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The coffee seedlings are nursed from the best coffee beans in the garden and will be nursed in the pot to start planting around May and June every year when the rainy season comes, usually after about 3 years after planting for harvest.

During the process of taking care of the plants, nutrients are always added in accordance with each stage of development. The source of fertilizer is composted from agricultural waste such as coffee husks, cow manure, in addition, additional nutrients are added. Source of imported organic fertilizer with diverse nutritional components for coffee plants.

In the dry season, the trees are supplemented with water to increase their ability to cope with the environment and for the coffee garden to flower simultaneously. With enough water and fertilizer the plant will flower and yield bountiful harvest.


Coffee trees are usually harvested in September to November every year, fortunately, it coincides with the sunny season on the basalt red soil to facilitate the harvesting, drying and processing of coffee beans.

Quality green coffee products are picked with a 100% ripening rate and require a high level of human resources (ripe fruits are those with high and uniform sugar content). Which means a lot to the gardeners, have good seed origin and undergo cultivation process because this is the first condition to create a good product.


Preliminary processing is carried out the day after collection to achieve the best quality. Coffee berries will be separated from impurities such as leaves and branches, then put through a floating fruit separator and remove dirt on the surface of the fruit.

After being drained on the rig, it will be put into bags and controlled anaerobically to bring out the natural flavors through the fruit skin (the peel contains water, sugar, amino acids) micro-fermentation. Anaerobic organisms and yeasts will work to break down the substances contained therein into different enzymes, acids, alcohols and release CO2. (In simple terms, anaerobic fermentation is the process by which microorganisms convert sugars to produce energy in the absence of oxygen)

Because the fermentation process will consume sugar and amino acids as raw materials, controlling this process will create richer aromas (but if not controlled, it is considered lost and also creates bad taste due to fermentation too). After the fermentation process has reached, the coffee cherries will be peeled by the red Honey method, then brought out to dry on the rig. Peeling shortens the drying process because moisture is mainly in the rind and reduces aerobic fermentation that occurs when exposed to the environment and prevents microbial colonization under adverse conditions.

When the fruit is not peeled, but dried directly under the Natural method in suitable weather conditions (sunshine), will produce a product with a richer flavor than honey. The drying process also plays an important role in flavor formation including: fast drying (thin exposure and sunny conditions to reduce moisture quickly to finish fermentation) After drying, the coffee will be stored in a warehouse to avoid exposure to environmental light and re-moisturizing coffee beans from the internal environment - there is always a layer of plastic. Let the drying process take place slowly to create a good flavor as well as help the beans completely dry from the inside out. The drying process is from 24 to 30 days depending on the sunny conditions.


After drying, the coffee will be stored in a warehouse to avoid exposure to environmental light, to avoid re-moisturizing coffee beans from the internal environment, there is always a layer of plastic. The seeds are allowed to rest for at least 3 months before being dehulled and transported for roasting. (Helps the moisture of the coffee to be stabilized and uniform as well as better taste).