Process

To make a cup of natural sweet coffee, harvesting must be done when the fruit is ripe enought, as the
amount of sugar in the coffee fruit reaches maximum during the growing period

Bucep’s high quality coffee is not only clean (not impregnated with anything) but also:

* Harvested when ripe
* Dryed in the greenhouse
* Removed the defects that make affect to the taste of coffee beans and the health of customers.

Currently, due to supply demand, price of products and investment costs, most of the coffee produced in the market is substandard, contains many defect (mold, black beans, insect damage, sour beans and so on) that consumers are difficult to recognize.

With the criteria that serving high quality coffee, Bucep control the quality of coffee beans from cultivation, harvesting, preliminary processing (drying) to roasting and extracting which aim to optimal the natural taste of high quality coffee beans. Therefore, Bucep would also contribute to the motivation for farmers to promote investment in tools and knowledge, produce more and more high quality green beans to bring long term benefits to coffee drienkers.

Drying in the greenhouse to ensure coffee beans are not maldy, each time the farmers reverse coffee beans as well as a beans selection, remove the defects.

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Select, test and remove the last defectibe coffee beans before roasting. After roasting, select again to remove unacceptable coffee beans (beans with insufficient sugar, be leftover during harvesting process)

Roasted according to Bucep’s profile optimize the natural flavor (aroma, fat, sweet, bitter) of hagh quality coffee beans. And of course, do not impregnate any soiden or chemicals.

Bucep team are invetigating defective beans and evaluating the impact on quality of coffee.

The roasted coffee are stored in a dedacated store for a certain amount of time, the coffee beans would selg-discharge the bad emissions that they have absorbed from the roasting processing.

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With espresso, the coffee is extranted of 40-45ml with very (smooth upper layer of foam) with aroma fat and sweet taste.

To make a cup of natural sweet coffee, harvesting must be done when the fruit is ripe enought, as the amount of sugar in the coffee fruit reaches maximum during the growing period

The roasted coffee are stored in a dedacated store for a certain amount of time, the coffee beans would selg-discharge the bad emissions that they have absorbed from the roasting processing.

To make a cup of natural sweet coffee, harvesting must be done when the fruit is ripe enought, as the
amount of sugar in the coffee fruit reaches maximum during the growing period