VSCC is a specialty coffee exporter from Đắk Lắk — connecting Central Highlands farms with specialty roasters around the world. One mark, three origins, full traceability on every lot.
Each origin carries its own lot number, region, altitude and process. Cupping scores follow the SCA protocol. Every lot ships with a full traceability dossier.
Across 1,200 hectares of Central Highlands, we work directly with 28 smallholder farms in Cư M'gar, Buôn Hồ and Cuôr Đăng. Selective hand-picking, hand-sorting, raised-bed drying, cupping every lot.
Every cup is a road traced backwards: from the container at Cát Lái port, through the processing mill, all the way up to a 1,320-metre hillside. That's what specialty truly means.
Cherry-by-cherry hand picking, only fruit reaching ≥ 22% Brix. No mechanical harvest, no strip picking.
Three methods: washed (36-hour ferment), honey (mucilage retained), natural (whole fruit dried). Selected lot by lot.
18 to 24 days on African raised beds. Turned four times a day. Final moisture: 10.5% ± 0.5%.
Three cuppings per lot by our in-house Q-graders. Anything 84+ enters specialty; below that ships commercial.
GrainPro bagged, 20ft containers, FOB Cát Lái. Real-time tracking until destination port.
Our fourth harvest using honey process on African beds. Three things we learned about moisture and mucilage when catimor ratios run high.
Read field noteA transparent logistics cost map — from the mill to the container, from Vietnam to Northern Europe.
Open the breakdownHow we're redefining specialty robusta at 880m, with fine robusta scoring up to 88 points.
Read field noteWe work with specialty roasters worldwide. Request a sample kit (3 origins, 100g each), the 2025/26 harvest price list, and full traceability documents.