Cleanly produced Robustas are the hallmark of Toi Nguyen. The Robusta guru, Mr. Toi has been working on the cleanest Robustas for many years and is dedicated to growing coffee. Meticulous work, kindness and a penchant for perfection are reflected in all his coffees. Using specially developed processes, he creates coffees that cause a worldwide sensation and completely dispel the prejudice that “Robusta can’t taste good.” This particular coffee, with its full body and nougat-chocolate-nut notes, is a hit in any specialty espresso and even shines in filter coffee.
1. All the cherries are harvested and sorted by hand.
2. The washed process starts with pulping the cherries. After that they are left in tanks to ferment for 24 hours. After this first fermentation they get completely washed.
3. The beans were then left to dry for seven days. In the drying process the beans are moved regularly to guarantee that the beans dry homogeneously.
4. In the end, the coffee is visually sorted by hand for one last time and stored in GrainPro bags.