VIETNAM: THE LARGEST PRODUCER AND EXPORTER OF ROBUSTA COFFEE TO THE GLOBAL MARKET ALONGSIDE WITH THE WORLD’S MOST UNIQUE AND DIVERSE ART IN BLENDING, BREWING AND ROBUSTA COFFEE DRINKING CULTURE
Coffee is not only a drink but also considered a cultural feature of Vietnamese people. Each region has its own unique recipe. Coffee has become an inevitable part of Vietnamese life. There are more and more unique creations in the art of blending Vietnamese Robusta coffee to create delicious, attractive and novel coffee cups. Those cups of coffee have been conquering many foodies, continuously entering the world’s top voted by prestigious websites.
“3-time ripe” coffee of the Ede people
Since coffee was first introduced and then cultivated in Cu M’Gar (Dak Lak) in the early 20th century by the indigenous EDe people in French coffee plantations
Over the past 100 years, the Ede people have learned and created a unique style of coffee brewing and drinking with their own characteristics.
The mystery in the traditional coffee cup of the Ede people is the mixing ratio between the coffee and the amount of chicken fat, salt, and white wine in each roasting batch.
From the ripe coffee beans in the garden, the Ede people have collected and sun-dried for many days. Through the drying time, they begin to process, brew the coffee beans and finally roast them. All stages are carried out according to the “3-time ripe” formula: Picking ripe coffee beans, well-roasted, and well-brewed. After the coffee beans have been pre-processed, the Ede people use a secret recipe to blend to keep the aroma, the pure taste and to suit the taste of many people.
The style of drinking coffee in the right way of the Ede people is to bring the cup of coffee to the nose to smell the flavor before drinking. By doing so, the deep flavor of coffee will penetrate deeply into the sense of smell and even if you drink it once, you can’t forget it
- The first stage of this process is to roast the special coffee beans that have been dried on the kitchen floor above (only roasting about 0.5kg for more than 20 minutes) with chicken fat or maybe a little salt, white wine. At this time, the sweet aroma of coffee spreads from the kitchen.
- Grinding the roasted coffee beans into a fine powder with a wooden pestle and mortar. Coffee powder will be screened to remove impurities before cooking with boiling water. Clean water for making coffee is carried by the younger Ede women in the family to collect the dried gourds at the waterfront near the village.
- Coffee powder after pounding can be mixed directly into boiling water, or placed in a small cloth funnel bag and dropped into a kettle of boiling water to gradually absorb the coffee essence into the water.
- The secret to making good coffee is that the roasting process must be done by hand, with a low fire to avoid scorching coffee beans. After the coffee beans have been preliminarily processed, the Ede people will use a secret recipe to blend how to keep the aroma, pure taste and match tastes of many people. The secret in the traditional coffee cup of the Ede people is the mixing ratio between the coffee and the amount of chicken fat, salt, and white wine in each roasting batch. Voi coffee (Robusta coffee) with mild bitterness brings boldness and determination.