Coffee beans: Selected 100% ripe fruit, Clean processing from green kernel, special processing method Arabica natural and Robusta Red honey. With the perfect combination of the two types above plus the soil terrain Arabica Cau Dat and Robusta EATU DAK LẮK  has created a special cup of coffee SIGNATURE BLEND passionately fragrant with a sour taste mixed with a strong bitter and sweet taste. Balanced, thick body, it's a special product for customers with HIVA'S COFFEE brand

 Packaging: 8-sided paper, inner aluminum coated, bag mouth brace, use one-way vent valve according to European standards, in order to preserve the best quality for coffee beans.

 Some characteristics of Arabica and Robusta coffee:

1) Arabica

Is a type of coffee with slightly long and flat beans, grown at an altitude of over 600m above sea level, suitable for cool climates.
The coffee tree variety  Arabica  has a large shrub, oval leaves, deep roots, dark green color, oval-shaped fruit, usually containing two flat seeds, and the fruit containing only one seed is called  peaberry  (also known as peaberry ) Culi coffee).

Arabica coffee generally more susceptible to pests and diseases than Robusta. Arabica  is grown throughout Latin America (especially Brazil), Central and East Africa, India, Vietnam (the highlands) and parts of Indonesia. Arabica coffee  accounts for 2/3 of the current coffee in the world.

The processing method is what makes the difference between  Arabica and  Robusta. After being harvested, Arabica coffee beans will be fermented (soaked in water to bloom...), then washed and dried. Therefore, the taste of  Arabica  is slightly sour, which is considered a sensory characteristic of  Coffee Arabica beans. Therefore, this type of coffee has a rather special aftertaste, which is not sour, but must change from sour to bitter (chocolate style) after swallowing. If the drinker feels that way, then it is really good coffee. People often compare that sour taste to when eating lemon, it will be very sour, but immediately see the bitter taste of the peel right in the mouth. That is what creates the unique characteristics of Arabica coffee beans.

2) Robusta:

As a type of coffee with oval beans, grown at altitudes below 600m, tropical climate, so popular in many parts of the world such as West and Central Africa, Southeast Asia and Brazil. This is the most commonly grown and used coffee variety in our country. Total production Robusta coffee  accounts for one-third of coffee consumption worldwide.

Robusta  has the form of a shrub or small tree, can grow up to 10 meters tall when mature, the root system is shallow but has very strong vitality, less susceptible to diseases and pests. The coffee fruit is slightly round in shape, contains two oval seeds and is smaller than the  Arabica bean.
Robusta coffee has a bitter taste mainly, this type drinks more "coffee", has a better feel, so it is suitable for Vietnamese tastes.

The image distinguishes these two popular types of coffee: