THE HIGH QUALITY COFFEE AGE

Many specialists confirm that present circumstance is the best ideal time to enjoy Vietnamese Coffee.

Up to now, roasting, grinding is always “great secret” of manufacturers while cupping is “professional mystery” which isn’t easy for everyone to approach because of expensive education fee with USD unit and going abroad to study.

However, the explosion of Specialty Coffee is taking a true vision for coffee. It means that people can enjoy only coffee without any other ingredients such as: corn, sugar, milk.

In cupping, people can taste acidity of apple, lemon, light to strong bitterness,…..Manufacturers only need to invest time and a little money to catch professional knowledge which is imparted by professional experts in domestic and in the world. Therefore, quality of coffee depends on variety of coffee making methods which produce different coffee.

In addition, special flavor, coffee also has ripe fruit flavor ( coffee is produced by natural method), honey flavor ( coffee is produced by honey method),… Coffee shops also spend a lot of money for coffee makers to satisfy customers, the shops want to serve fresh cup of coffee in order to save customers’ trust.

Seriously, Specialty Coffee affects to farmers’ making coffee. Farmers returns to use old agricultural materials such as: organic fertilizer ( muck,…..), familiar producing to environment without racing output.