Fine Robusta - TR - Natural - Anaerobic

Region

Lam Dong, Vietnam

Varietal

TR

Process

Anaerobic

Taste notes

Brown sugar, dried banana, ripe fruit,

fruity wine

Description

To control and enhance the flavor from the TR variety, Soul chooses a natural processing method combined with anaerobic fermentation (occurs when microorganisms behave without oxygen, easier to control and homogenize by separation from microorganisms arising in the air environment),  carefully monitor and control temperature, pH, brix, fermentation time ... The fermentation helps to exchange the amount of sugar and acid in the coffee fruit, increases the mass of yeast, microorganisms, beneficial bacteria, promotes sugar metabolism inside the coffee fruit, honoring the value of a purebred coffee variety. The drying phase is also meticulously monitored, lasting from 3-5 weeks to ensure that the compounds are absorbed inside, the fruit and coffee beans reach the best moisture content.

For the beans with anaerobic process, we select the roast level medium dark for Vietnamese Phin to achieve the aromatic flavor and pure, rich coffee drops will make you fall in love with Vietnamese coffee.

Quality target

• Ripe ratio 100%
• Humidity 13
• Full black 0%
• Dried cherry or pod 1%
• Foreign matter 0%

Packaging specification

• Sample of 200g or 1kg options: Grainpro zip bag size XS (200g) or size L (1kg)
• Wholesale min order from 30kg