Coffee Farmers in Vietnam
A journey towards sustainable productivity
Strengthening bonds with coffee farmers
Coffee farmers are our foundation. We’ve been strengthening these bonds, focusing on implementing regenerative agriculture practices to enhance productivity.
Tran Thi Lien
A farmer’s passion for knowledge is helping transform her business
Tran Thi Lien shares her passion for productive farming
Planting the seeds for sustained growth
Tran Thi Lien aims to keep improving. A second-generation coffee farmer, she learnt the basics from her parents, before adopting regenerative farming practices comprising of planting trees and practices that support soil health (such as composting, crop rotation, soil testing, etc.).
All these practices aim to harvest great quality Robusta beans that are essential to our coffee’s rich flavours. Empowered by knowledge that has helped reduce farming costs, Lien has made her farm efficient, and is creating a brighter future for her family.
Positive outcomes
The result is an enhanced harvest of the ripe Robusta beans that are essential to our coffee’s rich flavours. Additionally, Lien has managed to reduce operating costs. It’s good for her future, and good for her. “The fresh environment makes my spirit more relaxed,” she smiles.
When it comes to growing coffee, it’s about the soil. NESCAFÉ® helps several thousands of farmers improve the health of the soil with regenerative agriculture practices.
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Tasters in Vietnam
The coffee experience is all the more enjoyable thanks to tasters.
Maintaining quality and impeccable taste
Tasters affirm our commitment to distinctive flavour. Their astute senses and deep understanding of the production process are instrumental to maintaining high levels of quality and consistency.
Bui Hai Nhi
Find out how Nhi relies on her senses to excel in her job as a taster
A taste for quality
Bui Hai Nhi is a taster and member of the quality assurance department at our Tri An roastery in Đồng Nai, Vietnam. She ensures that our products meet NESCAFÉ’s highest standards to be enjoyed by you! “The taster’s role is to maintain quality consistency before delivering to the consumer,” she says. Sampling just a spoonful, she tastes green and roasted coffee, as well as the finished product. “You will feel either a thin or thick body,” she says of the experience. “And the aroma spreads to your mouth and nose.”
Inspirational ideas
Nhi is excited about what the future holds. “My aspiration is that we will have more and more new products to introduce to the consumer,” she says. She has always been inspired by coffee’s taste and aroma, and began her career here at the roastery. She also believes that it’s a good idea to start the day off with a cup. “Coffee is like my destiny,” she says. “And I’m motivated, knowing that I’m involved in producing what I think is the best coffee in the world.”
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Extractors in Vietnam
Adding flavour one drop at a time
Once the coffee grinding is complete, a process of extraction is used to capture and concentrate the taste of roast and ground coffee. By precisely controlling the pressure and temperature, our experts pass water through the ground that gradually produce concentrated liquor with a rich flavour profile. We also capture the alluring aroma of the coffee at this point and then re-introduce it after the drying process.
Our experienced extractors ensure that our coffee retains the most delicious flavours. They work with our customised technology, making every drop count.
Nguyen Minh Nhat
Learn about the processes Nhat follows to extract great coffee flavours
Capturing flavour
Nguyen Minh Nhat helps keep our coffee consistently delicious. As an extractor, he works at the NESCAFÉ® Tri An roastery in Đồng Nai, Vietnam. “We carefully extract compounds such as fats, acids, sugars and fibres,” he explains. “These give coffee its distinct flavour.” To collect and concentrate such delicate flavours, he slowly adds hot water to ground coffee, ensuring a flavourful extract. It’s a simple process, but Nhat’s experience is crucial. “Each drop requires a lot of concentration,” he says.
Finding balance
Nhat underwent extensive training, learning how to use our customised technologies, and acquiring the skills to operate the line. “We seize the extremely captivating aroma during the extraction process and after the drying process,” he explains. “And then we pour that scent back in.” His job requires deep understanding and precise judgement. “We need to know exactly how to get the freshest, longer-lasting coffee flavours,” he says. “And then we have the perfect cup of coffee every time.”
“As an Extraction Operator, I feel happy and proud to just add hot water into coffee and that we can create the best coffee flavor and bring it to everyone”
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Grinders in Vietnam
There’s an art to producing freshly-ground coffee, and grinders have mastered it.
Capturing flavours straight from the bean
Grinders play an important role, maintaining the quality of our products. We value their precision and commitment to flavour.
Nguyen Ngoc Tu Anh
Discover how Anh maintains our coffee’s flavour.
Integral skills
Nguyen Ngoc Tu Anh takes great pride in being a coffee grinder. He has worked at our Tri An roastery in Đồng Nai, Vietnam for over a decade. He ensures that the grinder produces the right particles size which means the correct coffee flavour can be extracted at the next stage of the process. This stage requires intense concentration and attention to detail. Over the years he has honed his skills, mastering this integral part of the coffee-making process. “Grinding is one of the steps to create the best coffee flavour,” he says.
A passion for flavour
Anh is inspired by a pioneering spirit that prevails at the roastery. “I believe NESCAFÉ® Roastery has the best technologies,” he says. “These make the coffee flavour more delicious and give it a fresh taste.” He is also committed to ongoing growth and development. “I am trained in coffee grinding technology and techniques every year,” he explains. All this stems from a deep passion for his job, and his love for a good cup of coffee. “Coffee gives me creativity and excitement,” he says.
The main stages in the NESCAFÉ® pure soluble coffee creation process include: Growing, harvesting, roasting, grinding, extraction, drying and filling.
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Roasters in Vietnam
Having mastered their craft, roasters know exactly how to enhance flavour and aroma.
Coffee roasting to unlock the senses
Roasters help determine our flavour profiles by monitoring roasting time, temperature and airflow, this helps maintain our coffee’s quality and consistency. These highly trained individuals are integral to our production process and passionate about producing world-class products.
La Mihn Quang
Learn about how Quang has mastered the art of roasting
Capturing quality
Roaster La Mihn Quang is committed to quality. “The roasting process changes the aroma and taste of coffee beans,” he says. “It is the moment that most fully reveals a coffee bean’s flavours and characteristics.” It takes intense focus to oversee and control temperature and time during the roasting process, but it’s all worth it in the end. “This is what brings out the full flavour in each coffee bean, and contributes to the unique characteristics of NESCAFÉ®,” he says.
Making sense of the senses
Quang knows that coffee lovers employ many different senses when enjoying a cup, and that his
role is to help enhance this experience. “What I am most passionate about is evaluating the sensory quality of coffee,” he says. “The taste, the smell, the feel.” By taking great care to roast at the right time, at the right temperature, he’s contributing to greater quality and consistency. “Coffee needs balance. Coffee needs harmony,” he concludes.
Now that you've discovered the Roaster, why not meet more people behind every cup of Nescafe you enjoy.
Explore the dedication and skill of our NESCAFÉ® coffee artisans.
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Producers in Vietnam
Coffee producers enhance our product quality by being careful and considerate
Knowing when’s best to harvest
Because it involves selecting ripe coffee cherries, harvesting is essential to producing high-quality coffee and ensuring a truly exceptional cup.
Mai Thi Nhung
Find out how Nhung knows when’s the best time to pick the perfect coffee bean.
The perfect pick
Farmer Mai Thi Nhung knows her farm inside out. She keeps a close eye on her coffee cherries, watching as they change colour, grow and ripen. “If we pick ripe beans, the taste of coffee will be more delicious,” she says. She picks with great care, preserving the branches so that they bear fruit the following year.
A sense of place
Being outdoors makes Nhung happy. “What I like best is the sunny weather,” she smiles. But coffee isn't just her family’s major source of income, it's also her passion so she invests time and effort to stay abreast of new developments, innovations and techniques. She’s constantly looking to grow her knowledge, and her potential around coffee, “I am learning more about the taste and flavour of coffee all over the world,” she says, “Because maybe someday I will become the very best coffee blender.”
Responsibly Sourced Coffee is traceable to the farms – like Mai Thi Nhung's farm – or groups of farms where it is harvested from. It is then produced in accordance with our Responsible Sourcing Standard.
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Agronomists in Vietnam
We work with agronomists to help find better ways to farm
Planting for the future
Our agronomists support farmers with their knowledge and innovation. This in-depth understanding helps shape ongoing efforts to implement regenerative agriculture farming practices.
Meet the Agronomists
Nguyễn Hữu Thông
Step inside Thông’s inspiring world, where innovation is improving farming practices
Empowering farmers with knowledge
"Agronomist Nguyễn Hữu Thông is passionate about knowledge sharing. An agricultural expert, he has understanding of new and efficient regenerative farming techniques. These he shares with coffee farmers across Vietnam, helping them to farm with an approach that works with nature. “Agricultural officials play an important role because we are the ones with access to science and technology,” he says. “We learn from our studies and share our collective learnings with farmers, for them to apply effectively.”
Meaningful results
Thông is inspired by the many successes he has witnessed first-hand. Seeing farmers achieve positive impacts feeds his quest for knowledge. “As an agronomist, I am passionate about learning more about new techniques,” he says. “I'll impart and introduce these to other farmers, in order to support better farming practices, and help them improve their incomes.” This sense of purpose helps encourage farmers, contributing to improved harvests that culminate in great cups of coffee.
More than 800 agronomists and specialist staff worked with coffee farmers around the world, in NESCAFÉ® Plan field programmes.
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Healthy Soil
Farmers grow and thrive when their land is in good condition
Nourishing crops naturally
From the ground up
Soil is literally the foundation for great coffee. Its health can be improved by planting shade-giving trees on farms, tailoring fertiliser, increasing soil cover and reducing erosion. Farmer Dương Thanh Sâm knows this. “If soil is disturbed, polluted or not cared for, then plants find it difficult to survive,” he says. Sâm is a regular at our NESCAFÉ® training sessions, learning regenerative agricultural practices and techniques that help him ensure his soil stays healthy, productive and nourishing. “These sessions are extremely practical,” he affirms.
Dương Thanh Sâm explains the benefits of healthy soil
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The benefits of healthy soil
Depleted soil can prevent plants from nourishing their stems and make them susceptible to pest attacks. “Coffee trees need certain conditions to grow well,” explains Sâm. “These include having healthy soil with adequate nutrients and moisture.” It’s all about getting the balance right, and if this is achieved, then productivity goes up. “The healthier the soil, the better the chance of a stronger coffee yield,” he says. This also helps farmers to cut down on the number of required resources.
Sharing knowledge
When it comes to the knowledge and skills he has acquired, Sâm plans to pay it forward. “I will educate the next generation on the importance of building a solid foundation from the very beginning,” he mentions. “And that foundation is healthy soil.” He’s very positive about what tomorrow holds. “I am grateful. Growing coffee binds me closer to this land,” he smiles. “It makes me feel optimistic about the future of the farm, my family and the community.”
Working with Nature
Working with Nature
Working with coffee farmers to boost incomes, strengthen communities and ensure the prosperity of the coffee industry.
Farming Smarter
Regenerative agriculture helps to restore and enhances the ecosystems while also improving the livelihoods of farmers.
Natural crop nourishing
Healthy soil ensures a brighter agricultural future through environmental economic viability.
Growing coffee in harmony
Biodiversity is the variety of species of plants, animals and insects in a habitat and how they interact together.
Diverse Crop Cultivation
Intercropping is growing more than one type of crop. It helps control pests and maintain moisture and nutrients.
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Biodiversity
The benefits are rich and rewarding
Growing coffee in harmony
A conscious coexistence
We are working alongside farmers across the globe, encouraging them to farm in ways that embrace the benefits of biodiversity. By harnessing the collective contribution made through integrating various plants, animals, insects and microorganisms as a by-product of regenerative agricultural practices, farmers can support in creating a more diverse ecosystem on their farms. For example, certain species of birds will eat insects that would otherwise damage crops.
In Vietnam some farmers practice intercropping, introducing different varieties of plants and crops in their coffee farms. One of the benefits of this is that the plants are attracting insects like bees that work with the environment to improve pollination, helping produce an ecosystem that contributes to improving the quality of their harvest. By carefully engineering and maintaining this coexistence, farmers find themselves with balanced, thriving farms.
Farmer Dương Thanh Sâm is embracing biodiversity
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Attracting life
Some of the changes farmers like Dương Thanh Sâm has made in Vietnam include intercropping and using water more carefully. He’s also noticed how these practices attract animals and microorganisms to his farm, and he’s aware of the important roles they play in maintaining a healthy ecosystem. “I won’t cut the chili plants in my garden because they are the favourite of birds, and after eating, the birds will begin to diffuse those chilli seeds to other places,” he mentions.
Instilling awareness
After attending our training sessions, Sâm has a greater appreciation for biodiversity, and how it contributes to soil fertility and he believes potentially even an increase in the disease-resistance of plants. He now does everything he can to maintain the well-being of his plants. “We are chomping at the bit to make a difference on our farm,” he says.
Biodiverse benefits
It’s a change in approach that embraces harmony, and has far-reaching benefits. A simple example of how biodiversity practices have been applied in Dak Lak is allowing fallen leaves and grass cover to remain on the ground which helps prevent erosion, supports the soil health and creates a suitable place for microorganisms that are beneficial to farm to thrive. “My hope for the future of biodiversity is that everyone in the community will have knowledge about it,” says Sâm.