Robusta
One of the coffees with the largest export volume in Vietnam, Robusta is also known as Voi Coffee. With a rich traditional flavor with a high caffeine content, Robusta easily satisfies the most demanding guests.
Robusta is grown at an altitude of less than 600m, has a tropical climate and is present in many countries around the world. The production method must comply with direct drying conditions, not fermentation to ensure absolute deliciousness for this nut.
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Arabica
There are two main types of Arabica being cultivated, which are Catimor and Moka. The characteristic acidity when you just click your lips is what makes Arabica different from other types of coffee. However, soon after, the person who enjoys it immediately feels its bitter taste.
It has a slightly longer and larger shape than Robusta. Unlike Robusta, Arabica is harvested and fermented, then washed and then dried.
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Moka
As a genus of Arabica, however, in Vietnam Moka is the rarest coffee because it is difficult to grow, the possibility of pests and diseases is very high, requiring a meticulous care process. With a pure strong taste, a little sour taste on the tip of the tongue will make you stay attached forever.
Moka can only grow and develop at an altitude of 1500m. If the soil conditions, proper cultivation combined with the corresponding altitude, the taste and quality of Moka are even more excellent.
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Culi
The most special of the coffees, round Culi coffee beans only have a single bean in one fruit. The bitter taste, the intoxicating aroma, the high caffeine content, and the smooth jet black coffee water are what can be said about Culi. Culi coffee is said to have strong acidity and better aroma than other types of coffee.
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Luwak Coffee
Also known as Weasel Coffee which is sought after by many people, weasel coffee has a greasy taste, less sour than ordinary coffees. The taste is also more special, pleasant and light.
This type of coffee is quite expensive thanks to its extremely unique processing. Luwak Coffee is the name of a nut that the spotted civet eats the coffee fruit and then discharges. After eating in the stomach, the flesh of the coffee beans is digested, the kernel in the process of passing through the mink's digestive system will meet enzymes and natural fermentation will occur. The beans are discharged and through a thorough processing process to produce a weasel coffee with an extremely unique and unique taste.
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Synthetic Migo