Thành phần phê Arabica

ARABICA

Arabica coffee, also known as “Cà phê Chè” in Vietnamese, is derived from native coffee of southwestern highlands of Ethiopia. This is one of the first coffee varieties to be cultivated in the world, and is still considered as a dominant cultivar in the world’s coffee sector, supplying for 70% of global production. They are usually very high quality, but very sensitive to pests and diseases.

ROBBUSTA

Robusta, also known as Coffea canephora, belongs to Canephora variety, is one of the two main types of coffee cultivated for commerce in the world. Robusta is also the main coffee variety of the Vietnamese coffee industry, contributing to make Vietnam the world’s second largest coffee producer just after Brazil.

About us

Nature has favored the area at Cau Dat, Xuan Truong 1 with nutrient-rich red basaltic soils that can develop many kinds of industrial plants. In particular, the most typical is coffee tree.

TAM KHANG ANH ONE MEMBER LIMITED LIABILITY COMPANY has inherited a prestigious quality foundation to create LeO Arabica brand, which is imbued with Vietnamese culture, marking a breakthrough in packaging coffee.

LeO Arabica always puts quality and customer satisfaction as a guideline for every direction. We always try our best to meet your needs and satisfy you. Thank you for visiting our website!

Quy trình Cà phê Arabica

 

HARVESTING

The first requirement for coffee harvesting is the picking of only ripe coffee beans by selective picking, not by strip picking or not picking the whole bunch of Arabica coffee..

PROCESSING

After harvesting, coffee beans are processed as soon as possible. Packaging of fresh coffee beans and means of transport must be clean and free of fertilizer, chemical odor etc., Because the harvest season is usually dry season, people apply dry processing to take advantage of solar energy. Coffee beans after harvesting are dried in the sun to decrease to 12-13% moisture. It usually takes 25-30 days to dry 1 batch of coffee.

STORAGE

Finished roasted & ground coffee (packed) is packed into a carton box with a weight of 20kg / box for storage. Stored in dry, cool place.

Process of arabica coffee production

 

HARVESTING

The first requirement for coffee harvesting is the picking of only ripe coffee beans by selective picking, not by strip picking or not picking the whole bunch of Arabica coffee.

PROCESSING

After harvesting, coffee beans are processed as soon as possible. Packaging of fresh coffee beans and means of transport must be clean and free of fertilizer, chemical odor etc., Because the harvest season is usually dry season, people apply dry processing to take advantage of solar energy. Coffee beans after harvesting are dried in the sun to decrease to 12-13% moisture. It usually takes 25-30 days to dry 1 batch of coffee.

STORAGE

Finished roasted & ground coffee (packed) is packed into a carton box with a weight of 20kg / box for storage. Stored in dry, cool place.

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