
Ritachi Coffee Factory is a Vietnamese agricultural exporter specializing in a farm-to-cup coffee experience. With a vertically integrated process from proprietary cultivar to export packaging, Ritachi delivers high-quality OEM roasted coffee, premium green beans, and coffee ingredients. Established in 2018 and located in Bao Loc, Vietnam, the company has expanded its reach to over 12 export countries while maintaining rigorous quality standards through certifications like ISO, HACCP, and FDA. Ritachi is committed to delivering consistent quality through innovative practices and sustainable farming methods, making them a trusted partner in the coffee industry worldwide.
Ritachi controls every stage from farming and processing to roasting, packaging, and export, ensuring traceability and consistent quality.
Our Thien Phuc Robusta is grown across 100 hectares in Bao Loc and Di Linh under shade-grown, organic-oriented practices.
Real photos of our production facilities and growing areas



Quality control steps from raw material to delivery.

Only fully ripe Thien Phuc coffee cherries are handpicked from shade-grown farms following organic-oriented practices. This ensures better sweetness, aroma, and consistency.

The cherries are thoroughly washed and float-sorted to remove dirt, underripe fruit, and defective cherries. Only dense, high-quality cherries continue.
Bao Loc City, Lam Dong Province, Vietnam — in the Central Highlands coffee-growing region, at elevations between 800 and 1,350 meters above sea level.
We operate our own wet and dry mills, offering Natural, Honey, Washed, and Vera Fermentation, together with hot-air roasting technology.
Ritachi provides OEM/ODM, private label, custom packaging, FOB/CIF delivery, and complete export documentation.
Our production system is supported by ISO 22000, HACCP, and U.S. FDA registration.

A second manual inspection is carried out to remove any remaining damaged or inconsistent cherries. This helps maintain uniform quality before fermentation.

The selected cherries are briefly dried to reduce surface moisture. This creates suitable conditions for a more controlled fermentation process.

The cherries are sealed in anaerobic tanks for 168 hours (seven days) with a proprietary microbial blend. This extended fermentation process develops tropical fruit, berry, creamy, and yogurt-like notes.

The fermented cherries are slowly dried on raised beds inside greenhouses for 35 days and turned regularly. Drying continues until the moisture level reaches 11–12%.