We're the co-founders of Daybreak and high school best friends from the Bay Area.

Michelle missed the distinct flavor and nostalgia of Vietnamese coffee she had growing up and on family trips to Vietnam. Stan, the coffee addict and aficionado, couldn't find strong, high-quality Vietnamese coffee drinks or beans.

Together, we quickly discovered that options were limited— the coffee was either too acidic, too light, or made from poor-quality beans. Nothing we tasted resembled the bold, bitter, and sweet flavor that Vietnamese coffee is famously known for.

That's when we decided to create our own Vietnamese coffee drink with the authentic flavor that we both love.

After searching for the perfect beans, identifying the ideal roast, and spending hours and hours experimenting with grind sizes and brew times, we finally created what we’d been looking for: strong, rich, delightfully bitter coffee flavor that cuts through the sweetness of condensed milk.

Using butter-roasted robusta coffee beans harvested from the famed coffee-growing region of Dalat, Vietnam, Daybreak is the perfect union of third wave-quality coffee and the traditional flavor of Vietnamese coffee.