Arabica coffee trees have existed in Dien Bien since the 1970s, developing and expanding in area at the Dien Bien and Muong Ang farms. Muong Ang coffee is one of the products displayed, introduced, and served throughout the 15th National Assembly session.  

 

Figure 1. Muong Ang green coffee beans  

Muong Ang coffee includes green coffee beans, roasted coffee beans, and ground coffee.  

Muong Ang green coffee beans have a grayish-green color, with slightly green endosperm, and bean size larger than or equal to 4.0 mm. The caffeine content is greater than or equal to 1.21%, crude protein content ranges from 10.10% to 14.96%, and sugar content ranges from 4.09% to 7.99%.  

 

Figure 2. Muong Ang green coffee beans  

Muong Ang roasted coffee beans and ground coffee have a mild, fruity floral aroma blended with a hint of honey. The caffeine content is greater than or equal to 1.01%, and crude protein content ranges from 10.16% to 12.96%.                                       

  

 

Figure 3. Muong Ang roasted coffee beans          

  

 

Figure 4. Muong Ang ground coffee  

The unique properties and quality of Muong Ang coffee are attributed to the natural geographical conditions and cultivation methods of local farmers.  

The Muong Ang coffee-growing area is located in the eastern part of Dien Bien province, on mountainous terrain at an altitude of approximately 600 meters above sea level, lower than the Arabica coffee-growing areas in Son La and Di Linh. As a result, Muong Ang green coffee beans tend to have a duller color (grayish-green with slightly green endosperm).  

Altitude not only affects color but also influences bean size, caffeine content, and sugar content in coffee beans. Caffeine content tends to decrease, and sugar content increases as the growing altitude rises. This is because, at higher altitudes, temperatures are cooler, and pests are fewer. Coffee plants use caffeine as a defense mechanism against insects. In less harsh environments, the plants produce less caffeine, resulting in lower caffeine content in the beans. The cool mountain environment slows the metabolism and growth of coffee plants, making the beans denser and heavier (specifically, higher density and larger size), while the ripening process of coffee cherries is prolonged, allowing the beans to accumulate more sugar.  

Compared to Son La and Di Linh coffee, Muong Ang coffee has smaller beans, higher caffeine content (even the lowest-caffeine sample from Muong Ang is higher than the lowest samples from Son La and Di Linh), and lower sugar content.  

Muong Ang coffee is cultivated in soil conditions with a moderate proportion of fine sand and available potassium (average fine sand proportion of 33.36%, average available potassium content of 11.51 mg/100g soil), and high levels of copper and zinc (average copper content of 10.09 mg/kg soil, average zinc content of 27.73 mg/kg soil). This contributes to the ideal crude protein content in Muong Ang coffee.  

Harvesting techniques are crucial for ensuring the unique quality of coffee cherries. Unripe or underripe cherries result in poor-quality coffee, affecting the bean quality. Muong Ang coffee is only harvested when the ripe cherry ratio reaches 95% or higher, and the impurity rate after harvesting does not exceed 0.5%.  

Coffee processors in the Muong Ang region strictly control roasting temperature and time.  

In addition to roasting temperature and time, the diurnal temperature range plays an extremely important role in shaping the flavor of green coffee beans, which is a key factor determining the final quality of the brewed coffee. This is because the large temperature difference between day and night directly affects the accumulation of carbohydrates and essential oils in coffee beans. During the day, warm temperatures promote photosynthesis,help the plant produce and accumulate nutrients. At night, when temperatures drop, the plant's energy consumption slows down, allowing these substances to be retained in the seeds. 

In Muong Ang, from May to September (the period of coffee fruit formation and dry matter accumulation), the daily temperature fluctuation ranges from 8.5°C to 11.5°C. This temperature difference enhances the coffee plant's ability to accumulate sugar compounds, organic acids, and flavor precursors in the seeds. When combined with the roasters' appropriate processing techniques, these precursors transform to create a gentle fruity floral aroma blended with honey notes, characteristic of Muong Ang coffee. 

The packaging of Muong Ang coffee products takes place within the designated geographical area to ensure the product consistently maintains its unique quality and traceability. 

The combination of natural geographical conditions, cultivation techniques, and processing methods in the region has made Muong Ang coffee a renowned product. 

Geographical area: Ang Cang commune, Ang Nua commune, Ang To commune, Bung Lao commune, Muong Dang commune, Ngoi Cay commune, Nam Lich commune, Xuan Lao commune, Muong Lan commune, and Muong Ang town in Muong Ang district, Dien Bien province (corresponding to Muong Ang commune, Na Tau commune, Bung Lao commune, and Muong Lan commune in Dien Bien province as of July 1, 2025) according to the geographical area map approved by the People's Committee of Dien Bien province. 

  

Source: Bảo hộ chỉ dẫn địa lý “Mường Ảng” cho sản phẩm cà phê   

Translator: Nguyễn Hải Phong