Robusta coffee beans
This kind of tree is very suitable for the climate and soil in the Central Highlands of Vietnam - especially the basalt land (Gia lai, Dak Lak) - annually reaching 90-95% of the total coffee production in Vietnam, fragrant. Not sour, high caffeine level, suitable for Vietnamese taste, but too concentrated for foreigners. Robusta coffee growing must be intensive to achieve high yield because the fruit perched on the branch once, must create new branches (secondary branches 1,2,3…). To achieve this factor, the farmer must have capital, a basic knowledge. Normally, in the second year - the basic construction period - the grower harvested, did not stop the tops early, so in the first year of business (the third year of planting) the tree was weak, with umbrella shape, lack of branches. secondary.
Robusta Coffee, also known as Robusta Coffee belongs to the Coffea Canephora Pierre ex A. Froehner plant species. This is a coffee variety that is well adapted to the climate and soil on the rich red basalt land - the rich Central Highlands with an altitude of 800 -1000m above sea level. Is the most popular coffee in Vietnam accounting for more than 90% of annual output.
Features: Robusta coffee beans shaped round toilet seats and usually 2 seeds in 1 fruit. Undergone processing on modern equipment lines with high technology, Robusta coffee has a mild aroma, bitter taste, brown water, not sour, enough caffeine content to create a Unique type of coffee suitable for the taste of Vietnamese people.
b) Catimor coffee beans: Strong aroma, slightly sour taste, cost twice as much as Robusta - but not suitable for the climate of the Central Highlands because the fruit ripens in the rainy season and is not concentrated - so the cost of picking very high - at present in Quang Tri, this plant is being experimentally planted, on a large scale and with very good prospects.
Arabica coffee is also known by its folk name called tea coffee. In our country, mainly two varieties are mokka and catimor belonging to the plant species Coffea L. Arabica coffee occupies a very small area about 1% of the coffee growing area. This coffee only gives good quality when grown at an altitude of over 1000m above sea level. Because of high economic efficiency and good quality, currently planted areas are being planted by the State.
Characteristics: Arabica coffee beans, when mixed with water, have a light brown color, the bitter taste varies from bitter to gentle, seductive aroma to bitter and strong aroma, especially with a slightly sour taste. and suitable for ladies' taste.
Cherry coffee beans
Not very popular because the taste is very sour - good drought tolerance. The care is simple, the cost is very low - but the export market does not like the country, so few people grow this type - a 15-20 year old jackfruit coffee tree can harvest from 100kg -200kg of fresh coffee if located near a barn or family place ...
Cherry, also known as jackfruit coffee, includes 2 main varieties, Liberica and Exelsa. This type is not very popular, but it is very resistant to pests and diseases and has a very high yield. Grown in the dry, windy and sunny regions of the highlands.
Characteristics: Cherry coffee beans have a unique characteristic and taste of a mature tree under the sun and wind of the Highlands. Yellow beans, shiny very beautiful. When mixed produces a faint aroma, especially the sour taste of the cherry, creating a refreshing sensation. Cherry is very suitable for female preferences with the combination of smell and taste creating a sense of rustic, noble and deeply intertwined.
