such as: Quang Tri, Bo Trach district - Quang Binh,... After harvest and processing under the brand "Arabica du Tonkin", coffee is imported to France. The French introduced two new varieties of robusta coffee (C. robusta) and jackfruit coffee (C. mitcharichia) to our country in 1908 to replace them, and new plantations sprang up in the North like in Ha Tinh ( 1910), Yen My - Thanh Hoa (1911), Nghia Dan - Nghe An (1915), later coffee was gradually grown more in the Southern Central Highlands and the Southeast.
In 1925, coffee was first grown in the Central Highlands. After liberation in April 1975, the country's coffee area was about 20,000 hectares. In Dak Lak alone, in just two years from 1978 to 1979, the coffee growing area reached 6,000 hectares. In 2000, the whole country had about 520 thousand hectares of coffee. To date, Vietnam's coffee output accounts for more than 8% of agricultural output, accounts for 25% of export value and is the largest exporter of Robusta coffee in the world with the two provinces with the largest cultivated area being Dak Lak and Dak Lak. Gia Lai.
But in terms of scale and reputation, Buon Me Thuot - Dak Lak coffee is still considered famous at home and abroad. With the advantage of fertile basalt red soil and unique natural conditions, the Buon Me Thuot plateau is the place for coffee trees to grow well and create delicious, high-quality coffee beans with rich aroma. different from other places. This is also a factor that helps Dak Lak coffee have a competitive advantage compared to other localities in the country and in the international arena. In Dak Lak, Robusta coffee is grown and produced the most. This is also the main coffee product exported to other countries.
- In the country
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Over the past few years, the Vietnamese coffee market has changed a lot. Besides famous brands such as: Gloria Jean's Coffee, Coffee Bean & Tea, Highlands Coffee, Trung Nguyen,... now new names appear. Among them, notably "giant" Starbucks, one of the largest coffee brands in the US and in the world. Vietnam, with a population of more than 90 million people, is considered one of the potential coffee consumption markets.
According to Mintel's global new product data, Vietnam is considered one of four markets with strong coffee consumption in Asia - Pacific. The order of coffee consumption per capita in countries is as follows: Japan occupies the 1st position with 2.90kg of coffee/head, ranked 2nd is Korea with 2.42kg of coffee/head. person, the 3rd and 4th positions are respectively Thailand with 1.95kg of coffee/capita and Vietnam with 1.15kg of coffee/capita.
In Vietnam, coffee culture has been around for a long time. Most Vietnamese people often prefer to enjoy filter coffee compared to instant coffee products, and therefore the demand for this type of coffee has also increased, simply because filter coffee always has a richer flavor. . However, the domestic instant coffee market also accounts for a fairly high proportion. This segment belongs to the Vinacafe brand with 40% domestic market share. Besides, roasted coffee products of brands such as: Trung Nguyen, Duc Lap - Dakmil, Me Trang,... are always chosen by consumers because they are suitable for traditional flavors.
Saying that does not mean that Vietnamese coffee brands always take the initiative in the domestic market. A typical example is the story of Buon Me Thuot Geographical Indication (GI) coffee products, one of the Dak Lak coffee brands, which has recently encountered many problems related to a trademark dispute with a business. Chinese industry, causing serious economic and reputational damage. Currently, Dak Lak 2 - 9 Import-Export Company Limited is attaching the Buon Me Thuot Coffee Geographical Indication (GI) logo to powdered coffee products, with the idea of promoting it for domestic consumers to use. pure powdered coffee products of Buon Me Thuot and gradually improve the value of the brand.
- Outside the country
In recent years, thanks to constantly focusing on improving product quality in the production and processing process. Currently, Dak Lak coffee products are present in nearly 80 countries and territories around the world, with a turnover of more than 600 million USD/year, accounting for over 40% of the country's total coffee export turnover.
According to the People's Committee of Dak Lak province, from the beginning of the year until now the number of Dak Lak coffee import markets has increased from 60 to 80 markets, an increase of 20 countries and territories. Markets such as Germany, Japan, America, Switzerland, Belgium, Italy, Spain,... are large markets that import over 60% of Dak Lak's coffee products. Of these, there are 18 markets with a turnover of over 10 million USD. Germany and Japan are the two largest import markets for green coffee, helping Dak Lak province achieve export turnover of over 440 million USD, an increase of 23% over the same period.
According to forecasts, new markets such as the Middle East, North Africa, West Asia and Central Europe are considered potential in importing Dak Lak coffee products. And experts predict that within the next 10 years, global coffee consumption will continue to increase, on average 2 - 2.5% per year.
3.1.2. Model of growing and caring for coffee
In Vietnam, there are currently 3 main types of coffee grown: Arabica coffee; Robusta coffee (Robusta); Jackfruit coffee (Chari). Among them, two varieties Robusta and Arabica are grown the most and are the most popular. On the journey along the North Central provinces, visitors will not have difficulty recognizing the large Arabica coffee gardens stretching from Nghe An, Ha Tinh, Quang Binh, Quang Tri to Thua Thien Hue. If tourists want to learn about Robusta coffee, the Central Highlands provinces such as Dak Lak, Gia Lai, Kon Tum, and Lam Dong are the most suitable places. Popular coffee growing models often include elements such as:
- Regarding planting soil: coffee has tap roots that go deep into the soil, so coffee growing soil must have a depth of 70 cm or more, be well-ventilated, well-drained... because soil quality determines coffee quality. Through research, it is known that basalt soil on the volcanic lava Plateau is the most suitable for coffee plants. Caves in the Central Highlands and Dak Lak are also very interesting places to explore.
- Regarding planting distance: on good flat land, coffee trees should be planted at a distance of 3×3m. If the soil is bad with a slope higher than 8 degrees , you should plant along the contour lines in rows with a distance of 3m, with a distance of 2.5m between the upper and lower rows.
- Regarding care techniques: pruning branches, creating canopy, planning height, selecting healthy and promising branches,... Root composting, irrigation are extremely important, it determines coffee yield because the coffee flowers at the end of the dry season but not in time for the rainy season (natural conditions of early season rain cause flowers to drop and damage the flowers), so irrigation and moisturizing are required so that the flowers bloom in full bloom. Applying the right type of fertilizer, properly, at the right time, in the right quantity needed. Monitor climate progress, pests, weeds, frost...
In different seasons, coffee fields have different forms such as blooming or ripening... creating beautiful landscapes of richness and immensity... Care steps in different seasons each other also creates attraction and curiosity in learning and experiencing. If you have the opportunity to come to Dak Lak in the first months of the calendar year, tourists can enjoy and explore firsthand the colorful spaces of flowers and coffee fruits when the crop is ripe. Looking from above, it feels like coffee and Buon Me Thuot blend together. The beginning of the year is also the occasion to organize festivals of ethnic groups in the Central Highlands. And it would be very interesting if visitors could sip a cup of Ban Me coffee while looking at the crowded streets during the festival season.
3.1.3. Process of gathering, drying, and roasting coffee
- Picking process: harvested coffee berries must be picked by hand and divided into several batches within a season to promptly collect ripe cherries from the tree. Do not harvest young green fruits, do not pluck entire branches, and do not break branches. Harvesting must be stopped 3 days before and after blooming.
- Drying process: post-harvest coffee must be promptly transported to the processing facility, not left for more than 24 hours. Transport vehicles and coffee packaging must be clean, free of fertilizers and chemicals... In case the coffee cannot be transported or processed in time, it must be poured out to dry on a dry, cool floor and must not be dried. pile more than 40 cm thick. Usually there are two ways of drying: manual drying and mechanical drying.
- Roasting process: coffee needs to be roasted at the necessary temperatures for the necessary periods of time. The uniformity of roasting will determine the richness, strong flavor and help preserve the quality of the coffee. coffee. The roasting is lost
about 12 to 20 minutes, depending on the type of machine and beans being roasted, the temperature is from 180 to 250 0 C. Light green coffee beans when heated will turn brown and their size will also change. . Later, the essential oils begin to give off their fragrance.
Although the roaster is equipped with exhaust pipes so that the roaster knows the roasting level when to stop or continue roasting, for skilled roasting experts, they only need to check to extract samples and this work is mainly done with ears. The roasted beans begin to "sing" as they crackle and pop. When hearing this sound, experienced roasters know it is time to turn off the machine. Then they open a slide and the hot coffee beans pour down into a large vat with a ventilation system that cools them instantly.
Roasting is the first step to extract the aroma of coffee beans. The best roasters will adjust the roaster's temperature to create a variety of flavors and colors. The best way to roast is to start with low heat and end with high heat. When the coffee beans start to sizzle, they need to be poured into a cool place immediately.
- Factory scale: in coffee processing, there are two methods: dry processing and wet processing:
- Dry processing is a simple technology, the main step is to dry the fresh coffee cherries to a certain degree and then use a grinding machine to remove the outer flesh layers to get the kernel. This method is currently widely applied in all coffee growing regions and in businesses of all economic sectors.
- Wet processing is a complex processing technology, including the stages of rubbing and washing fresh fruit to remove the skin, flesh and slime from the outside of the bean to get parchment coffee, then drying to get raw green coffee. . This method gives good quality products and significantly reduces the drying area (compared to the fruit drying method, the processing area is reduced by 75-80%).
Except for a few state-owned units and export companies equipped with medium-sized processing factories, over 80% of the coffee produced is processed in households, using simple technologies.
Processing facilities with a capacity of over 3,000 tons/day are usually collection, recycling and classification organizations, most of which belong to export trade organizations located in cities, towns or places with convenient transportation. .
In addition to the system of preliminary processing and processing of fresh and dried fruit, in many places, raw coffee bean recycling facilities have been built with additional drying systems, cleaning, sorting, polishing, removing flat seeds, black beans... to improve the quality of green coffee beans for export, but this number is not much, only available in big cities throughout the country, some concentrated raw material areas and joint venture establishments with foreign countries (system The new color and black bean selection system is only available at 3 green coffee recycling facilities in Dak Lak; The new bean sorting and dryer system is equipped in large-scale production facilities and companies direct export of coffee...).
- Household size: how to improve output and quality is always of great concern to coffee farmers. Because the coffee harvest season is usually in the rainy season while the current status of coffee storage and processing facilities on a household scale is still very poor. Modern machinery is too expensive compared to the income of farmer households, so the coffee yield after drying is not guaranteed in quantity and quality. Most households still use manual drying methods, only a few households are equipped with large capacity dryers.
In the means of processing coffee using the dry method at household scale,
The drying yard is the most important means, but the reality is that it is the case for most householdsCoffee farmers do not have enough conditions to have standard cement drying yards
standard, due to lack of land to build a yard or the cost of building a drying yard is quite expensive. Therefore,
The solution of drying coffee on canvas at production households is still popular.
Thus, it can be seen that the process of gathering, roasting, and grinding has many techniques and is performed at many scales. The main thing is to visit and learn how and when to collect coffee in the long coffee fields or take a tour to learn about coffee.
Large factories roasting and grinding coffee for export are extremely attractive activities for tourists. Only then will visitors truly understand why this place is the capital of coffee, a place that produces and exports large amounts of coffee every year to the world. Along the routes, witnessing how coffee is dried in the yard, how it is dried, and how it is roasted are attractive things for tourists to see that coffee is part of community life...
3.1.4. Packaging process and coffee preparation method
+ Coffee packaging process
- For instant coffee: after being collected, the soluble powder is cooled. The steps include: initially grinding, grinding, then packaging in a vacuum room because instant coffee powder is very easy to absorb. moist and degraded. Therefore, it is necessary to put the powder in a colored glass jar or an almost completely moisture-proof stainless metal box or an outer plastic bag with a thin metal shell, etc.
Packaging is an important process in the food production technology chain in general. Because this is the process of preparing packaging and putting food into packaging, it requires careful attention to hygiene, presentation, decoration, and product completion. Bagging is the best way to protect coffee as well as food in general during transportation from the place of production to the place of consumption.
- For roasted and ground coffee: because it is easy to lose its aroma, easily absorb strange odors and easily oxidize, it needs to be packaged very carefully. It is recommended to use packaging types such as BOPP or MMCP film because this type meets regulatory requirements for food packaging. If storing or transporting, it should also be packed into cartons with a maximum weight of 20 kg/carton to ensure requirements.
+ How to prepare coffee
- With instant coffee, the preparation is very simple because the product has been processed so that it can be used immediately. According to people in Buon Me Thuot, which is known as the "coffee capital" of the country, roasting and processing coffee manually (brewed with a filter) still has the most attractive flavor and the mixing of coffee ingredients. types of coffee together
will bring a more unique and attractive flavor. That is the business secret of coffee suppliers and sellers.
The amount of coffee roasted and ground is usually mainly Robusta coffee, but there is also a small portion of Arabica coffee, Chari coffee and especially corn, an important ingredient for coffee. When mixed, it has the consistency of starch. If you want a richer flavor, the maker will add a little butter or chicken fat right before roasting. If you want to increase the addictive charm, in addition to the available caffeine, the mixologist will add a little dried areca shell.
Therefore, when tourists enjoy coffee at coffee shops in Dak Lak, they notice the difference compared to other places.
How to choose coffee powder is also very important and finally, how to brew filter coffee is also a way to improve the ability to enjoy this delicate drink. Many coffee shops or introduction establishments in Dak Lak also have special types of filters to make a difference in coffee preparation.
3.1.5. Coffee classification
- Classified by plant variety including: Robusta coffee; Arabica coffee; Jackfruit Coffee (Cheri)…
- Classified by quality including: Regular products; Good Type and Special Type.
- Classified by product type, there are 2 types: regular coffee includes: Green coffee; Rice coffee; Dried coffee and special coffee. In processing, there are two forms: roasted and ground coffee and instant coffee.
- Classified by drinks including: Filtered coffee; Instant coffee; Coffee filter bags; Canned coffee; Green coffee.
- Sorted by flavor including: Colombian Moka Coffee; Cafe Moka (special); Cafe Mo – Rhum; Cafe Ro – Rhum; Cafe Mo – Nes; Cafe Ro – Nes; Cafe Mo – Cappu; Cafe Ro – Cappu; Cafe Darkess; Super Coffee.
3.1.6. The process of growing and producing a particularly rare type of weasel coffee
- Historical origins of weasel coffee