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Green Coffee & Selection

We start with carefully selected beans from trusted farms in Dalat, Son La, Gia Lai and Dak Lak.

We look for:


  • Clean, defect-free green coffee

  • Proper drying and moisture content

  • Flavor potential that fits our roasting style

Only lots that pass our standards move into our roasting program.

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Roast Stages

Every batch passes through three key stages:


  • Drying – Beans turn from green to yellow as moisture leaves. This stage sets up an even, clean roast.

  • Browning – Aroma builds and sugars begin to caramelise. We control heat to develop sweetness without burning.

  • First crack – Beans expand and release pressure. This is where the coffee becomes fully drinkable and we decide how light or dark to roast.

We track time, temperature and development to keep each profile repeatable.

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Roast Levels & Recommended Use

Light roast


  • Profile: Bright, fruity, higher acidity

  • Best for: Filter, pour-over, black coffee drinkers

Medium roast


  • Profile: Balanced sweetness and body, softer acidity

  • Best for: Espresso, milk-based drinks, phin filter

Dark roast


  • Profile: Bold, chocolatey, lower acidity

  • Best for: Traditional Vietnamese-style drinks, iced coffee, drinks with condensed milk

For each coffee, we choose the roast level that best represents its natural character and the way our customers use it.

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Quality Control & Cupping

Every new batch and any profile change is cupped and checked before release.

Our routine includes:


  • Visual check of color and roast evenness

  • Cupping for cleanliness, sweetness and aftertaste

  • Recording results to track consistency across batches

If a roast does not meet our standard, it does not go out.

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Storage & Freshness

For retail bags


  • Best enjoyed within 4–6 weeks of roast date

  • Keep in a sealed bag, away from heat, light and strong smells

For cafés and restaurants


  • Use open bags within 10–14 days for peak flavor

  • Store in a cool, dry place

  • Do not refrigerate or freeze open bags in daily use

We print or share roast dates clearly so partners can plan their rotation and keep coffee tasting its best.
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Working With LAVEN’T ROASTER

We work closely with our partners to choose the right coffees and roast levels for their menu. If you need support with dial-in, recipes, or menu planning, our team is happy to help.