Coffee beans: Clean processing technology from the green kernel, brewing the right process of processing honey to make incense but still ensure the basic characteristics of the Robusta line are bitter and bitter.
 Packaging: inner aluminum-coated kraft paper, bag brace, use one-way vent valve according to European standards, to preserve the best quality for coffee beans.
Overview of the characteristics of Robusta coffee:
Robusta coffee, also known as Robusta coffee, was introduced to Vietnam in 1907 by the French in order to replace Arabica coffee trees to achieve higher economic efficiency. With easy-to-grow characteristics, simpler care requirements and higher yields than Arabica, Robusta is rapidly replacing and so far accounts for over 90% of total coffee production in Vietnam.

Different from the diversity in the natural "taste" and the elegant "melody" of Arabica, Robusta is like bass notes in which the bold - bitter taste is the unique point that Vietnamese people love and love. Therefore, the harmonious combination between Arabica and Robusta lines creates sophistication and appeal in each cup of coffee and is also what we wish to express in each product of Aro Bao Khanh and Hiva's coffee