produces coffee products in
Vietnam's traditional style,
(cà phê phin), brew coffee,
(máy hãm), and espresso,
(máy ép), and offers Robusta
and Arabica varieties.
Freshly roasted by the order!
Welcome to NÓN LÁ COFFEE company and thank you for visiting our website.
When you think about coffee, you probably think of countries like Brazil, Colombia and Ethiopia. But the second largest exporter of coffee in the world today is Vietnam.
Coffee was first introduced to Vietnam in 1857. Benefits from geographical location, basalt soil, and 500 to 1,500 meters above sea level provide ideal growing conditions and have gained Vietnamese coffee a reputation for superior taste characteristics.
Delicious flavor with a seductive aroma..... that's what we hope for in the coffee we drink everyday! But it must also be pure, clean, and have nutritional benefits.
To fulfill that desire, NÓN LÁ COFFEE is proud to be one of the companies that provides 100% pure Vietnamese coffee from premium coffee beans that grow at the higher elevations of the central highlands of Vietnam. These coffee beans are naturally mild, with aromatic flavor and are good for your health.
NÓN LÁ supplies green, roasted, blended coffee beans, instant coffee and drip bag coffee to wholesalers, retailers, and individual discerning consumers.
NÓN LÁ COFFEE produces coffee products for Vietnam's traditional style, (cà phê phin), brew coffee, (máy hãm), and espresso, (máy ép), and offers Robusta and Arabica varieties.
Coffee can be purchased from the addresses below. We guarantee our best quality at a fair price, and we know you will love it.
NON LA, a conical shaped hat, has been associated with Vietnamese farmers for centuries. It’s primary use is for protection from sun an rain.
A NAN LA is an icon for Vietnam, and is often seen as an adornment for girls in traditional Vietnamese dress. It is made of palm leaves and bamboo rods woven into a cone shape, and is adorned with various colored silk stripes to hold the hat in place.
A NON LA is a favorite gift and souvenir often purchased by tourists visiting Vietnam.
When I teach cooking classes. I always search for the best products to serve to my students. At the start of class, coffee is always available for the students to enjoy, and a good coffee always sets the mood for the quality of food being prepared and served.
Nón Lá coffee is the perfect complement to my classes. The Arabica is rich, but mild and lightly acidic, which pairs well with savory foods that are of a richer and more fat based nature, but it also does not overpower the flavors of lighter foods.
The Robusta has more body with more complex flavors. The slightly earthy, smokey flavor, with a hint of cocoa, and more acid nature pairs well with rich chocolate and heavy cream based desserts. The Arabica pairs better with fruit based and lighter desserts. They are both a good compliment to the variety of desserts that I prepare.
My students, as well as I, enjoyed both of these coffees and find the quality to be superior to many of the American coffees that are on the market today. Nón Lá is an excellent coffee. with a bright future, and I look forward to enjoying it for many years to come.
— Gloria Bowers, Culinary Instructor, California, U.S.A
NÓN LÁ ROBUSTA coffee has a dark silky tast, as smooth as cool water pouring over round stones. It is remarkably mild, yet it has a rich flavor that lingers in the mouth. While coffee is noted for making people jittery, Nón Lá induces a calm wakeful feeling unique among caffeinated beverages. Originating in Viet Nam, this delightful beverage is addictive....I can't imagine starting my day without it.
— Susan Gurter, ph.d., English professor. U.S.A
I tried both Non La coffees with a group of my Japanese friends. We tried the Robusta first. Although the grounds did not have much aroma, once brewed, the aroma was wonderful and the taste was full bodied with a slightly acidic and woodsy taste.
Then we tried the Arabica, and found it to have a smooth and slightly floral taste with notes of cedar and violet when brewing. The flavor was full bodied and not bitter, and reminded me of the coffee I had in Vietnam on a recent visit.
Both coffees were well rounded, but I am an espresso drinker, so I found them not quite strong enough for me. My friends, however, thought they were delicious and kept wanting another cup, and we all felt the packaging was well done...simple and classy. We would definitely buy them.
— Deric and friends, Wine Educator, Napa, California
I find the Robusta Coffee to be strong and intense, yet smooth with a good, rich taste. The Arabica is a more mild coffee, but still has a full body flavor. When serving the coffees to my friends, one felt the Robusta had a good aroma with a smooth taste and no acidity, but felt the Arabica had a less strong, but slightly harsh taste.
For those who preferred mild coffee, they felt both the Robusta and Arabica were too strong.
— Donna, Former Restaurant and Cooking School Owner,
Culnary Instructor and Cookbook Author, Arizona
As French Roast and Espresso lovers, we found the Non La Robusta more to our liking. It has a great wake-up aroma with a bright, earthy, slightly bittersweet and complex smell. The flavor had depth with notes of slightly bitter, pleasantly creamy, and hints of chocolate, with a pleasant and clean aftertaste.
The Non La Arabica aroma was a little flat with a slight aroma of vanilla, and was not as balanced as the Robusta. However, they both had more flavor than most American coffees, and we found we used less coffee per pot as it is very full flavored When trying to reheat them in the microwave, however, the flavors were not as good.
We found that both coffees brought some new aromas and tastes not found in most American coffees. We would definitely buy them.
Joyce, Cookbook Author, Culinary Instructor and Consultant, Oregon
— Larry, Business Consultant, Oregon
Both the Robusta and Arabica coffees have a fresh smell when brewing. The Robusta has a slightly smokey aroma with a full body, buttery and slightly acidic taste, whereas the Arabica was full bodied and buttery, but without the acidic taste. The intensity of caffeine is stronger in the Robusta than in the Arabica. The flavor quality is much improved over most American coffees.
— Connie and Alex, Contractors, St. Helena, Ca.
The Robusta coffee aroma and taste were somewhat flat. When I used more grounds, it was too bitter. The Arabica had a pleasant aroma and a nice, full bodied taste. I will buy the Arabica if the pricing is similar to American Coffees.
— Janice, Artiste, Santa Rosa, Ca.
My wife, Jennifer, and I were born in Vietnam and emigrated to the United States as young adults in 1981, settling in California, raising our family and owning several successful businesses. Since 1995 we have frequently traveled back to Vietnam and have seen that agriculture is the main source of income, with the majority of farms owned by individuals with less than one or two acres. These farmers work 12 or more hours a day, seven days a week, and yet they still live below the national poverty level.
This is due in large part because of supplier chains, involving many people, like processors and exporters. Being grateful for a better life in the United States, we want to help these farmers improve their standard of living. Non La Coffee was created to lift their standard of living by selling this high quality coffee in Vietnam and through out the world.
We purchase their coffee beans at top prices, and our end goal is to bring Non La Coffee to a profitable level that will enable us to create a charity to provide financial support to these farmers, and others in need. Your purchase of Non La Coffee will help us reach that goal. Thank you for supporting us and helping to bring a better life to those less fortunate in Vietnam.
— Michael
USA Office:
2995 Wiljan CT.
Santa Rosa CA 95407
Phone:
707-791-9575
Vietnam Office:
207 Chu Hai, Tan Hai
Ba Rai – Vung Tau, Vietnam
Phone:
0254 382 88 54