True Food
Industrial coffee processing, from cherry to roasted bean.
See the process ↗The line. Nine stages, one standard.
Stage 01
Harvest
Ripe cherries are picked, weighed and lotted right at the farm.
Stage 02
Optical colour sorting
Cameras read every cherry; air jets knock the unripe ones out of the stream.
Stage 03
Size screening
Vibrating screens grade the lot by size so every batch processes evenly.
Stage 05
Raised-bed drying
Cherries dry slowly on raised mesh beds, turned by hand for an even finish.
Stage 06
Drum drying
Rotating drum dryers bring the whole lot to its target moisture.
Stage 08
Hot-air roasting
A German hot-air roaster with air recirculation roasts 120 kg a batch, to profile.
Stage 09
Packing & dispatch
Filled, sealed, cartoned and shipped by lot from the HACCP-certified facility.
Core technology. Where quality is decided.
Optical sorting. Cameras read every cherry, air jets eject the green ones.
Controlled fermentation in stainless tanks.
Drum drying to a uniform target moisture.
Hermetic GrainPro bags keep green beans stable.
Hot-air roasting with recirculation, 120 kg a batch.
Roast profiles with batch records kept on request.
Quality control. Certified, recorded, traceable.
The output. Seven roasts from one line.
Specialty
The Caturra
100% Arabica (Caturra variety), single origin
Specialty
The Espresso Vietnam
Fine Robusta & Arabica blend
Specialty
The Barista
Robusta (Gia Lai) & Arabica (Lam Dong)
Specialty
The Best Honey
100% selected fine-grade Robusta
Premium
Phin Premium
100% Robusta, Central Highlands blend
Premium
Blend Special
100% Robusta, Central Highlands blend
Premium
Classic
100% Robusta
On the ground. Real people, real work.
The team
The people who run the line.
At the farm
Quality starts with the pick.
At the station