Vietnam is the world’s largest producer of Robusta coffee, yet only a small portion qualifies as Fine Robusta. At MIBICA, we specialize exclusively in sourcing and exporting premium Fine Robusta coffee beans from Gia Lai, one of Vietnam’s most fertile coffee-growing regions.

Grown on rich volcanic soil at an altitude of 700–800 meters, our coffee delivers a cup profile that is bold, clean, naturally sweet, and far more refined than conventional commercial Robusta. By working directly with smallholder farmers and local cooperatives, MIBICA ensures every batch of coffee reflects the true character of Gia Lai’s terroir.

At MIBICA, coffee quality is not left to chance. Every lot must meet strict international standards before being classified as Fine Robusta.

• Specialty Grade Quality: Our beans consistently achieve a cupping score of 80+ points according to Coffee Quality Institute (CQI) standards, placing them within the specialty coffee category.

• Zero Primary Defects: All green coffee beans are carefully sorted to eliminate primary defects such as black beans, moldy beans, or sour beans.

• Consistent Bean Size and Density: Each batch is graded by screen size and density to ensure consistent roasting performance for specialty roasters.

We believe you should know exactly where your coffee comes from. MIBICA provides a direct link between global roasters and the smallholder farmers of Gia Lai.

• Plot-Level Traceability: We are committed to meeting and exceeding global standards, including EUDR compliance, by mapping our sourcing plots and ensuring no link to deforestation.

• Direct Relationships: We work hand-in-hand with local cooperatives in districts like Dak Doa, Ia Grai, and Chu Prong to ensure fair practices and superior quality control from the field to the port.

• Full Disclosure: For every shipment, we provide comprehensive data on the harvest date, specific altitude (700m–800m), and precise processing method used.

The whole cherry is sun-dried on raised beds, allowing the bean to absorb maximum sweetness from the fruit.

• Flavor Profile: Intensely sweet with notes of dark chocolate, molasses, and ripe tropical fruits.

• Best For: Bold espresso with a thick, syrupy crema.

The skin is removed, but the sticky, sugar-rich mucilage is left on the bean during drying.

• Flavor Profile: A balanced, "savory" sweetness with hints of roasted nuts, caramel, and a smooth, clean aftertaste.

• Best For: Pour-over and high-end filter coffee.

An experimental, oxygen-free fermentation process that creates complex, wine-like acidity rarely found in traditional Robusta.

• Flavor Profile: Sophisticated layers of cinnamon, spice, and fermented fruit.

• Best For: Roasters looking to offer a unique, "competition-level" experience.

We understand that every roaster has a different vision. Whether you need a specific screen size (S16 or S18), a particular moisture content (typically 10%–12%), or a custom fermentation profile, MIBICA is equipped to meet your exact technical specifications.

Partner with MIBICA today to bring the true flavor of Gia Lai to your customers.