Vietnam Coffee

IMG_3087

RDVC – SIGNATURE PROCESS

Our scientists improvised on the theory of Honey Process to engineer a breakthrough in influencing coffee beans’ organic fermentation. By stimulating the fermentation using pectin left from crushing the hull, we are confident that both the Brix meter and acidity in our coffee are maximized and thus its quality will reach optimal development throughout roasting.

HONEY PROCESS

This process is an environment-friendly one that targets naturally ripe coffee fruits.

Essentially, Honey Process focuses on selecting perfectly ripe coffee fruits by measuring the sugar content (via Brix Meter) of the fruit in its ripening. Factually, ripe fruits are harvested daily and carefully peeled to preserve the helpful pectin layer on its bean’s parchment. Afterward, the beans are processed with a biologically organic method before being meticulously spread on an African drying bed and sun-dry. Our African drying beds are raised a few dozens of centimeters above ground and are comprised of bamboo, metal net and plastic net (Seran.) A regular drying cycle lasts approximately 9-12 days depending on weathers. In the end, water content inside coffee beans remain at 11-12%.

FULL-WASHED

The wet process (e.g. “Full-washed”) is defined by coffee fruits being delivered to manufacturing facility after harvest, where it will be peeled and submerge in water tanks for fermentation in 30-36 hours. The washing and drying happens afterwards, often on a level ground made of concrete.

DRY / NATURAL PROCESS

The dry process (e.g. “Natural”) is defined by whole coffee fruits being dried directly on porch, drying blanket, or roof. When dried, the hard hull is then crushed to leave behind a green tough bean bravely ready for roasting.

 

Vietnam Coffee