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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