{"id":441,"date":"2020-07-02T11:44:41","date_gmt":"2020-07-02T04:44:41","guid":{"rendered":"https:\/\/minhtien.azpassio.com\/?page_id=441"},"modified":"2020-09-28T14:23:29","modified_gmt":"2020-09-28T07:23:29","slug":"produce","status":"publish","type":"page","link":"https:\/\/minhtiencoffee.com\/en\/produce\/","title":{"rendered":"Produce"},"content":{"rendered":"\n
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FACILITIES<\/h3>\n\n
\n \"\"
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FACILITIES<\/h6>\n
Passion for Success<\/h5>\n

Our goal at Minh Tien is to assist our customers in any way we can. We offer free consulting for all of our restaurant and cafe clients zand we take all questions, large or small. Whether you\u2019re an experienced coffee pro or just starting out, we recommend taking all three of our class offerings – Espresso 101, Coffee Fundamentals, and Brewing 101.
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\r\nAll of our clients receive on-site and phone consultation just by purchasing our coffee. Our customer service is designed to make sure that you are supported in every facet of your coffee program.<\/p>\n <\/div>\n

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FACILITIES<\/h6>\n <\/div>\n <\/div>\n
\n \"\"\"\" <\/div>\n<\/section>\n\n\n\n\n
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Farmlands<\/h3>\n\n\n
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\n \n <\/div>\n
\n \n <\/div>\n <\/div>\n\n\t\t\t\t\t
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Son La Farm<\/h3>\n\n\t\t\t\t\t\t
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Location<\/p>\n\t\t\t\t\t\t\t

Ban Sang, Chieng Xom, Son La, Viet Nam.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Altitude<\/p>\n\t\t\t\t\t\t\t

900m<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Land Mass<\/p>\n\t\t\t\t\t\t\t

18.000Ha<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Produce<\/p>\n\t\t\t\t\t\t\t

19500 ton\/year<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n \n <\/div>\n
\n \n <\/div>\n <\/div>\n\n\t\t\t\t\t
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Quang Tri Farm<\/h3>\n\n\t\t\t\t\t\t
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Location<\/p>\n\t\t\t\t\t\t\t

Co Nhoi, Huong Hoa, Quang Tri<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Altitude<\/p>\n\t\t\t\t\t\t\t

670m<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Land Mass<\/p>\n\t\t\t\t\t\t\t

5.100 Ha<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Produce<\/p>\n\t\t\t\t\t\t\t

2.200 ton\/year<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n \n <\/div>\n
\n \n <\/div>\n <\/div>\n\n\t\t\t\t\t
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Dien Bien Farm<\/h3>\n\n\t\t\t\t\t\t
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Location<\/p>\n\t\t\t\t\t\t\t

Muong Ang, Dien Bien<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Altitude<\/p>\n\t\t\t\t\t\t\t

1.100m<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Land Mass<\/p>\n\t\t\t\t\t\t\t

4.000 Ha<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

\n\t\t\t\t\t\t\t

Produce<\/p>\n\t\t\t\t\t\t\t

840 ton\/year<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n
\n \n <\/div>\n
\n \n <\/div>\n <\/div>\n\n\t\t\t\t\t
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Laos<\/h3>\n\n\t\t\t\t\t\t
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Location<\/p>\n\t\t\t\t\t\t\t

Paksong, Champasak, Laos<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Altitude<\/p>\n\t\t\t\t\t\t\t

1200m<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Land Mass<\/p>\n\t\t\t\t\t\t\t

30.000 Ha<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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Produce<\/p>\n\t\t\t\t\t\t\t

1.700 ton\/year<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\n\n <\/div>\n\n <\/div>\n\n\n<\/section>\n\n\n\n

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Production process<\/h3>\n\n\t
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From seed to cup<\/h2>\n\n\t\t
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1. Planting<\/h6>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\tEvery rainy season, Minh Tien will experiment with planting new varieties of coffee.
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\r\nEach seedling is cultivated on the fine soil, bathing in sunlight and water every day.
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\r\nOver time, nourished by the hands of a skilled farmer, applying the cultivation method of an expert, the coffee tree reaches out for the quintessence of the earth and grows strongly.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t
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2. Harvesting the Cherries<\/h6>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\tFrom the immaculate and pure white mountains of coffee flowers at the beginning of the year, the young green pods that grow gradually, waiting for a good sun bath will turn red in the last months of the year.
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\r\nEach growing area has a different time to ripen, but depending on the red color of the coffee fruit, Minh Tien farmers know the appropriate time to harvest.
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\r\nEach ripe fruit is carefully picked by hand, with great effort from the sower, bringing the identity of the planting area to each plant.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t
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3. Processing the Cherries<\/h6>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\tThe outer shell and the viscous meat are carefully rubbed and viscous. Since then, the coffee beans continue to be rubbed off the paddy, silk shell, revealing the green, smooth coffee beans.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t
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4. Drying the Beans<\/h6>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\tBerries are soaked in the sun, gradually evaporating the amount of water in them. Minh Tien applies both drying and drying methods in the production process to ensure that the amount of water in the seeds meets the export standards, keeping the delicious taste in the hands of consumers.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t
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5. Classify<\/h6>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\tEach coffee bean is put into a screening machine and classified according to each particle size so that the production quality is uniform.
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\r\nThe remaining bugs are meticulously removed by hand, by the careful workers, as attentive to each coffee bean as their own life.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t
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6. Exporting the Beans<\/h6>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA coffee bean is actually a seed. When dried, roasted and ground, it\u2019s used to brew coffee. If the seed isn\u2019t processed, it can be planted and grow into a coffee tree.
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\r\nCoffee seeds are generally planted in large beds in shaded nurseries. The seedlings will be watered frequently and shaded from bright sunlight until they are hearty enough to be permanently planted. Planting often takes place during the wet season, so that the soil remains moist while the roots become firmly established.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t
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7. Roasting the Coffee<\/h6>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\tFrom green coffee beans, under the heat of heat and skilled hands, the beans gradually turn into a characteristic brown color. Depending on the intended use, coffee is roasted at different levels, radiating the flavor of one’s own identity to the fullest.\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/article>\n\t\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/section>\n\n\n\t
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