 Pure
coffee is distinguished by its mild, slightly sweet, and tolerably
bitter taste. A taste which should remain in ones mouth for only a short
time and disappear totally after a sip of water or tea.
Great coffee is always pure, never contaminated with fillers or
chemicals. Due to concerns of profit over quality, coupled with a lack
of experience, particularly in coffee processing, the quality of
Vietnamese coffee has suffered greatly. A large number of businesses
have expanded and advertised magnificently while not satisfying the
demands for quality coffees, or, worse, have produced products using
dangerous chemicals. Many are also producing inferior products by using
fillers such as, dried popcorn, soy and red beans, areca nuts, as well
as by adding chemicals which control density. These adulterated coffees
leave the consumers disappointed and make finding quality coffee
difficult.
How
about Thu Ha Coffee?
Customers tell us … “Such a good coffee without being advertised, and
marketed! We are so disappointed that we cannot find it when at home”.
We, at Thu Ha Coffee, must apologize to our loyal patrons. Although we
would love to sell our coffee in stores everywhere, for now we are not
able to extend distribution beyond our local markets.
Some tips for telling a good coffee from a bad
one.
Should a natural coffee from Vietnam, or anywhere, be thick and sticky?
Absolutely not, only adulterated coffees will be excessively bitter
tasting, red in color, thick, and sometimes sticky on the lips.
How can one tell if chemicals are present? Aside from taste and smell,
look at the grounds in bright sunlight. Seeing a sparkly powder in them
is a tip that there are chemicals or fillers present.
Does coffee, even strong coffee, leave an aftertaste? No, the taste of
coffee should dissipate quickly and is easily washed away with a sip of
water.
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