An obsession worth flying to Vietnam for.
Yanna's started with one man and one obsession. Long before he ever set foot in Vietnam, Jim — the owner — was hooked on Vietnamese coffee: the slow drip of the phin, the deep aroma of dark-roast robusta, and that thick, velvety first sip he just couldn't find anywhere back home.
So he booked a ticket and went straight to the source. In Vietnam he learned to brew the traditional way — weighing every gram, dialing in the water temperature, and waiting out the drip — from people who've done it for generations. He carried those exact techniques home to San Enrique, and today every cup at Yanna's is made the way he was taught: patiently, properly, and with a whole lot of heart.
Dark-roast robusta, slow-dripped through the classic Vietnamese phin filter.
Coffee concentrate, salt cream and tea bases prepped daily for peak flavor.
Pair your cup with a Vietnamese BBQ specialty sandwich or crunchy egg fried rice.
The Phin ritual
200g of dark robusta. Water at 93°C. A 30-second bloom, then a slow 10–14 minute drip. The result is a concentrate that's bold, smooth, and unmistakably Vietnamese — the soul of every drink we serve.
It's the difference you can taste in a single sip, and the reason our regulars keep coming back.