01 · The land
Red basalt, highland air.
Our farm covers 50 hectares in Đắk Lắk, with growing areas in Cuôr Đăng (Cư M’gar) and Buôn Ma Thuột. The deep red soil drains well and holds nutrients; warm days and cool nights suit the passion fruit vine.
UVAVI Farm / Our story
A farm in the red basalt highlands.
Five chapters of one young Vietnamese farm.
02 · The beginning
Built by hand, 2025.
We started by clearing rows, shaping beds and setting thousands of posts and bamboo stakes. Before planting, we built greenhouses to raise our own seedlings.
03 · The craft
Clean farming as a daily habit.
Drip irrigation, mulch film, microbial fertilisers and careful pruning. We prefer practices we can show you in the field over promises on a label.
04 · The people
A small team, a whole village.
A small management team works alongside farm workers from the villages around our fields. Their hands built the trellises and planted every vine.
05 · The road ahead
Every fruit has an address.
We are working towards lot records that connect field, care, harvest and delivery — and preparing coffee and chili as our next crops. Our aim is to bring the taste of the Vietnamese highlands to partners around the world.
In preparation
Coffee & chili
We are studying coffee and chili as our next crops on the highlands. They are not yet available; partners interested in future supply are welcome to talk with us early.
People & farmers
The hands behind every vine.
A farm is, first of all, its people.
Every post on our trellises, every seedling in the field and every crate of fruit has passed through the hands of the people who work here — men and women from the communities around our fields, who know this red earth and its seasons better than anyone.
They plant by hand, train and prune the vines, mend the trellis after the rains and pick each fruit at the right moment. In the greenhouses they care for the seedlings tray by tray. Their skill is what turns good soil into good fruit.
Each working day is recorded in our farm system, so the work behind every harvest is visible. As the farm grows, we want to grow together with the people who built it — through steady work, shared know-how and new crops such as coffee and chili.
Local hands
Our field team comes from the area around the farm.
Learning together
Greenhouse and field methods are shared and improved season by season.
Work that is counted
Every working day is recorded in our farm system.