Vietnamese coffee connects values ​​and spreads excellence.

DAK LAK: The Vietnam Coffee Day seminar took place in a solemn and warm atmosphere, connecting values ​​and spreading the essence of the Vietnamese coffee industry.

Mr. Le Van Vuong, an expert in organic coffee processing and Director of Vuong Thanh Cong Company, spoke at the seminar, emphasizing the direction of enhancing the value of Vietnamese coffee from production to processing in a sustainable manner. Photo: Tran Tho.

At the same seminar, Vuong Thanh Cong Company inaugurated its second advanced coffee roasting and grinding course. This is an annual program organized by the company, which has been maintained over the years, with 16 basic courses, 12 intensive courses, and 1 advanced course having been launched so far, attracting more than 600 domestic and international participants.

This year's program features experienced experts representing key links in the coffee value chain, including: Mr. Le Van Vuong, expert in processing high-quality organic coffee; Ms. Mai Thi Thu Thuy, expert in organic coffee cultivation; Ms. Tran Thi Le Thuy, expert in organic certification and standards; Mr. Han Van Trung, expert in coffee roasting; Mr. Tran Trong Nhan, expert in coffee machines and water quality; and Mr. Pham Van Thao, international cupping expert. The experts' professional insights contribute to deepening the program's content and providing a comprehensive perspective on current coffee production, processing, and quality assessment.

Celebrating values, igniting pride.

At the seminar, the organizers reiterated the significance of Vietnam Coffee Day (December 10th annually), announced by the Ministry of Culture, Sports and Tourism under Decision 2844/QD-BVHTTDL dated August 25, 2016, especially in connection with President Ho Chi Minh's letter to the Agriculture, Forestry and Coffee sector of Dak Lak in 1961. This is a noble source of pride for the coffee industry in recognizing its contributions to socio -economic development, encouraging sustainable production, promoting the Vietnamese coffee brand, and creating a space for connection between farmers, businesses, and experts.

Participants in the seminar asked questions and exchanged ideas directly with the experts, making the seminar space lively and open. Photo: Tran Tho.

In the opening remarks, Mr. Le Van Vuong, an expert in organic coffee processing and Director of Vuong Thanh Cong Company, introduced the main focus of the Vietnam Coffee Day 2025 seminar. He stated that this year's program focuses on four main themes: trends in organic coffee development; quality standards and traceability; processing and roasting techniques to enhance value; and important technical elements in modern brewing.

According to Mr. Vuong, the synchronized updating of knowledge from production and processing to brewing is a necessary condition for the Vietnamese coffee industry to integrate more deeply into high-value markets. He emphasized: “Each topic and presentation in the program is designed to help trainees and businesses access sustainable production practices, grasp international standards, and apply them immediately to their work. This is an opportunity for all of us to work together, spread the finest values, and elevate Vietnamese coffee in the global market.”

With those meanings in mind, Mr. Le Van Vuong affirmed: "Vietnam Coffee Day is not only an occasion to celebrate the industry that has contributed to bringing Vietnamese coffee beans to the world, but also an opportunity for us to together elevate the value of coffee, from farm to cup, accompanying farmers, producers and businesses in a sustainable value chain. I hope that each participant and guest will take away practical, creative, and inspiring knowledge to contribute to building the Vietnamese coffee brand to reach the international market."

Organic coffee – the key to elevating its value.

Three experts, Le Van Vuong, Mai Thi Thu Thuy, and Tran Thi Le Thuy, shared insightful perspectives on the role of honey, natural, and washed processing methods in enhancing the value of coffee beans; important principles in organic coffee cultivation and common mistakes farmers make; stringent criteria for organic certification and traceability requirements; as well as Fairo market trends and opportunities for Vietnamese coffee to expand internationally. The Q&A session was lively, focusing on product marketing, pest management, quality preservation, and solutions for adapting to climate change.

Mr. Tran Trong Nhan – an expert in coffee machines and water quality – shared the key technical factors that determine the final taste of a cup of coffee at the seminar. Photo: Tran Tho.

Expert Tran Trong Nhan shared important insights on coffee machines and water quality – factors often overlooked but which determine 40–60% of the flavor of a cup of coffee. He emphasized that water makes up 98% of the beverage's composition, so hardness, minerals, pH, and TDS all directly affect the extraction process; if the water is not up to standard, even high-quality roasted and ground coffee can still taste sour, bitter, or bland. In addition, coffee machines need regular maintenance, including cleaning the grouphead and removing mineral deposits to ensure stable pressure and temperature – two factors that determine the consistency of the espresso shot.

With his "From crop to cup – but also to water" model, Mr. Nhan demonstrated that the coffee value chain is only truly complete when both raw materials and brewing techniques are well controlled. At the event, his presentation on the direct comparison of two water sources with different mineral content made a strong impression, allowing attendees to clearly perceive the differences in aroma, flavor, and aftertaste – becoming one of the most interesting aspects of the event.

Delegates and attendees pose for a commemorative photo at the Vietnam Coffee Day Seminar, where solutions to enhance the value of Dak Lak coffee and local products were shared. Photo: Tran Tho.

The event provided an opportunity for networking, sharing experiences, and promoting cooperation throughout the Vietnamese coffee value chain. Mr. Le Van Vuong's speech served as an inspiring message: "Let's work together to elevate the value of Vietnamese coffee, from each coffee bean in the garden to each cup on the table, so that the Vietnamese coffee brand deserves its place on the world map."

Alongside the seminar, Tay Nguyen University also announced the final round of the competition on innovative solutions for adapting to climate change in the coffee industry in 2025, with the participation of many student groups from the university and interested young people.

Source: https://nongnghiepmoitruong.vn/ca-phe-viet-nam-ket-noi-gia-tri-lan-toa-tinh-hoa-d789155.html