In the late 1800s, French colonists introduced Robusta coffee to Buôn Mê Thuột, planting seeds in the rich red basalt soil of Vietnam’s Central Highlands. The region’s humid climate and fertile land proved perfect for the hardy Robusta variety. French techniques, including wet-processing and natural fermentation, were adopted by local farmers, who hand-picked ripe cherries and dried them in greenhouses to enhance flavor.
Over the 20th century, Buôn Mê Thuột’s coffee industry flourished. Farmers honed their skills, producing beans with bold dark chocolate notes, low acidity, and hints of dried fruit. By leveraging the region’s unique terroir and global demand for Robusta, Buôn Mê Thuột became the heart of Vietnam’s coffee production. Today, Vietnam leads the world as the largest Robusta exporter, with Buôn Mê Thuột’s beans revered for their quality, turning a colonial legacy into a global coffee powerhouse.