Our Origins
Across Vietnam

Role: The Signature (The soul of the 1300s brand).

Terroir: 1,350m Altitude | Primeval Forest Soil | Cool All Year.

Flavor Profile: Diverse Fruit, Mild Sour, Sweet Aftertaste.

Recommendation: Best for Drip Bags and Single Origin Pour-Over to highlight the herbal complexity.

Time moves slower here. Hidden at 1,350 meters in Kon Tum, Mang Den is not just a farm; it is a sanctuary surrounded by vast, intact primeval forests. The trees here breathe the purest air in Vietnam, protected by a micro-climate that stays cool year-round. This is the spiritual home of 1300s—a place where the coffee cherry ripens in silence, undisturbed by the modern world.

Role: The Fruit (The award-winning sweetness).

Terroir: 1,000m Altitude | Rugged Terrain | Thermal Shock Climate.

Flavor Profile: Northwest Forest Orange, Honey, Mild Bitterness.

Recommendation: Ideal for Light Roasts and Fruity Espresso Blends.

Sweetness is born from struggle. Located in the rugged Northwest mountains, Son La is a land of extremes—heavy rains, heat, and biting cold winters. The Arabica trees have adapted to this stress, thriving in the challenging soil to produce a bean that defies the altitude.

Role: The Aroma (The sparkle in the blend).

Terroir: 1,400m+ Altitude | Volcanic Peaks | Mist-Covered.

Flavor Profile: Strong Diverse Aroma, Bright Citrus.

Recommendation: Essential for Premium Espresso Blends to add “Top Notes” and brightness.

The ceiling of Vietnam. Rising over 1,400 meters, Cau Dat is closer to the sky than the earth. Famous for its typical volcanic soil, this region has been the gold standard of Vietnamese Arabica for a century. The cloud cover acts as a natural shade, slowing the ripening process to create a bean structure as hard as stone.

Role: The Balance (The foundation of consistency).

Terroir: 1,000m Altitude | Lao Wind Influence | Deep Soil Layers

Flavor Profile: Roasted Cereal Grains, Green Tea, Lingering Sweetness.

Recommendation: Perfect for Commercial Coffee Chains and Cold Brew bases (low acidity).

Where the wind shapes the flavor. Situated at 1,000 meters in Quang Tri, the soil and climate are perfectly suited for hardy Arabica trees. Influenced by the dry winds, this region produces a coffee that is savory rather than fruity. It is the ‘Comfort Food’ of coffee—warm, rounded, and incredibly consistent.

Role: The Depth (The complex Robusta).

Terroir: 800m Altitude | Ancient Volcanic Crater | Mineral-Rich.

Flavor Profile: Mineral Smoke, Chocolate, Wild Honey.

Recommendation: Use for Specialty Robusta offerings or Mocha-Java Style Blends.

Born from fire. Pleiku coffee grows in the shadow of the Chu Dang Ya volcanic area, near the vast Pleiku Lake. The soil here is weathered lava—Red Basalt formed over millions of years. The trees drink from this mineral-rich earth, producing a bean that captures the prehistoric essence of the highlands.

Role: The Power (The caffeine kick).

Terroir: 650m Altitude | Basalt Plateau | Tropical Monsoon.

Flavor Profile: Strong Flavor, High Caffeine, Superior Aroma.

Recommendation: The gold standard for Instant Coffee Manufacturing and Traditional Vietnamese Phin Coffee.

Born from fire. Pleiku coffee grows in the shadow of the Chu Dang Ya volcanic area, near the vast Pleiku Lake. The soil here is weathered lava—Red Basalt formed over millions of years. The trees drink from this mineral-rich earth, producing a bean that captures the prehistoric essence of the highlands.