BENEFITS WHEN COFFEE PROCESSING
1/ COFFE PROCESSING WITH BEST PRICE
+ Price: 12.000 VND/KG or 1 USD/2 POUND
+ Amount: From 10KG
+ Customers can buy our raw coffee for roasting.
There are always plenty of sources of raw coffee available at the factory.
► Ro S16, Ro S18, Ro-wetpolish s18, Culi S18, Culi wet polish S18
► Ara Đa Lat s16, s18;
► Ara Cau Dat, Moka Cau Dat
2/ Modern production equipment meets the standards.
+ We have a state-of-the-art roaster, with leading experts who ensure the quality of our products.
+ Provide all kinds of coffee beans of quality standards with reasonable prices.
coffee roaster
3/ Advice on selection
+ You will be consulted free of charge by our dedicated staff to find the type of coffee you like
+ Roasting as soon as receiving orders
+ Balanced, full-bodied medium roast with a smooth finish
+ 100% Arabica,Moka,Robusta,Culi and Cherru coffee grown in highland in Vietnam.
+ Each of our coffees is masterfully roasted in individual batches to unlock the peak of aroma and flavor. We take our time so you can savor every sip.
+ The fresher the beans, the more satisfying the cup. That’s why our coffees are packed soon after roasting with a one-way freshness valve designed to deliver a high-quality experience at its flavorful best.
+ Coffee has 6 levels of roaster.
Characteristics
Roasted coffee is determined by its color: light, medium, and dark. Although these are not the most accurate terms to describe different grades of roasting, as some types of coffee are inherently darker or lighter than others, they are convenient ways to classify them. The degree of roasting. When choosing coffee, you should know the different characteristics of light, medium, and dark roast.
Various characteristics of 3 types :
LIGHT ROAST: Retains most of the early coffee characteristics.
+ Lightly roasted coffee has a brown color and on coffee beans. They have the most acidity and are the lightest of the three roasting levels.
+ Most of the flavor comes from the coffee beans themselves, which is why light roasting is often used for coffee tasting.
+ Light coffee is sometimes called “Half City”, “Light City”, “New England,” or “Cinnamon”.
MEDIUM ROAST: Balance the acidity and consistency of the coffee
+ Roasted coffee by this method will have a brown color than light roasted coffee and will look darker. A little oil can also be seen on the coffee beans.
+ At this level of roasting, the properties of coffee begin to yield to the aroma and aroma of the roast creating a balance between acidity and originality. You will still be able to taste the original coffee, but the acidity of the coffee bean will be compensated by the primitive comparability thanks to the roasting process.
+ Roasting has other names like roasting “City”, “Breakfast”, “Regular”, and “American”.
FINAL LEVELS: Demonstrates concentration and a stronger flavor
+ Dark roasted coffee beans are dark brown, sometimes almost black. They look like chocolate shaped like coffee beans.The oil layer can be seen on the coffee beans at this time.
+ When you drink dark roasted coffee, you are almost tasting unique flavors. The acidity of light roasted coffee is replaced by the intensity in this level. Because the original properties of coffee almost disappear at this roasting level, it is difficult to identify the characteristics of one or more coffee origins.
+ Historically, dark roasted coffees have been popular in Europe, creating terms such as “Colonial”, “Italian”, “French”, and “Spanish” roasts. Espresso roast is also usually a strong roast, which is part of the reason why espresso can go with a lot of milk and sugar.
+ The degree of roasting mainly depends on personal preference, because each level creates different properties in coffee. However, understanding yourself liking light, medium or dark roast coffee can help you identify new types of coffee you may like.
Đc: 1/6B Son Kỳ, Son Ky ward, Tan Phu District, Ho Chi Minh city
Tel: 028 66761555 / 0961555819
Web: www.ngovina.com
Email: ngovina.com@gmail.com