We’re the co-founders of Daybreak, Vietnamese coffee addicts, and childhood best friends from San Mateo, CA.

With her Vietnam travel plans cancelled and favorite Vietnamese restaurants closed due to the 2020 pandemic, Michelle had plenty of free time to learn and make Vietnamese coffee at home. The result was a strong, rich, delightfully bitter coffee flavor balanced with the creamy sweetness of condensed milk. As delicious as it was, the tedious process of making it was less than convenient.

Once businesses started opening up, she quickly realized the quality and taste of Vietnamese coffee at restaurants weren’t always consistent. Michelle also started seeing "Vietnamese coffee" show up in specialty cafes. But more often than not, these cafes weren't using Vietnamese coffee beans. Instead, they were adding condensed milk to whatever coffee they had on hand and calling it Vietnamese coffee.

Bummed, Michelle shared her frustrations with Stanislav, a self-proclaimed coffee nerd. Together we went on a mission to find ready-to-drink, traditional Vietnamese coffee... but everything we tried was missing some element of what Vietnamese coffee is famous for: very strong, very bold, and very sweet!

That’s when we set out to create a traditional Vietnamese coffee drink that was sweet, strong, and unapologetically bold, from bean to bottle.

We've partnered with a 3rd-generation family-owned coffee farm in Dak Lak, Vietnam to provide you with high-quality, 100% robusta beans. The beans are slow-roasted with butter, a unique Vietnamese tradition. This process helps bring out the beans’ distinct aroma. Hints of dark chocolate, hazelnut, and whiskey are just some of the flavors you'll experience.

We then meticulously brew and combine our coffee with locally-sourced sweetened condensed milk to create the perfect union of third wave-quality coffee and the traditional flavor of Vietnamese coffee.