20C Hoàng Văn Thụ, Đà Lạt · 8:00–17:00

Specialty coffee,
uống dễ dàng.

Specialty coffee, made easy.

A Đà Lạt highland roastery that treats specialty coffee like it should be no big deal — rigorous behind the counter, relaxed at the table.

See the coffee Our story

It started in 2005

A farm that was accidentally near-organic

Chú Sơn bought the farm in 2005 with zero farming background — so it grew up almost organic, by accident. In summer 2010, visiting foreign coffee experts were surprised by the quality of the beans.

After three years of trial and error, the 2013 harvest scored 80+ on the SCA scale — the milestone that founded Sơn Pacamara, one of Vietnam's early specialty pioneers.

Transparent
Open
Sustainable
Progressive

“You don't need to study before you drink.”

— our whole philosophy

A customer reading a bean card by the shelf

Sơn Roastery

Roasted fresh, right in front of you

A café-and-roastery at 20C Hoàng Văn Thụ — open-plan, so you can watch every batch. Small 4kg batches every 2–3 days, ground only on order.

Drop by and you can talk to cô Mai, the roaster, about how roasting shapes flavour. A real, named person — not an anonymous “team.”

12,471BƯỚC / STEPS

The steps a barista walks per shift

We actually counted. Then we redesigned the whole counter workflow so every step earns its keep — fewer steps, fewer mistakes, and more time to talk to you.

This is the sort of thing we care about — the boring mechanics behind a good cup.

Sơn Farm

From farm to cup

Our own highland farm in Đà Lạt with our varietals, plus partner regions: Cầu Đất, Lang Biang, and Sơn La. Where the story of Vietnamese specialty coffee begins.

The target: 86+ points, and further out, 90+. And we pay farmers above market rate.

Not The Same · #19

A free public tasting, every month

We line up coffees that seem the same, then taste through them together to find where they differ. No fee, no expertise required — just come taste. The series is already past #18, #19…

Follow @sonpacamaravn for the next date