Mây 1200 began with a search across Vietnam - from the Central Highlands to different coffee-growing regions across the country. We wanted to find coffees that could represent the very best of Vietnam, each with its own variety, origin, process, and flavor.
The name Mây 1200 comes from the highlands where our coffee grows, around 1,200 meters above sea level - where the mountains rise into the clouds. Cool days and chilly nights help coffee cherries mature more slowly, giving them more time to develop sweetness, aroma, and character.
Coffee is a fruit, and great coffee starts with picking that fruit at the right moment. By harvesting 100% ripe cherries, we capture their natural sweetness alongside the bold, distinctive character of Vietnamese coffee. That’s why we focus so deeply on origin and harvest quality - better cherries give us better coffee to work with, and everything after that is about preserving what nature already created.
Vietnamese coffee is far more diverse than most people realize. We source everything from bold Robusta and delicate Arabica to rare Liberica, searching for coffees that show a completely different side of what Vietnam can produce.
Once selected and processed in Vietnam, our green coffee travels to the United States, where we roast it fresh. We don’t believe roasting should create the flavor — it should bring out the best of the variety, the farm, the harvest, and everything that came before it.
