Banh Cuon_Have you ever tried it?

There is a site in our village that has been extremely familiar to many generations who living here so that to children who are far away from home, anytime they get the opportunity to return to see their family, they never forget to come and eat Banh Cuon.

The Banh Cuon shop has been open for over 30 years and is on the village road. The front is just approximately 2 meters tall, but the inside area is rather deep and can accommodate three tiny tables.

Even though the business is full, the shop does not use a ready-made cake maker, the chef pours the dough immediately when a customer calls. "I use rice flour mixed with tapioca flour in a reasonable ratio," she explained, "so that the powder after the coating is smooth, not diluted or sticky."

Each stage appears straightforward at first appearance, but the cook must be extremely skilled to cover the dough and roll the cake swiftly. First, the maker must uniformly pour the dough, thinly spread it, and align the primary cake time. The thin layer of dough must then be quickly withdrawn from the boiler to prevent the cake from tearing.

The cake has been baked just enough to produce a soft and delectable crust. The business does not buy fried onions from the street, but rather buys them from the North and then fries them to assure sanitation and the deliciousness of each bahs.

Furthermore, the handmade dipping sauce, whether Vietnamese or foreign, pleases even the most discerning eaters with its richness and flavor.

Even our Vietnamese friends, who have eaten banh cuon in various places, are "conquered" the first time they have it: "The crust is thin and flexible." The water is delicious. The cost is also reasonable!

Please visit Elon Farm if you get the chance; we will appreciate this wonderful cuisine. And I assure you won't be able to discover such spots in Vietnam!

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Silkworm raising - Vietnamese traditional crafts

There is a Vietnamese proverb about raising silkworms, that is if you want to raise silkworms, you must be willing to stand for a meal. It relates to the rush and bustle of silkworm farmers, who have no time to eat rice comfortably, so they must stand and eat to stay on duty to feed the silkworms. Although silk weaving processes have greatly advanced in recent years, silkworm breeding remains a labor of hands and feet. And those who are not patient and industrial will struggle to complete this task.

Lam Ha is one of Lam Dong province's ten most famous districts for mulberry production and silkworm breeding. The silkworm raising homes will be an intriguing site for anyone who want to learn about Vietnamese culture and living, as well as traditional handicrafts.

Previously, the Lam Ha area's economy was mostly built on coffee, pepper, and perennial fruit trees, but prices were frequently fragile and low, making living extremely tough. Later, by aggressively converting crops and livestock to market demands in conjunction with production linkages, the mulberry - silkworm rearing model not only delivers economic efficiency, but also helps to the transformation of domestic animals. Crop structure oriented at value improvement and local sustainable development. Many local households currently have a steady source of income.

Silkworms hatch, and when the silkworm babies are more than a week old, they may be fed. An adult silkworm grows from a young silkworm the size of a thread to the size of a finger. Those who are terrified of insects will find it difficult to stay in a silkworm home with thousands of immature worms. Silkworms consume inactively for 7 days before closing their cocoons. Catching mature silkworms is the stage of transferring silkworms to ne, however farmers do not come into direct touch with silkworms. The mature silkworms will select a suitable location to seal the cocoon.The silkworm's existence came to an end with the invention of silk reels, a premium material for weaving technique that is difficult to match. The individuals who produce silkworms work hard every day to keep the locality's traditional vocation alive, as well as the nation's long-standing cultural values.

Lam Ha has become the top quality mulberry barn in the country, with yarn lengths, by taking use of local availability to improve mulberry farming and silkworm rearing, as well as warm environment circumstances. Each cocoon may produce up to 1000m of silk. Silkworm has given wealth to our villages. We encourage you to come here and learn more about silkworm farming, as well as get hands-on with the locals who care for the gorgeous silkworms and see how we create silkworms firsthand

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Some thinkings about our local coffee - Lam HA Coffee region

The road to developing high-quality Robusta coffee is still long, and we are not in a rush in the near term. Everything follows its own route, its own set of steps. With each passing year, the appropriate path for Lam Ha Robusta coffee, as well as the selection of excellent coffee sources, becomes closer to the orientation.

As a child born in Lam Ha land, like other young people, we did not expect to stay; because, every day, we have seen and heard a lot when our parents and everyone around here with the chorus of good season; year-round cherishing coffee beans but still can't get well.

As everyone knows, Vietnam is delighted to be the world's second-largest coffee exporter after Brazil. However, the commercial value of Robusta coffee in Vietnam remains underappreciated in comparison to the rest of the globe. So, where do we stand on the global coffee map?

We were astonished by the stories of the Vietnamese coffee community when we first entered the coffee industry since the major subject was around Arabica coffee. We recognize that Arabica coffee has a distinct flavor and that drinkers enjoy it because of its acidity and substance. However, we have long wondered why, given that Vietnam and other nations have a legacy of producing Robusta coffee, we leave it open and do not develop it as a sort of coffee. High-quality specialty coffee?

We are pleased that Robusta Coffee is now being taken more seriously and objectively by famous coffee organizations throughout the world, such as CQI (Coffee Quality Institute). Locals like us are more confident in our ability to produce high-quality robusta coffee.

Currently, in comparison to other coffee-growing regions, the Lam Ha coffee area mostly supplies raw coffee materials; there are few high-quality coffee manufacturing facilities and it has garnered little commercial attention. We used to be extremely concerned about the local product before designing the method of creating high-quality coffee, and we battled to discover the difference and remarkable of our local coffee. After a period of research and personal experience, the results surprised us.

Regarding to sensory, Lam Ha robusta does not have the powerful, rich flavor of other places, but rather a sensation of lightness and fluidity in the mouth. Because it is cultivated at an elevation of 900-1100 meters, the acidity and body of the cup of coffee stand out, along with regularly distributed rainfall, gloomy shade, and a nice mild environment. For the coffee here to ripen more slowly and absorb more nutrients, the scent and acidity, as well as the body, are more diversified. However, for local robusta coffee to be more unique and recognized as Fine Robusta, production, and early processing must be improved.

Because the Lam Ha coffee-producing region incorporates intercropping with mulberry and silkworm rearing, the residual quantity of chemicals utilized in agriculture is obviously minimized. Robusta Coffee has addressed its flavor faults by choosing only mature coffee beans and enhancing the flavor of coffee beans via specific fermentation and processing procedures. The flavor and quality of Robusta coffee in Lam Ha are sufficiently known thanks to the roasting hands of experienced roasters.

Consumer recognition is another driving element in our manufacturing process. Customers in Western European nations, where Arabica coffee is regarded as their everyday drink, are surprised by the flavor of Robusta coffee since it complements the taste of chocolate. Cocoa, with its honey-roasted fragrant nuts and fruit

At this point, we are really pleased since the prospect for Robusta Coffee is expanding. But, as the saying goes, "fire tests gold, hardships try," and the path to Robusta Coffee still has many obstacles and challenges ahead of us, but it is an exciting trip for young people like us to embark on!

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CONTACT

We are excited to respond to your questions as quickly as possible. Please feel free to contact us via phone or email. Alternatively, please use WHATSAPP for immediate support

Phone: (+84) 866 038 979 (Vietnamese)

           (+́́́84) 969 285 991 (English)

Email: elonfarmstay@gmail.com

WhatsApp: (+84) 969 285 991

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ACCOMODATION

The wooden homes of the ethnic minority in the region where we reside have also held a lot of appeal for us ever since. Having a wooden house with an open area near nature and a location where people can interact with one another is always the dream of a young person like us.

Since we began producing robusta high-quality coffee, we have had the good fortune to welcome a large number of friends, colleagues, and even coffee enthusiasts who wish to sample the flavor of coffee in the beautiful Lam Ha coffee area. Coffee is a thread that ties people together, whether they be brothers we've known for a long time or even pals we haven't yet met. Life is so lovely sometimes, and so is coffee. We instantly thought of each other as brothers who had not seen each other in a while, sort of like family.

Perhaps as a result, we are more driven to make the most of our visitors' stay and find ways to extend the time we have for story-telling inside the private setting of the family. By the end of 2022, my ideal home will have materialized. In addition to being the residence of our husband and wife and our little boy, this is also where a lot of people congregate. It appears that it is no longer only a modest family's private residence but also a hub for interpersonal interaction and a location where we can bring our distant acquaintances to experience what it's like to live here.

Trust me, life here is everything but dull. How long has it been since you last took a deep breath, gazed up at the night sky filled with stars, and set the phone and TV aside to relax and talk? How long has it been since you woke up to the sounds of the birds singing, the rooster crowing, or the music playing over the loudspeaker from local community house? You don't need an alarm clock here, I assure you.

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OUR EXPERIENCE

 Anyone who likes coffee and country life is welcome to join us for an experience. Come, but avoid the crowds of tourists.

HIGHLIGHT

✔ Learn how we make coffee from Farm to Cup, you can roast coffee by yourself and enjoy your fresh-roasted coffee cup if you would like to

✔ Biking and enjoying the beautiful coffee landscape

✔ Live like locals

✔ Personalized private trip, the plan will be flexible up to you

✔ Accommodation (optional, free offer)

DETAILS

Our ELON COFFEE FARM is in the suburb, about 30 km from Dalat city center, and easily accessed by bus or taxi. Our experience includes Coffee experiences, Vietnamese lifestyle, famous attractions, and local food and we also offer free accommodation for guests if they want to stay overnight with us

Be sure that these experiences will go beyond typical tourist activities and you are invited to actively participate in our Coffee life, and learn more about the Vietnamese community and culture that you wouldn’t likely discover on your own.

Visiting our farm, you would have a chance to learn how we Make Coffee “from farm to cup” such as Picking up coffee beans (in the coffee season), learning how we Process coffee, Roast coffee by yourself, and Enjoying your coffee cup. 

Besides, we can get to know everybody in our village and see the country through local's eyes by Cycling through some of the country’s prettiest landscapes, joining many local activities such as Raising Silkworm, visiting Elephant Waterfall, Linh An pagoda.

 If you would like to learn Vietnamese food, we can have a mini Cooking class, pick organic vegetables around our village, and have a hearty together. 

Especially, we offer free Stay overnight on our farm to help you have more time with us to enjoy the peaceful and fresh atmosphere in our village at night. 

Our plan is flexible and up to you, we design a personalized private trip, even if you are a solo traveler!

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ROASTED BEANS

For us, coffee is more than just a beverage. It is a narrative.

Elon Farm is also a coffee roaster that the locals are fairly familiar with, in addition to producing green coffee. For us, roasting is a step toward being more accessible to our customers - coffee lovers. It involves more than merely maturing coffee beans.

No matter what, we hope that folks who have sipped our coffee will sense my delight and love in the brewing process. We cordially encourage you to stop by the coffee room here if you would want to sample Elon Farm's coffee. Here, we sell experiences rather than coffee. We want clients to sample a beverage made from authentic, high-quality Vietnamese Robusta coffee beans to disprove the myth that only beverages made from Arabica beans are worthwhile. Drinks to be proud of, but only time will tell if we're up to par.

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OTHERS

To provide our clients or coffee enthusiasts the experience they want in their coffee, we are always free to be inventive and experiment with alternative processing processes - richly and diversely!

Yeast from pineapple juice is combined with full-washed coffee.

Beer is used to ferment natural coffee beans

We always look for creativity processing techniques to provide our consumers a unique coffee experience for each coffee processing session. Dear everybody, those who appreciate coffee are welcome to come here and do so.

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WET/WASHED PROCESS

In this process, the coffee is not just washed and dried; rather, it undergoes a little more intricate processing using specialist equipment. This process imparts a consistent, pure, and organically fruity sour flavor to coffee beans.

Coffee must be quickly processed by a machine after harvesting to eliminate microorganisms inside coffee beans as quickly as feasible. The beans are then put into a container to undergo fermentation for at least 8 hours (up to 72 hours optional) to minimize the multi-effect regime of external microorganisms that seek to access the beans. When holding the coffee in your palm and you can't feel the film or slide, the fermentation is believed to be finished. This is how we can gauge how well their mucus is being removed.

One thing to keep in mind is that the preprocessor has to scrape often during the fermenting process to assist the coffee beans in removing the surrounding material.

After fermentation, you must thoroughly wash with clean water once more before drying. With little impact on the test quality, this approach produces uniform coffee quality in terms of both quality and color.

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HONEY COFFEE PROCESS

Its name may be confusing, but I'll clarify it right away. Let's start by discussing its flavor. Processing honey results in an evenly balanced sour and sweet flavor, homogeneity, and fullness.

This process involves carefully selecting ripe coffee beans, removing them from the pods, and placing them on the coffee table to dry. When dried, the mucilage around the coffee beans will turn yellow or reddish brown because the husk is wrapped in a mucous membrane, which is why many liken it to honey.

You can see that this technique is known by a variety of names, including the hybrid process, semi-dry process,... Given that it doesn't require processing, this may be regarded as the most common and widely used coffee processing method in use today. The fermentation tanks or washing processes, such as wet processing, utilize a lot of water. Even if the honey process is quicker than traditional drying (taking just approximately 12 days), wet fermentation in this method still enhances the flavor of your coffee cup.

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NATURAL COFFEE PROCESS

The earliest and most basic traditional processing method in the history of coffee is dry processing, commonly referred to as the natural method. You will notice a vibrant flavor with natural sweetness and less acidity when you hold a cup of coffee made using this technique.                                       

The first step in making a decent cup of coffee is always to consider the ingredients. No of the technique of processing, only ripe coffee cherries are chosen and employed

To ensure the quality of the final product, coffee is soaked after harvesting to eliminate undesirable berries such as broken fruit, dried fruit, twigs, leaves, dust, soil, etc.

Then, a 2 cm thick layer of drying is applied. Additionally, the farmer must make sure to mix every two hours to guarantee that each bean dries uniformly

Because this is a natural drying process and the pulp and mucus in the fruit are being organically fermented, you will still detect a faintly sour flavor when drinking coffee that has undergone natural processing.

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ELON FARM'S VISION AND COMMITMENT

With our love for coffee trees and the desire to create a high quality local robusta coffee product, we always try to get better every day to bring to our domestic and foreign customers the best coffee products from the land of Lam Ha

Our vision and commitments:

Improve the value of local Robusta coffee, while coffee growers will not depend on the erratic level of coffee prices increasing in the market grower. Farmers,coffee processors can price their products if they do well

Create jobs for local youth, and at the same time will be a reference model for local young people, in the hope that they can take advantage and master the resources and strengths available in their own families and regions without having to go anywhere else

Improve stereotypes, known bad mistakes of through the form of agricultural tourism, thus finding potential customers and contributing to the development of local tourism

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OUR COFFEE REGION

ELON FARM

Region: LAM HA, Mountain Region

Elevation: 800m - 950m MASL

Latitude: 11040' - 12005'

Longitude: 107057' - 108025'

Average annual rainfall: 1,700ml/year

Average humidity: 80%

Temperature fluctuation range between day and night: 10oC

Average annual temperature: 21oC - 22oC

Lam Ha is a famous coffee-growing area in Lam Dong Province - one of the provinces belonging to the Central Highlands of Vietnam. Lam Ha benefits from the ideal elevation of the Ferralsols soil (red soil), cool, humid climate, extra sun and coffee growing tradition to produce the finest 100% Robusta coffee beans. Coffees from Lam Ha are often characterized by high acidity, a clean finish and high acidity compared to other regions. They are medium-bodied with a long finish, sweet and balanced, with hints of nuts, black tea, caramel and berries. As good as espresso, pour over or iced coffee

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