VietCaPhe has gone wholesale. Read our note

Green specialty robustafor roasters.

Scroll to toss the beans

Honey-processed, specialty-grade robusta from Cu M'gar, Dak Lak. We supply it green (unroasted), only to roasters across Australia.

Request a green sample
I'm a past customer
CocoaRoasted cashewHoney sweetnessSyrupy bodyDeep & strongHolds up in milk
Espresso blendsFlat whitesCà phê sữa đáCold brewPhin filterSingle-origin espresso

We've gone wholesale.

A bag of VietCaPhe specialty robusta beside a clay teapot
THANK YOU AUSTRALIA • THANK YOU AUSTRALIA •

Every bag you bought helped get us here.

We started VietCaPhe to show Australia what Vietnamese robusta can really taste like. Whether you brewed it in a phin, an espresso machine, a plunger or a cold brew jar, you loved it and told us it tasted just like Vietnam. Thank you. Selling bag by bag, we could only ever reach so many kitchens. By supplying roasters with our green, unroasted beans, their roasts can carry the same coffee into cafés, offices and homes right across the country. More impact, more great robusta in Australia, and more people discovering what it can be.

The VietCaPhe team

Our online store has closed

We no longer sell roasted bags or brewing gear. Our beans now go green, unroasted, to roasters only.

Question about a past order?

Drop us a line and we'll sort it out.

Email us

Know a roaster who'd love it?

Send them our way. Every roaster who brings it on means more cups of great robusta.

Robusta, reconsidered.

Selectively harvested. Honey processed. Specialty grade.

Most robusta is grown for volume. Ours is grown, picked and processed for the cup. Controlled mucilage fermentation gives it natural sweetness, cocoa depth and a syrupy body that cuts straight through milk, without the harsh, rubbery edge commodity robusta is known for.

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Up to twice the caffeine of arabica, for a strong, steady lift.

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Vietnamese robusta, traceable to province and process.

No. 1

Vietnam grows more robusta than any other country. The Central Highlands are its heartland.

Green coffee for Australian roasters.

Our focus is specialty-grade, honey-processed robusta. Around it sits a small range of micro-lots, fermented lots and dependable blend-base coffee, all from Vietnam's Central Highlands. Everything ships green, ready for your roaster.

01 · Our focus

Honey Processed Specialty Robusta

The coffee that built VietCaPhe. Selectively harvested in Cu M'gar, Dak Lak, then honey processed so the fruit's sweetness carries into the bean.

In the cup

Cocoa, roasted cashew and honey, with a syrupy body that holds its own in milk.

Roast it for

Espresso blends, milk-based menus, phin and cà phê sữa đá, cold brew.

Request a green sample
How it's processed
Origin
Central Highlands, Vietnam
Region
Cu M'gar, Dak Lak
Species
Robusta (Coffea canephora)
Process
Honey
Grade
Specialty
Supplied
Green (unroasted)
Body
Syrupy, deep and strong
Roast range
Medium to dark

02

Gia Lai Honey

Chu Pah & Dak Doa, Gia Lai

Small, traceable honey-processed lots from the Gia Lai highlands. For roasters building single-origin robusta espresso and feature coffees.

Ask about this lot

03

Anaerobic Lots

Gia Lai & Dak Lak

An anaerobic honey and an anaerobic natural. Fermented, expressive and available in small quantities, for cupping tables and limited-release roasts.

Ask about this lot

04

Community Lots

Cu M'gar, Dak Lak

Dependable Dak Lak robusta from Cu M'gar growing communities. A consistent base for house blends and high-volume roasting.

Ask about this lot

Availability changes with each harvest. Ask us for the current lot list and pricing.

From the highlands to your hopper.

Specialty robusta starts long before the roaster. Here's what goes into every bag of green, and how we work with you from the first sample.

Start with a sample

  1. Step 1

    Selective harvest

    Only ripe cherries are picked, on farms across Dak Lak and Gia Lai in Vietnam's Central Highlands, where volcanic soil and steady rain suit robusta.

  2. Step 2

    Honey processing

    The skin comes off, but the sticky mucilage stays on while the beans dry. Controlled fermentation builds sweetness, depth and a syrupy body.

  3. Step 3

    Sorted to specialty grade

    Lots are sorted and graded so what reaches your roastery is clean, consistent and specialty grade.

  4. Step 4

    A green sample, first

    Roast it, cup it, run it through your blend. See how it performs on your equipment before you commit.

  5. Step 5

    Ongoing supply

    Settle on the lot that works and we'll keep your roastery supplied, with straight answers on each harvest.

Questions, answered.

We've moved to wholesale. Instead of selling roasted bags direct, we now supply our specialty robusta green (unroasted) to Australian roasters, so far more people can enjoy it. If you have a question about a past order, email info@vietcaphe.com.au.

Let's put robusta on more menus.

Roasting robusta, or thinking about it? Tell us about your roastery and we'll come back with green samples, availability and pricing.

info@vietcaphe.com.au
  • Green samples for roasters
  • Traceable to province and process
  • Straight answers on availability
  • Past customers welcome too
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