CULTIVATION ORIENTATION

In recent years, the trend of coffee culture in Vietnam has made progress and changed in a more positive direction, due to the change in the perception of Vietnamese people about coffee in general, which is changing for the better, and especially the constant efforts of coffee lovers and connoisseurs. Many coffee roasting companies have been established, contributing to the effort to improve the quality and brand of Vietnamese coffee, by implementing standard processes, applying advanced technology and improving the knowledge of the people about coffee. But it is also a long process, steadfast and constant effort to bring about the desired results.

In general, Vietnamese coffee has a relatively important position in the world market. However, to maintain and develop the brand, it requires close coordination between farmers - enterprises - the state, in improving the output as well as the quality of products from planting, harvesting to processing and consumption.

The Married Beans and coffee farmers are constantly learning, improving their knowledge and new methods with the philosophy: "We may not have created the best product yet, but we will do better every day."

Always trying to find better solutions to approach the transfer of coffee production processes from varieties and agricultural cultivation methods.

Currently, The Married Beans is partnering with more than 60 farmers to produce 150 hectares of “Specialty – High Quality” coffee. At The Married Beans – we are always looking for solutions to make our products better and better when they reach our customers.

Approaches and raising coffee standards

1. DIVERSIFY PROCESSING METHODS (PRIMARY PROCESSING)

Ensure good source of raw materials from sustainable farming.

There are many different preparation methods, each preparation method will give a different flavor.

2. HARVESTING

Harvesting is the first step in determining the quality of coffee. Careful harvesting is crucial to producing a quality cup of coffee. Coffee beans have the best flavor when the coffee cherries are at their ripest. To ensure this, the best method of transfer and control to farmers is:

>>> HAND-PICKED HARVEST (Select ripe fruits and leave green fruits on the branches for the next harvest)

To ensure the harvest of 100% ripe coffee beans (red ripe, yellow ripe), after picking, the coffee beans continue to go through a manual sorting process to remove unripe or overripe beans mixed in with the harvest.

3. IMPROVING TECHNOLOGY - ROASTING TECHNOLOGY

Using roasting machines applying modern technology, applying 4.0 technology (2-layer roasting drum, machine using hot air, fuel-saving circulation system...)

Train and develop skilled roasters with expertise through practical experience and training courses from prestigious coffee organizations (SCA, CQI). Develop quality management standards for roasters.

4. CREATE A CLOSE LINK BETWEEN PRODUCTION COMPANY - COFFEE GROWERS - CUSTOMERS

For specialty coffee, brewing is an important step in preserving the results of the cultivation, processing, and roasting process. Brewing techniques regarding temperature requirements, appropriate roasting and grinding levels, and implementation procedures... must be strictly followed.
This work is crucial in shaping coffee drinkers' understanding of Specialty Coffee.
The bartender is not only the one who creates the drink, but also has to understand it well to interact and provide information to customers (3rd wave), create added values, and create a complete experience around the cup of coffee.