Buon Ho

Vietnamese Coffee Exporter
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Buon Ho – Good quality robusta coffee growing area DakLak Province

Robusta coffee is the second most important type of coffee (coffee hoa giấy) . This sort of coffee accounts for about 39% of all coffee products. Robusta is known as Vietnam’s soul in our country.

Coffea Canephora or Coffea Robusta is the scientific name for Robusta coffee (also known as Voi coffee or Ro coffee). Vietnam is pleased to be the world’s number one coffee exporting country in 2012, the 5th year in a row that the area has topped 500,000 ha, with an expected export volume of 1.6 million tons and a turnover of $3.44 billion USD. Vietnam has also surpassed the United States as the leading exporter of Robusta coffee. Germany (12.3 percent market share), the United States, and Japan are the top importers of Vietnamese Robusta coffee (12.2 percent ).

Robusta coffee is grown extensively in Vietnam’s Central Highlands regions of Lam Dong, Gia Lai, and Dak Lak ( vietnam dak lak). This variety of coffee is now grown extensively in Binh Duong, Binh Phuoc, and Long Khanh. The best Robusta coffee in the Central Highlands must contain Robusta cultivated in Dak Lak province, followed by coffee from Buôn Hồ, Dak Nong province with delicious coffee from Dak Mil, delicious Robusta coffee from Dak Ha in Kon Tum province, and Chu Se coffee from Gia Lai province.

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Robusta coffee trees come in a variety of shapes and sizes, including trees and bushes. Coffee trees can reach a height of 10 meters when fully mature. The seeds in coffee berries are smaller than those in Arabica beans. Robusta coffee beans have a greater caffeine level than Arabica beans, ranging from 2-4 percent.
Robusta coffee trees can begin to be harvested when they are 3-4 years old. For roughly 20 to 30 years, the tree produces seeds. Robusta coffee thrives in tropical climates. The tree may be grown at altitudes of less than 1000 meters. Robusta thrives at temperatures ranging from 24 to 29 degrees Celsius with rains totaling more than 1000 millimeters. Robusta coffee plants require more light than Arabica coffee plants.

Seed, altitude, planting location, soil quality, climatic conditions, fertilizers, care, harvesting, and processing processes are all factors that determine coffee quality. All of the aforementioned elements have a significant impact on coffee quality.

Robusta coffee has a modest aroma, bitter taste, water has a dark hue, not sour, and just enough caffeine content has created a unique flavor after being processed on current equipment lines with high technology. Vietnamese people prefer a particular type of coffee. Because coffee is dried and dried straight rather than fermented, the bitter flavor dominates.

Robusta coffee, when compared to Arabica coffee, has a higher caffeine level. However, because the flavor is not as pure as that of coffee or tea, it is underappreciated. Robusta coffee varietals are tough and durable, can be cultivated at low elevations, and have high disease resistance. Robusta coffee has a larger output and a lower price because of the above attributes.

In 2004, Vietnam exported over 14 million bags of this type of coffee, accounting for nearly half of the world’s export of Robusta coffee (over 30 million bags).
Currently, nearly 90% of the coffee area in Vietnam is planted with vanilla coffee, 10% grows Arabica coffee, and only about 1% is planted with jackfruit coffee (Coffea excelsa).

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Our current flaws include ineffective farming techniques, a lack of synchronization in coffee bean harvesting, resulting in the mixing of ripe and green crops, and a lack of security in some rural places. Completely guaranteed, exposure is still tainted with contaminants, and preservation cannot prevent moisture – resulting in a lower price on the global market. As a result, if the government comes together to promote coffee development policies, along with the collaboration of important Vietnamese coffee brands like Trung Nguyen and others, the value of Vietnamese coffee will be 10 times more than it is now in the next 10-15 years.

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