Our Beans

Text reading 'from Vietnam Highlands' in white cursive font on a black background.
A person wearing a traditional straw conical hat and a green jacket harvests ripe coffee cherries from a coffee plant in a lush, green coffee plantation.

our beans are sourced from Đắk Lắk and Lâm Đồng (Dà Lat) — regions known for producing some of Vietnam's most distinctive coffee.

Vietnamese coffee is traditionally made with robusta beans — stronger, bolder, and naturally higher in caffeine than arabica.

That's what gives it that deep, rich flavour and signature intensity you won't find in your typical cup of coffee.

Quality starts at origin

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Carefully harvested ripe cherries and traditional processing methods are what brings out Vietnamese coffee's intensity and character in every cup.

Our beans are roasted to highlight bold chocolate notes with a smooth, lingering taste — never flat, never rushed. This is the richness Vietnamese coffee is known for.

Two people harvesting ripe coffee cherries in a coffee plantation, placing them into large woven baskets.
Text reading 'traditional way' written in white cursive font on a black background.

Brewed the

Using a traditional phin filter, each cup at Mai CaPhê is slow-dripped to extract a bold, full-bodied brew that lingers with richness in every sip, meant to be savoured.

always brewed fresh.

Vietnamese phin filter coffee ca phe sua da