We’re redefining what Vietnamese coffee can be. Through innovation in roasting and collaboration with pioneering farmers, we craft expressive Arabicas and bold Robustas that honour our roots while shaping the future of flavour. Every bean tells a story of progress - grounded in heritage, guided by purpose.
Born to Vietnamese parents who fled by boat and rebuilt their lives in the UK, I grew up with a deep sense of resilience, pride and responsibility. New Breed is my way of honouring that journey - a bridge between cultures, crafted through coffee.
Partnering directly with pioneering farmers, we’re reimagining what Vietnamese coffee can be: high-quality, sustainable and expressive. Through regenerative agriculture, experimental processing and small-batch roasting, we create coffees that unite heritage with innovation and prove that progress can be rooted in tradition.
New Breed isn’t just about beans - it’s about belonging, identity and redefining what coffee from Vietnam represents on the global stage.
We work hand in hand with farmers across Vietnam who share our vision for progress - producing coffee that’s expressive, sustainable and true to its origins.
Our sourcing is rooted in collaboration and curiosity. By championing smallholder producers and regenerative methods, we help develop coffees that reflect the diversity of Vietnam’s land and people. From delicate Arabicas to complex Robustas, every lot tells a story of innovation built on respect.
Together, we’re reshaping how Vietnamese coffee is grown, valued and experienced.
Our partner farms embrace regenerative agriculture and nurture their land with care, cultivating coffee that reflects both place and purpose. These relationships go beyond transactions - they’re collaborations built on trust, shared ambition and respect for craft.
Across Vietnam, a new generation of farmers is redefining what’s possible through experimentation, selective picking and precise fermentation. Their work unlocks complexity, sweetness and balance once thought impossible.
In Vietnam’s Central Highlands, Mr Toi leads a small collective of farmers who share his passion for innovation and quality. Through modern fermentation and small-batch experimentation, he’s elevating Robusta to new levels of complexity - balancing sweetness, texture and strength in every cup. His work represents the shift from commodity to craftsmanship, showing what’s possible when tradition meets precision.
A second-generation coffee producer driven by experimentation and education, Will is part of the new guard shaping Vietnam’s future in coffee. His commitment to selective harvesting and controlled fermentation helps unlock flavour profiles rarely seen in Robusta - layered, aromatic and fruit-forward. Will shares our belief that progress starts with pride, redefining how Vietnam’s coffee is grown and valued.
On the cool slopes of Vietnam’s highlands, Marian and Lim nurture Arabica lots that combine biodiversity with modern processing. Lim’s K’Ho heritage runs deep in the soil, while Marian brings technical expertise and a collaborative spirit to every harvest. Together, they represent a new model of sustainable farming - one where knowledge, care and curiosity guide every decision.
The bean the world overlooked. Until now. Robusta isn’t a filler bean. It’s a force of nature.
Grown low and strong, it thrives where Arabica can’t - in tropical heat, in volcanic soil, in the hands of farmers who’ve mastered its resilience. Naturally high in caffeine and rich in antioxidants, Robusta is bold, full-bodied and unapologetically intense.
For decades, it was dismissed as the cheap option. But in Vietnam, the world’s largest Robusta producer, a new generation is rewriting that story through selective picking, precision fermentation and small-batch drying.
We are leading the Robusta rebrand - revealing its depth, sweetness and complexity across experiemental processing methods.
Dried with part of the fruit’s natural mucilage intact, honey processing enhances body and sweetness while retaining the clarity of the bean’s origin.
Fermented without oxygen to amplify sweetness and texture, unlocking layered flavours often reminiscent of spice, fruit and wine.
An open fermentation method that embraces oxygen and wild yeast, creating vivid fruit complexity and aromatic depth.
Clean and structured, this process removes the fruit before drying to highlight clarity and brightness. Our double washed coffees undergo an extended rinsing stage, enhancing refinement and balance in the cup.
Bridging natural and washed styles, semi washed coffees balance smooth sweetness with refined clarity - a signature of many of Vietnam’s finest Robustas.
Roasting is where flavour becomes form, where precision meets instinct. Every batch is profiled and developed on our Giesen W15A roaster, using measured control and sensory intuition to draw out sweetness, structure and balance. Lighter roasts highlight floral clarity and fruit, while medium and darker profiles reveal depth, body and character.
Each roast is designed to honour its process and origin, capturing the energy of a new generation of Vietnamese coffee.
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