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KPC Coffee Farm Vietnam, Hanoi, Quận Hai Bà Trưng (2026)

05/06/2023

Whatsapp: +84 975844510

What is Moka coffee - why is it called Queen coffee?

Moka coffee is a type of Arabica coffee. Moka belongs to the same family as other famous coffees such as Typica, Bourbon, Icatu or Mundo Novo.

Moka was first found in a port city called Mocha in Yemen. As a result, this type of coffee is also known as Mocha Coffee. This coffee was first introduced outside Yemen in the late 13th century when the missionary Marco Polo came here and brought Moka seeds to sell in Europe.

However, it was not until the late 17th century that Moka coffee truly became a wave and gained fame across Europe when people mixed it with chocolate to create the Coffee - Chocolate flavor.

In the late 19th century, around 1875, the French brought Moka seeds to grow in many provinces in the North of Vietnam. Later on, when they realized the favorable climate conditions, they opened large coffee plantations in the Central Highlands, especially in Cau Dat, Dalat.

Characteristics of Moka coffee
Compared to other Arabica varieties, Moka coffee is a difficult variety to grow, susceptible to pests, and requires a lot of care. Therefore, it also has unique characteristics in tree shape, fruit, and distinctive taste.

Biological characteristics of Moka coffee
The trees of the Moka coffee species usually have light gray stems, with deep roots into the soil. The leaves of the tree are small, with few leaves and symmetric on both sides. Moka coffee trees usually have a weaker structure with fewer fruits than other varieties because they are very difficult to care for and susceptible to disease.

When starting to ripen, Moka fruits are usually light green, shiny, gradually turning into tomato-red and dark red. The seeds of this coffee variety are usually small, round, not long, and flat.

Taste of Moka coffee
There must be something special in the flavor for people to call Moka the queen in the kingdom of coffee. Those who know how to enjoy it will feel the difference the first time.

A pure, 100% Moka cup of coffee will carry a light bitterness, with a hint of sourness and the fatty taste of the oil inside the coffee beans. When drinking, the bitterness spreads in the mouth and then down the throat, but just a few seconds later, the strong aroma and sweet taste appear. Perhaps the difficulty in growing Moka coffee, requiring a lot of care, is why its fragrance and sweetness are the result of perseverance and meticulous processing. That is what makes the flavor of Moka coffee unique in the world.

How to enjoy Moka coffee
There are two ways to make a delicious Moka coffee: using pure coffee or blending it with some other types. Each brewing method has its own distinctive flavor, but the flavor of Moka coffee still dominates.

Brewing pure Moka coffee
If you want to know the full flavor of Moka coffee, you should try a pure 100% Moka cup of coffee. To make a cup of coffee, you can use a Moka Pot, a tool specifically used to brew coffee. The brewing process is as follows:

Pour water into ½ of the Moka Pot.
Put the filter lid on top and add Moka powder, use your hand to level the surface of the filter lid.
Insert the top part of the Moka Pot tightly, then bring it to boil over a stove.
When the water is hot, steam will rise up to soak into the Moka coffee powder, taking all the flavor and pushing the water up. Therefore, we will have a 100% pure Moka coffee cup.
You can also brew Moka coffee using the Pour-over method to enjoy the full flavor of coffee.

31/05/2023

HONEY/PULPED NATURAL COFFEE PROCESSING METHOD The title "honey processing" may lead many to believe that honey is an ingredient used in the coffee production process, or that the coffee beans taste like honey, but this is not the case! This process is named after the sticky layer of mucilage/sugars found in the ripe coffee cherry skin that sticks to the bean, resembling honey when the coffee beans are dried. When a coffee bean is separated from the cherry, it still retains a layer of mucilage, which when dried, continues to absorb moisture from the air and becomes sticky. The sun-dried coffee beans reach 12-13% moisture content and take from 10 to 20 days to dry.
Honey processing narrows the gap between wet and natural processed coffee as it often inherits the full body and sweet taste of natural processing while still retaining some acidity characteristics of the wet process. Honey processed coffee often possesses a full body and a prolonged sweet aftertaste along with an unbalanced acidity.

Some variations of the honey processing method include white honey, yellow honey, red honey, and black honey. This reflects the degree of the processing and its impact on the overall flavor profile of a coffee variety. It can become a deeply researched scientific method since the amount of mucilage - which affects the sweetness and body of the coffee - is monitored and controlled. Generally, the more mucilage remaining on the coffee beans, the sweeter the taste.

At KPC Coffee Farm, we apply this honey processing method to the Robusta coffee variety growing at an altitude of 1,000 meters above sea level in Bao Loc and Phi Lieng farms, Lam D**g province.

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“蜜糖加工”这个标题可能会让很多人认为蜜糖是咖啡生产过程中使用的成分，或者咖啡豆的味道像蜜糖，但事实并非如此！这个过程是以成熟咖啡樱桃皮中黏性/糖分的粘性层命名的，它粘附在咖啡豆上，在咖啡豆被干燥时就像蜜糖一样。当咖啡豆与樱桃分离时，仍保留着一层果肉，当它干燥时，仍然会吸收空气中的水分并变得粘性。晒干的咖啡豆含水量达到12-13％，需要10至20天的时间才能干燥。
蜜糖加工缩小了湿法和自然处理咖啡之间的差距，因为它通常继承了自然处理的丰满口感和甜味，同时保留了湿法处理的某些酸度特征。蜜糖加工咖啡通常具有丰富的口感和持久的甜味，以及不平衡的酸度。
蜜糖加工方法的一些变体包括白蜜、黄蜜、红蜜和黑蜜。这反映了加工程度对咖啡品种整体风味轮廓的影响。它可以成为一个深入研究的科学方法，因为它监控和控制的果肉量会影响咖啡的甜度和口感。通常情况下，咖啡豆上残留的果肉越多，味道就越甜。
在KPC咖啡农场，我们将这种蜜糖加工方法应用于位于Lam D**g省保禄和菲灵农场海拔1000米的罗布斯塔咖啡品种。

MÉTODO DE PROCESAMIENTO DE CAFÉ CON MIEL / PULPA NATURAL
El título de "procesamiento con miel" puede llevar a muchos a creer que la miel es un ingrediente utilizado en el proceso de producción de café, o que los granos de café tienen sabor a miel, ¡pero esto no es así! Este proceso lleva el nombre de la capa pegajosa de mucílago / azúcares que se encuentra en la piel madura del cerezo de café y que se adhiere al grano, pareciendo miel cuando los granos de café se secan. Cuando se separa un grano de café del cerezo, todavía conserva una capa de mucílago, que cuando se seca, sigue absorbiendo humedad del aire y se vuelve pegajosa. Los granos de café secados al sol alcanzan un contenido de humedad del 12-13% y tardan de 10 a 20 días en secarse.

El procesamiento con miel estrecha la brecha entre el café procesado húmedo y natural, ya que a menudo hereda el cuerpo completo y el dulce sabor del procesamiento natural mientras retiene algunas características de acidez del proceso húmedo. El café procesado con miel a menudo posee un cuerpo completo y un prolongado regusto dulce junto con una acidez desequilibrada.

Algunas variaciones del método de procesamiento con miel incluyen miel blanca, miel amarilla, miel roja y miel negra. Esto refleja el grado de procesamiento y su impacto en el perfil general de sabor de una variedad de café. Puede convertirse en un método científico profundamente investigado ya que la cantidad de mucílago, que afecta la dulzura y el cuerpo del café, se monitorea y controla. Por lo general, cuanto más mucílago quede en los granos de café, más dulce será el sabor.

En la Finca de Café KPC, aplicamos este método de procesamiento con miel a la variedad de café Robusta que crece a una altitud de 1,000 metros sobre el nivel del mar en las fincas de Bao Loc y Phi Lieng en la provincia de Lam D**g.

طريقة معالجة القهوة بالعسل / اللب المجفف
قد يؤدي عنوان "معالجة العسل" إلى اعتقاد الكثيرين أن العسل هو مكون يستخدم في عملية إنتاج القهوة أو أن حبوب البن تحمل طعمًا شبيهًا بالعسل، ولكن هذا ليس الحال! يأخذ هذا العملية اسمها من الطبقة اللزجة من العصارة / السكر الموجودة في جلد الكرز الناضج للقهوة التي تلتصق بالحبوب، مشابهة للعسل عندما تجف حبوب القهوة. عند فصل حبة البن عن الكرز، تظل لها طبقة من العصارة التي عندما تجف، تستمر في استيعاب الرطوبة من الهواء وتصبح لزجة. تصل حبوب البن المجففة بالشمس إلى نسبة رطوبة تتراوح بين 12-13٪ وتستغرق من 10 إلى 20 يومًا للتجفيف.

تختصر معالجة العسل الفجوة بين المعالجة الرطبة والطبيعية للقهوة حيث ترث غالبًا الجسم الكامل والطعم الحلو للمعالجة الطبيعية مع الاحتفاظ ببعض خصائص الحموضة للمعالجة الرطبة. يتمتع القهوة المعالجة بالعسل عادة بجسم كامل وطعم حلو مستمر مع حموضة غير متوازنة.

تشمل بعض الاختلافات في طريقة معالجة العسل العسل الأبيض والعسل الأصفر والعسل الأحمر والعسل الأسود. يعكس هذا درجة المعالجة وتأثيره على ملف النكهة العام لنوع من القهوة. يمكن أن يصبح هذا الأمر طريقة علمية يدرسها عميقًا حيث يتم مراقبة ومراقبة كمية العصارة التي تؤثر على حلاوة وجسم القهوة. بشكل عام، كلما زادت كمية العصارة المتبقية على حبوب القهوة، زادت حلاوة الطعم.

في مزرعة القهوة KPC، نطبق هذه الطريقة لمعالجة العسل على نوعية البن روبوستا المزروعة عند ارتفاع يصل إلى 1000 متر فوق مستوى سطح البحر في مزارع باو لوك وفي لينغ في مقاطعة لام دونغ.

30/05/2023

NATURAL/DRY PROCESSED COFFEE PROCESSING METHOD
The natural processing method, also known as the dry processing method, is one of the oldest coffee bean processing methods. After the first harvested coffee beans are cleaned, they are placed on drying racks or on a thin layer on the patio under the sun. Although it requires less investment and seems simpler, it still requires certain weather conditions to ensure that the coffee beans are dried to the basic standard.

After the coffee is thoroughly washed, removing impurities such as soil, rocks, sticks, and low-quality beans (unripe, overripe, damaged), only fully ripe and plump coffee cherries move on to the fermentation stage. The coffee cherries are spread thinly under the sun. Drying is the most important stage of the process because it affects the final quality of the green coffee beans. Overdried coffee beans become brittle and create too many broken pieces during hulling (broken coffee beans are considered defective), whereas coffee beans that are too moist will quickly spoil due to fungal and bacterial attacks. The coffee beans are dried under the sunlight until they reach 12-13% moisture and this process takes from 25 to 30 days.

Coffee processed by the natural method has the potential to produce some of the best-tasting coffee. If consistency can be achieved, natural processed coffee can provide some interesting flavor notes and characteristics, more pronounced than typical ones such as tropical fruit, mint, herbal...

Most importantly, natural coffee processing is the most environmentally friendly method.
自然/干制方法咖啡加工
自然处理方法，也称为干处理方法，是最古老的咖啡豆加工方法之一。第一次收获的所有咖啡豆被清洗干净后，它们被放在晾干架上或在天井下的薄层上置于阳光下。虽然需要的投资较少，看起来似乎更简单，但仍需要一定的气候条件，以确保咖啡豆达到基本标准的干燥。

咖啡充分清洗过后，去除杂质，如土壤、岩石、树枝和低质量豆（未熟、过熟、损坏），只有完全成熟且饱满的咖啡果才进入发酵阶段。咖啡果在阳光下薄薄地铺开。干燥是整个过程中最重要的阶段，因为它影响到绿咖啡豆的最终质量。过度干燥的咖啡豆变得脆弱，在去壳过程中会产生太多的碎片（破碎的咖啡豆被认为是有缺陷的），而太潮湿的咖啡豆会因真菌和细菌的侵蚀而很快变质。咖啡豆在阳光下干燥，直至达到12-13%的水分含量，这个过程需要25到30天。

用自然方法加工的咖啡具有产生最美味咖啡的潜力。如果能保持一致性，自然处理的咖啡可以提供一些有趣的味道注释和特色，比传统的更加明显，例如热带水果、薄荷、草本等。

最重要的是，自然咖啡加工是最环保的方法

자연적/건조 가공 방식의 커피 처리 방법
자연적 가공 방식은 건조 가공 방식이라고도 불리며, 가장 오래된 커피 원두 가공 방식 중 하나입니다. 첫 수확한 커피 원두가 깨끗이 세척되면, 그들은 건조대에 올려져나 현관 아래 얇은 층 위에 놓여지고 햇빛을 받습니다. 덜 투자하고 간단해 보이기는 하지만, 기본적인 기준을 충족시키기 위해서는 일정한 날씨 조건이 필요합니다.

커피를 철저히 세척하고, 흙, 바위, 가지, 낮은 품질의 원두 (덜익은, 지나친 익음, 손상된 것) 등으로부터 잡잡한 물질을 제거한 후, 완전히 익은 풍성한 커피 열매만 발효 단계로 넘어갑니다. 커피 열매는 햇빛 아래 얇게 퍼져 있습니다. 건조는 과정에서 가장 중요한 단계이며, 이것이 마지막 원두의 최종 품질에 영향을 미칩니다. 너무 많이 건조된 커피 원두는 부서지는 원인이 되며 (부서진 커피 원두는 결함이 있는 것으로 간주됩니다), 반면 너무 습한 커피 원두는 곰팡이와 세균의 공격으로 빠르게 손상됩니다. 커피 원두는 태양 아래에서 12-13%의 수분 함유량에 도달할 때까지 건조되며 이 과정은 25~30일이 걸립니다.

자연적 가공 방식으로 처리된 커피는 가장 맛있는 커피를 만들어 낼 수 있는 잠재력이 있습니다. 일관성을 유지할 수 있다면, 자연적 가공 커피는 일반적인 것보다 더 강조된 맛과 특징을 제공할 수 있습니다. 예를 들어 열대 과일, 민트, 허브 같은 전형적인 맛 그룹보다 뚜렷한 것입니다.

가장 중요한 것은, 자연적 커피 가공 방식은 환경 친화적인 방법 중 하나입니다.
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29/05/2023

Delicious Types of Coffee in Vietnam You Shouldn't Miss

Coffee is one of the oldest beverages in Vietnam, and enjoying a cup of coffee in the morning has become an irreplaceable habit for the majority of Vietnamese people. Due to this reason, there is a high search volume for keywords related to delicious types of coffee in Vietnam. In this article, we will answer your questions about these types of coffee. The following are four popular types of coffee in Vietnam: Robusta coffee, Arabica coffee, Cherry coffee, and Culi coffee. Let's explore them!

Robusta Coffee (Cà phê vối)
Robusta coffee is one of the delicious types of coffee in Vietnam. This coffee variety is suitable for the soil conditions and climate in Vietnam, especially in the sunny and windy Central Highlands region. It is grown at an altitude of 600 meters above sea level and accounts for over 90% of Vietnam's coffee production.

Arabica Coffee (Cà phê Arabica)
Arabica coffee is another popular type of coffee in Vietnam. It is known for its smooth and mild flavor. The coffee plants are grown in the northern regions of Vietnam, such as Dalat and Son La, where the climate and altitude are ideal for Arabica cultivation. Arabica coffee is favored by many coffee connoisseurs for its high-quality taste.

Cherry Coffee (Cà phê Cherry)
Cherry coffee is a unique and special type of coffee in Vietnam. It refers to the process of brewing coffee using ripe cherries, including both the coffee beans and the fruit pulp. The cherries are carefully selected and processed to create a rich and fruity flavor. Cherry coffee is often enjoyed as a specialty drink in cafes and is highly regarded for its distinct taste.

Culi Coffee (Cà phê Culi)
Culi coffee is a type of coffee made from peaberry beans, which are a rare type of coffee bean. Peaberries are small, round coffee beans that develop as a single seed inside the coffee cherry, instead of the usual two flat-sided beans. Culi coffee is known for its intense flavor and often has a higher concentration of caffeine compared to regular coffee beans.

These are just a few of the delicious types of coffee you can find in Vietnam. Each type offers a unique taste experience, allowing coffee lovers to explore and appreciate the diverse flavors of Vietnamese coffee.
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27/05/2023

Washed Processed Coffee Method
In the washed processing method, the outer skin of the coffee cherries is removed before they are dried. Coffee processed using the wet method is called washed or wet coffee. This method requires specialized equipment and a significant amount of water. Wet processing focuses solely on the coffee beans, emphasizing the inherent flavors within the beans rather than external factors.

The ripe coffee cherries' outer skin is removed using a pulping machine along with a large amount of water. Although there may still be a small amount of coffee parchment attached to the beans, it must be completely removed in subsequent stages. The fermentation process then needs to be carefully monitored to ensure that the coffee does not acquire undesirable acidic flavors. For most coffee types, the removal of mucilage through fermentation takes between 8 to 36 hours, depending on factors such as temperature, mucilage thickness, and enzyme concentration.

Once the fermentation process is complete, any remaining silky skin is thoroughly removed, leaving only the coffee beans (encased in a thin layer called parchment). The beans are then dried under sunlight to reach a moisture content of around 12-13%, which takes approximately 5 to 7 days. Finally, the fully dried coffee beans, along with the parchment, can be easily separated during the hulling process.

Washed processed coffee reflects both the scientific aspects of coffee cultivation and care and the practicality that farmers play in creating the coffee's flavor profile. When examining washed coffee, it becomes clear that the water source and environmental conditions significantly contribute to the added flavors.

This means that the wet processing method can highlight the true characteristics of a coffee's unique origin (single-origin coffee). It also partially explains why many specialty coffees employ this processing method.

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26/05/2023

Export standards for coffee to Japan (Tiêu chuẩn xuất khẩu cà phê sang Nhật Bản):

Japan is one of the top five coffee import markets for Vietnam, alongside Germany, the United States, Italy, and Spain. Vietnam primarily exports Robusta coffee, which is known for its strong, aromatic flavor and affordable price. Vietnamese Robusta coffee has established a strong presence in the Japanese market. Compared to the sweeter and lighter Arabica coffee from Brazil, Vietnamese Robusta offers a bolder flavor profile and can sometimes be slightly bitter. The increase in market share for Robusta coffee is due to the Japanese consumers' demand for a delicious and cost-effective coffee experience.

Importers from Japan often require coffee suppliers from Vietnam to meet the Global Gap and Organic certifications. However, individual customers may have varying stringent requirements based on cultural and linguistic differences. These requirements often focus on commitments, production processes, and the reputation of the business partners.
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26/05/2023

Export standards for coffee to the United States (Tiêu chuẩn cà phê xuất khẩu sang Mỹ):

In addition to the technical barriers regarding coffee export standards as described above, under the modernization of food safety laws in the United States, every two years, Vietnamese food export units to the U.S. must re-register their production facilities and representatives with the Food and Drug Administration (FDA) to obtain a new registration number.

There are three significant risks that Vietnamese coffee exports commonly encounter:

Biological risks (including parasites and disease-causing bacteria): This refers to the presence of harmful microorganisms that can cause health issues.

Chemical risks (radiation, pesticides and residues, natural toxins, food decomposition, additives, unauthorized coloring agents, allergens): This pertains to the presence of harmful chemical substances or residues in the coffee.

Physical risks (contamination by glass or metal): This refers to the presence of physical contaminants in the coffee, such as glass or metal particles.

Some required licenses and certifications for coffee exports include:

Hazard Analysis Critical Control Point (HACCP): This is a systematic preventive approach to food safety that addresses biological, chemical, and physical hazards in the production process.

Good Agricultural Practices (GAP): These are guidelines for sustainable agricultural production that ensure the safety and quality of agricultural products.

FDA Registration: Registration with the U.S. Food and Drug Administration is necessary for companies exporting food products to the United States.

Please note that specific regulations and requirements may vary and it is essential for coffee exporters to familiarize themselves with the latest guidelines and regulations from both the Vietnamese authorities and the United States.

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25/05/2023

Grading of green coffee beans:
The grading of green coffee beans is based on determining the proportion of defective or imperfect beans using a point system, which is then divided by the sample size. Additionally, the bean size is determined using specialized machinery with specific sieve sizes (18, 16, 13). This grading system classifies the beans into Grade 1, Grade 2, and Grade 3, as described in the table below:

Grade 1: The highest quality beans with minimal defects, typically larger in size.
Grade 2: Beans with a slightly higher percentage of defects compared to Grade 1, but still of good quality.
Grade 3: Beans with a higher proportion of defects, including smaller or malformed beans.
Note: The translation above provides the general description of the grading system for green coffee beans.

25/05/2023

The coffee export market is currently divided into three segments, each with its own distinct standards. One of these segments is the Specialty Coffee market:

This is a niche market that has emerged recently and is experiencing strong growth. This market is defined and governed by the quality score of the exported coffee batch, with coffee being recognized as specialty when it scores 80 points or above (on a scale of 100 points) in cupping evaluations by certified quality tasters. The standards and regulations of this market are operated and governed by the Specialty Coffee Association (SCA) and the Coffee Quality Institute (CQI), or their authorized members.
The Premium Coffee market:
This is a selectively sourced coffee market where initial emphasis is placed on the quality of coffee during production, harvesting, and processing. However, it has not reached the threshold of specialty coffee quality as described above, with quality scores ranging from 70 to 79 points. In Vietnam, in the past five years, there have been models of farmer alliances specializing in processing high-quality coffee. These models have the expertise, production capacity, and large quantity to meet the expanding export demands of this segment. Through these efforts, they contribute to improving the quality of Vietnamese coffee beans in the international market.

In addition, there are other terms and classifications within this segment of the coffee market, such as sustainably certified coffees (Fairtrade, Rainforest, 4C, UTZ, Bird Friendly, Shade-grown...), Organic coffee, and Gourmet coffee for discerning consumers.
The Commodity Coffee market:
This is currently the largest coffee market, where the majority of importers and coffee roasters will turn to Vietnam to purchase this type of product, accompanied by intense competition. The price of commodity coffee in the market is linked to the global coffee market through the Arabica and Robusta coffee trading exchanges. This market is characterized by price wars, quantity, payment terms, and delivery time. The biggest drawback of this market is that quality assessment is primarily based on visual appearance and the percentage of defective beans, without sufficient emphasis on taste quality in cupping evaluations, which can lead to inconsistent quality among different batches.

KPC Coffee Farm Vietnam

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