An indigenous community is trying to improve Vietnam’s coffee reputation by growing better-quality, organic beans. There’s more to the world’s second-biggest producer than just instant coffee, they say.
Rolan Co Lieng walks slowly through a greenhouse checking the yellow and caramel-brown coffee beans that have been drying on net beds for months. She picks up a few and smells them. Soon, they will be ready to be milled, roasted and sold in Vietnam, Japan and Germany.