After selecting the right location in Lâm Hà, Lâm Đồng to establish An Coffee Farm, we began developing our coffee gardens with particular attention to variety selection.
Alongside coffee varieties naturally suited to the local soil and climate, An Coffee Farm has gradually selected and developed varieties with strong potential for quality, adaptability, and distinctive flavor characteristics.
COFFEE VARIETIES
Today, An Coffee Farm cultivates a selection of carefully chosen coffee varieties, each well suited to the natural conditions of the Lâm Hà region.
ROBUSTA
Robusta is one of the core coffee varieties selected and developed by An Coffee Farm in Lâm Hà, Lâm Đồng. We select Robusta varieties that are well suited to the region’s soil, climate, and elevation, while placing particular emphasis on plant growth, bean quality, and flavor potential.
Through continuous cultivation and careful selection, An Coffee Farm is gradually developing Robusta coffees that express the distinctive characteristics of our growing region, with a focus on consistent quality and creating greater value for Vietnamese coffee.
BÚP TÍM
Búp Tím is a coffee variety selected by An Coffee Farm based on the plant’s morphological characteristics, bean size and shape, and cup quality.
The variety demonstrates strong growth, stable productivity, and a distinctive and expressive flavor profile, aligning with An Coffee Farm’s commitment to developing high-quality coffee.
SẺ
Sẻ is one of the distinctive coffee varieties found in the Lâm Hà region, known for its strong adaptability and unique flavor characteristics.
At An Coffee Farm, Sẻ is carefully selected and cultivated to bring out its full quality potential and express the distinctive character of the Lâm Hà terroir.
In addition, An Coffee Farm is developing several coffee varieties selected from specialized research and breeding sources, with the aim of diversifying our genetic base and exploring further potential in productivity, adaptability, and bean quality.
TRACEABILITY
An Coffee Farm is divided into multiple cultivation blocks, allowing us to manage each growing area independently and trace the origin of every coffee lot.
An Coffee Farm is divided into separate cultivation blocks, allowing us to monitor production, coffee varieties, and experiments with different processing and fermentation methods.
Coffee harvested from each block is individually labeled and recorded at origin, then tracked throughout the entire process — from processing and storage to export. This traceability system enables An Coffee Farm to better control the quality, consistency, and origin of every coffee lot.
PROCESSING METHODS
At An Coffee Farm, we apply a range of processing methods to bring out the natural flavor characteristics of each coffee variety and individual harvest lot.
Our processing methods include:
NATURAL PROCESS
Coffee cherries are dried whole on raised drying beds, spread in thin layers and turned regularly to ensure even drying throughout the process.
Depending on weather conditions and cherry ripeness, the drying process typically takes around 18–30 days, allowing the coffee to develop its natural sweetness and distinctive flavor characteristics.
HONEY PROCESS
In the Honey process, the skin of the coffee cherry is mechanically removed using a pulping machine without the use of water. After pulping, the coffee does not undergo a mucilage removal stage. Instead, a portion of the natural mucilage is retained on the surface of the beans throughout the drying process.
The coffee is then dried under controlled conditions until it reaches a moisture content of approximately 11%, helping to stabilize bean quality while developing the distinctive flavor characteristics associated with the Honey process.
ANAEROBIC
For the Anaerobic process, An Coffee Farm applies carefully controlled processing techniques to explore greater depth and complexity in the coffee’s flavor profile.
Fermentation in a low-oxygen environment helps develop distinctive layers of flavor, with greater depth, sweetness, and structure in the cup. Each lot is monitored and controlled individually to preserve the unique characteristics of the coffee variety and its growing region.
Anaerobic processing is one of the methods An Coffee Farm uses to explore new expressions of flavor while expanding the quality potential of our coffees.
