Crafted from fine Robusta grown in the highlands of Lâm Đồng, Vietnam, our Vietnam Robusta — Future Farm is a medium roast that celebrates body, sweetness, and poise — cultivated for your daily ritual.
Full-bodied, creamy, and fruit-toned — a modern expression of specialty Robusta.
Country: Vietnam | Region: Lâm Đồng | Altitude: ~800 masl (2,600 ft)
Producer: Future Coffee Farm (Tỏi Nguyễn)
Nestled in Vietnam’s Central Highlands, Lâm Đồng offers generous rainfall, cool nights, and volcanic-derived soils — conditions that shape Robusta with unusual finesse. At Future Coffee Farm, producer Tỏi Nguyễn applies meticulous harvesting and modern craft to elevate the inherent richness of the species.
Tasting notes: berries, jackfruit, dark chocolate. A low-toned profile with a heavy, creamy mouthfeel and gentle sweetness. Designed to shine in milk drinks and straight espresso, yet equally pleasing as a French press or a robust pour-over.
Processing: Champagne Natural (select yeast fermentation)
In November 2023, we collaborated on site with Tỏi Nguyễn and our partners at Karmic Circle Coffee to produce a 60 kg lot fermented with a white-wine yeast culture. This guided, low-oxygen fermentation rounds the texture, lifts berry aromatics, and polishes the finish — a precise method adapted from modern arabica processing and tuned for Robusta’s structure. This year we asked them to make us another lot in a similar fashion for us
Paradise has championed specialty Robusta since 2004, partnering with producers in India, Ecuador, Vietnam, the Philippines, and Thailand. To us, “specialty” is not a species — it’s a process. When grown selectively and crafted with intention, Robusta offers sumptuous crema, natural sweetness, and enduring structure — especially in espresso.
Espresso (recommended): 20 g in → 40 g out (1:2) in 23–25 s at 90–91 °C / 194–196 °F. Expect abundant crema; the shot may appear fast while brewing and settle to proper yield in the cup.
Pour-Over (single-cup): 15 g coffee → 200 g water at ~94–95 °C / 201–203 °F.
30 g bloom for 30 s, then a single continuous pour to 200 g. Target total time: 1:30–1:45. (Use a slightly finer grind than you would for arabica.)
French Press: 18 g → 300 g water at 94 °C / 201 °F, 4 min steep, gentle plunge. Rich, cocoa-forward, and silky.
Perfect for cappuccinos and lattes, where the coffee’s creamy weight and chocolate depth meet milk’s sweetness. As a straight espresso, look for ripe berry and jackfruit lift over a dark-chocolate foundation.
Overall rating: 4.8333335 / 5 from 6 reviews.
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"I started buying your coffee all the way from Florida and have been very happy with everyone I’ve received. My favorite is the Kona but Ive enjoyed all of them and will continue to be a customer."
"Very interesting! I liked it. Made it as an espresso."
"I’ve loved robusta’s for the better part of a year now and this is no exception! I have used 19. 5g for about 40g of output. It produced a wonderful crema as you’d expect but also a fruity flavor without too much twang and an almost peppery or carbonated flavor finish. Lots to explore here and I may need to refine my dial in, but I’m throughly enjoying this coffee!"
"Everything from paradise coffee has been phenomenal. I’m no coffee expert, but I can tell you that these beans are as fresh as can be and they taste amazing! It’s complex, citrusy, and smooth. Will be purchasing again."
"I use these beans to pulls some amazing creama for my espresso. The smell of beans is so sweet and the taste is sooo smooth and silky. It is a great medium roast and has a kick to wake you up. I found that it has a very nice flavor profile of dark chocolate. Very happy with the purchase and use these beans as a treat."
"Perfectly balanced and full of flavor! Daily morning starter and looking forward to more from this grower and region"
100% Kona coffee refers to coffee grown exclusively in the Kona district of Hawai‘i Island — a small, volcanic region
along the western slopes of Hualālai and Mauna Loa. The combination of mineral-rich soil, afternoon cloud cover, and gentle trade winds produces one of the world’s most distinctive coffee terroirs.
To be labeled “100% Kona Coffee,” every bean must be grown within the Kona district and meet strict Hawai‘i grading quality standards. Kona coffee can be made from different arabica varieties, but Kona Typica — a heirloom lineage — remains the region’s most common and traditional cultivar.
If you’d like to explore more Kona coffees, you can browse the full collection here: Browse the Kona Coffee Collection .
Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Kona coffee grows on the volcanic slopes of Hawai‘i Island, where mineral-rich soil, afternoon cloud cover, and slow cherry maturation create a naturally sweet and balanced cup. Our Kona Classic Medium is sourced from high-elevation farms and hand-harvested for clarity, smoothness, and elegant sweetness.
Yes — this roast is Authentic Kona coffee made exclusively from North Kona district-grown coffees, never blended. Our Kona coffees comes from small farms at the highest altitudes in the region.
Medium roasts highlight Kona’s signature profile: gentle sweetness, soft citrus, toasted almond, and milk chocolate. The result is a balanced, approachable cup ideal for everyday brewing.
This coffee shines in pour-over, drip, and French press. Use filtered water just off the boil and a medium grind for maximum clarity and sweetness. If you are looking for a Hawaiian coffee for espresso use we recommend our Hawai‘i Island Blend
Kona is the highest labor cost coffee region in the world. Wages for farm workers here are 15-20x higher than almost all other coffee producing countries. Limited and expensive land, hand-picking, and high production costs create a naturally small supply each year — especially from high-elevation farms like those we partner with.
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
We roast in small batches using a Diedrich IR12 roasting machine.
We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
We roast and ship on Monday/Wednesday/Friday.
Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.
