Why we roast in Vietnam

Most coffee sold in Australia is roasted here, from green beans shipped in. We do it the other way round, and it was a deliberate choice.

Roasting where the coffee grows

Our partner roastery is close to the farms. They roast these beans every day, they know how dense highland robusta behaves in the drum, and they can taste a harvest the week it comes in. Roasting there also keeps more of the work, and the income, in the region that grows the coffee.

What about freshness?

Shipping takes time, and we won't pretend otherwise. Coffee needs to rest after roasting anyway, the one-way valve on every bag lets gas out without letting air in, and the roast date is printed on the bag so you can judge for yourself.

What it means for the farms

Buying directly and roasting at origin lets us pay for ripe-only picking and talk to the same people every season. When you tell us what you taste, the message goes straight back to them.

More on every step: Our Approach.