Arabica (Coffea arabica) is the first coffee variety introduced into Vietnam in 1857, through French missionaries. It has been tested in Catholic churches in the northern provinces, such as Ninh Binh, Thanh Hoa, Nghe An and Ha Tinh; and then spread to some central provinces, such as Quang Tri and Quang Binh. Finally, coffee was brought to the southern provinces of the Central Highlands and the Southeast. It was later discovered that the Central Highlands was the most suitable place to grow coffee.

In 1908, the French brought two other types of coffee to Vietnam, Robusta (Coffea canephora) and Exelsa (Coffea exelsa). Without stopping, the French experimented with many different varieties from the Congo in the Central Highlands, and witnessed the very good development of coffee in this area.


Coffee enthusiasts – participating in a value chain from “Farm to Cups” with a closed and sustainable production process, we confidently represent the truest tradition of Vietnamese Coffee.


We want to share the story of attachment to coffee, share passion, share high quality Vietnamese coffee beyond the country’s territory, to more people, more places. Continuing a family tradition of nearly 30 years in the coffee industry, we started our journey from the Lam Dong Highlands.



Lam Dong region with an ideal altitude of 960 meters – 1,600 meters above sea level, this special soil has helped Lam Dong become a place full of good growing coffee varieties, each with its own flavor. rich taste.
We are proud to annually produce Robusta, Arabica, and Excelsa coffee by 100% natural pre-processing method, picking red ripe and drying on the same day. All of this helps in achieving the best possible taste of our coffees.

Hành Trình Cà Phê Từ Đất Lành


We always try to get the best coffee beans by searching for coffee farms throughout the Lam Dong Plateau to choose links for sustainable development.

We do this by assessing each coffee farm’s seedling, soil, climate, altitude, shade and growing-to-harvest process.

We rely on sustainability and traceability principles to get high quality coffee.

We actively participate in coffee production from planting seedlings to harvesting 100% ripe coffee, holding up on the principle of processing ripe coffee berries.

Lời mở đầu của muôn vàn sẻ chia


From planting to harvesting, every stage determines the quality of the coffee you drink. That’s why at this stage we collect, manually and selectively, only ripe coffee cherries, discarding those that are too green or overripe or fermented. This is a difficult and intensive process, but it allows to ensure a high quality product according to International Coffee Association standards.


The basic principle of the methods of “processing high quality kernels” is to select ripe coffee berries, wash, remove impurities, and float to obtain 100% ripe fruit material. With such good ingredients, we do pre-processing using basic methods including Honey Processing, Wet Processing and Dry Processing combined with our experience and quality control process. These beans are then spread evenly on a drying frame in a greenhouse and dried in the sun. Depending on the weather conditions, the drying cycle normally takes about 9-12 days until the moisture content is around 11-12%.



The coffee cherries are picked daily and peeled with the mucilage of the coffee still intact on the husk. These paddy coffee beans are then treated with a “natural biological method” before being spread evenly on a drying frame in the sun.



Ripe coffee cherries are brought to the factory immediately after being harvested, where the coffee cherries are peeled, soaked in a water bath to ferment for about 30 – 36 hours, then washed off the mucus layer, drained and dried. let it dry in the sun or dry.



Whole intact coffee cherries are dried directly on the patio, cover or roof. When dry, the hard shell of the coffee cherries is milled, leaving a hard green bean ready for roasting.


To contribute to making sustainable changes for the Vietnamese coffee industry, we make a difference with kindness and care.

We accompany farmers (instructions on cultivation and processing techniques, control quality of life, plus price bonuses when purchasing to share profits) to bring to market the best finished products. with clear provenance.

That is how we contribute to environmental protection, biodiversity conservation through the improvement of land use practices.

Ca phe rang nguyen chat - rang moc


By participating in the chain of cultivation to post-harvest processing, we are confident to have the best sources of raw green coffee with clear origin. Understanding each coffee bean, we confidently create the most optimal roasting recipes for flavor development. 

The roasting recipe is created by passionate coffee artisans, carefully considered to maintain the stability and optimal characteristics of the coffee beans after processing.
The roasting process is carried out using state-of-the-art technology to maintain complete control of temperature and roasting level to the final product.


Cupping & Tasting Notes – An overview analysis for a detailed assessment of roasted coffee (we rely on a taste test method widely adopted around the world). We evaluate roasting records and control quality or check for regional differences, we are committed to using this method. From the ability to taste the coffee after roasting and the know-how involved in blending beans of different origins in the right proportions to balance the flavors and make a difference. We make consistently premium products.


Coffee is pure roasted from high quality green coffee beans according to International Coffee Association standards.

The packaging method is thoroughly researched and tested many times.

The closed packaging process keeps the taste and quality stable.

No preservatives are used.

Always freshly roasted and packed continuously.

Bringing balance to enjoyment and the distinctive charm of Vietnamese Coffee.


30 years

Cultivation, Harvest, Processing, Exporting, Roasting Coffee

30 years of working with Vietnamese coffee in the Lam Dong Highlands.


Linking more than 2,000 households producing 4C & UTZ coffee.

We started talking about “Coffee Journey”.


Pioneer in producing high quality coffee for roasting.

We realize that the growing Vietnamese market for high quality coffee is a dynamic market, switching from filter coffee with butter, additives… to pure roasted coffee and coffee espresso machine.


Pioneering in technology transfer and building a sustainable coffee production chain.

After many years of pursuing the production of high-quality green coffee for pure roasting, we have accumulated a wealth of experience in processing beans, and at the same time have a large and stable customer base. We research and build for ourselves a sustainable production chain with more than 400 farmers participating in Robusta production (preliminary dry processing, preliminary processing honey) by providing technical guidance, quality inspection, product consumption and Bonus added to purchase price.


Building a linkage chain to cultivate Cau Dat Arabica coffee.

This is the source of the hand-picked Cau Dat Arabica coffee fruit, which we use as a raw material for processing high-class kernels, with a wide range of flavors, mild aroma, sour taste, drinking the feeling of a clean oral cavity… favored by European customers.


Building a linkage chain to cultivate Lac Duong Arabica coffee.

Pursuing the Café-REDD project of Dutch SNV organization, with the model of Government and Enterprise, SNV has built 3 cooperative groups with 33 farmers in Lat commune, Lac Duong district engaged in sustainable coffee production. sustainable, clear traceability. We have perfect high-quality green coffee products while also implementing social responsibility by adding rewards.