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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