Taste of Origin — Taste of Happiness
A Đà Nẵng-founded specialty roastery and 5-space direct-trade importer — every lot traced, roasted extremely light so origin can speak for itself.
+50 standard & rare products — every lot graded on XLIII's internal system: SPECIALTY · EXCELLENT · COMPETITION · OUTSTANDING. Prices per bag, as listed on xliiicoffee.com/shop.
Bekele Belacho #000374158, NaturalGrown above 2,000 masl; the farmer Bekele opened his family drying station to support 100+ satellite households. Notes of raspberry jam, blackberry, orange blossom.
02
Sudan Rume #00313 by CGLESudan RumeA Competition-tier lot from Café Granja La Esperanza's Caicedonia estate.
03
Las Margaritas #00305 by CGLEGeshaCompetition-tier Gesha, hand-picked cherry sourced through Café Granja La Esperanza.
04
Mandela Natural #00307 by CGLEMandela, NaturalExcellent-tier Natural-process lot from Trujillo, Valle del Cauca.
05
Potosi Sidra #00306 by CGLESidraCompetition-tier Sidra varietal lot from the Potosi block.
06
Fincas Putushio MejoradoMejoradoCompetition-tier lot from the Fincas Putushio block in Loja, Ecuador.
07
Finca Soledad Mejorado TyoxyMejoradoOutstanding-tier lot, the highest of XLIII's internal grading tiers, from Finca Soledad in the Intag valley.
08
My Liberica Anaerobic N26Liberica, AnaerobicA rare Liberica varietal lot, anaerobic-processed, from Kampung Batu Nyamok, Johor.
09
Finca La Palestina Gesha #5482GeshaExcellent-tier Gesha from Finca La Palestina, a long-term XLIII partner farm at 1,700-1,900 masl.
10
Finca La Palestina 'Gesha Inca' #5485Gesha Inca / SL09Washed process, notes of blackcurrant, jasmine, and orange -- co-released with roaster Brian Quan's Great Finds series.
11
Finca La Palestina Red Bourbon #5487Red BourbonSpecialty-tier Red Bourbon from the same Finca La Palestina partnership.
12
Kinini Village by Dufatanye Farmer Group #03732BourbonSpecialty-tier lot from the Dufatanye smallholder farmer group at Kinini Village washing station.
13
Kinini Village by Abateranankunga Farmer Group #03734BourbonSpecialty-tier lot from the Abateranankunga smallholder farmer group at the same Kinini Village washing station.
14
La Esperanza Gesha #00308 by CGLEGeshaExcellent-tier Gesha from Café Granja La Esperanza's Trujillo estate.
Reserve via the official shop, xliiicoffee.com/shop. Micro-lot stock rotates by harvest.
“We don't aim to alter flavor; we aim to reveal it. Using an extremely light roast, our goal is to let the coffee speak for itself, expressing the true story of its origin. Experience coffee, honestly.”— the pinned Philosophy post, @xliiicoffee
Quality begins long before the cup — with the land, the farmers, and a story worth honoring. XLIII approaches transparency positively and constructively, protecting the interests of manufacturing partners and customers alike.
Roasted lightly and gently, so the true character of the farm speaks for itself — unembellished.
Self-reported by the brand.
Five spaces, one roastery. Read as a route sheet — out of the Đà Nẵng workshop, on through Hội An, Hồ Chí Minh City and Hà Nội. Open daily 6:30 – 22:30.
Lô 422 Ngô Thì Sĩ, phường Ngũ Hành Sơn, Tp. Đà Nẵng
On-site Giesen roaster, raw-brick interior.
6:30 – 22:30 · daily326 Lý Thường Kiệt, phường Hội An Tây, Tp. Đà Nẵng
The three-gear mark laser-cut into the lattice wall.
6:30 – 22:30 · daily178A Pasteur, Sài Gòn, Tp. Hồ Chí Minh
A plant-filled room with hanging orchids.
6:30 – 22:30 · daily19 Đường số 2, Làng Báo Chí, phường Thảo Điền, Tp. Hồ Chí Minh
A French-colonial white shophouse, green shutters, flowering vine.
6:30 – 22:30 · dailyTầng 2, số 2D Quang Trung, Hoàn Kiếm, Tp. Hà Nội
The newest space in the journey.
6:30 – 22:30 · dailyNote: the brand's own site frames these as “+03 KHÔNG GIAN SENSORY RESET” (3 sensory-reset spaces) — fewer than the 5 physical addresses above. Read as 3 distinct architectural concepts rather than a location count; this inconsistency is left as-is, not silently resolved.
“At XLIII Coffee, we don't call each other family. We're deeply aware we're a team bound by discipline, commitment, and a clear purpose.”
— from the hiring post [TUYỂN DỤNG], @xliiicoffee
The team calls itself “worker” — a word used deliberately, even in Vietnamese. A disciplined, almost laboratory ethos in place of warmth-as-marketing.
Two ways to enroll — one recurring delivery, one in-café experience.
