Mr. Toi’s Winey Honey #00061

Mr. Toi’s Winey Honey is once again a truly exceptional creation. On his Future Coffee Farm near Bảo Lộc, he produces world-class Canephora – more precisely: Robusta 138. His coffee career began as a harvest worker from humble beginnings. But his curiosity for coffee quickly turned into a burning passion that not only brings us these aromatic beans today, but also helped turn Mr. Toi into a successful entrepreneur.

Mr. Toi is considered one of the pioneers of Vietnam’s Fine Robusta movement and has inspired us with his love for specialty Canephora.

The coffee cherries are hand-picked and sorted. At Mr. Toi’s processing station, the coffee is fermented for 72 hours in stainless steel tanks – housed in a specially designed, climate-controlled room. It is then mechanically depulped, with about 70% of the mucilage remaining on the beans.

Drying follows in custom-built greenhouses equipped with fans to maintain continuous airflow and ensure even results. Over a period of about 15 days, the beans are regularly moved until the coffee is ready for its final steps. In a dry mill, the parchment layer is removed, and the green coffee is sorted in two rounds – both mechanically and by hand – all in pursuit of a flawless bean appearance.