Vietnam February 15th-22nd. 20245

New Origins, New adventures. Vietnam is a coffee destination that is often ignored. We have ideas that Vietnam produces only low grade Robusta, and yet this trip was full of astonishment, wonder and discovery.

As always. we had an international group of people joining us from: UK, Albania, Italy, Romania, Hungary, New Zealand, Colombia, USA, Slovakia, Greece, Saudi Arabia, The Phillipines and Vietnam

Day 1: Saturday February 15th- Arrival day plus local barista event.

We travel to coffee destinations to learn about their coffees, their struggles and their triumphs. But coffee education is also about giving back. Wherever possible we like to organise events for the local community. In Ho Chi Minh City, we teamed up with Sanremo to create a barista event on Saturday February 15th

Welcome to Ho Chii Minh City (ex Saigon).

Horecavn hosted our Barista event. 20 Baristas turned up to learn a little and compete in a teams event. 3 rounds: 1-grinder callibration. 2. Cupping. 3 Latte art.

We love to meet local coffee people. The first group photo of the week.

As the guests arrive we hit the streets and explore a little together.

The Phin filter is something we want to learn more about this week

Day 2: sunday february 16th

Everyone has arrived safe and we need to catch a flight to the coffee growing region where we will spend the next few days. But first we make a coffee stop where the education begins.

Meet the band of lucky coffee travellers who will be together for the week

Ermanno Perotti has been based in Vietnam for many years and will be our Guru on Vietnamese coffee over the next week,

After the rain the covers on the drying beds were rolled back.

The local experts are the best to learn from.

Board meeting as we fine tune the events of the coming week

Next stop: Buon Ma Thout. Just a quick 1 hour flight away.

DAY 3: Monday February 17th

As we wake up in the town of Buon Ma Thout, everyone is excited for the first day. And what a BIG day it was. We had many visits and events planned. First stop was to the Wasi Research, where we visited their Robusta fields in full bloom, followed by their facilites to learn more about what they do.

A truely incredible sight to see. The Robusta fields were in full bloom this morning and the aroma in the air was intoxicating

We started the day by cupping as Mauricio explained that the power wasn’t so stable in the afternoon and it would be best to boil the water now while we could

Robusta produces twice as much fruit as Arabica- this means twice the flowers

We promised adventure. The ascent to the top of the coffee growing was from 1600mt to 2100mt. These two old boys decided that they would need horses

If you look at this picture closely you may begin to comprehend the steepness of which this coffee plantation is situated.

Back in the base again. After a much deserved beer we were ready for group photos.

Next stop was the SIMEXCO Robusta and pepper dry mill. For most

Under the watchful eye of Ho Chi Minh we learnt about their projects in the area

Next stop is FIRO -Fine Robusta. Which is to be a learning base for a couple of days. This is a state of the art production and training facilty. We

We had never seen such a state of the art processing facility. The whole thing is inside!

We are the first ones to be in the front row when it comes to learning

The owner of this impressive company was incredible

The new Bored of Directors (no, not a spelling mistake)

Billy was completely in the Vietnam Vibe for the week

Throughout the week the food as a constant highlight

In order to make our own instant coffee we first need to prepare a concentrate.

day 4: Tuesday February 18th

Another full day of education at FIRO. Lessons, Cuppings, preparing our very own instant coffee, processing… What a super intense day. We did so much that it is difficult to put everything in to just a few pictures.

Off to visit the waterfalls and nature park

Chip joined up with some locals for a photo moment

We fought a battle with the local kids for control of the bridge, and lost

Next job: Coffee Processing. Each team chose their method

In the afternoon our Instant coffee was almost ready

Long was such a wonderful helper during the week.

After creating our own instant coffee, the next step was mixing our own 3 in 1

day 5: wednesday february 19th

Felipe Sardi and Elisa Maria Madriñan believe in the power of nature and they are producing award winning coffees by relying on biodiversity, along with an intensive organic fertilization. La Palma y el Tucan approaches the coffee ecosystem through sustainable production, innovative processing and openess.

Welcome to la Palma y el Tucan. The most impressive area for guests ever seen on a coffee farm.

Bio diversity and many different animals on the farm too.

They help the other local coffee farmers to produce different crops that then provide extra income.

Benji couldn’t help himself. Latte art time at La Palma y el Tucan

Thank you Felipe for allowing us to visit your amazing farm.

The cupping lab is situated in the middle of a Geisha lot and camouflaged with mirrors.

day 5

Our very first 3 Coffee Guys trip started here and they have made some incredible progress over the past few years. This farm symbolizes the incredible history and innovation in the Colombia coffee culture.