We take pride in being a premier supplier and exporter of high-quality Green Coffee Beans from Vietnam—one of the world’s top two nations for coffee production and quality. We maintain strategic partnerships with reputable processors and farms capable of large-scale cultivation and procurement across Vietnam’s most renowned coffee belts, including the Central Highlands (Lam Dong, Gia Lai, Dak Lak) and Northern provinces (Son La, Lai Chau, Ha Giang).

Our coffee beans are consistently acclaimed by international clients for preserving their authentic flavor profile, optimal freshness, and naturally high caffeine content. They are the ideal choice for professional coffee roasters and global distribution partners.

Our Product Range: We supply a diverse portfolio of Robusta and Arabica beans with various screen sizes (grading), moisture levels, and quality classifications. We offer full flexibility to meet the specific technical requirements of every client.

Coffee Cultivation & Processing Workflow

1. Seed Selection & Cultivation

We begin by selecting superior coffee varieties that are perfectly suited to the soil conditions and unique climate of each specific growing region.
Seeds are nurtured in nurseries and meticulously cared for until they are hardy enough to be transplanted into the open fields.

2. Cultivation & Care

- Ideal Altitude: Our coffee is cultivated at ideal altitudes ranging from 600 to 1,500 meters above sea level.
- Sustainable Practices: Throughout the growth cycle, the trees are nurtured using organic-oriented or sustainable farming practices, with chemical usage minimized to the absolute limit.
- Expert Monitoring: Farmers meticulously monitor soil moisture and lighting conditions, while implementing periodic pest control measures to ensure robust and healthy plant development.

3. Flowering & Fruit Development

- Blossoming: From February to April, the coffee trees burst into brilliant white blossoms, followed by the fruit-setting stage.
- Maturation: The coffee cherries typically take 6 to 9 months to fully ripen (mature), depending on the specific variety (cultivar) and weather conditions.

4. Harvesting

- Harvest Season: During the peak harvest season (typically from October to December).
- Method: We employ the selective picking method, harvesting only the fully ripe red cherries. This crucial step ensures the highest possible quality and flavor consistency for the beans.
- Technique: Harvesting is conducted either manually or via semi-mechanical means, depending on the specific terrain of the farm.

5. Initial Processing

Immediate Action: Immediately post-harvest, the coffee cherries are transported to the processing station for sorting and treatment.
Processing Methods: We utilize distinct processing methods to suit different product lines, including Washed (Wet), Natural (Dry), and Honey (Semi-washed) processing.
Purpose: This critical stage is meticulously managed to preserve the full flavor integrity and the unique natural characteristics of the coffee beans.