Organic Farm - Sourcing

Our Organic Farm

What is coffee that's been certified organic? 

It's coffee that was grown and processed without the use of most synthetic chemicals. This coffee comes from a farm that prioritizes sustainability, renewable resources and preserving the quality of the land, groundwater, and air..

 The farm is located on Lam Dong Highland  _ is from Vietnam's  basalt soil , which imparts a signature taste profile unlike any other region in the World. 

   Its elevation is perfect for coffee, which best grows between 900 and 1,800 meters (2,950 to 5,900 feet).   Our farm has been creating biodiversity to create highest quality green coffee bean, such as the impact of  elements needed to make coffee trees growth and thrive on an organic basis.

   In addition,  the harvesting process (the rate of ripe is over 95%), using wet , dry , and especially Honey processing, Preserving the green coffee beans  to ensure quality always frech

.

We always adhere to the 4C, UTZ .., which is a better crop development program, generating more income for farmers and creating better opportunities for protection environmental and Earth's natural resources.  

In addition to tracking the production of coffee, customers can also learn about the origin, roasting location and coffee flavor of bagged coffee. For BACHCOFFEE, the cooperation with coffee farmers has also been smooth. In 2019 alone, BACHCOFFEE has carried out relevant cooperation with more than 20 coffee farms.

 Located on the Di linh Highland , BachCoffee Farm is a model coffee farm/mill. This is how we processes  and roast coffee 

THE DRY/NATURAL PROCESS: THE METHOD

The oldest method in existence, dry/natural processing is also the least complicated and requires the least machinery – in fact, it doesn’t require any mechanical equipment. The cherries need to be dried on beds or patios, where they will stay for days or even weeks, slowly hardening as they lose moisture. The dry pulp is then removed in the mill.
But natural/dry processing doesn’t begin immediately on specialty coffee farms. First of all, dirt, branches, and unripe or defective cherries must be removed. At Los Pirineos, this is done by briefly submerging the cherries in water. Good cherries will sink, while defective or unripe ones will float.

This is a critical step. A bad cherry can distort the coffee’s profile – and that cherry is much harder to detect after this stage. Producers do not want all the effort spent from here on, removing the fruit, drying the bean, and roasting it, to be wasted. Only once this has been completed can the cherries be dried.
At Bach Coffee Farm , the cherries are dried on beds; these raise the cherries off the ground and so are more likely to result in uniform drying. The cherries are also turned frequently for the same reason. At night, the beds are covered to protect cherries from moisture. During the day, some bed have partial shade cover. The cherries will stay here for 30-45 days, depending on the weather.

NATURAL/DRY COFFEES: THE CUP PROFILE

Naturals tend to be the fruitiest in flavor. They are full bodied and possess complexity in the cup. Bachcoffee "s  naturals have been used by several different Viet nam Barista Champions, both in the national and world championships, and are the farm’s best-selling coffees.

 To find methods that will produce an extremely clean taste without any winey characteristics. the great quality of  naturals is a result of  unique mill location: at the top of highland . This produces optimal conditions for processing natural coffees. There’s no rain during the drying season, the high altitude lends coolness to the temperature, the beds are placed east to west to make the most of the sunshine, and the windiness means air is circulated around the coffees as they dry.

THE WET PROCESSES

Wet or washed processing involves using a depulping machine to remove the pulp, or skin, then removing the mucilage with water. BachCoffee uses two separate methods for removing mucilage: machine and fermentation tank. Removing mucilage by machine involves mechanical scrubbing. It’s easier and quicker than using tanks, in which microbes break down the mucilage.
The BachCoffee farm also offers a choice of washed processing methods: simple washed and extra washed. 

THE HONEY PROCESS

This final process is somewhere in between the wet and dry processing methods. The cherry is pulped, as in the first step of the wet method. However, instead of the mucilage being removed through fermentation tanks or a machine, up to 100% of it is left attached. At BachCoffee,  don’t remove any of it prior to drying.

The coffee is then dried in drying patios or beds until it reaches the optimum moisture content of 12%.

Honey coffees tend to be distinctly sweeter than other types, with more balance, less acidity, and a heavier body. There are also three different types of them, with three different profiles, based on how they are dried.
 

BachCoffee Farm produces all three types. Here are our methods:

Yellow honey:

After being placed on the beds with full sun exposure, the coffee is moved every 20 minutes for the first three days. After that, it is moved ten times a day. This coffee has a very sweet profile.

Red honey:

After being placed on the  beds, the coffee isn’t moved for the first three days. Fermentation occurs, turning  the coffee red and causing the beans to stick together as if they were popcorn. After that, the coffee is moved ten times a day. The resulting profile is intense and sweet, with an aroma like molasses.

Black honey:

This is similar to the yellow honey process, but it is done with full shade coverage. The coffee is moved every 20 minutes for the first three days, and after that ten times a day. Shade cover typically causes the beans to dry more slowly. This coffee is very sweet with a more chocolatey profile.

MILLING, SORTING, AND CLEANING COFFEE BEANS

Having been processed, the coffee is dry milled, sorted by size, and then cleaned by machine or hand to remove any visibly defective ones. They are then roasting and export.

Which coffee processing method a producer chooses is a decision based on many factors: location, climate, varietal, resources, cost…

There are benefits to each method, and it’s a testament to BachCoffee’s passion for coffee that Bachcoffee's  farm/mill uses this variety of ones. For BachCoffee, coffees are like gemstones: all precious, but very different. And just like a jeweler must know how best to cut each type of stone, BachCoffee has to know how best to process each coffee he grows.

It’s an attitude that has paid off in the excellent profiles of Bachcoffee s’ coffees.