Robusta Coffee Powder
Crops suited to the climate and soil in the Central Highlands of Vietnam - especially basalt soil (Gia Lai, Daclac) - 90-95% every year to reach a total production of coffee in Vietnam, aromatic odor , not sour, high caffeine levels, suitable for Vietnamese tastes, but too dense to foreigners. Robusta coffee growing intensification to achieve higher productivity than perch on the left once, to create new branches (secondary branches 1,2,3 ...). elements to achieve this, farmers must have capital, a knowledge base. Often new second-year construction period fundamental-growers harvested, early flame arresters up the not come in 1st business (3rd year crop) plants were weak, umbrella-shaped, lacking spike secondary.
Robusta coffee also known as robusta coffee species Coffea plant Canephora Pierre ex A. Froehner. This is the coffee varieties are well adapted to the climate and soil on basalt soil - fertile Highlands with 800 -1000m altitude above the sea level. Is the most common type of coffee in Vietnam accounted for more than 90% of annual production.
Finished roasting, blending is still not done before. Coffee must be milled properly, not on industrial mill for fine grinding is done. Fancy coffee grinders, blades already own a few hundred dollars, and every 3 months to be replaced once again be governed by micro-milling, shot, try taking turns seven times more chips. Why is that? As if grinding coffee powder too coarse, the coffee will have a light, but if the grind is too fine, the coffee will be bitter, because of the "fire" during brewing.
By drip style coffee that Vietnam is called a "French" coffee just the way the 3rd stop, it was introduced to Vietnam simply because it's easy, do not need highly technical, that anyone "clones "in making coffee filter all aluminum, plastic were used before.
Features: Robusta coffee beans shaped round toilet seats and usually 2 seeds in one fruit. Undergo processing on modern lines and equipment with high technology to create the kind of Robusta coffee fragrance, intense bitter taste, matching brown water, not sour, just enough caffeine has created a signature coffees suit the taste of the people of Vietnam.
Main Ingredients: 100% pure Robusta
Quality criteria:
No. 4174/2012 / YTHCN-CNTC.
Manufacturer: Manufacturer 06/2012 / CTY.CS
Moisture content <5%
Caffeine content> 1%
How to preserve: Store in cool dry place
Expiry date: 12 months from date of manufacture (see packaging)
Instructions for use:
Add 3 tablespoons of the coffee pot (about 20 gr) coffee
Shake well and tuck inside the lid lightly pressed
Use 20 ml of pure water at 98-100 ° C magnets waiting coffee grinders and absorbed
Then add 45ml of boiling water
Add sugar, milk, ice, depending on your taste
