Nam Coffee

One named family farm on Langbiang mountain, house blends built by species ratio, and a phin bar running the traditional slow drip on beans the shop imports itself. Order the egg coffee (Hanoi-style yolk custard over the house robusta), the cup that carries Nam's whole argument.

Single-farm Vietnamese arabica and robusta from Langbiang mountain in Da Lat, sold as three house blends by species ratio (Da Lat 100% robusta, District One 50/50, Orange County 70/30 arabica) with pour-over alongside the phin. Bags carry roast level and tasting notes but no roast dates or varietal detail.

A bright white room under exposed wood beams, with a custom icon-pattern mural in the brand's orange and green behind the bar and XIN CHÀO lettered on the wall beside it. The same orange runs onto the cups and the bean bags, so the graphics carry this room the way a buildout would somewhere else.