Enjoy Specialty Coffee is listening coffee beans telling about their journey. So Specialty coffee is transparency, no secret. The people who enjoy specialty coffee have the right to know the origin and the whole process of producing it. Including the varieties, take care, fermentation, roasting and brewing.

Producing Specialty Coffee is a big and relentless effort of special people. It’s very difficult to do if they don’t have enough passion for coffee.

At Sơn Pacamara farm, we always make coffee with all enthusiasm and sharing it honestly with all people.
Begin with the journey from farm to a cup of hight Arabica coffee beans in 2019.


Production process specialty coffee at Sơn Pacamara includes five parts: Take care, harvest, fermented process, roasting and brewing.

Includes planting, nurturing and tending


At Sơn Pacamara, we always want to bring coffee back to their natural environment to create the best condition for their growth. Beside the coffee trees are nourished, took after and closely monitored by our farmer. The coffee tree are also planted with interacting tree systems, that we call ``the coffee companion``. Interacting trees not only repel or attract insects, but also provide shade, stabilize the temperature and provide an organic amount for the soil from fallen leaves and fruits.
Picking cherries and sorting defects


At Sơn Pacamara, we select and pick 100% ripe fruit by hand. After harvesting, we need to remove the green fruits or twigs that accidentally fall. Because the coffee fruit doesn't fully ripen once, we need to go back and collect a tree three to four times. After picking the coffee beans should be conducted fermentation within 24 hours before the coffee beans automatically ferment leading to over fermented.
Separation skin, fermentation and drying


To create the highest quality and always stable, Sơn Pacamara uses Fully Washed method. After being harvested, coffee cherry will be put in water tanks to remove floating fruits (worms seeds, empty seeds, ...) and then they will be removed the skin. During the fermentation process, the empty and bad seeds will be removed again. The coffee beans are then dried and stored only when the humidity reaches 10-13%.
Sorting defects and roast beans


Coffee beans, after being given a month's break, will be removed from the parchment and become green beans. After this process, the coffee bean must undergo at least 2 hand-picked selections completely to remove bad seeds (seeds that are insects, seeds that have a fermentation error, seeds that are moldy, empty). Roasting experts need at least 3 roasting samples to give the best profile for each type of coffee. After roasting, the coffee bean needs to undergo one more selection to remove bad seeds.
Packaging and brewing


By building and controling the whole process from farm to cup, we understand our coffee bean clearly. From there, it helps the Barista easily select the grinding level, roasting level, brewing method as well as extraction time to bring the highest quality coffee cup.