VietBeans has been offering specialty coffee, accessories, teas and spices from Vietnam since 2017. Vietnam is the second largest coffee producer in the world.
Through a partner living in Vietnam, we are in direct contact with our coffee farmers , to whom we pay several times the world market price directly for their coffee. This allows us to offer fair , sustainably grown products that are processed in accordance with German quality guidelines .
We want to make Vietnamese culture and lifestyle accessible in Europe. First and foremost, we offer our customers authentic and traditional Vietnamese coffee preparation as a slow-down and enjoyment technique as a ceremony for home or at work .
We want to establish Vietnamese coffee with its chocolaty taste and high caffeine content as an alternative to South American and African coffees.
We build long-term customer loyalty through exciting, high-quality specialties that we package as cultural experiences – such as the lotus tea ceremony or the traditional cooking of Pho.
Our guiding values are partnership and social justice .
- Using a traditional roasting and refining method, our coffee gets a chocolatey taste
- Increased caffeine content through the use of Robusta beans
- Organic cultivation by small farmers in mixed cultures with shade trees (mango, banana, cashew, tamarind)
- Roasting just before the boat sets off – fresh coffee arrives in Germany
- Exclusively microbiological fertilization : use of residues from coffee production (pulp), rice & soybean husks
- Water-saving irrigation from nearby water reservoirs
- Arabica beans from Cầu Đất, in the highlands of Đà Lạt with the highest quality – grown at 1,600 to 1,900 meters above sea level
- Robusta beans from the fertile volcanic soils around the city of Pleiku in Gia Lai province in the central highlands of Vietnam – grown at 800 – 1,000 meters above sea level
- Cherries are only picked when fully ripe and exclusively by hand from fully grown coffee bushes (up to seven meters high)
- Drum roasting in small batches: 14 – 20 minutes at 200 – 230 degrees Celsius – roasted at origin. This allows for optimal development of around 800 aromas while reducing the tannic acid content
- Roasting locally means a greater share of added value in the country of origin. At the same time, we pay at least double the world market price – before the harvest begins. Our contribution to reducing poverty in the rural region damaged by the Vietnam War
LOUISA
DOMINIK
MAXIMILIAN
Tom
Tian
