Ta Ca Phe

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.