Processing method

Wet processing, controlled at every step

Wet processing was chosen to bring out the natural character of Son La Arabica and to give the cup a cleaner, better-defined structure. For Long He, quality comes not only from where the coffee grows but from controlling every step — cherry ripeness, processing, screen grading and bean selection before roasting.

Black cardamom note

In the cup, Long He coffee is built around a distinctive black cardamom note, with clean acidity, a sweet finish and the delicate aroma typical of Son La Arabica.

That cardamom note is the signature, echoing the ecosystem and the spices of the north-western mountains. The exact profile of each lot shifts with the season, the altitude, how ripe the cherry was and how it is roasted and ground.

With a clear origin in Son La, highland Arabica, ripe-cherry selection, wet processing and screen 16+ grading, Long He aims at consistent, high-quality coffee. It suits buyers who care about origin, processing method and the flavour character of Vietnamese coffee.

Ten stages from fresh cherry to finished lot

1. Intake

Record the source, lot, weight and condition of the material on arrival.

2. Incoming quality check

Check for foreign matter, the condition of the material and the intake criteria that apply to its form.

3. Cleaning

Remove foreign matter and unsuitable material before the grading steps that follow.

4. Post-harvest processing

Turn the cherry into a form suitable for drying and milling. The method chosen here can make a large difference to the final product.

5. Drying and resting

Bring the moisture down and let the coffee stabilise before milling, grading and storage.

6. Dry milling

Remove the dry parchment to obtain green coffee ahead of final grading.

7. Physical grading

Grade the beans by screen size and other physical criteria — the step that directly sets A02 apart from A03.

8. Quality control

Assess bean condition, moisture and defects, with cupping where needed.

9. Lot separation and tracking

Keep graded groups separate, assign lot codes and record traceability data.

10. Sampling and dispatch

Pack, label with sample code, packing date and the details the customer needs to identify the lot.