Doing better,
each day.
A single specialty roastery, a robusta farm in Đà Lạt, and a neighbourhood café on Ngô Thời Nhiệm — all three, real.
One story, told honestly from cherry to cup.
Epic grows robusta on red basalt soil at Cầu Đất, roasts it in a working Sài Gòn roastery running since 2014, and brews it to order at the bar. We source single origins from a real, catalogued network — no “direct trade” theatre.
“Four single-origin lots, ten retail labels, five pour-overs on the board.”
A working roastery, not a backdrop.
Green coffee arrives here from Cầu Đất and from our sourcing catalogue, gets profiled on the drum, cupped, then bagged in the same week it is roasted. Epic has been roasting in Sài Gòn since 2014.
- Roasting in Sài Gòn since 2014
- Profiled on the drum, batch by batch
- Cupped before a bag leaves the floor
How we brew — Epic Coffee Roaster
A quick look at the bar — same pour over, phin, and cold brew you can order at the café or shop right here.
Shop by how you brew
View all 10 labels →Pour over, phin, or cold brew — pick how you make coffee at home and we'll point you to the beans suited for it.
Featured beans
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Red basalt soil, picked ripe, dried slow.
Cầu Đất's red basalt soil is where our Vietnamese lots begin. Cherries are hand-picked at ripeness, then dried slowly under a greenhouse dryer — sun-dried, honey or fully washed, depending on the lot.
- Hand-picked at ripeness
- Slow-dried under a greenhouse dryer
- Sun-dried · Honey · Fully washed
Latest from the journal
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Barista Training
Café Setup
OEM Packaging
Weekends at Epic feel like a different place entirely.
Same familiar corner, the same faces you keep running into, the same soft clatter of laptops over coffee — but strip away the weekday rush and Epic slows right down, gentler somehow. Give us a Sunday afternoon here, and leave recharged for the week ahead.
- Open 7:00–22:30, every day
- 49 Ngô Thời Nhiệm, Phường Võ Thị Sáu, Quận 3
- Pour-over bar, quiet lounge upstairs, leafy patio