Why is pure Vietnamese coffee so hard to find?

We start with carefully selected beans and roast them slowly, batch by batch. No rushing. No mass production. Every batch is shaped by the roaster's experience and care, to keep the natural aroma and make a cup that is bold and well rounded.

Vietnam is the world's second-largest coffee producer, yet much of what's sold is blended with butter, corn or artificial flavors. We wanted coffee that tastes like the bean itself.

So in [year], [founder name] began working directly with growers in [growing region] and roasting small batches in Đà Nẵng.

The name 1021 comes from [meaning of 1021].