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Viet Specialty Coffee & sourdough Banh Mi 

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"Adventure in life is good; consistency in coffee even better.” ― Justina Chen Headley

 

  Our coffee beans are Q-grade, handpicked with care and passion by farmers in Vietnam and made with respect to the environment.  

 

Sourdough is not a new concept to traditional Vietnamese bread making. However, we have revisited age-old recipes & techniques and incorporated a modern twist through the infusion of new ingredients and concepts to produce the signature taste of LaSaigon's bread. 

Triple Blended Coffee Beans
White Vase

My journey with coffee

My educational background is in business marketing and I cut my teeth in the real estate industry However, working as an employee in a large firm I always felt that a sense of fulfilment and satisfaction were missing, and neither did I know much about coffee nor did I drink much coffee back then.

 

 In 2016 I had a chance meeting with a friend who owned coffee farm in Vietnam. What he showed me left a deep impression, becoming a catalyst for my passion in all things coffee.  He also asked me a poignant question that resonates with me to this day: how is it that the Italians, French, andAustralians do not grow coffee yet they are renowned for their coffee? And, similarly, why Vietnam,as a major coffee producer, is only associated with “3 in 1” instant mix coffee made with lower qualityRobusta beans

 

My journey into the  the coffee industry began with a single trip to Melbourne in 2015, where I first learnt the art of being a Barista, Green coffee then roasting and Q- grader.

 Since then I have made an effort to visit the coffee farms in Vietnam during harvest season to learn more about the end-to-end process of the coffee supply chain. During those numerous trips I also realised that I could also apply my grading knowledge to help the farmers be more aware of the quality and value of their coffee beans, so they are able to negotiate a better price with their buyers and capture a larger share of the total value - I believe that a contented farmer produces more consistent high quality beans.

 

If memories define a person, my earliest childhood memories of eating fresh and flavourful Banh Mi on the  neighborhood  bakery of  Saigon are still prominent in my mind and speak to my humble origins. When I discovered coffee I realised that Banh Mi paired exquisitely with the unique flavour profiles of Vietnamese coffee.  That struck me like an epiphany, and then I realised there was an opportunity in bringing innovation and modern concepts to the art of into the Vietnamese traditional.Hence the brand "La Saigon" was born.  

                                                   - Ly Bui -

 
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