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THE CAPHE VIETNAM'S FINE ROBUSTA?
The Caphe Vietnam's Fine Robusta Coffee is coffee selected from 100% ripe berries, preliminarily processed, preserved, naturally fermented and dried on a drying rack according to a closed processing process directly from the farm, in accordance with the standards of Fine Robusta offers richer flavors such as sour, fruity, dark chocolate or mellow sweetness. We strive constantly to bring coffee lovers interesting experiences next to the perfect cup of coffee bearing the imprint of each typical coffee growing region of Vietnam.
HONEY COFFEE OFTHE CAPHE VIETNAM
Honey - in the name Red Honey comes from the Robusta seed processing method. This method of processing does not add honey to coffee, but Robusta coffee beans, after being peeled, keeping the "meat layer/PULP" on the seeds with a high sweetness, when dried will leave a characteristic reddish brown color of honey with a mild apple-like taste, fruity and dark chocolate, sweet post-mellow.
THE CAPHE VIETNAM TEAM
The Caphe Vietnam team are people with rich experience in the coffee field. We are diligent farmers aiming to change the coffee farming model from traditional to a clean, high-quality coffee model implementing natural methods. We do not use chemical fertilizers for coffee experts – devote day and night to researching and improving coffee processing techniques in accordance with scientific standards, accompanying farmers to produce green and clean coffee agricultural products high Quality.
In particular, the outstanding team member of The Caphe Vietnam through much effort and exploration and enthusiasm for his profession, have won the first prize in the Vietnam Amazing Cup contest organized by Buon Ma Thuot Coffee Association. The contest held on March 10, 2020 in which the judges were Vietnamese experts and experts from all over the world. This is a pride and also an affirmation of the quality of The Caphe Vietnam to consumers.
THE ORIGIN OFVIETNAMESE COFFEE
Coffee was officially planted in Vietnam by the French in 1857. First, Arabica was tested in Vietnam. Since 1925, after thorough surveys of climate and soil as well as social and political considerations, the French have tested Robusta and Arabica coffee in the Tây Nguyên area. Thanks to the suitable climate as well as the fertility of the soil, the Robusta variety grows quickly, accounting for 95% of coffee production in Vietnam. Currently, Vietnam is the second coffee exporting country in the world, after Brazil. Particularly for coffee Robusta, Vietnam is the leading country in coffee production. However, most of Vietnamese coffee is only exported to make instant coffee.
ROBUSTA COFFEEE IN VIETNAM
Therefore, Vietnamese young people - coffee lovers, passionate about their profession, carry with them the noble mission of changing the quality of Robusta coffee in accordance with the FINE ROBUSTA specialty coffee standard, starting from the stage of cultivation taking care, harvesting, processing, to not only serve specialty, high-quality coffee for the Vietnamese people, but also bring it to the world and The Caphe Vietnam is proud of that. In addition, choosing to drink and use Fine Robusta coffee also improves the lives of farmers, so they are confident and dedicated to cultivating clean, high-quality coffee for consumers in world.
Coffee has been introduced to Vietnam for more than 100 years, since the French colonial period. From ancient times to now, coffee is a specialty and also the main source of income for generations of families. First, the coffee culture is imprinted with "street coffee culture." This is the most popular but popular coffee. Picture a cup of black coffee or milk coffee, served by a hot teapot with a few roadside chairs. It is a familiar image in the subconscious to start each morning.
Depending on the type of coffee, it gives people the feeling of sourness, oiliness, and scent of different fruits. A good cup of coffee is a cup of coffee rich in natural flavor, with mild acidity, fresh, clean tongue; It is rich in oil and more specifically gives off the aroma of almonds, fruit, butter and earth. On the other hand, the taste of coffee as a symbol of the taste of life. A little sour to remember failure, a little salty to narrate. Excess bitterness to keep us awake and creative in thinking. Add a little sweetness to always feel that love is indispensable. With a certain "superpower" of coffee. Everyone became calmer, more polite before a cup of coffee.
COFFEE FILTER - A TYPICAL CULTURE OF VIETNAMESE PEOPLE
Filtered coffee is considered the most favorite drink of Vietnamese people. The feeling of waiting for each drop of coffee and even more interestingly sipping its results, be it a cup of hot black coffee or with a little milk added, is mind-blowing. The taste is created depending on each person's preference. People can know the human personality and culture of the region by the way the coffee is made. For example, Saigon people like iced black coffee or refreshing iced milk coffee. "Bạcxỉu - a type of coffee made with fresh milk and coffee" gently, can be enjoyed at any hour of the day.
While people in the Central region or Hanoi prefer a completely different taste with a bolder taste, they prefer to drink hot rather than drink cold. They often sip early in the morning to start a new day. Vietnamese people love filter coffee, but filter coffee also makes many coffee lovers around the world fall in love. "Black - thick - bold - bitter" is almost the general concept of Vietnamese people about coffee. When combined with greasy condensed milk, that rich flavor creates a very Vietnamese flavor and has become an identity.,
QUALITY OF COFFEE CULTURE
Thanks to cultural interference, special coffee concepts, Fine Robusta is creeping into Vietnamese coffee culture. Comparisons began to emerge after the definition of high-quality specialty coffee began to creep into the Vietnamese coffee community. Customers started to be more selective about the origin of coffee, roasting, and preliminary processing. Since then, coffee farms have started to have policies to improve the quality of coffee beans by planting and harvesting. The way coffee is processed also begun to change quite a bit. It is no longer just drying coffee on the ground like before. Now it is more organized with new technology and techniques that are updated and applied according to the world norms.
Thanks to increased health consciousness. Vietnamese people also replace the old way of roasting coffee with a new bold roast profile and "roasted wood," not "impregnated," thus respecting the inherent nature of coffee. The taste of Vietnamese coffee since then has changed a lot for the better. Today, the young Vietnamese generation is passionate about coffee beans, searching day and night to improve the quality of coffee to meet exceptional coffee standards to bring coffee products and Vietnamese culture to the world.
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