Processing coffee using the Natural method involves drying the whole fresh coffee cherries under the sun before separating the beans. Therefore, during the processing, no wastewater is generated, all the sugar, natural acid and fruit flavor permeates the beans, giving the product a rich, clean flavor, with a light sweet aftertaste, these are characteristics that are highly appreciated by the specialty coffee market.
Mr. Vuong Van Hai, Chairman of Son La Coffee Association, said: The whole province currently has more than 24,300 hectares of coffee, of which over 23,400 hectares have been granted RA, 4C sustainability certification. The Natural method will help Son La Arabica coffee clearly reveal the characteristics of the mountainous climate and soil, with a natural aroma, a light sour taste and a sweet aftertaste, so it is favored by many customers. To produce standard Natural Specialty coffee, coffee beans must be harvested when they are almost absolutely ripe (99.9%). After picking, the coffee is selected, washed, anaerobically fermented for 60 - 80 hours, then dried in a greenhouse for 18 - 30 days depending on weather conditions.
Bich Thao Son La Coffee Cooperative, Chieng Coi Ward is one of the pioneers in the province to apply the dry processing method to produce Natural Specialty specialty coffee since 2017. Thanks to synchronous investment in production lines, greenhouses and fermentation process control technology, the processing capacity is now 5 - 10 tons of fresh fruit/day. Regarding raw materials, the Cooperative has linked with about 800 households on 1,500 hectares, forming a closed value chain from production to consumption. In 2024, the Cooperative produced 60 tons of Natural and is expected to reach more than 200 tons in 2025.
Mr. Nguyen Xuan Thao, Director of Bich Thao Coffee Cooperative, Son La, said: The Natural method requires a very high level of precision, even a small deviation in pH or humidity can reduce the quality of the product. However, the economic value is very large, currently the export price of Natural coffee is 35 USD/kg, while Arabica coffee is about 30 USD/kg.
Sang Na Tre Cooperative, Chieng Mai Commune, was newly established in 2023 but quickly made its mark thanks to its organic coffee production. Member households ensure that the fruit is 99.9% ripe. The coffee is dried for 18-22 days, which can be extended to 30 days if the weather is not favorable. Mr. Cam Van Hoang, Director of the Cooperative, said: Natural processing is very hard because each batch has to measure pH and control humidity every day, but the product value is 3-4 times higher than regular coffee. In 2024, the Cooperative will sell more than 1 ton of Natural for 700,000 VND/kg, of which 97% will be exported. This year, the Cooperative aims to produce over 10 tons.
At Aratay Coffee Cooperative, Muong Chanh commune is a bright spot in specialty coffee production. Each year, the Cooperative purchases and processes about 30 tons of fresh fruit, creating four product lines using two methods: Natural and Honey, becoming typical agricultural products of the province. To encourage people to harvest according to the standards of specialty coffee, the Cooperative purchases fresh fruit at a price 3,000 - 5,000 VND/kg higher than the market price. Ms. Cam Thi Mon, Director of the Cooperative, said: The Natural method helps preserve the unique flavor of Arabica Son La; many customers can recognize the difference just by smelling it. Therefore, the Cooperative persistently pursues this processing method. The Cooperative's products are currently sold at 700,000 - 900,000 VND/kg, higher than the general level, showing that the market highly appreciates the quality and brand of Ara Tay.
It can be seen that Natural is an environmentally friendly processing method and creates high quality specialty coffee products, contributing to bringing the Arabica Son La brand further into the international market.
Source: https://baosonla.vn/kinh-te/natural-giu-huong-vi-ca-phe-arabica-son-la-UepybkWvR.html
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