Rethinking Vietnamese Coffee Beyond Robusta: A Conversation with Engin Işık

When people think of Vietnamese coffee, they often picture mass-produced robusta and the iconic iced coffee served on the streets of Hanoi or Ho Chi Minh City. 

But for Engin Işık, a former filmmaker from Turkey turned coffee farmer in Vietnam, the country’s coffee story is much more complex.

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Moving from the film industry to coffee farming is an unusual path, but Engin saw untapped potential in Vietnam’s specialty coffee scene, particularly in Arabica, which has yet to gain the global recognition it deserves. Through Vietfog Coffee, he is working to reshape the narrative—one that focuses not just on quality but also on innovation in fermentation and sustainable farming.

In this conversation, Engin shares his thoughts on the challenges and opportunities within Vietnam’s coffee industry and where he sees it heading in the future to Hudes magazine.

Engin Işik | A coffee farmer in Vietnam | photo by Engin doc.

Switching careers from film to coffee farming isn’t something most people would consider, but for Engin, it felt natural.

“I spent years in the film industry, but coffee was always around me. My family had a small coffee business back in Turkey, and I grew up surrounded by the aroma of freshly ground beans,” he says.

The turning point came when he arrived in Vietnam and saw beyond its reputation as a bulk producer of robusta. “I realized there was an opportunity to change how the world perceives Vietnamese coffee—not just as a volume-driven producer, but as a country capable of producing exceptional coffee.”

One of the biggest hurdles Engin has faced is the global perception of Vietnamese coffee.

“People assume Vietnamese coffee is just robusta. But the reality is far more interesting,” he explains. 

Vietnam has regions with the right altitude and climate for growing high-quality Arabica, particularly in the Central Highlands.

However, shifting the mindset of both the industry and farmers isn’t easy. “Farmers here have been operating in a system that prioritizes quantity over quality. 

Convincing them to embrace specialty coffee takes time. But as more of them see the results—both in flavor and in higher prices—they’re starting to believe in the change.”

Natural | photo by Engin doc.

One way Engin and his team at Vietfog Coffee are improving quality is through fermentation experiments.

“Fermentation is a crucial stage in coffee processing. It can completely transform the flavor. We use different fermentation techniques, from natural yeast strains to anaerobic methods, to bring out unique taste profiles,” he says.

Through these processes, Vietfog is proving that Vietnamese coffee doesn’t have to be heavy and bitter. 

“We can create coffees with fruity, floral, and complex notes that can compete with specialty coffees from other regions.”

In recent years, Vietnam Fine Robusta has been gaining attention as a movement to elevate robusta’s quality through better processing techniques.

But does this mean fine robusta will compete with specialty Arabica? Engin doesn’t see it that way.

“I think they can coexist. Fine robusta is showing the world that robusta isn’t just for instant coffee—it can have depth and complexity. But specialty Arabica has a completely different character, and both have their place in the market,” he says.

Sustainability is also a key focus for Vietfog. Engin and his team are implementing regenerative farming practices to maintain soil health and reduce dependence on chemicals.

“Sustainability isn’t just about the environment—it’s about making sure coffee farming remains viable for future generations. 

Looking ahead, where does he see Vietnamese coffee in five years?

He want to see Vietnam recognized not just as the world’s second-largest coffee producer but also as a country that produces outstanding specialty coffee.

He also believes the domestic market is evolving. More Vietnamese consumers are starting to appreciate specialty coffee. It’s a slow shift, but it’s happening.

At the end of our conversation, Engin shares one thing he wishes more people knew about Vietnamese coffee:

“Vietnamese coffee is much richer and more diverse than most people realize. It’s not just about cheap robusta or sugary iced coffee. The country has incredible terroir, dedicated farmers, and a growing specialty movement. The world is only beginning to notice, and I’m excited to see how it continues to evolve," Engin says. (hudes)