Raw material area

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Raw material area information

Geographical location

Arabica coffee raw material area

Robusta coffee raw material area

Harvest time

Temperature

Altitude

Soil

Area

Production linkage points

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 GIA LAI
no-icon IaBăng - ĐăkĐoa
no-icon IaBă - IaGrai
no-icon laYok- IaGrai
no-icon IaDung - IaGrai
no-icon IaBă - IaGrai
no-icon Gào - Pleiku
no-icon ĐăkĐoa - ĐăkĐoa
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no-icon IaNhin - Chư Păh
no-icon Nghĩa Hoà- Chư Păh
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 KOMTUM
no-icon Măng Đen - KonPlông
no-icon Măng Cành - KonPlông
no-icon Ngọc Yêu - Tumơrông
no-icon TêXăng - Tumơrông
no-icon ĐăkGlei - ĐăkGlei
no-icon ĐăkChoong - ĐăkGlei

Average annual output

Robusta

15.000 

arabica

1.000 

Natural processing method

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Step 1: Screen fresh berries

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Step 2: Wash coffee

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Step 3: Controlled drying

Honey processing method

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Step 1: Screen fresh berries

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Step 2: Wash coffee

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Step 3: Remove pulp

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Step 4: Controlled drying

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