Arabica (Coffea arabica) is the first coffee variety introduced into Vietnam in 1857, through French missionaries. It has been tested in Catholic churches in the northern provinces, such as Ninh Binh, Thanh Hoa, Nghe An and Ha Tinh; and then spread to some central provinces, such as Quang Tri and Quang Binh. Finally, coffee was brought to the southern provinces of the Central Highlands and the Southeast. It was later discovered that the Central Highlands was the most suitable place to grow coffee.
In 1908, the French brought two other types of coffee to Vietnam, Robusta (Coffea canephora) and Exelsa (Coffea exelsa). Without stopping, the French experimented with many different varieties from the Congo in the Central Highlands, and witnessed the very good development of coffee in this area.
Lam Dong region with an ideal altitude of 960 meters – 1,600 meters above sea level, this special soil has helped Lam Dong become a place full of good growing coffee varieties, each with its own flavor. rich taste.
We are proud to annually produce Robusta, Arabica, and Excelsa coffee by 100% natural pre-processing method, picking red ripe and drying on the same day. All of this helps in achieving the best possible taste of our coffees.
We always try to get the best coffee beans by searching for coffee farms throughout the Lam Dong Plateau to choose links for sustainable development.
We do this by assessing each coffee farm’s seedling, soil, climate, altitude, shade and growing-to-harvest process.
We rely on sustainability and traceability principles to get high quality coffee.
We actively participate in coffee production from planting seedlings to harvesting 100% ripe coffee, holding up on the principle of processing ripe coffee berries.
From planting to harvesting, every stage determines the quality of the coffee you drink. That’s why at this stage we collect, manually and selectively, only ripe coffee cherries, discarding those that are too green or overripe or fermented. This is a difficult and intensive process, but it allows to ensure a high quality product according to International Coffee Association standards.
The basic principle of the methods of “processing high quality kernels” is to select ripe coffee berries, wash, remove impurities, and float to obtain 100% ripe fruit material. With such good ingredients, we do pre-processing using basic methods including Honey Processing, Wet Processing and Dry Processing combined with our experience and quality control process. These beans are then spread evenly on a drying frame in a greenhouse and dried in the sun. Depending on the weather conditions, the drying cycle normally takes about 9-12 days until the moisture content is around 11-12%.
The coffee cherries are picked daily and peeled with the mucilage of the coffee still intact on the husk. These paddy coffee beans are then treated with a “natural biological method” before being spread evenly on a drying frame in the sun.
Ripe coffee cherries are brought to the factory immediately after being harvested, where the coffee cherries are peeled, soaked in a water bath to ferment for about 30 – 36 hours, then washed off the mucus layer, drained and dried. let it dry in the sun or dry.
Whole intact coffee cherries are dried directly on the patio, cover or roof. When dry, the hard shell of the coffee cherries is milled, leaving a hard green bean ready for roasting.
To contribute to making sustainable changes for the Vietnamese coffee industry, we make a difference with kindness and care.
We accompany farmers (instructions on cultivation and processing techniques, control quality of life, plus price bonuses when purchasing to share profits) to bring to market the best finished products. with clear provenance.
That is how we contribute to environmental protection, biodiversity conservation through the improvement of land use practices.
