting, and slow-drip brewing results in a strong, bold, and slightly chocolatey flavor. The addition of condensed milk or other ingredients enhances the complexity, making Vietnamese coffee both intense and smooth artdevivrecoffee.com+2.
Cultural Significance Vietnamese coffee is more than a beverage; it is a cultural ritual. Coffee drinking is deeply embedded in daily life, from street stalls to cafés, reflecting the country’s history, climate, and social pace vivujourneys.com+1. Vietnam is now the second-largest coffee producer globally and the largest exporter of Robusta, highlighting the global impact of its unique coffee culture vietnameseprivatetours.com.
In summary, Vietnamese coffee stands out due to its Robusta beans, dark-roast, phin brewing, condensed milk, and cultural richness, offering a distinctive and memorable coffee experience.
What Is Different About Vietnamese Coffee? Why Is It So Strong? More than 10 different ways to prepare it.
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Vietnamese coffee setup with a Phin filter, steaming kettle, condensed milk coffee, and iced coffee, surrounded by coffee beans
Vietnamese coffee is typically prepared using dark-roasted robusta beans with a phin filter and served with sweetened condensed milk and ice.
There are 4 defining components of Vietnamese coffee:
Infographic highlighting the essence of Vietnamese coffee, covering its origin, strong brew, creamy preparation, and robusta coffee beans
Origin — Vietnam is the second largest producer of coffee in the world. The rich, volcanic soil, perpetual growing season, and hefty rainfall mark the perfect conditions for cultivating coffee.
Brew — Traditional Vietnamese coffee is brewed using a phin. This small metal filter sits on top of a mug and creates a slow-drip brewing process. The result is similar to brewing an espresso but has up to two times the caffeine content, a thicker consistency, and a stronger taste.
Preparation — Sweetened condensed milk is an essential ingredient in Vietnamese-style coffee, creating a delicious fusion of bold, creamy, and sweet flavors.
Species — Traditional Vietnamese coffee is made exclusively from Coffea robusta, renowned for its strong, slightly bitter, and nutty flavor profile.
In this article, we explore the traditional Vietnamese brewing and serving process that sets it apart from other types of coffee.
What Makes Vietnamese Coffee Special?
One of the most obvious things that differentiates Vietnamese coffee from other types is that it’s grown in Vietnam.
Unlike other types of coffee, which tend to use the Coffea arabica bean or a blend of beans with a higher concentration of arabica, Vietnamese Coffee is made using only Coffea robusta.
Compared to arabica, robusta contains up to two times the amount of caffeine compared to arabica and a much stronger flavor. In order to balance this bold, intense flavor, Vietnamese coffee also contains sweeteners (usually condensed milk). Using drip coffee for Vietnamese-style brew shows how those same Vietnamese robusta blends — BanMe and SaiGon OG — perform through an automatic drip machine, which the drip article specifically recommends as its top two coffee choices, producing a clean, bold extraction that serves as a workable Vietnamese coffee base for anyone without a traditional phin filter.
The hot climate in Vietnam also means coffee prepared here is typically iced rather than kept hot.
Types of Vietnamese Coffee Drinks
Vietnamese coffee culture is vibrant and diverse — there are all kinds of unique flavors and preparations to explore.
A Brief History of Vietnamese Coffee
Timeline of Vietnamese coffee history from the French colonial period (1883–1954) to the present global coffee industry boom
Vietnam was a French colony from 1883 to 1954. During this time, early French colonists were attracted to the fertile volcanic soil of Vietnam — particularly in Ninh Bình and Quảng Bình provinces.
Throughout France’s occupation, they could never get the coffee industry to boom. Labor shortages and devastating plant diseases like coffee rust destroyed their arabica plantations — leading to a significant shift towards the more resistant robusta variety.
After overcoming setbacks from the Vietnam War and the end of French rule, the Vietnamese government encouraged coffee production in the highlands through incentives such as tax exemptions and subsidies. This led to a resurgence in coffee farming, particularly of robusta, which saw a significant boom in the late 20th century.
Vietnam became a key player in the global coffee industry in the 1990s and has maintained this title ever since. Vietnam is the Second-Largest Coffee Exporter in the World
Vietnam exported 29.7 million coffee bags in 2023, with 95% being robusta, contributing 50% of global robusta coffee supply. In 2023, Vietnam exported 29.7 million bags of coffee — establishing themselves as the second largest producer in the world (behind Brazil at 39 million bags).
The majority of Vietnamese coffee exports consist of Coffea robusta (95%), but the country also produces arabica, cherri, moka, and culi coffee beans. Vietnam accounts for 50% of the world’s supply of robusta beans. In terms of land mass, Vietnam ships roughly 2.9 tons of coffee per hectare of land. Compare this to Brazil, which produces about 1.4 tons per hectare.
Cultural Significance Coffee in Vietnam is more than a drink; it is a social ritual. Street-side cafés, small plastic chairs, and sidewalk coffee culture allow locals and travelers to enjoy coffee slowly while socializing and observing daily life. The use of Robusta beans, often roasted dark and sometimes mixed with butter, salt, or whiskey, gives Vietnamese coffee its distinctive bold flavor and high caffeine content
Vietnam’s coffee culture combines French colonial influence with local innovation, making it a unique experience for coffee enthusiasts worldwide.
