The 2020 pandemic hit and Michelle had to cancel her long-awaited trip to Vietnam. Craving the bold flavor of cà phê sữa đá (Vietnamese iced coffee with milk), she found herself missing the rich, traditional taste she’d enjoyed on past family visits.

So she turned to her best friend Stanislav—a self-proclaimed coffee nerd—for help. With extra time on their hands, they dove into learning how to brew authentic Vietnamese coffee at home. The result? A deliciously strong, slightly bitter coffee balanced by creamy sweetened condensed milk. But the process was slow and tedious, and once businesses reopened, they noticed another problem: even restaurants and cafes didn’t consistently serve true Vietnamese coffee. Many just added condensed milk to any coffee and called it a day.

That didn’t sit right.

Determined to recreate the real thing, Michelle and Stanislav went all in. They searched for a ready-to-drink Vietnamese coffee that captured the full experience—strong, bold, AND sweet. Nothing came close.

So they made their own.

Partnering with a third-generation, family-owned farm in Dak Lak—Vietnam’s coffee capital—they sourced 100% robusta beans, slow-roasted in butter using a traditional Vietnamese method. This unique process brings out intense aromas and flavor notes like dark chocolate, hazelnut, and whiskey.

Then they brewed and blended it with locally-sourced sweetened condensed milk to create a coffee that’s everything Vietnamese coffee should be: rich, smooth, and powerfully bold—from bean to bottle.