About Us

Cafe24h is the result of research of coffee experts together with the care of each coffee plant of the farmers. We hereby understand that each quality coffee beans is a testament to the serious work, the love for Vietnamese coffee. We hope to bring Vietnamese coffee beans - Cafe24h to all over the world. Vietnamese coffee will be present on the global coffee map and then bring the new stature to the coffee industry of Vietnam, improve the lives of farmers in Viet Nam, bring more opportunities to Vietnamese coffee.

Bring the quality of Vietnamese coffee up to international quality standards and safety for consumers.

First, we need to find out what is “standard coffee”? Is pure coffee called as international standard coffee? Or does it need any additional elements?

I would like to answer that the “international standard coffee” must satisfy the following requirements:

  1. Coffee is extracted from seeds of coffee trees that meet quality standards
  2. Coffee powder must be pure coffee (including the elements on cleanliness, no impurities, no additive)
  3. Coffee after processing must ensure the best taste of coffee. 
  4. Safety for consumers.

Let Cafe24h learn with you about these requirements. This is also the standard quality of products of Cafe24h.

  1. What is pure coffee?

Pure coffee is coffee made from 100% coffee beans. Pure coffee does not mix impurities such as: roasted beans, roasted popcorn, roasted rice or other additives. Pure roasted coffee beans can be soaked in wine and butter and kept in a certain temperature environment to create a distinct flavor.

By processing technical and technology that ensure the full requirements of fresh and pure quality, products of Cafe24h have no factors harmful to health and do not add chemicals and by-products to create: density, ductility, fatness, black…

 2. Characteristics of pure coffee:

  • Coffee powder has light and pleasant smell
  • Coffee powder when pouring boiling water will rise, unlike with mixed coffee, when pouring boiling water into, coffee powder will not rise.
  • Coffee color is not dark black but light brown, not densed
  • The taste when drinking: mildly bitter, mildly sour, natural, after drinking it does not make sense of muddy in the mouth.

3. Safety for consumers:

This is one of the requirements that Cafe24h pays much attention to. A quality product is not enough but it must bring great experience and safety for the health of consumers. Coffee when properly prepared and enjoyed will bring a lot of benefits. Conversely, if the coffee is not satisfied quality and not processed properly, it will cause many negative effects on our health.

The products of Cafe24h always aim to quality and safety for the health of consumers. To find out more about the products of Cafe24h, you can click on our Products page. 

Improve farmers' knowledge of sustainable coffee production.

In order to increase the productivity of cultivation and harvesting of coffee, along with improving the quality of life for farmers, Cafe24h will accompany and actively introduce advanced scientific and technological advances in procedures of cultivation, production and harvesting of coffee. By that way, Cafe24h will develop pilot models of quality coffee production in small cultivating households, which can become a centralized cultivating area to improve the productivity of households in Bao Loc, Lam Dong.

This is to help coffee farmers understand and know how to re-cultivate the old coffee gardens, improve coffee gardens with low productivity. Farmers will be equipped with knowledge of the process of re-cultivating coffee trees such as: preparation of soil, selection of soil, analysis of soil conditions, method of digging holes, basal fertilizing, planting techniques, fertilizing method, planting of shade trees ...
Sharing about this, Cafe24h representative said:
“The program combining science and technology towards sustainable coffee production is part of our commitment to coffee farmers in the journey towards the target of improving the value of Bao Loc coffee beans while being an important premise for developing a comprehensive and long-term strategic cooperation program to develop Vietnamese coffee in the near future.”
In recent years, the productivity and quality of coffee beans have decreased, resulting in the value of coffee beans not in proportion to the effort of farmers. This is the consequence of 3 major issues: re-cultivation, soil and harvesting and processing techniques of coffee.

These reasons seriously affect the yield of the coffee farmers. The implementation of re-cultivation has also encountered many obstacles, mainly due to the fact that farmers lack of capital, lack of knowledge of re-cultivation techniques as well as accessibility to capital, procrastination in re-cultivation because it takes 2-3 years without harvesting from coffee.
Climate change, intensive farming, profit-driven, ineffective use of fertilizers and pesticides have made coffee land in Bao Loc more and more degraded and degererated. Meanwhile, the application of science and technology of farmers such as the use of fertilizers, techniques of fertilizing for types of soil in each period of development of trees not in accordance with the process, recommendation of the Manufacturers have influenced the fertility of the land.
The objective of sustainable development of coffee is to overcome the difficulties faced by coffee farmers, such as lack of capital, lack of knowledge of cultivation techniques, land degradation as well as the aging of the coffee tree ...

This program was built with the united effort of "4 houses" with a throughtout strategy placing the human factor as the focus, towards the long-term interests of coffee farmers, thereby creating the development of sustainable development, improving the life of farmers in the land presented by nature and contributing to improve the position of Vietnamese coffee on the global coffee map.
In recent years, the productivity and quality of coffee beans have decreased, resulting in the value of coffee beans not in proportion to the effort of farmers. This is the consequence of 3 major issues: re-cultivation, soil and harvesting and processing techniques of coffee.

These reasons seriously affect the yield of the coffee farmers. The implementation of re-cultivation has also encountered many obstacles, mainly due to the fact that farmers lack of capital, lack of knowledge of re-cultivation techniques as well as accessibility to capital, procrastination in re-cultivation because it takes 2-3 years without harvesting from coffee.
Climate change, intensive farming, profit-driven, ineffective use of fertilizers and pesticides have made coffee land in Bao Loc more and more degraded and degererated. Meanwhile, the application of science and technology of farmers such as the use of fertilizers, techniques of fertilizing for types of soil in each period of development of trees not in accordance with the process, recommendation of the Manufacturers have influenced the fertility of the land.
The objective of sustainable development of coffee is to overcome the difficulties faced by coffee farmers, such as lack of capital, lack of knowledge of cultivation techniques, land degradation as well as the aging of the coffee tree ...

This program was built with the united effort of "4 houses" with a throughtout strategy placing the human factor as the focus, towards the long-term interests of coffee farmers, thereby creating the development of sustainable development, improving the life of farmers in the land presented by nature and contributing to improve the position of Vietnamese coffee on the global coffee map.