Coffee
Green Coffee Beans
We are honored to share with you the product of our family's passion, love, and dedication after 40 years of growing coffee in Vietnam. Our coffee is sourced directly from the family owned and operated farms in Southwest Vietnam. As we grow and expand, we are incorporating our relatives and small coffee farmers in our neighborhood within Lam Dong province to continue bring you the top quality specialty Arabica from Vietnam. We offer wholesale Arabica coffee and Robusta coffee beans. We hope that you will find every sip of our coffee enjoyable!
Roasted Coffee
Our Single Origin Arabica coffee beans are roasted weekly in Oregon's Willamette Valley, and complete all packaging in Salem. We offer Light, Medium, Dark roast, Sweet Blend and French Roast which create distinct flavors for your brewed coffee.
Arabica Coffee
Our Arabica coffee beans are rare in being grown exclusively at an average elevation of 1550 meters (5200 Ft) above sea level. All of our Arabica beans are of Typica variety. These beans offer the sweetness, caramel tones, and roasted nut coffee character that you can only attain through single-origin beans.
Robusta Coffee
Our Robusta and Robusta Peaberry coffee is hand-picked. Each harvest, majority robusta beans are sun-dried naturally, which allows for optimal air circulation during the drying. However, nowadays with the available of wet processing machines, it can be gone through the fully wash process depanding on the weather from each harvest season. We selected the best coffee berries from the rest of the harvest adds an additional layer of time and complexity. This results in the very dense, uniform, and wonderfully consistent coffee.
Single Origin Specialty
We introduced to you coffee from a single region without blending with other coffee regions. We are extremely careful and particular about our harvest process. Only the ripest berries are selected and processed for our raw beans. Thus our coffee has a distinctive full-body character and is nuanced in its flavors. Bon Mua Oregon Coffee is produced from ripe berries. This is the best way we can protect the quality of our coffee and ensure that the beans are free from unknown substances or chemicals. As a result of this attention to detail, you will enjoy every cup of Bon Mua Oregon Coffee. You can actually see, smell, and taste its quality!
Specialty Coffee Varieties
Typica
Typica is considered the original variety from which all other varieties have mutated or been genetically selected. The Typica was harvested by the Dutch around the world for commercial production. The fruit of Typica are red and have a relatively small yield compared to other varieties. It grows extensively in many different parts of the world, where it is also known by several different names including Criollo, Kona, and Arabigo, but it is especially popular in Asia. Typica is capable of producing excellent cup quality.
Bourbon
Bourbon is an adaption of the Typica variety, which happened on the island of Reunion (at the time called Bourbon). It produces fruit of various colors: red, yellow, and occasionally orange. Bourbon grew quite popular in the past, but it was replaced by higher yield varieties. Due to the slower market, it came be sold at a high price compared with newer varieties. Bourbon provides distinctive sweetness and that is one of the main reasons it is valued.
The Legend of Coffee
The origin of coffee can be traced to the day, maybe a thousand years ago, when an Abyssinian (Ethiopian) goatherd named Kaldi observed his goats prancing and frolicking about. Kaldi had previously found the behavior of his goats to be “irreproachable,” so he knew that something unusual was going on.
When Kaldi investigated, he saw that the goats were merrily eating the red berries and shiny leaves of an unfamiliar tree. Kaldi decided to try some, and when he did he joined the dancing goats and became “the happiest herder in happy Arabia.”
Some time later, a passing monk observed Kaldi and the goats. When Kaldi told him about the berries, the monk thought they might be the answer to his prayers—literally. It seems that the monk was always falling asleep in the middle of prayers. When he ate the berries, he stayed awake.
The unnamed monk came up with the idea of drying and boiling the berries to make a beverage. His fellow monks loved the new drink because it encouraged them to pray—and it tasted good too.
So now that I know about Kaldi and his goats, if someday—in the far, far future, of course—someone calls me an “old goat,” I’ll just smile, have another sip of coffee, and maybe do a little dance.
