Ingredients: Arabica - Robusta
Property: Scafe’ Origin is blendend of Robusta and Arabica bean from planting fields around Vietnam with distinct natural coffee aroma, mildly bitter taste and red brown brewing color.
*Arabica coffees make up about 70-75% of the world’s coffee production. These plants produce some of the most delicious coffees in the world, and are highly prized for their potential to produce complex, nuanced, and beautifully-flavored coffees. But there’s a catch: Arabica plants are quite finicky to cultivate. They require specific growing conditions, and can only be successfully cultivated between 1000-2200 meters above sea level. Depending on the variety (or subspecies) of the tree, they can be vulnerable to diseases and insect damage. Their yield of coffee beans is also lower than their counterpart Robusta, and the higher quality leads to higher purchasing prices. However, it’s all worth it for the crazy amazing flavors you can find in your cup! Nearly all coffee considered “specialty” (i.e. scoring above 80 points on the 100 point coffee-grading scale) is Arabica, making them the beans of choice for specialty roasters and coffee connoisseurs.
*Robusta coffees fill in the other 25-30% of global coffee growing. These plants are called “robust” for a reason - they are more disease and pest resistant, able to grow in less specific conditions and lower altitudes than Arabica, and yield more beans per year. They also contain up to twice the amount of caffeine as Arabica beans! Unfortunately, there’s a big trade-off in quality and flavor here. Robusta beans often have very rubbery, bitter, astringent taste; as the caffeine compound has a bitter taste, the extra caffeine in these beans degrades the flavor. Couple that with up to 60% fewer lipids and sugars than Arabica beans, and the Robusta bean doesn’t stack up very well in terms of quality. However, these beans are easier and cheaper to produce, leading to a lower price point for roasters and consumers. These coffees are usually classified as “commercial” or “commodity” grade coffee (scoring under 80 points), and are commonly used in blends you’d find in the grocery store. To compare the two, a high-quality Robusta is on par taste-wise with a low-quality Arabica.
Address: 96 Ha Huy Giap Street, Quyet Thang Ward, Bien Hoa City, Dong Nai Province, Viet Nam
Working time: 2 year
Over years, Tin Nghia has been one of the Vietnam’s Top 10 coffee exporters. Notably throughout 13 consecutive years between 2004 and 2016, Tin Nghia's green coffee export was selectively awarded the Prestigious Exporter by the Ministry of Trade. In view of its stable and prestigious export transactions, the company did obtain trusts from customers in terms of the company’s quality certificates self-issued on shipments without services from independent surveillances.
In addition to the trade and export of green coffee and traditional items, since 2005 Tin Nghia has invested in increasing the value of ground coffee and 3-in-1 coffee known as Scafé brand (see details). Scafé products have gradually been consumed by domestic consumers and some foreign markets. Scafé Ground and Instant Coffee products were selected from Arabica and Vietnamese Robusta coffee beans mixed with some high quality coffee from other countries such as Ethiopia, Guatemala, Laos, etc ... All together made up products of quality with unique tastes. Scafé was produced on a closed line meeting HACCP standards with strict supervision requirements in each stage of production and therby ensuring food safety and consumer confidence.
To meet market demand, take advantage of the abundant supply of Vietnam’s Robusta coffee and increase the value of Vietnamese coffee products, in 2016 Tin Nghia with some partners did invest in an instant coffee plant with capacity of 3,200 tons of products under phase 1, whereby targeting 80% thereof for export and 20% for domestic consumption.
To ensure the stable supply of raw materials for production and export, in 2007 Tin Nghia expanded its coffee business operations to Lao PDR. Currently, Tin Nghia has been implementing projects on developing coffee plantations at Paksong district, Champasak province, located on Bolaven plateau with average altitute of 1,100 m above sea level, where climate and soil is found suitable for Arabica coffee accounting for 99% of the coffee growing area of Laos. In Bolaven plateau, Tin Nghia established two specialized Catimor (of Arabica series) coffee farms :
Paksong 1 Coffee Farm : in area of nearly 400 hectares in Chansavang village and Paksong district, all filled with cultivated area.
Paksong 2 Coffee Farm : initial area of about 183 ha in Nong Khuong village, Paksong district. The farm developed 137 ha of coffee, of which 2011 grew 53 ha on cultivated land. In 2012 crop, the farm filled full land areas, i.e. 130 ha in aggregate, assigned by the local government.
In addition to coffee, Tin Nghia also develops its import business engaging animal feeds, plastic granules, steel, LEDs, etc...
In 2015, Tin Nghia Corporation was selected by the People's Committee of Dong Nai Province, the Donafoods Equitization Steering Committee to become a strategic investor in Donafoods upon equitization with the ownership ratio of 54% to support the business operation of this company, known as Dong Nai Agricultural Products and Foodstuff Processing Export-Import Joint Stock Company (Donafoods) (see details ... ..)
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