About
A small roastery on an old street
Cà Phê Phố began in the spring of 2017, in the kitchen of a collective house on Nguyễn Hữu Huân street. The first roaster was a second-hand 1 kg drum machine bought from a café that had closed. For three months nearly every batch failed: scorched beans, smoke through the house, neighbours knocking on the door.
Nine years later the roastery is still there, only a little wider. A 5 kg machine replaced the 1 kg one, but the method has not changed: small batches, notes on every roast, and never any butter, sugar or added flavour in the beans.
Three things we keep
- Light roast. The only ingredient is coffee. Flavour comes from the growing region, the processing method and the roast curve.
- Small batches. Five kilos at most, so the roaster can follow every minute. We roast three mornings a week and never hold stock.
- Paying farms directly. We buy from three growing families in Cầu Đất, Sơn La and Đắk Lắk, at a price agreed before harvest.
Who we work with
| Region | Bean | Process | Harvest |
|---|---|---|---|
| Cầu Đất, Lâm Đồng | Arabica | Washed | November – February |
| Sơn La | Arabica | Natural | November – January |
| Đắk Lắk | Robusta | Washed | December – March |
At the café
The café seats 24, with a long wooden bar and a balcony over the street. There is no fast wifi and no loud music; there is coffee, toasted bánh mì and a shelf of old books. If it is your first visit, order a phin with condensed milk and sit at the bar — the barista will tell you where that day's beans came from.
Address and opening hours are on the contact page.