For fans of the bold, rich flavor and caffeine kick of Vietnamese iced coffee, Little Green Cyclo continues to deliver — this time with two unexpected new twists: ube and sparkling passion fruit.
The Brisbane-based company, co-founded by CEO Monica Wong and Executive Chef Quynh Nguyen, first made waves in the beverage world when its cà phê sữa đá (Vietnamese iced coffee with sweetened condensed milk) won the 2021 sofi Award for Best New Product in the ready-to-drink coffee and tea category — a first for any Vietnamese brand. The following year, their vegan coconut mocha took home the same award, making them the first company to win back-to-back in the category.
Now, in 2025, the duo is pushing boundaries again. The latest additions to their lineup — ube and sparkling passion fruit — reflect the same attention to bold flavor and culinary creativity that has earned Little Green Cyclo national acclaim.
“The sparkling passion fruit is my personal favorite,” said Wong. “We spent almost three years perfecting the formula to balance the coffee and fruit flavors in a sparkling format.”
The ube flavor, inspired by a top-selling item at their Brisbane bistro, brings the mellow, vanilla-like sweetness of ube together with the strong, smooth finish of Vietnamese coffee. “It’s a flavor people recognize and love, but don’t often see in coffee,” added Nguyen.
These new offerings join the brand’s existing lineup of classic, plant-based coconut, coconut mocha, and black Vietnamese coffee, all packaged in convenient ready-to-drink cans.
Little Green Cyclo products are now available at over 500 retailers, primarily across the Bay Area, including Sigona’s, Draeger’s Market, Piazza’s Fine Foods, Robert’s Market & Liquor, and The Willow’s Market.
For those who prefer to brew at home, the company also sells whole-bean coffee, sustainably sourced from small farms in the Vietnamese highlands, reinforcing its commitment to both flavor and fair trade.
Whether you’re in the mood for something traditional or adventurous, Little Green Cyclo continues to redefine what Vietnamese coffee can be — one can at a time.
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