Frequently Asked Questions

Triều Đại Coffee sources directly from specialty coffee farms and producers throughout Vietnam's highlands, including Đà Lạt, Buôn Ma Thuột, Cầu Đất, and Langbiang. We focus on coffees shaped by elevation, climate, careful processing, and the people who cultivate them — built on long-term relationships, transparency, and a commitment to preserving origin character.

Both. Vietnam produces exceptional arabica and some of the most distinctive fine robusta in the world. Triều Đại Coffee offers carefully selected lots across multiple varietals and processing styles, including specialty robusta, arabica, and experimental cultivars such as THA1.

Not at this time. We focus on carefully curated coffees sourced from competition and micro lots. Because these coffees are produced in limited quantities, we cannot guarantee long-term availability of specific offerings. Harvest variability, climate conditions, and production yield all influence what can be released each season.

Store coffee in a cool, dry place away from direct sunlight, heat, and moisture. Keep the bag sealed tightly between uses. Avoid refrigeration — fluctuating temperatures and humidity can affect flavor and aroma over time.

Coffee is best enjoyed within 30–60 days of the roast date, though proper storage can extend that window. Whole bean coffee retains freshness and complexity significantly better than pre-ground.

At Triều Đại Coffee, we prioritize current-season harvests and carefully selected micro lots. We do not sell coffees older than six months from the roast date, so every release reflects its origin at peak quality.

We currently ship within the United States. International shipping may become available in the future. For specific inquiries, reach us directly at support@trieudaicoffee.com.

• Coarse: French press / cold brew
• Medium: Drip / pour over
• Fine: Espresso / moka pot
• Extra Fine: Vietnamese phin

It depends on the coffee and the experience you're after. Vietnamese phin brewing highlights body, texture, and depth. Pour over emphasizes clarity and nuance. Espresso brings intensity and structure. French press creates a fuller, heavier cup. We encourage experimentation — each method reveals a different side of the coffee. For each of our products we provide a best for section to help you determine the best brewing methods for the beans you have purchased.

The term "specialty-grade coffee" refers to coffee that has been professionally evaluated and meets recognized quality standards within the coffee industry. These coffees typically score 80 points or higher on a 100-point scale and are selected for their unique flavor, consistency, and lack of significant defects. Unlike commodity coffee, specialty-grade coffee emphasizes origin, varietal, processing method, and the skill of the producer. At Trieu Dai Coffee, we work directly with producers in Vietnam to source coffees that showcase the exceptional quality and diversity of Vietnam's specialty coffee industry. Not all coffee is specialty grade, and not all coffee marketed as "premium" meets specialty standards. Our commitment is to source coffees that are selected for quality first, then share the stories behind the people and regions that make them possible.