VIET LOCAL - Vietnamese Coffee Beans, 7th floor Sannam Building, 78 Duy Tan, Cau Giay, Hanoi (2026)

06/03/2026

Have you ever wondered where the money you spend on a cup of coffee actually goes?
Coffee shop → Roastery → Importer → Exporter → Local trader/processor → Fresh cherry trader → Farmer.
By the time your payment reaches origin, often only around 2% goes back to local processors and farmers.

Yet their income is tied to the volatile C market price — a system that does not reflect real production costs or living conditions. As a result, farmers and processors struggle every day just to survive.

We are working to change this.
Instead of relying on traditional import-export layers, one local processor acts as the export representative for multiple processors, keeping more value at origin. We are fully transparent with our buyers about how payments are distributed — to farmers, cherry traders, processing, logistics, and our own margin.
At the same time, we support roasteries in importing green beans directly. By partnering with forwarders in different countries, we simplify the import process. We are also establishing warehouses in the US and Slovakia to accommodate smaller-volume orders.

As coffee drinkers, your choices matter. Take a moment to ask where your coffee comes from — and how the farmers are truly paid.

23/02/2026

I stayed at a beautiful beachfront hotel last week. Pool, gym, ocean view — they got everything right.
EXCEPT THE COFFEE
Day 1: bad. Day 2: still bad. Day 3: “Good news — we’ve upgraded you to fresh French press in the VIP lounge.”
Perfect. Finally.
I walk in, see a high-end machine, whole beans in the hopper… this should’ve been great. It wasn’t. Same terrible coffee. Just fresher.

That’s when it hit me: You can’t fix a bad core product with better equipment. In business, we often try to "fancy up" a broken process instead of fixing the foundation. We invest in expensive software, sleek branding, or premium packaging—but if the underlying service is flawed, all you’re doing is delivering a bad experience faster.
That one detail? It’s what I remember most. Not the beach. Not the room. The coffee.

☕ We don’t cut corners on coffee. Ever.

P/S: The story was written by Michael Tilley during his vacation at a luxury resort in California. They tried to sign him up for an annual membership.

04/02/2026

One year since the BIGGBY COFFEE team first visited.
Time has flown by, while I’ve been moving steadily toward a vision of stability for our people and sustainability for the environment.

That visit strongly inspired me to take a major step forward.
I set up a drying mill in the heart of the village, where 80% of households depend on coffee farming and processing. Along the way, I built close relationships with my neighbors, aligning on market expectations for quality and consistency.

Today, one neighbor is even planning to install a similar drying system for the next crop — a small but meaningful sign of shared progress.
It took a full year to prepare these changes.
2025–2026 harvest update:
• 100 MT Arabica green beans
• 82 cup score
• Produced by 20 households
• Packed in 60 kg jute bags, each lot named after the producing family
If you’re looking for new origin coffees for 2026, I’d be happy to share samples.
We also have warehouses in the US and Slovakia, supporting small and flexible orders.

14/01/2026

Samples of fully washed Bourbon will be available at the World of Coffee Dubai 2026. The coffee is processed by Kiet’s family.
Kiet is 28 years old and currently single. He lives with his parents at an elevation of 1,600 meters above sea level, in a house facing the mountains. He works together with his parents on 1 hectare of Bourbon coffee.
Three years ago, his family changed their processing method by picking only ripe cherries, fermenting them under water until all the mucilage was removed, and then drying them in the sun. Each harvest, he processes around 2,000 kg of green beans.
This is the first year we are cooperating to introduce this lot to roasteries. The FOB price is USD 10,500 per metric ton, from the port of Ho Chi Minh City, Vietnam.

09/01/2026

Each processing batch produces about 1,500–3,000 kg of fully washed coffee, with a score of around 82 points.

One batch usually takes about seven days to complete. We first dry the coffee using a mechanical dryer at around 60°C until the moisture reaches about 20%. Then we move the coffee outside and continue drying it under the sun until the moisture level drops to 12.5%, as natural heat helps the beans develop better flavors.

Our coffee drying facility is located at an altitude of 1,600 meters, in an area surrounded by approximately 2,821 hectares of Arabica coffee farms and around 1,000 households.

The signature flavor profile of our region features a strong nutty character reminiscent of almonds, complemented by light chocolate notes, yellow fruit, bright citric acidity, and caramel sweetness.

Our current FOB price is 9850 USD/MT.
If you have room to discover beans from a new region, we would be very happy to share samples and explore potential cooperation with you.

29/12/2025

I chose one of the hardest parts of the coffee industry, which is reforming the farming and trading model. This includes building stability for farmers, caring for the environment, and creating a path for the younger generation of farmers, while remaining viable within the C market.

My mom helps me manage the facility. After months of learning how to work together, we have become a very good team. I analyze all possible situations to her, including the worst cases, to make sure we will be fine. I have no debt, and I only invest what I can afford, with a three-year vision.

From a market perspective, we together produce specialty-quality coffee in bulk at a competitive price. This model does not yet exist in Vietnam.

We are opening partnerships with roasteries ready to secure ethically sourced specialty coffee and scale into long-term volume commitments.

26/12/2025

Current market conditions highlight a growing disconnect between decision-making levels and on-the-ground realities.
Pricing and policy decisions are often made far from farming communities, despite farmers being the foundation of supply.

While we are at the starting point, we do all we can to adapt to those decisions, and most of us fall hard, give up, and then try again when a small positive signal appears.
Many farmers and small processors believed prices would go up this crop, as in the last two years. Thus, they spent all their savings on processing and stocking. However, the market suddenly became very quiet, which was beyond their understanding.

I visited Thuận a few days ago. He and his wife have stocked 3,000 kg of green beans, hoping to sell now, but there are no buyers. I felt his frustration and worry but helplessness. All I can do to survive in the C market is to cooperate with people at the same level to produce in bulk as compensation. But for farmers, there is no way for them to be competitive with small lots.

Thus, I have decided to change the model this year. I set up a drying mill in the center of the village, visit each farm and family, and work lot by lot to introduce them to roasteries that truly care about the people who produce every bean.
One lot, one family, one relationship at a time.

20/12/2025

For most people here, “the environment” still feels like something too big and distant to worry about.

Our coffee drying facility is in Tram Hanh ward, an area surrounded by approximately 2,821 hectares of Arabica coffee and around 1,000 households. Nearly 90% of these families rely directly or indirectly on coffee for their livelihood.

Hòa, age 30, is continuing his mother’s work in coffee processing. His extended family leases 50 hectares of land from the government on a 50–year term to grow coffee. Hòa’s household specializes in processing and domestic trading, while his relatives focus mainly on farming.

Most other surrounding families own about 1–2 hectares of coffee farmland each, and roughly half of them carry out washed–coffee processing on their own.

However, nearly all of them release their wastewater directly into the environment.

Everyone is too busy trying to survive on the daily C-market price. Local processors carry most of the risk when they buy cherries from contracted farmers, and their main concern is simply how to sell their green beans.

Small households are operating on such a small scale that they can’t invest in—or even think about—proper wastewater management.

With support from committed buyers or a funding partner, we can install five wastewater-treatment systems at key wet-processing sites and turn about 100 hectares of coffee into a sustainability model within three years.

17/12/2025

Harvest season has reached its peak, but the market feels strangely quiet. Prices are expected to fall, and roasteries hesitate, watching and waiting. Because of that silence, the whole chain is breaking.

Local traders and processors are the most exposed. Many of them signed contracts to collect cherries from farmers at any price, at any time the market allows. Now they are forced to buy at the highest peak prices, while the C market keeps slipping lower and lower. They hold their cherries with no certainty, no protection—only the weight of loss pressing heavier each day.

Every morning, when my mom goes to the market, they are there. Faces tired, voices careful. They ask her gently if we need cherries yet, if they can pass by later. They ask not because they have hope, but because they have no other place to go.

And we feel it too—the shame, the helplessness. We want to help, but we can’t. Our buyers are waiting for prices to fall. The rooms are closed. The contracts aren’t open yet. Everyone is waiting, while the cherries ripen, the costs rise, and the risk stays with the people who can least afford it.

So the harvest continues, full and heavy, but the market does not move. And in that pause, people are losing more than money—they are losing sleep, dignity, and faith that this season will ever balance out.

13/12/2025

After two months of convincing, my mom and dad finally agreed to come and help manage the drying mill with me, 1500 km away from the life they knew.

Both of my parents have strong backgrounds. They were construction team leader, managing workers to build houses, and were a farmer. They have years of experience working closely with both farmers and laborers.

My mom used to ask me why I chose such a demanding job. But everything changed when she arrived and started talking with the farmers in the surrounding area. They come to greet us, help set things up, and share stories about their farm life, coffee prices, and the challenges they face in the market. Day by day, they get to know each other better.

Now, even more than I do, she feels a deep sense of responsibility to support them and help make things better.
Like mother, like daughter :)

08/12/2025

Our neighbor named Quang is about 60 years old. He only came back to take care of his coffee farm in the last two years because the price has been good.

He harvests cherries carefully, and he believes this method helps protect the trees and improves next year’s yield. He owns a little more than one hectare of coffee and, together with his wife and their 26-year-old son, they do the picking themselves.

He mentioned that if he hires pickers from his Catholic community, they usually follow his instructions carefully. However, most other hired pickers only focus on collecting as much as possible to earn more money.

In our area, many farmers pay workers per day instead of per kilogram of cherries because they want to protect their plants. A few households even keep the same picking team every year, so the workers become familiar with the guidelines and follow them more closely.

Together, we support one another to perform our work with care, respect, and full dedication.

This year, our capacity is up to 100 metric tons of high-quality Arabica beans.
Feel free to contact us for samples or more information.

02/12/2025

We’re excited to announce that our drying mill, located in the heart of Vietnam’s high-elevation Arabica farms at 1,600 meters—is now fully operational.

Powered by a combination of electricity and sustainably sourced firewood, the facility has run smoothly since commissioning.

For our first production season, we are ready to process up to 100MT of premium Arabica beans, meeting the following quality specifications:
𝐕𝐚𝐫𝐢𝐞𝐭𝐲: Premium Arabica Catimor
𝐂𝐮𝐩𝐩𝐢𝐧𝐠 𝐒𝐜𝐨𝐫𝐞: 80–82 points
𝐄𝐥𝐞𝐯𝐚𝐭𝐢𝐨𝐧: 1,500–1,650m
𝐑𝐞𝐠𝐢𝐨𝐧: Tram Hanh, Lam D**g Province, Vietnam
𝐒𝐜𝐫𝐞𝐞𝐧 𝐒𝐢𝐳𝐞: S16+
𝐓𝐚𝐬𝐭𝐞 𝐍𝐨𝐭𝐞𝐬: Strong nutty aroma reminiscent of almonds, light chocolate, yellow fruit, citric acidity, caramel.
𝐏𝐫𝐨𝐜𝐞𝐬𝐬𝐢𝐧𝐠 𝐌𝐞𝐭𝐡𝐨𝐝: Fully Washed
𝐂𝐮𝐫𝐫𝐞𝐧𝐭 𝐅𝐎𝐁 𝐟𝐫𝐨𝐦 𝐇𝐂𝐌𝐂, 𝐕𝐢𝐞𝐭 𝐍𝐚𝐦: 9150 USD/MT

We are ready to supply consistent, premium grade Arabica and welcome your inquiries for the 2025–2026 season, with fresh cherries beginning next harvest in one week.

VIET LOCAL - Vietnamese Coffee Beans

06/03/2026

23/02/2026

04/02/2026

14/01/2026

09/01/2026

29/12/2025

26/12/2025

20/12/2025

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