Vietnam, like Kenya, emerged from a coffee industry shaped by colonial-era inequities. Yet through reforms, robust state support for smallholder farmers, and a focus on infrastructure, Vietnam has positioned itself as a global coffee powerhouse. While the initial focus on robusta was quantity-driven, there’s now a shift toward quality, which is helping Vietnamese coffee expand into new markets.
Kenya’s situation feels similar yet distinct. It has an unparalleled coffee heritage, and with thoughtful reforms—empowering smallholders, encouraging direct trade, and finding the right balance between quality and disease-resistant hybrids—it could reclaim its standing on the global stage.
The article beautifully captures the systemic challenges and the hope for transformation. I really believe Kenya’s coffee can rise again, stronger and fairer, just as Vietnam is starting to do. It’s inspiring to see how coffee connects people and places across the world in such unique ways!
Most coffee is shipped in raw bean form and roasted at the destination. So bad roasts are not the fault of Vietnamese coffee per se.
Bad coffee beans if not roasted to charcoal state taste even worse. Argument that that most of available coffee in VN is made from pretty bad beans, so roasters have no other way to roast it to that level.
That's it.