Sampan Vietnamese Coffee
Four Vietnamese blends sourced from farmers in the Central Highlands — Da Lat, Cau Dat, Dak Lak, Lam Dong. Honest coffee for international distribution and B2B trade.
The Range
Presented in caffeine-strength order: Phin → Indochine → Mekong → Da Lat Mist.
Phin Blend
Indochine Blend
Mekong Blend
Da Lat Mist Blend
A comparative scale across the Sampan range, based on each blend’s Robusta-to-Arabica ratio — a relative guide for menu planning, not a laboratory-tested or per-cup figure. Phin (100% Robusta) sits at the strong end, Da Lat Mist (100% Arabica) at the mild end.
Bold, dark and direct—a full-bodied Vietnamese profile with the strength to stand up to ice or condensed milk.
A strong Robusta foundation softened by highland Arabica. Balanced, rounded and made for everyday drinking.
Arabica-led, smooth and approachable, with enough Robusta to retain body. A versatile medium roast.
Aromatic and lighter-bodied, with a clean finish that suits black coffee and filter brewing.
A single-serve filter coffee sachet that hooks over a cup and brews directly with hot water. No machine required.
Suited for: Hotels · Villas · Tourism retail · Airport retail · Office pantry · Premium grocery · Gift programmes.
Format & brewing
Sampan coffee is brewed the Vietnamese way: a small metal filter — the phin — sits on the cup, ground coffee inside, hot water on top. It drips slow. The result is concentrated, strong, and built for daily life, not a ceremony.
The drip bag makes that method portable: the same ground coffee sealed in a paper filter with folding arms that hang on any standard cup or mug. Hot water in, coffee out — the same slow-drip character, without a filter to clean or store. Built for hotels, cafés, offices, and retail shelves where speed and consistency matter. We source directly from farmers we know, in regions we visit — Vietnamese Robusta and Arabica from the Central Highlands, nothing else.
Attach
Attach the drip bag to the rim of your cup or mug.
Pour
Wet coffee grounds with a little hot water, wait 30 seconds, then slowly pour to 6 fl oz (180 ml).
Enjoy
Remove the bag and enjoy your coffee!
Open the sachet
Hang the bag on the rim
Pour hot water slowly
Let it drip through
Lift the bag away
Drinks & recipes
Reference serves for cafés, hotel groups, and distributors building a Vietnamese coffee menu — coffee house and refresher builds first, spirited serves after.
Phin-brewed coffee poured over condensed milk and ice. The default Vietnamese serve.
Milk-forward, lighter on coffee. An easy entry point for milk-coffee drinkers.
Salted cream foam over dark coffee. Salt cuts the bitterness of Robusta.
Blended coconut milk and ice with a coffee pour-through.
Pandan cream over iced coffee — a Southeast Asian pairing that reads well on menus.
Coffee over citrus and ice. Bright, low-dairy, built for hot climates.
Contains alcohol. Adults only (21+) — for licensed venues.
Phin-strength coffee in place of espresso. Denser body, deeper crema.
Dark rum and concentrated coffee over a large cube, orange peel to finish.
Coconut cream instead of dairy, poured over coffee and ice.
Iced milk coffee with a soju shot alongside.
Hot phin coffee, whiskey, and whipped cream. A cold-climate serve for the same beans.
International trade
Sampan Vietnamese Coffee is developed for international distribution and B2B trade — packaging, documentation, and commercial preparation ready for cross-border movement.
Active markets, marketplace platforms, and named distribution partners are shared privately with prospective distributors under NDA.