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Ethnic groups in Vietnam are trying to grow better quality organic coffee beans to polish the brand of Vietnamese coffee beans. Vietnam, they say, has a reputation as the world's second-largest coffee producer and sells more than instant coffee.

Roland. Rolan Co Lieng slowly shuttles through the greenhouse, examining caramel yellow coffee beans that have been dried for months in net tents. She picked up a handful and sniffed them, which would soon be ground, roasted and sold to Vietnam, Japan and Germany.

Roland comes from the traditional small-scale coffee farmers of the K Ho ethnic group, who have lived at the foot of Lang Ping Mountain in Dalat for centuries. Roland's parents grew coffee trees, as did her grandparents, who got Arabica seeds from the French in the early 1920s.

Rowland fell in love with coffee from a young age, telling DW: "Growing up, my parents would have a cup of Nespresso every morning before church at 4 a.m. The sweet, rich aroma fascinated me. When they go out, I always smell the cup and try to dip my finger in the coffee."

Today, she turns her passion for coffee into work. She worked with the people of the Koho community to establish a cooperative to try to reverse the reputation of Vietnamese coffee and defend community traditions.

Vietnam is the second largest coffee producer in the world after Brazil. But coffee lovers often don't see or even hear of Vietnamese coffee beans. Denis Seedieu, chief economist of the International Coffee Organization, explained that this is because 95% of coffee produced in Vietnam is robasta coffee beans, which are easier to grow than Arabica coffee beans, but have higher caffeine content and taste bitter, so they are considered slightly inferior.

"The market and consumers prefer Arabica beans for flavor and taste, so robasta beans often turn into instant coffee," Sudirce said. In terms of marketing, telling people your coffee is made from robasta beans doesn't create a positive image, so there aren't many ads for Vietnamese coffee."

In the 1990s, Vietnamese farmers made very little money growing coffee beans because the government bought all coffee beans at a single price, a situation that changed only after the private market opened up.

The Goho community used to grow a mixture of two types of coffee beans, but in order to make Vietnamese coffee more known to the world and increase profits, they now grow only Arabica beans. Langping Mountain provides fertile soil for growing arabica beans, which are better grown at higher altitudes.

Rowland says they grow organically, not using any chemical crops, but sprinkling compost from kitchen waste processing. They also grow many different plants between coffee trees, providing shade and more oxygen.

The Koho community exports these organic beans, but also roasts them themselves, which is rare among Vietnamese coffee farmers. Coffee farmers typically sell unprocessed beans directly to large manufacturers to make instant coffee.

Established in 2012, the Goho Community Cooperative assists more than 60 families in selling coffee and promoting tourism. All profits are invested in the village, successfully keeping people who used to work in the city working in the community. Some Vietnamese coffee operators switched to selling coffee beans from the Koho community, saying that the Koho community led Vietnam Coffee to take a successful step.

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