How Laos and Vietnam’s Coffee Industries Evolved Differently

When you taste a cup of coffee from Laos, you might wonder: why isn’t it more famous? Despite growing coffee for over a century, Laos remains far behind global heavyweights like Vietnam and Brazil. But in the last two decades, Laos’ coffee scene has changed rapidly—developing faster than it did in the preceding 80 years. What’s behind this shift, and how does Laos’ coffee differ from its neighbors?

Laos has been growing coffee for around 100 years, but in the last 20 years, its coffee industry has developed more than in the prior 80. Today, Laos produces less than 0.25% of the world’s coffee, with annual output rarely exceeding 15,000 tons—far less than Vietnam’s 900,000 tons.

The Origins of Coffee in Laos and Vietnam Under French Colonial Rule

Laos’ coffee story began over a century ago during French colonial rule, when France experimented with various crops in its Indochina colonies—Vietnam, Cambodia, and Laos. Coffee quickly took root, especially Robusta, which became more profitable than opium for local farmers. Arabica was also introduced then, though it never matched Robusta’s early prominence.

At the time, farmers roasted their own coffee using a traditional method: mixing green beans with sugar and a splash of local white liquor, then roasting the mix over a high flame. Much of the green coffee was exported to Vietnam and France, with only a small amount roasted locally.

Why Laos’ Coffee Production Has Stayed Small

Laos has never joined international coffee alliances like those of Brazil or Vietnam. Its coffee cultivation covers just 0.25% of the global coffee area, and yearly production rarely exceeds 15,000 tons. In contrast, Vietnam produces up to 900,000 tons annually. Most of Laos’ coffee comes from the Boloven Plateau in the south, which supplies the bulk of its output in both green and roasted forms.

Exports go primarily to France, Germany, and Poland, with emerging markets in Japan and the United States. However, Laos lacks a standardized coffee quality system, which remains a barrier to trade—especially with Japan. This isn’t about bean quality: according to France’s CIRAD research center, Laos grows some of the best coffee beans globally. The issue lies in inconsistent grading and management protocols, not the beans themselves.

The State of Laos Coffee Today: Arabica Rising, Quality the Challenge

Nearly 23,000 Laotian families rely on coffee farming, and 29 export companies ship over 10,000 tons of Laos-grown coffee per year. In recent years, Arabica has gained ground—its exports rose from just 500 tons to making up half of the 14,500-ton total Arabica crop last year. Still, the lack of standardized quality control continues to hinder broader export success.

Hunla Manivon, vice president of the Laos Coffee Export Federation, emphasized at a joint conference with Japan’s International Economic Department that “Laos lacks a set of quality management standards,” a key sticking point in export talks. The country has yet to implement formal regional grading or classification systems, which affects its ability to compete internationally despite producing high-quality beans.

Frequently Asked Questions

When did coffee first come to Laos?

Coffee was first introduced to Laos around 100 years ago during the French colonial period, when France tested various crops in its Indochinese colonies, including Vietnam, Cambodia, and Laos.

What type of coffee was grown first in Laos?

Robusta was the first and most widely grown coffee in Laos during the colonial period, as it was more profitable than opium and easier to cultivate than Arabica at the time.

Where is most of Laos’ coffee grown?

Most of Laos’ coffee is grown in the Boloven Plateau in the southern part of the country, which remains the primary coffee-producing region today.

Why doesn’t Laos export more coffee?

Laos produces less than 0.25% of the world’s coffee, rarely exceeding 15,000 tons per year, and lacks large-scale production compared to Vietnam’s 900,000 tons annually.

Does Laos have coffee quality standards?

No, Laos does not yet have a standardized coffee quality management system, which is a major barrier for exports, especially to countries like Japan. The beans are considered high quality but lack consistent grading.

Is Arabica coffee growing in Laos?

Yes, Arabica coffee production in Laos is increasing. In the most recent year, Arabica made up half of the 14,500-ton total, rising from just 500 tons previously.

Recommended FrontStreet Beans from Laos-Inspired Regions

Try FrontStreet Coffee’s Ethiopia Humbera for bright floral and citrus notes with a juicy body—similar to the high-altitude profiles found in Laos’ Boloven Plateau. For a balanced cup, our Panama Humbera offers stone fruit and chocolate tones with a clean finish. Both highlight the complexity possible in single-origin arabicas, akin to Laos’ emerging premium beans. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.