23/07/2026
The Story of Robusta Sẻ
Grown at an altitude of over 900 meters above sea level in Drijing—a region so renowned that the French once chose it to cultivate their prized coffee varieties—each bag of coffee that reaches your hands is far more than just coffee. It is a journey through history and culture.
At a time when high-yield coffee varieties dominate the landscape and countless coffees compete with bold aromas, our Robusta Sẻ remains true to its origins. Every cherry is hand-picked at peak ripeness, selected one by one. The coffee is cultivated entirely without chemical fertilizers, herbicides, or pesticides. Instead, we rely on traditional, hands-on farming methods to preserve the purest qualities of each perfectly ripened coffee cherry.
Our fermentation process begins immediately after harvest, allowing every cup of Robusta Sẻ to express the natural sweetness and vibrant fruit aromas found only in tree-ripened coffee.
Under the warm sun of what is now known as Di Linh, each harvest is carefully dried on raised beds, creating a brilliant sea of crimson across the coffee garden.
After several more meticulous handcrafted processing steps, the beans are taken to the roasting facility, where the legendary PROBAT roasting machine brings out their full potential.
Each roast profile is carefully developed to suit the preferences of discerning coffee lovers who appreciate the authentic character of one of the few remaining original coffee varieties.
Atisha with Grandma Vuong are not focused on large-scale commercial coffee production. Instead, we work alongside local coffee farmers to preserve the rare heritage and traditions that have long been part of this S-shaped land of Vietnam.
P.S. Experience it for yourself, and discover the historical and cultural legacy preserved in this original coffee variety.
