Liberica Capital
Quang Tri, chosen by French colony 100 years ago, as the most suitable terroir for exceptional Liberica Coffee.
Experienced & Capable
With more than 20 years in coffee producing, we can process from fresh cherries to export specifications.
FDA, ISO, HACCP
Ready to Export
We Won Top 3 Liberica - South East Asia 2025
Proven Expertise!
Facts about OUR Liberica
50%
Caffein
- when comparing to Arabica, naturally.
100 years
Cultivation History
French Colony chose Quang Tri as the main area for Excelsa/Liberica.
700m
Altitude
Medium-High altitude, dramatic day-night temperature difference makes the best Liberica
0
Sprays
Extremely healthy & terroir adaptive Liberica requires no pesticides, only needs minimal care and resources to grow.
Facts about OUR Arabica
20 years
Producing Washed Arabica
And recently we built a Dry Mill to enhance quality & consistency for direct export.
Vietnam
Commodity
Commodity Coffee from origins.
Laos
Specialty but Practical
Specialty coffee with distinct Citrus and Floral notes. Quality comes with affordability and stability.
82+
Specialty at Meanigful Volume
Able to supply 82+ arabica at meaningful volume and affordable price.
Unveil Our Exclusive Collections
Anaerobic Washed Liberica
Starting with a very soft acidity and light fruitiness, then quickly fill the mouth with a round sweetness, thich body and long black tea aftertaste, no hint of bitterness.
Anaerobic Natural Liberica
The Ultimate Liberica Experience! Intensively Fruity, Sweet, just Beautiful!
Natural Liberica
Can enhance any Arabica blend, add sweetness, fruitiness, body, crema without boosting caffein while lowering cost per cup.
Arabica at different grades
- Vietnam commodity arabica
- Laos Specialty arabica
- Customizable processes: washed, natural, anaerobic natural...
Meet our team
Dai Ho
Co Founder
Second generation Coffee Producer that steps up to International Trade. He is committed to turn visions into real businesses and maximize profíts for customers.
Ha Tran
Co Founder
A former Corporate Director turned coffee producer to be in touch with Mother Nature, she now speaks fermentation, processing, and techniques, creates coffees that are tasty while remaining sustainable for business.
