During our visit to Mr. Toi Nguyen’s finca, the path takes us through a strip of jungle before arriving at the small hidden valley full of coffee and fruit trees. This is where the coffee cherries for his Winey Natural are cultivated. An extremely sweet and aromatic Robusta with flavors of wine gum and vanilla cream created by complex anaerobic processing in climate-controlled containers.
A small stream runs through the farm and ends in a small waterfall where Mr. Toi wants to build a training center for coffee roasters. He is enthusiastic about the idea of cultural and professional exchange and is looking forward to welcoming enthusiasts from all over the world to Future Coffee Farm.
1. the cherries are picked by hand, sorted and placed in stainless steel tanks for fermentation for more than 70 hours. These are put into a climatically controlled container which Mr. Toi had specially made for this processing method.
2. then the cherries are dried for about 20 days. During the drying process, the cherries are moved regularly to ensure even drying of the beans.
3. after the drying process, the coffee is visually sorted one more time and stored in Grain Pro bags.