 Located in west Highland, Gialai and Daklak have weather
and soil suitable to planning coffee. Over 20 years I
sum up experience: taste of coffee depend on many stages
of product. First, choose the best breeds – care for –
harvest in time. Next, dry in the sun, dry more to take
cause coffee, after that choose again. The last of stage
is progess powder coffee or instant coffee from cause
coffee. Depend on each make up of producer, you’ll have
a delicious and taste cup of coffee. Can realize which
is the best or better. Up to Customer Object Own, choose
the best quality, reasonable and suitable.
Currently there are three types of coffee cultivated in Vietnam:
(Coffee's Flowers)
1.Robusta
The Robusta coffee plant grows extremely well in the Tay Nguyen
climate and soils – particularly in the basaltic soil of Gia
Lai, Daklak. Overall, this type of coffee accounts for 90-95% of
Vietnam's coffee production. It is known for its strong
fragrance, sour-free taste, and high caffeine content. Favored
by the Vietnamese, it never the less seems strong tasting to
foreigners. Intensive cultivation is required to result in
satisfactory productivity due to its only bearing yearly, and
the farmer must have sufficient capital and basic knowledge.
Usually, harvesting begins in the second year of growth, called
the basic construction period, resulting in a plant with
inadequate development in the third year. Because, the plant was
not pruned properly in the second year it will be umbrella
shaped, weak, and lacking secondary growth in the third and
subsequent.
2. Arabica
This type of coffee is sub-classified
into two types:
a) Moka: which when brewed reveals a seductive and
pervasive fragrance with a mild taste. Though it may fetch a
great deal when exported (2 -3 times Robusta), its low
productivity and inexpensive domestic prices keep farmers from
wishing to raise this type of coffee.
b) Catimor: which has a strong fragrance and a rather
sour taste. Its export price is twice as high as Robusta, but,
it is not suitable to the climate and soil of Tay Nguyen.
Because its beans ripen in the rainy season and at widely varied
times it takes much time to harvest it resulting in high
production costs. Cultivation of it is currently being
experimented with in Quang Tri Province with promising initial
results.
3. Cheri
Though durable in droughts, this coffee plant is not very
popular due to its extremely sour taste. Because of this
sourness, it is not favored in foreign or domestic markets, and,
in spite of low labor and production costs not many are
cultivating it. A Cheri plant, aged 15 – 20 years in areas close
to cattle, and with considerable care, may yield 100 – 200 kg of
fresh coffee.
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