Robusta Red Honey

Once undervalued on the international cupping table, fine Robusta is increasingly gaining recognition. This Robusta Red Honey lot from Vietnam's Central Highlands is a compelling example, demonstrating that Robusta can achieve a level of complexity and clarity comparable to Arabica. Historically, Vietnam has been primarily associated with commercial-grade Robusta. However, many farmers are shifting their focus toward producing higher-quality coffees through improved cultivation and processing practices.

This lot is carefully cultivated and processed by more than 200 smallholder farmers in Dliê Ya Commune, Dak Lak Province, one of Vietnam's most renowned coffee-growing regions, where coffee plays a vital role in the local economy and livelihoods. The region's high altitude, abundant rainfall and fertile basaltic soils create an ideal microclimate, resulting in sweet, dense beans. These favorable growing conditions, combined with a distinctive processing method, unlock the coffee's full potential, resulting in a pleasant and high clarity cup, characterized by prominent fruit notes and balanced acidity.  

Fertile basaltic soils, ample rainfall and consistently moderate temperatures throughout the year have made Vietnam's Central Highlands the country's leading coffee-producing region. Smallholder farmers in the region cultivate coffee at elevations of 700–850 meters above sea level, typically on small farms of 2-3 hectares. The harvest season typically runs from November to December.  

This lot consists of Robusta varieties developed and popularized by the Western Highlands Agriculture and Forestry Science Institute (WASI), one of Vietnam's leading agricultural research institutes. Renowned for its works on Robusta, WASI has played a pivotal role in improving productivity, cup quality and resilience through breeding programs and agronomic recommendations.  

Ripe, red cherries are selectively handpicked by smallholder farmers and delivered to Ea Tan cooperative on the same day. At the wet mill, freshly picked cherries are carefully sorted using flotation to ensure optimal quality. The selected cherries are then washed and fermented in tanks for 2–3 days. Once fermentation is complete, the cherries are pulped using a specialized waterless depulper.

The parchment is then transferred to raised beds for slow drying over 14–20 days. During this stage, parchment is raked and turned every 2–4 hours to ensure even drying. At night, the parchment is covered with tarps to protect it from moisture. Dried parchment is then transported to warehouses to rest for 30–60 days before export.