Coffee logbook – A special mark of Aeroco

From the selection of varieties, organic care, standard ripe fruit collection, to preliminary processing, preservation, and packaging, all are fully recorded in a logbook, Aeroco Coffee is committed to creating health-protecting products for consumers.

During introduction of organic coffee farming methods at Aeroco Coffee farm (produced and managed strictly from selection of varieties, organic care, standard ripe fruit collection, to preliminary processing, preservation, and packaging, all are fully recorded in a logbook), Mr. Le Dinh Tu, Director of MINUDO FARMCARE Co., Ltd (Buon Ma Thuot City, Dak Lak Province), said that, to have the desired coffee product, the process of harvesting coffee cherries must ensure a minimum ripeness rate of 95%.

Coffee being dried on grids at Aeroco Coffee.

According to Mr. Tu, standard ripe coffee fruit is red and the peduncle is only slightly green, without pests, its quality is very high, and the finished coffee will be more delicious. “Unripe coffee berries have a lot of water, no mucus coating outside…, when processed into a product, it will have no aroma, with an unpleasant pungent taste,” Mr. Tu shared, He said that, coffee Coffee needed to be harvested by hand, plucking the whole bunch was not allowed, because it would affect the flower buds below.

Currently, there are 4 types of green coffee (green beans, unroasted) on the market, namely: commercial, high quality, fine and specialty. Commercial is the type that is harvested by farmers, mostly unripe berries; they shall be chafed or left whole and dried, then chafed to obtain coffee beans; after that, they are kept in stock or sold to a purchasing agent. This type is often used to extract caffeine to make instant coffee. Aeroco Coffee specializes in the production of high quality and specialty coffees.

With many years of experience in coffee cultivation and processing, Mr. Tu said that, from raw coffee beans to finished roasted coffee, it was a process full of difficulties and challenges. In order to fully exploit the flavor of specialty coffee, the roasting process must be based on the quality of the beans, developing the final flavor of specialty coffee. An unskilled roaster, equipment not working properly, poor packaging materials, etc. would all ruin the coffee’s potential.

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