Both. It can mean coffee beans grown in Vietnam, and it can also mean the classic way of brewing with a phin filter (often served with sweetened condensed milk).

Arabica is smoother, a bit sweeter, with fruit or floral notes. Robusta is bolder, darker, more cocoa and earthy, sometimes a little bitter. Robusta has roughly twice the caffeine of arabica.

Keep beans in an airtight bag or tin, away from heat, light, and moisture. Don’t keep coffee in the fridge. If you won’t finish it within a month, freeze in small, sealed portions. Thaw a portion while it’s still sealed so it doesn’t pick up moisture.

We don’t have decaf options yet.

For our regular coffees, no. But we do make a few flavored blends—like our Hazelnut—where we add hazelnut oil after roasting for the aroma and taste. These are clearly labeled. If you want unflavored coffee, choose our single-origins or standard blends.

Use a phin, grind a touch finer than medium, and use more coffee: about 18–22 g to 90–120 ml of water. Aim for a slow 4–5 minute drip. For the café vibe, pour the brew over 2–3 tablespoons of sweetened condensed milk, or add a spoon of coconut cream. Robusta or a darker roast will taste punchier.

It’s a rich, dessert-like drink. Brew a small, strong coffee (phin or espresso). Whisk 1 egg yolk with 2 tablespoons sweetened condensed milk (and a drop of vanilla) until thick and creamy. Pour the foam over the hot coffee and sip.

We source from Vietnam. “Single origin” means beans from one place, so you taste that region’s character. A “blend” mixes beans for balance and a steady flavor year-round.

Yes. For a concentrate, use about 1 cup coarsely ground coffee to 4 cups cold water. Steep 12–16 hours in the fridge, strain, then dilute 1:1 with water or milk to taste. If you want a ready-to-drink batch, start around 1 cup coffee to 8 cups water.

A single espresso shot is usually around 60–75 mg. A typical phin serving is often in the 80–150 mg range with arabica; with robusta it can land higher. It depends on your beans, grind, and how strong you brew.

We make both. Unsweetened is just mango. Some packs are lightly sweetened with cane sugar. The front label says which one it is.

You’ll notice the natural durian smell, yes. It’s stronger than mango.

No added preservatives or sulfites. Ingredients are listed on the back of each pack.

The fruits are just dried.

In Vietnam. We work with farms in the south; some packs list the province or variety on the label.

Soft-dried is chewy and bendy, great for snacking or baking. Freeze-dried is light and crispy, with a clean, bright fruit taste.

Yes, but use common sense. Cut pieces small, and watch for choking. 

Keep the pouch sealed and dry. Soft-dried tastes best within about 7–10 days.

Yes. Seal it well, freeze, then let it come back to room temp while still sealed so no moisture gets in. Texture may change a little, but it stays tasty.

Yes, for sure. Dried fruit is made from real fruit, so it has vitamins, fiber, and natural sugar instead of added sugar or artificial stuff. But it’s still sweet, so eat it in small portions.

Yes. We use Vietnamese cacao, and we list the origin on the wrapper (often the province).

All the beans come from one place. Like coffee, that gives the bar a clear, unique flavor.

It’s known for complex, aromatic notes. Think more fruit and spice, less flat “cocoa” taste.

Small but growing. It’s craft-level, not mass-market—more like specialty coffee.

Often bright and fruity with warm spice or nutty tones. The exact profile depends on the province and how the beans were fermented and roasted.

Usually yes—most dark bars are dairy-free. Still, always check the label for “may contain milk” due to shared equipment.

Smaller farms, careful fermentation, single-origin lots, and small-batch production. You’re paying for flavor and traceability.

If it’s just soft, chill it in a cool room (or briefly in the fridge in a sealed bag) and eat as usual.
To reset a melted bar at home: melt it gently in a bowl over warm water, pour onto parchment, and let it firm up. The snap may not be perfect, but the taste is the same.

Right now we use cane sugar in our bars. If we release a no-added-sugar option, it’ll be clearly marked.

A little, yes. Single-origin bars can shift from crop to crop. Blends stay more consistent year-round.