15 stores · curated ORBIS register
Vietnamese coffee and tea refuse to hurry. Cafe Giang pours the original egg coffee, ca phe trung, invented here in 1946, and still poured the slow way at the original counter. K'Ho Coffee grows and roasts heirloom arabica through a K'Ho family cooperative. Trà Đồng Lương steeps jasmine and lotus green teas from a three-generation Hanoi tea house.
Bat Trang village
Sells Bat Trang ceramics from its shop at the Bat Trang ceramics market in Gia Lam, Hanoi, including tea sets, altar wares, decorative vases, ceramic lamps and dinnerware. Pieces are finished with crackle glaze, cobalt blue glaze, hand-painting or relief decoration.
Best for Bat Trang tea sets and altar ceramics
Old Quarter (Hoan Kiem)
Nguyen Van Giang invented egg coffee here in 1946, whisking egg yolk and sugar into a meringue-like cloud when milk was scarce. His family still serves it at three Hanoi locations, including inside Lotte Mall Tay Ho.
Best for Original egg coffee (ca phe trung), invented here in 1946
Cafe Giang's claim to Hanoi's coffee history rests on a specific act of improvisation: in 1946, with fresh milk hard to come by, Nguyen Van Giang began whisking egg yolk and sugar into a meringue-like foam and spooning it over strong Vietnamese coffee, inventing what the city now knows as ca phe trung -- egg coffee. The recipe has stayed in his family since, served at the original shop at 39 Nguyen Huu Huan, reached down a narrow passage off the street in the Hoan Kiem district.
That single address has grown into three. Alongside the original Nguyen Huu Huan location, the family now runs a counter at 57 Trang Tien and a third inside the Lotte Mall Tay Ho shopping center -- a modern setting a long way from the original alley shop, serving the same drink. The company's own framing leans on that continuity rather than expansion for its own sake: its stated mission describes each cup as carrying 'craftsmanship, family memories, perseverance and a spirit passed down through generations.'
For a drink invented as a wartime substitute for milk, egg coffee has outlasted the shortage that created it by nearly eighty years, and Cafe Giang's three Hanoi counters are still the direct line back to Nguyen Van Giang's original recipe.
Old Quarter, Hanoi
Collective Memory is a Hanoi shop curating work by Vietnamese brands and makers near Saint Joseph's Cathedral. Its selection ranges from art prints and home objects to coffee and smaller gifts. The founders, a travel writer and a photographer, draw on journeys around Vietnam when choosing what to stock.
Best for Vietnamese design, art prints and gifts in Hanoi
Collective Memory at 12 Nha Chung is built around the idea that a gift can carry something of Vietnamese culture. Its founders, a travel writer and a photographer, draw on journeys around the country to select work by brands and makers. The resulting shop mixes art prints with usable objects rather than concentrating on a single category of souvenir.
The range includes home objects and smaller gifts alongside coffee and other packaged products. The founders describe the selection as something that changes, much like the contents of a magazine. That is a useful way to approach a visit: look for an individual maker or object that interests you, rather than expecting a fixed checklist of products to be available.
The address is near Saint Joseph's Cathedral in central Hanoi. Prints and postcards offer portable options. Ceramics and larger objects call for more thought about carrying them home. Ask about the maker and material of the piece you choose. A Vietnamese brand or cultural reference is not, on its own, proof of where every component was produced.
Tây Hồ
Oriberry grew out of 1998 charity work supporting Vietnam's ethnic-minority farmers, becoming a coffee and tea company in 2010. It sources single-origin beans from Quang Tri, Lam Dong, and Daklak, and sells hand-painted Bat Trang ceramics alongside them.
Best for It sources single-origin beans from Quang Tri, Lam Dong, and Daklak
Oriberry didn't begin as a coffee company. Its roots trace to 1998, when its founders started charity work supporting indigenous and ethnic-minority communities in remote parts of Vietnam; the coffee business, formalized in 2010, grew out of that work as a way to keep the income direct rather than routed through aid. The company sources single-origin coffee from named Vietnamese regions — Quang Tri, Lam Dong, Dien Bien, and Daklak — and green and red tea from Thai Nguyen, buying direct from smallholder farmers rather than operating estate farms of its own. Oriberry describes a specific quality process behind that sourcing: soil testing on the farms, a required Brix sugar level in the cherries before they're accepted, and screening of the green beans for pesticide residue, rather than a general ethically-sourced claim with no mechanism behind it. Alongside the coffee and tea, the company sells brewing equipment and hand-painted Bat Trang ceramics — cups, bowls, and drip filters made in Vietnam's Bat Trang pottery village — pairing a food product with a craft one from the same country. Oriberry runs a café near Hanoi's West Lake as its physical retail point, but the core of the business is still the direct relationships with smallholder farmers that the 1998 charity work started, sixteen years before the company itself existed.
Hanoi / Vietnam
Trà Đồng Lương traces to the early twentieth century, founded by Phạm Trác Đồng — born 1898, died 1971, a native of Nam Định province — at 44 Rue Richaud in colonial-era Hanoi.
Best for Jasmine and lotus green teas from a three-generation Hanoi tea house
Trà Đồng Lương traces to the early twentieth century, founded by Phạm Trác Đồng — born 1898, died 1971, a native of Nam Định province — at 44 Rue Richaud in colonial-era Hanoi. The name fuses the founder's own name with his home province, a naming convention that ties the brand permanently to the person who built it rather than to a slogan or place invented for marketing.
The house's specialty has stayed narrow and specific across its history: scented green teas, blended with real flowers rather than synthetic flavoring, sold under names like Ngọc Hương, Kim Khánh, Thanh Long, Bạch Hương, and Cẩm Hương. That floral-scenting tradition — jasmine, lotus, and other blossoms folded into green tea leaves — is a defining technique of northern Vietnamese tea culture, and Trà Đồng Lương has built its entire catalog around variations of it rather than diversifying into unrelated tea styles.
Now run by Phạm Kỳ Dương, the third generation of Phạm Trác Đồng's direct descendants, the company still frames its mission around the same commitment to carefully selected, sustainably sourced tea that it was built on. A century-old Hanoi tea name still in family hands, three generations on, is not a common survival story in a city that changed as much as Hanoi did across that century.
Ho Chi Minh City / Vietnam
Tra Viet has spent two decades building a case for Vietnamese tea as a category worth taking as seriously as China's or Japan's, curated under tea master Mộng Kiều, winner of the 2015 Tea Master Cup Vietnam tea-preparation title, according to Tra Viet.
Best for Vietnamese lotus tea and Thai Nguyen green tea
Tra Viet has spent two decades building a case for Vietnamese tea as a category worth taking as seriously as China's or Japan's, curated under tea master Mộng Kiều, winner of the Champion of Tea Master Cup. Rather than centering on a single regional style, the house's range spans jasmine tea, Ha Giang black tea from Vietnam's far northern highlands, Thai Nguyen top-bud green tea from the country's best-known tea province, pu-erh, and lotus tea — a format distinctly associated with Vietnamese tea culture, where tea leaves are scented inside the closed petals of lotus flowers.
The company runs three physical locations across Vietnam's main cities — two shops in Ho Chi Minh City's District 1 and Phu Nhuan, one in Hanoi's Ba Dinh district, and one in Da Nang's Lotte building — alongside a corporate arm supplying custom-branded gift packaging and hospitality tea service to businesses. Its retail side runs a Tea Show Experience, a paid tasting format built to walk visitors through Vietnamese tea styles rather than simply sell them a bag to take home.
For a country whose tea culture is often overshadowed regionally by its neighbors, Tra Viet has built a twenty-year retail and hospitality business specifically around making that culture legible to outsiders.
District 1
Trung Nguyên was founded on June 16, 1996 by Đặng Lê Nguyên Vũ in Buôn Ma Thuột, Vietnam's coffee capital. The company's G7 instant coffee launched in 2003 and is sold through cafes nationwide today.
Best for Trung Nguyên's own energy-coffee blends and G7 instant coffee
Xuân Trường / Cầu Đất, Đà Lạt
Growing tea and coffee on Vietnam's Cau Dat plateau since 1994, DalatFarm sells oolong, jasmine, lotus and green teas alongside Cau Dat arabica and robusta coffee, matcha powder and Da Lat specialty snacks, shipped directly from Xuan Truong.
Best for Growing tea and coffee on Vietnam's Cau Dat plateau since 1994
DalatFarm has grown and processed tea and coffee on Vietnam's Cau Dat plateau, in Da Lat's Xuan Truong ward, since 1994, working the high-altitude terrain of Lam Dong province that has long supplied both crops to the wider Vietnamese market. The tea side of the business runs across oolong, jasmine, lotus and green tea plus herbal blends, sold as loose leaf or in bags, while the coffee line covers Cau Dat-grown arabica and robusta processed into ground powder, whole beans and single-serve drip filters. The company has also added matcha powder to its catalog, alongside Da Lat specialty dried-fruit snacks and nutritional seeds, extending beyond straight tea and coffee into a broader regional pantry line. Everything ships from the Xuan Truong facility directly to customers through the company's own e-commerce operation rather than through third-party retail exclusively. Three decades on the same plateau puts DalatFarm among the longer-running growers in a region that has increasingly built its reputation on Cau Dat's cool highland climate -- the same altitude and temperature swings that suit specialty coffee also favor the jasmine- and lotus-scented teas the company sells alongside it.
Hoàng Su Phì, Hà Giang
Fìn Hò Trà, founded in 2008 in Hà Giang's Tây Côn Lĩnh mountains, works with Red Dao growers hand-picking leaf from ancient shan tuyet trees 300-500 years old to make green, white, black, jasmine and fermented teas, EU-organic and five-star OCOP certified.
Best for Ancient shan tuyet tea hand-picked from 300- to 500-year-old wild tea trees
Fìn Hò Trà takes its name from Phìn Hồ, a hamlet in Thông Nguyên commune on the slopes of Tây Côn Lĩnh in Hà Giang province, in Vietnam's far north. Founded in 2008, the brand works with Red Dao growers who hand-pick leaf from ancient shan tuyet tea trees, some estimated at 300 to more than 500 years old, growing wild across the surrounding forest at elevations between 1,300 and 2,000 meters. The area's cool year-round climate, heavy rainfall and near-constant fog are credited with shaping the tea's character. From that leaf the cooperative processes the four traditional shan tuyet styles — green, white, black and jasmine-scented — along with fermented tea cakes pressed with traditional printed designs and a wild forest tea sourced from stands as high as 2,000 meters. Fìn Hò Trà's products carry European organic certification, and Vietnam's OCOP quality-rating program has awarded several of its lines the program's top five-star grade. The operation sits within Vietnam's broader push to formalize and market its ancient-tree tea regions, but its output stays rooted in a single named hamlet and its own hand-picking Red Dao growers rather than a blended, multi-region supply chain.
Bonneur'C, Lạc Dương (Langbiang), Đà Lạt
A cooperative of indigenous K'Ho families growing heirloom arabica strains, typica, bourbon, yellow bourbon and caturra, on the slopes of Langbiang Mountain. They process washed, natural and honey lots by hand and sell roasted beans and farm visits direct from the village.
Best for Heirloom arabica grown and roasted by a K'Ho family cooperative
K'Ho Coffee's heirloom Arabica trees trace back to the 1940s, when Rolan Co Lieng's grandfather — working on French colonial road-building crews — came into possession of coffee seeds and planted them in the jungle around Langbiang Mountain; the K'Ho Cil community had been growing arabica in the area since French traders introduced it around 1900. Production stopped for roughly two decades during wartime and only resumed in the 1980s and 90s, when families including the Liengs replanted the original trees on their Bonneur'C village farms. In 2011, Rolan — a fourth-generation coffee farmer — and her husband Joshua Guikema organized those individual family plots into a formal cooperative, cutting out the middlemen who had been buying cherries at low, undifferentiated prices and returning a fairer share directly to the roughly 50 K'Ho families who grow the coffee. The cooperative still follows traditional agroforestry methods rather than converting to monoculture, processing typica, bourbon, yellow bourbon and caturra lots as washed, natural and honey coffee by hand. Beyond selling roasted beans, K'Ho Coffee runs farm visits on Langbiang Mountain itself, letting buyers see the same heirloom trees that have supplied four generations of one family before the coffee ever reaches a bag.
Hai Bà Trưng St, Đà Lạt
Established in 2013 in Dà Lạt, La Việt hand-picks cherries at peak ripeness and processes them the same day before roasting, and partners with UCC on sustainable Arabica farming in the region. Its Hai Bà Trưng roasting café sells phin, filter and gift-boxed coffees.
Best for Farm-to-cup specialty coffee from Đà Lạt's Cầu Đất highlands
Trần Nhật Quang came to coffee sideways: a former tourism lecturer at Đà Lạt University and a university in Ho Chi Minh City, he got pulled into an organic coffee project in Lâm Đồng in 2010, at age 30, and used it to pivot into building La Việt Coffee, which opened its first 'factory café' in Đà Lạt in 2013. His stated motivation was as much about farmers as about flavor: rather than let growers keep chasing high yields sold at low average prices, he built a business that controls quality at every stage, from cultivation on the Cầu Đất highlands through same-day processing, roasting and brewing, paying more for cherries picked at peak ripeness instead of whatever volume a farm could produce. The company's philosophy, stated on its own site, pointedly rejects the 'specialty coffee' label as marketing jargon — Quang's line is that 'there are only special people who make coffee with all their hearts.' A decade on, La Việt roasts and sells phin, filter and gift-boxed coffee from its Hai Bà Trưng roasting café, and exports reach demanding markets including Japan and the United States, even as the company says its best product and technology are still reserved for the domestic Vietnamese market it was built to serve.
Tà Nung, Đà Lạt
A hillside coffee farm and garden café in Tà Nung producing weasel (civet) coffee in cherry, arabica and moka lots. Visitors taste and buy the farm's own cà phê chồn while overlooking the valley terraces.
Best for Farm-raised civet coffee and valley views in Tà Nung
At Mê Linh Coffee Garden's hillside plot in Tà Nung, the coffee's tasted after passing through a civet first. The farm keeps its own civets — popularly but incorrectly called 'weasels' in Vietnam, a translation mix-up that stuck — feeding them roughly 5 kg of ripe coffee cherries a day and collecting the undigested beans from the droppings the next morning, echoing the process local legend attributes to Vietnamese plantation workers under French colonial rule, who were barred from drinking the coffee they picked and instead recovered beans from civet droppings on the forest floor. The garden sells the result — known in Vietnam as cà phê chồn — across cherry, Arabica and Moka lots, with the Moka grade priced around 400,000 Vietnamese dong per 100 grams, close to $190 a kilogram, reflecting how labor-intensive and limited the output is compared with conventional coffee. Beyond the coffee itself, the site functions as a working farm open to visitors, with terraced valley views over Tà Nung and flower gardens that draw a steady stream of day-trippers as much as coffee buyers, making a stop here as much about watching the process as tasting the cup.
168 Tăng Bạt Hổ, Hue
Sen Huế processes lotus grown in the ponds around the old citadel into flower-scented tea, lotus-embryo tea, roasted lotus seeds, and lotus-seed jam, working from a production address on Tăng Bạt Hổ street inside the city. The company frames its line as a continuation of the Nguyễn-dynasty custom of provinces sending their finest lotus to the royal court.
Best for Hue lotus tea and candied lotus seeds from a producer working
Old Quarter (Hang Buom)
Ta Ca Phe roasts Vietnamese highland beans grown between 800 and 1,800 metres to specialty standards, serving them by phin, pour-over and syphon. The farm-to-cup roaster now runs four Hanoi locations alongside retail bags and barista training.
Best for Vietnamese highland coffee grown at 800–1,800 metres, roasted in Hanoi
Ta Ca Phe builds its identity around Vietnam's highland growing regions, sourcing beans grown between 800 and 1,800 metres and roasting them to what it calls specialty standards -- a deliberate contrast with the robusta-heavy blends common in much of Hanoi's traditional coffee scene. The roastery serves its beans through three brewing methods side by side at its cafes: phin, the traditional Vietnamese drip filter; pour-over; and syphon, a slower method rarely offered outside specialty shops in the city.
What started as a single cafe on Ngo Gach has grown to four Hanoi locations -- Ngo Gach, Au Co, Lo Duc and Ton That Thiep -- each running the same daily 8am-to-6pm hours. Alongside brewing service, Ta Ca Phe sells its roasted and ground beans retail, runs barista training programs, and rents out its venues, extending the business past table service into education and events.
The company markets itself on its own channels as 'the one and only in Hanoi,' a claim tied less to being the sole coffee shop in the city than to its combination of highland-specific sourcing and a side-by-side phin, pour-over and syphon menu that few other Hanoi roasters offer under one roof.
Nguyễn Văn Trỗi, Đà Lạt
The Married Beans works with about 60 farming households across Cầu Đất, Đạ Sar and Langbiang, processing arabica by washed, honey and natural methods to SGS-certified standards, and sells green beans, filter coffee and cascara from dried Yellow Cherry skins.
Best for Married Beans works with about 60 farming households across Cầu Đất
The Married Beans works with roughly 60 farming households across three highland areas of Lâm Đồng province - Cầu Đất, Đạ Sar and Langbiang - buying and processing their arabica cherries through washed, honey and natural methods at its Đà Lạt operation. Cherries are floated to sort out defects, then pulped without added water and given a light fermentation before drying on raised beds, a process the company runs to SGS-certified standards for quality, safety and traceability. Alongside green and roasted beans and filter coffee, the shop sells cascara made from the dried skins of Yellow Cherry, a coffee varietal grown in the Cầu Đất highlands: cherries are picked at peak ripeness, around 22-28 Brix, and the husks dried and steeped as a tea with a fruit-forward, floral cup distinct from the coffee itself. The name - Vietnamese for 'love is marriage' - points at the company's founding idea, joining farmer and roaster relationships that start at the cherry rather than at a green-bean invoice. It is a specialty operation built on a defined, named group of growers rather than an anonymous supply chain, with the cascara line turning a byproduct of that same relationship into its own product.
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