Mr. Toi’s Black Honey #00110

Mr. Toi’s Black Honey is the answer to the question of how to process Mr. Toi’s coffee with the smallest possible ecological footprint.

On his Future Coffee Farm near Bao Loc, he produces world-class Canephora — more precisely: Robusta 138. Toi Nguyen began his coffee career as a harvest worker. At the time, he was still a poor man selling corn on the street in order to support his family. His curiosity for coffee quickly developed into a passion that now gifts us these aromatic coffees and has made Mr. Toi a Vietnamese pioneer of Fine Robusta.

The Black Honey process begins with the careful selection of perfectly ripe coffee cherries. These are pulped without prior fermentation. For around 12 days, the coffee seeds dry on raised drying beds. During the drying process, the beans are moved several times a day to ensure they dry evenly. In the end, the coffee is sorted by hand, resulting in a uniform and nearly flawless bean appearance that is truly exceptional.