Espresso Blend
70% Fine Robusta, 30% Catimor Arabica. Thick crema, dark chocolate finish, cuts through milk.
- Dark chocolate
- Toasted nut
- Heavy crema
from $9.20 / kgView specs
Khe Sanh · Quang Tri · Vietnam
Single-origin Vietnamese coffee, roasted where it grows
Nam Hai Cafe is a roastery, café and wholesale supplier at 11 Le Duan, TT Khe Sanh. We buy cherry directly from farms within 15 km, roast in small batches on a 15 kg drum, and ship with the roast date printed on every bag.
- Roasted to order, roast date printed
- Direct trade with 38 Khe Sanh households
- Free dialling-in support for wholesale accounts
620–750 m
Growing altitude in Khe Sanh
24–48 h
From roast to leaving the roastery
38
Partner farming households
12 years
Roasting experience in Huong Hoa
Why this origin
What makes Khe Sanh coffee different
Khe Sanh sits on the red basalt plateau of western Quang Tri, where a wide day–night temperature swing slows cherry maturation and builds sugar.
Our growing area runs from 620 to 750 metres above sea level on basalt soil more than 1.2 metres deep. Annual rainfall averages 2,200 mm, concentrated between August and November — exactly when the cherry is accumulating dry matter. The dry season that follows makes patio and raised-bed drying predictable without mechanical driers.
The daily temperature range in Khe Sanh is typically 9–12 °C. That swing extends the ripening cycle by two to three weeks compared with lowland Vietnamese coffee, producing denser beans, higher natural sugar and clearer malic acidity — the foundation of the sweet finish you taste in both our Arabica and our Fine Robusta.
Our two main varieties are Catimor Arabica, interplanted with pepper vines and shade trees, and a selected Robusta picked at screen 18 and above. Everything is hand-picked at over 95% ripe cherry and float-sorted on the day of harvest.
For buyers used to commodity Vietnamese Robusta, the practical difference shows up in the cup as a clean, round bitterness instead of the woody, rubbery notes associated with strip-picked, patio-dried lots.
Product range
Three coffees, three jobs behind the bar
One origin, three roast profiles: a workhorse espresso blend, a traditional Vietnamese Robusta, and a washed Arabica microlot for filter.
Fine Robusta Khe Sanh
Screen 18, medium-dark roast. High caffeine, dense body, built for the Vietnamese phin.
- High caffeine
- Malt
- Roasted cashew
from $6.90 / kgView specs
Specialty Arabica Khe Sanh
Washed Catimor microlot, light-medium roast. Jasmine, balanced citrus acidity, long sweet finish.
- Jasmine
- Citrus
- Cane sugar
from $12.60 / kgView specs
| Attribute | Espresso Blend | Fine Robusta | Specialty Arabica |
|---|---|---|---|
| Variety | 70% Robusta / 30% Catimor | Selected Robusta | Catimor (Arabica) |
| Roast (Agtron) | 48–52 (medium) | 38–42 (medium-dark) | 62–66 (light-medium) |
| Caffeine (est.) | 2.1% | 2.6% | 1.3% |
| Best for | Espresso machines, moka | Phin, cold brew | V60, Chemex, SO espresso |
| Finish | Dark cocoa, toasted nut | Malt, dry wood | Cane sugar, ripe orange |
| Packing | 250 g / 500 g / 1 kg / 5 kg | 250 g / 500 g / 1 kg / 5 kg | 250 g / 500 g |
For buyers
How a wholesale account works
Four steps from first email to a standing weekly delivery. Most accounts are trading within two weeks.
01
Tell us your bar setup
Cups per day, machine and grinder model, menu mix and current supplier price.
02
Sample box ships
Three 250 g samples plus cupping sheets, sent by air within two working days.
03
Dial in together
A 60-minute video session on your machine with your water, adjusting dose and ratio.
04
Standing delivery
Fixed weekly or fortnightly schedule so beans always land at 7–14 days post-roast.
Visit us · 11 Le Duan
The café and tasting bar
Dine-in and takeaway, open 07:00–22:00 daily in the centre of Khe Sanh town.
The bar runs on exactly the coffee we ship to wholesale accounts, so you can taste before you commit. Every morning we set up a small cupping table for visitors who want to compare the three lines side by side.
- 25,000₫
Traditional phin coffee
Medium-dark Fine Robusta in a 90 ml aluminium phin, black or with condensed milk.
- 35,000₫
Bac xiu Khe Sanh
Espresso Blend with condensed and steamed fresh milk, fine microfoam.
- 30,000₫
Espresso / ristretto
House blend, 18 g in and 36 g out in 27 seconds at 93 °C.
- 35,000₫
Salted coffee
Central Vietnamese speciality: whipped salted cream over strong phin coffee.
- 55,000₫
V60 pour over — Catimor Arabica
Single microlot, light-medium roast, served with the lot traceability card.
- 45,000₫
18-hour cold brew
Slow-steeped Fine Robusta, 300 ml bottle, dark chocolate and malt.
- 40,000₫
Coconut coffee
Strong phin coffee blended with coconut cream over shaved ice.
- from 20,000₫
Food & pastries
Khe Sanh banh mi, grilled banana cake, coffee-grounds cookies.
Counter prices in Vietnamese dong, tax included. Group bookings and large takeaway orders on +84 98 754 95 83.
Why trust us
Roasting standards, farmer partnerships and a freshness guarantee
Three commitments behind every order — documented, measured and checkable.
🔥
Documented roasting standard
Every batch on our 15 kg drum is logged: charge temperature, turning point, first crack and a development time ratio held between 18 and 22%. A retained sample from each batch is cupped against the reference profile before release, and any batch more than 1.5 points off is pulled from the shipping lot.
🤝
Direct partnership with Khe Sanh farmers
We buy from 38 households in Huong Hoa on pre-harvest contracts at a floor price 12–18% above the local cherry market, paid within 48 hours of delivery. In return, growers commit to picking above 95% ripe and drying on raised beds rather than bare ground. Lot numbers and grower names are printed on every specialty Arabica bag.
🛡️
Freshness guarantee
Nothing is roasted into inventory. Coffee leaves the roastery 24–48 hours after the batch, bagged with a one-way valve and vacuum-sealed for orders of 5 kg and above. If a delivery arrives with a roast date more than 10 days old, we replace the lot and cover freight both ways.
The person behind the roast
Nam Hai Master Roaster
Twelve years working with Huong Hoa coffee, from buying cherry at the farm gate to running the drum roaster. Personally responsible for every roast profile produced at 11 Le Duan and for dialling in each partner café. Read the full profile.
FAQ
Questions we get from international buyers
›Do you export outside Vietnam?
Yes. We ship roasted coffee by air cargo for lots of 20–100 kg, and arrange FOB Da Nang shipments for green coffee from 300 kg. Phytosanitary certificates, certificates of origin (Form D for ASEAN) and lot analysis sheets are issued with every export shipment.
›What is the minimum wholesale order?
Five kilograms per delivery for domestic Vietnamese accounts, and 20 kg per shipment for international orders where freight cost per kilogram starts to make sense. There is no minimum contract length.
›How fresh is the coffee when it arrives?
We roast to order rather than from stock. Coffee leaves the roastery 24–48 hours after roasting with the roast date printed on every bag. For air freight to Southeast Asia that means roughly 5–9 days post-roast on arrival — right at the start of the espresso sweet spot.
›Can you match a blend we already serve?
In most cases, yes. Send us 300 g of your current coffee and your extraction recipe; we cup it against our lots and propose a blend ratio. Matching takes two to three sample rounds and the samples are free once a wholesale account is opened.
›Do you sell green coffee to other roasters?
Yes. Khe Sanh Fine Robusta screen 18 and washed Catimor Arabica are both available as green coffee in 30 kg GrainPro-lined bags, with cup scores and moisture reports per lot.
Coffee guide
Latest brewing notes from the roastery
Technical write-ups from the bar: espresso calibration, terroir, and telling pure coffee from blends.
Panduan Menyeduh Kopi Vietnam Standar Kafe untuk Coffee Shop Indonesia
Panduan kerja phin Vietnam untuk coffee shop Indonesia: ukuran giling, dosis, suhu air, tabel waktu, resep es kopi susu gula aren, kopi garam dan cold brew Robusta, plus tiga kesalahan yang paling sering merusak sajian phin.
Read more →Brewing Vietnamese Coffee to Café Standard: The Complete Guide
A working guide to the Vietnamese phin, ca phe sua da, egg coffee, salted coffee and cold brew, written for cafés outside Vietnam. Grind sizes, doses, water temperatures, timing tables and the three mistakes that ruin most phin service abroad.
Read more →Kỹ thuật cân chỉnh Espresso cho quán cà phê: quy trình 20 phút mỗi sáng
Quy trình dialing-in hoàn chỉnh cho quầy bar: từ đo cỡ xay, brew ratio, nhiệt độ nhóm pha đến cách đọc dòng chảy và xử lý khi thời tiết thay đổi. Kèm bảng thông số chuẩn và nhật ký mẫu dùng ngay tại quán.
Read more →Terroir Khe Sanh: vì sao Arabica và Robusta Quảng Trị có vị riêng
Độ cao 620–750m, đất đỏ bazan tầng dày và biên độ nhiệt ngày đêm 9–12°C tạo nên điều gì trong hạt cà phê Khe Sanh. Phân tích số liệu vùng trồng, so sánh với Buôn Ma Thuột và Cầu Đất, kèm cách đọc dấu vết terroir trong ly.
Read more →
Need a wholesale quote?
Send us your cups per day and current equipment, and we will return a sample box and tiered pricing within one working day.