Coffee beans: Clean from the green kernel, special processing methods Arabica natural and Robusta honey. With the perfect combination of the two types, plus the terrain of Arabica Cau Dat and Robusta Buon Ho, created a special cup of guin specialty coffee with a strong aroma with a sour and mixed bitterness. , sweet balanced, thick body, it is a special product for customers under the brand ARO BẢO KHÁNH 
 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.
Product image:

There are 3 standard packing volumes:
250gr / bag; 500gr / bag; 1000gr / bag

Some characteristics of Arabica and Robusta coffee:
1) Arabica
Coffee is a long grain and flat, grown at an altitude of over 600m above sea level, suitable for cool climates.
Arabica coffee trees have the form of a large shrub, oval leaves, deep roots, dark green, oval-shaped fruits, often containing two flat seeds, while the fruit contains only one seed called peaberry (also known as peaberry). Culi coffee).

Arabica coffee is more susceptible to pests than Robusta. Arabica is grown throughout Latin America (especially Brazil), Central and East Africa, India, Vietnam (plateau) and parts of Indonesia. Arabica coffee accounts for 2/3 of the current coffee in the world.
Processing is the point that makes the difference between Arabica and Robusta. Arabica coffee fruits after being harvested will be fermented (soaked in water to bloom ...), then washed and dried. Therefore, the taste of Arabica is slightly acidic, this is considered to be a sensory characteristic of Arabica coffee beans. Therefore, this coffee has a quite special aftertaste, not a sour taste, but must change from sour to bitter (chocolate-like) after swallowing. If the drinker feels right like that, it's definitely good coffee. It is often likened to a sour taste like when eating a lemon, which is very sour, but immediately sees the bitter taste of the skin right in the mouth. That is the unique feature of Arabica coffee beans.
2) Robusta:
Coffee is an oval seed, grown at elevations 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 of Robusta coffee accounts for 1/3 of the coffee consumed worldwide.
Robusta has the form of shrubs or small trees, can be up to 10 meters high when mature, shallow root system but very strong vitality, less disease and pests. The fruit has a slightly round shape containing two oval seeds and is smaller than Arabica beans.
Robusta coffee has a predominant bitter taste, this type drinks "coffee" more, has a better feeling and is suitable for Vietnamese tastes.

The image distinguishes these two popular types of coffee