Nhà Xưởng

Nhà xưởng
Passion for Success

Our goal at Minh Tien is to assist our customers in any way we can. We offer free consulting for all of our restaurant and cafe clients zand we take all questions, large or small. Whether you’re an experienced coffee pro or just starting out, we recommend taking all three of our class offerings – Espresso 101, Coffee Fundamentals, and Brewing 101.

All of our clients receive on-site and phone consultation just by purchasing our coffee. Our customer service is designed to make sure that you are supported in every facet of your coffee program.

Nhà xưởng

Vùng Trồng

Son La Farm

Vị Trí

Ban Sang, Chieng Xom, Son La, Viet Nam.

Cao Độ

900m

Diện Tích

18.000Ha

Sản Lượng

19500 ton/year

Quang Tri Farm

Vị Trí

Co Nhoi, Huong Hoa, Quang Tri

Cao Độ

670m

Diện Tích

5.100 Ha

Sản Lượng

2.200 ton/year

Dien Bien Farm

Vị Trí

Muong Ang, Dien Bien

Cao Độ

1.100m

Diện Tích

4.000 Ha

Sản Lượng

840 ton/year

Laos

Vị Trí

Paksong, Champasak, Laos

Cao Độ

1200m

Diện Tích

30.000 Ha

Sản Lượng

1.700 ton/year

Quy Trình Sản Xuất

From seed to cup

1. Planting
Every rainy season, Minh Tien will experiment with planting new varieties of coffee.

Each seedling is cultivated on the fine soil, bathing in sunlight and water every day.

Over time, nourished by the hands of a skilled farmer, applying the cultivation method of an expert, the coffee tree reaches out for the quintessence of the earth and grows strongly.
2. Harvesting the Cherries
From the immaculate and pure white mountains of coffee flowers at the beginning of the year, the young green pods that grow gradually, waiting for a good sun bath will turn red in the last months of the year.

Each growing area has a different time to ripen, but depending on the red color of the coffee fruit, Minh Tien farmers know the appropriate time to harvest.

Each ripe fruit is carefully picked by hand, with great effort from the sower, bringing the identity of the planting area to each plant.
3. Processing the Cherries
The outer shell and the viscous meat are carefully rubbed and viscous. Since then, the coffee beans continue to be rubbed off the paddy, silk shell, revealing the green, smooth coffee beans.
4. Drying the Beans
Berries are soaked in the sun, gradually evaporating the amount of water in them. Minh Tien applies both drying and drying methods in the production process to ensure that the amount of water in the seeds meets the export standards, keeping the delicious taste in the hands of consumers.
5. Classify
Each coffee bean is put into a screening machine and classified according to each particle size so that the production quality is uniform.

The remaining bugs are meticulously removed by hand, by the careful workers, as attentive to each coffee bean as their own life.
6. Exporting the Beans
A coffee bean is actually a seed. When dried, roasted and ground, it’s used to brew coffee. If the seed isn’t processed, it can be planted and grow into a coffee tree.

Coffee seeds are generally planted in large beds in shaded nurseries. The seedlings will be watered frequently and shaded from bright sunlight until they are hearty enough to be permanently planted. Planting often takes place during the wet season, so that the soil remains moist while the roots become firmly established.
7. Roasting the Coffee
From green coffee beans, under the heat of heat and skilled hands, the beans gradually turn into a characteristic brown color. Depending on the intended use, coffee is roasted at different levels, radiating the flavor of one’s own identity to the fullest.