Da Lat / Vietnam
Đan Trà in Da Lat handcrafts rattan and bamboo furniture and home décor.
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Visit official site ↗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.
Visit official site ↗K'Ho Coffee
Worth a DetourBonneur'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.
Visit official site ↗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.
Visit official site ↗Đà Lạt, Lâm Đồng
The Đà Lạt winery behind the Vang Đàlạt and Château Dalat labels, built over three decades and the first in Vietnam to lay down a European-standard wine cellar. It sources grapes from its own 24-hectare Ninh Thuận vineyard and runs a wine cellar in Đà Lạt.
Best for Vietnamese wine, Château Dalat, cellar visit
Visit official site ↗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.
Visit official site ↗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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