Vietnam 2025: A journey that connects

On the evening before our adventure, we gather on the rooftop of our hotel in Buôn Ma Thuột, the “Coffee Capital” of Vietnam. In a relaxed atmosphere, we get to know each other and prepare for the journey ahead. Four roasteries are joining us: Kaffeemanufaktur Würzburg, Good Karma Coffee from Karlsruhe, Aroma Hoch 3 from Obererlbach, and Lievie Coffee from Passau. The trip is organized by our cumpa Paul and our long-time friend Kate, who supports us on-site. The excitement is palpable – let’s go! 

Our first two days are spent with our partner Great Cherry Robusta. Will and Toan take us to farms where the rare, traditional Robusta variety Sẻ is grown. This variety dates back to a time before Vietnam’s major coffee boom and is characterized by small, dense beans with a pronounced sweetness. Will explains that many farmers in the region are returning to this variety for its unique flavor profile, despite its lower yields.

At the processing facility, we observe how the coffee cherries are processed and dried. Many employees at Great Cherry belong to the Êđê community, which has a strong connection to coffee cultivation. Their culture remains deeply influenced by traditional longhouses (Nhà Dài), ancestral worship, and harvest rituals. At dinner, we are treated to a feast: roasted suckling pig, sweet-and-sour ant soup, and sticky rice grilled in bamboo tubes, accompanied by live local music – a truly authentic experience! 

The next morning, we taste the fresh harvest, including our beloved Mật Ong Robusta, the anaerobic natural-fermented Ro Sẻ, and for the first time, our imported Ro Êđê Anaerobic Honey. During the cupping session, we also meet Will’s family before bidding them a heartfelt farewell. 

Uncle Thảo, our friendly driver, safely takes us to our next destination. Along the way, we stop to pick up fresh jackfruit, durian, and mangoes, as well as locally produced pepper, before arriving at Mr. Toi’s organic farm in Đắk Nông. After a traditional lunch – fried fish, water spinach with garlic, sweet-and-sour soup, and caramelized pork belly – we plant trees as a symbol of our long-term partnership. Plaques with the roasteries’ logos and personal messages make these trees special mementos of our connection between Germany and Vietnam. 

The next morning, we visit Mr. Toi’s processing facility in Bảo Lộc, where our Winey Honey is currently being produced. The coffee cherries undergo fermentation in stainless steel tanks at a controlled temperature of 19 degrees Celsius, resulting in a clean, complex fruity note with lively acidity. During an espresso workshop, we extract the “Future Coffees” roasted in Germany – a special experience for Mr. Toi, who is also delighted with the gifts we brought. 

In the afternoon, we hike through fruit orchards and cross a thrilling suspension bridge to reach the farm. It is idyllic, shaded by tall trees where coffee and pepper grow together. At the hill’s base, we find a field of green tea. The air is filled with birdsong and the hum of insects; otherwise, there is silence. It’s a perfect place to be inspired as Mr. Toi shares insights into his organic farming practices. We take photos, conduct interviews, and finally walk back to the processing station as the sun sets – “Go Future.” 

That evening, we enjoy a grand barbecue, karaoke, and homemade rice wine. Thank you, Mr. Toi! 

Day 5 & 6 – Zanya Coffee

We continue our journey into the mountains to Đà Lạt, where mist hangs in the treetops and rain begins to fall. The capital of Lâm Đồng province is Vietnam’s Arabica hub, thanks to its cool, humid climate. Our destination: Zanya Coffee, a family-run washing station at the base of Lang Biang Mountain, with whom we have been friends since 2019. Marian and Lim give us a warm welcome. We cup coffees, tour the impressive greenhouses filled with drying coffee, and examine their ever-improving processing line. Zanya is a fantastic example of a well-run family cooperative. When Paul worked in production in 2020 and 2021 to learn more about coffee processing, everyone was still crouched on the ground, sorting the cherries by hand. Years later, we now see a well-structured processing line and an operation that has been able to increase its output by three to four times.

Late at night, when fresh cherries arrive from the farm, we jump in to help. For a few hours, we sit at the sorting table, removing imperfections before the cherries are pulped or fermented. Experiencing the fast-paced work environment and nighttime processing first-hand is truly eye-opening for our group. 

The next day, we hike to the finca and enjoy the breathtaking valley view. Some of us even climb to the 2,167-meter-high summit – a demanding but rewarding trek. Our time in Đà Lạt is rounded off with visits to local roasteries and specialty cafes, a waterfall featuring a 40-meter-high Buddha statue, and the lively night market in the city center. 

Our final stop is Lộc Rừng, our new partners in Đăk Hơ, where Kate has found her dream job. These young and ambitious Arabica producers operate at altitudes of up to 1,850 meters. We ride ATVs through the jungle to reach the farm, where we help with the harvest and process our own coffee using anaerobic fermentation. We can hardly wait to roast and taste these beans in Germany! 

Another highlight is the Lộc Rừng Nursery, where varieties such as Typica, THA1, Bourbon, and Laurina are cultivated. We get hands-on, repotting seedlings to prepare them for transplantation to the farm. 

Our accommodation at Cù Lần Village is a museum honoring the K’Ho people, who have worked in coffee cultivation for generations. Here, we experience traditional crafts, art, and a K’Ho dance performance. The K’Ho are deeply knowledgeable about the flora and fauna of their forests and lead us to a legendary site: a tree said to be over 1,000 years old. Around its base, we discover aromatic herbs and spices growing wild. The energy here is truly special. 

Over dinner by the campfire, we learn more about Lộc Rừng’s vision and share personal stories – a perfect conclusion to our journey. 

A heartfelt thank you to our Vietnamese partners for their incredible hospitality and to our roastery partners who made this trip so memorable.