Rare Yellow Bourbon Coffee has been researched, transferred, and initially expanded in the land of a thousand flowers by Dr. Phạm S (former Vice Chairman of the People’s Committee of Lâm Đồng Province) and his associates, opening up new opportunities to unlock domestic and export trade potential.
Research and conservation of Yellow Bourbon coffee genes
International scientific documents have recorded that Yellow Bourbon coffee is a naturally selected and developed variety from the Arabica coffee species, introduced by the French to Cầu Đất, Xuân Trường Ward – Đà Lạt more than 100 years ago. This variety produces yellow cherries at harvest, with a light bitterness, bright acidity, and natural sweetness reminiscent of flowers and highland herbs. Over the course of history, with the fierce competition of the coffee market, Yellow Bourbon cultivation was gradually “left behind” compared to other Arabica and Robusta varieties grown at altitudes of 1,000 – 1,600 meters above sea level.
Recognizing the value of Yellow Bourbon, after nearly 20 years of searching and selecting surviving trees in Cầu Đất, Xuân Trường Ward – Đà Lạt, Dr. Phạm S successfully conserved the genetic source and later provided technical support for farmers to propagate and expand the planting area, which has now reached about 15 hectares. From the Yellow Bourbon coffee sources selected by Dr. Phạm S, more and more farming households in neighboring agricultural areas of Xuân Trường Ward – Đà Lạt have adopted the variety, either for specialized cultivation or intercropping with perennial fruit trees. Some households have converted as many as 1,000 trees at once, now entering their 4th and 5th years, achieving encouraging yields and revenues.
Farmer Đỗ Trọng Hiền in Cầu Đất, Xuân Trường Ward – Đà Lạt shared that, since the scientific conference chaired by Dr. Phạm S about 20 years ago, many local households received Yellow Bourbon seedlings for replanting in their gardens. Today, Yellow Bourbon in Cầu Đất, Xuân Trường Ward – Đà Lạt is developing quite “excellently,” with uniform growth performance and yields of around 4 tons of green coffee per hectare, with harvest fluctuations between two consecutive seasons of only about 5 – 10%. Notably, about 10 years ago, Yellow Bourbon coffee at the Pacamara farm of Mr. Nguyễn Văn Sơn in Cam Ly Ward – Đà Lạt was recognized and certified as a specialty coffee by the Specialty Coffee Association of America. In later years, through grafting methods, Pacamara farm successfully propagated thousands of Yellow Bourbon trees that have been growing strongly in the ecological zone at an altitude of 1,400 meters above sea level.
Commercial potential
On the commercial front, Hồ Thái Dũng – Director of Đất Đỏ Coffee Production – Trading – Service Co., Ltd. (brand name Voido Coffee), Hiệp Thạnh Commune, has been processing Yellow Bourbon coffee since early 2025. Both traditional and newly connected customers have given very positive feedback. With a “harmonious blend” of fruity and herbal notes brought out by modern, closed-loop processing lines, Voido’s roasted Yellow Bourbon coffee has sold quickly right after being launched on the market. By late August 2025, the retail price of Yellow Bourbon roasted coffee has been well-received by customers, standing 3 – 4 times higher than Robusta and 2 – 2.5 times higher than other Arabica varieties.
“After 12 years of establishment and development, Đất Đỏ Coffee Co., Ltd. has reached a roasting capacity of 300 tons per year, supplying the market with a diverse range of products for espresso, Vietnamese phin, and manual brewing. A significant portion of this includes Arabica in general and Yellow Bourbon in particular. These coffee varieties have been evaluated by Starbucks as having perfect quality, with a mild acidity that matches global consumer preferences,” shared Director Hồ Thái Dũng.
Therefore, in its strategy of achieving 20 – 30% annual commercial growth, the Voido Coffee brand in Lâm Đồng prioritizes purchasing the majority of Yellow Bourbon output for processing, delivering roasted coffee products that meet the growing demands of domestic consumers and the export market.
