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 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
3
3rd largest Arabica production
Quang Tri is the 3rd largest Arabica producing area in Vietnam
700m
Altitude
Average for Arabica, producing neutral, clean Commodity Arabica
20 years
Producing Washed Arabica
And recently we built a Dry Mill to enhance quality & consistency for direct export.
Laos
Expansion
We are working on our expansion to Laos - to add high-quality specialty Arabica to our portfolio
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.
Commodity Washed Arabica
Capable of producing high volume. Clean, Balanced & Neutral Arabica with Consistent Quality and Competitive Value. Export ready to USA, Europe, Japan and China.
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.
