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Harvesting Procedures

Harvesting

Traditional harvesting is maintained for generations in Vietnam which is requiring a tremendous amount of labor forces in which help to lesser the damages to the coffee fruit when takes down from the tree into the basket. After that the selection process will start with sorting out the good versus the bad quality of coffee fruit. Hand pick harvesting help to ensure overripe and underripe which helps to lesser damage to the trees.

Processing Methods

There are three ways to process the coffee bean such as natural, honey, and wash. The most regular uses are natural, and honey processing compared to wash processing. Wash processing is causing a major damage to the surrounding environment with the wastewater that container high levels of natural fructose from the coffee fruit with cannot be dissolved easily once it is absorbed into the land. Honey processing is the most favorable method that is used nowadays to help extract the natural honey from the coffee bean and maintain balanced flavors.

Cupping

It is the method of aroma testing before proceeding to roast. In this process, the coffee bean will be smell-tested to ensure quality of aroma. A better aroma also means the better the flavor of the bean once roasted.

Roasting

The beans will be roasted according to their usage such as light roast, dark light roast, medium roast, medium dark roast, and dark roast. Be aware of roasting level not only determined by the usage of the beans but also determined by the length usage of the beans.