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ARABICA & ROBUSTA

Explore Our Plantion

When we identified our ideal land in Gia Lai and Kon Tum, where we were born and raised, there were the first coffee plantations from the 20th century that could continue their story; we studied the soil, varieties, and processing methods and tested them with the international market.

COFFEE VARIETIES

We are currently harvesting and tending some carefully selected coffee varieties in Gia Lai and Kontum:
Through research on farmers' experience and the quality of the farm, our carefully selected farmer's farms have been identified as Davien Coffee's collection sites.
We have two varieties from this site, and they are of good quality and have outstanding taste.
This is a selection made from a diverse forest population that closely resembles an altitude of 1000 - 1250 meters. This selection is made by considering the plant morphology, shape and size of the bean as well as its taste.
Arabica Măng Đen
This is the selection from the fertile land with the first coffee farm in Gia Lai. The selection of the cheries and the correct processing method helps the beans to reach the highest quality.
Robusta Gia Lai
We have divided the material zone into eight sub-farms
—which we call blocks—
where we track the production of our two varieties and test different processing and fermentation methods. The cherries selected from each block are tagged to indicate their origin, and through a tracking system we developed in-house, we track their journey from factory to export.

Plantation Facts

  • Harvest : Early October to mid-January
  • Location : Higland ,Vietnam
  • Temperature : 16 - 27˚C
  • Elevation : 750 - 1200 meters above sea level
  • Soil : brown-red loamy soil
  • Land : Total farm area about 1000 hectares, 140 hectares planted with Arabica

Plantation Facts

Robusta

Arabica

5.000 Tons

1.000 Tons

High-quality green coffee beans are processed by our Honey and Natural method

Processing Types

We use several processing methods at our plantion to bring out
the optimal flavor from our cherries. Our methods are:

Natural

In this process, the coffee is sun-dried with the whole coffee cherry intact in thin layers on raised beds. The coffee undergoes 18 to 30 total drying days in the natural process. Produces outstanding flavor through natural fermentation

Honey

In this type of processing, the skin of the fresh cherry is physically removed by a machine without the addition of water, as with fully washed processing. After pulping, the coffee bypasses the demucilager to retain its mucilage. The coffee is then dried until it reaches 11 percent moisture content.

Washed

This process uses the mechanical demucilager to scrub away the mucilage from the coffee cherries. The coffee then undergoes full wet fermentation, where it’s soaked for 12 to 36 hours and then channel-washed. The coffee is then shade-dried for two to three days until it reaches 30 percent moisture content, then it is sun-dried on raised beds to 11 percent moisture. The coffee undergoes 12 to 19 total drying days in this process.
We consider water a precious resource, and the primary processing methods, such as dry and honey, we use aim to use water responsibly. In our washing process, we use state-of-the-art eco-mills and demulsifiers to use as little water from groundwater and natural water as possible. We use a recirculation system to aid further conservation and a comprehensive natural treatment solution for wastewater filtration.

A Careful Approach to Water Usage

"Developing the coffee story in Vietnam has been a humble story of revival, community, and innovation. We know this is the beginning, and we’re excited to continue sharing this journey with the coffee community."

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