Our jungle green packaging embodies the philosophy which is at the heart of our production: sustainability.
For Alambé's Kon Tum coffee, our farmers carefully remove the skin, leaving the mucilage - also called honey - on the seed. This mucilage, full of sweetness, dries on the seed and gives it a beautiful amber color, reminiscent of honey.
This so-called honey process is not only innovative, it is also sustainable. Not only does the mucilage add different layers of aroma to the coffee, the honey process also allows the farmers to use less water, playing their part in a more responsible and sustainable way of producing and consuming. When carefully roasted to brew a cup of Espresso coffee it unveils a mild and sweet aroma.
The majority of Vietnamese Coffee farmers follow Good Agricultural Practices (GAP) and are certified under various sustainability logos. However, only a few are registered and certified by Fairtrade or similar organizations.
For many years we have been working with our farmers to establish the working parameters and quality for the coffee we purchase from them. Because we are a company located in Vietnam working directly with the coffee farmers and suppliers we have opted to skip Fairtrade and instead use “Direct Trade” - an initiative we share with other reputable coffee and cocoa manufactures around the world.
The remote Kon Tum province is located in the northernmost region of Vietnam’s Central Highlands covering an area of 9,689 km² and with a population of nearly 500,000 people. 50% of the province’s area is forest, home to many valuable species of plants and birds.
Kon Tum's relaxed ambience, friendly locals, riverside settings and relatively traffic-free streets make it a great stop for travellers intent on exploring the surrounding hill-tribe villages.
When processing correctly, honey processed coffee will taste like someone has added honey in your cup of coffee, the name of this method actually comes from how sticky the beans get during the process.
In the honey process method, we remove the cherry’s skin and pulp, while leaving some of the mucilage in place. Then, the coffee is put on raised beds/ drying tables. This process impacts the coffee’s acidity since honey process beans spend less time in the water than washed beans do, less fermentation occurs, so not as much of the sugar in the bean is converted to acid.
This way of processing coffee tends to combine the best aspects of both the washed and natural process, the coffee tends to be sweet and fruity like a natural process and has less acidity than the washed coffee.