Our processing plant, at the heart of Vietnam's coffee capital Buon Ma Thuot, is the hub and key to processing and exporting coffee
choose red ripe cherry
Harvest 100% riped coffee
The fully ripe cherry is red, the stalks are only slightly green, without pests and diseases. Thus, the quality will be very high. When making coffee, the taste will be more delightful.
*choosing 100% red ripe fruits
honey coffee process
is the hardest and most demanding coffee processing method. The processor has to start by pulping the coffee and then spreads it out for drying without any washing to leave part of the pulp. The processor spreads the coffee beans thinly on special drying beds and turns them after every one hour for 10-15 days to gain the needed stability.
* The hardest and most demanding coffee processing method.
Drying process of parchment coffee
The parchment coffee is dried on a drying net in a greenhouse, surrounded by net to avoid being invaded by insects that damage coffee and coffee beans.
Natural drying method
Coffee is soaked and washed, then dried and put into PE bags, fermented anaerobic for 24 hours – 36 hours then exposed under light sunshine with temperature from 30-35 degrees Celsius
coffee in packaging for export
Right packaging key to boosting coffee exports.
* Getting the right packaging material at an affordable price.