BINISUN COFFEE & TEA

A story about the culture, people and nature of the Central Highlands - Vietnam

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BINISUN COFFEE & TEA

A story about the culture, people and nature of the Central Highlands - Vietnam

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BINISUN COFFEE & TEA is a premium coffee brand from the Central Highlands - Vietnam

BINISUN originated from the Central Highlands, where indigenous culture blends with vast coffee hills. The image of a Central Highlands girl and elephants is a symbol of abundance and connection with nature.

BINISUN Coffee was born with the desire to bring high-quality coffee products, crystallized from carefully selected coffee beans and processed using the Natural and Honey method. We believe that each coffee bean is not only a drink but also a dedicated journey, from the farmer to the consumer.

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90 - 100%

Coffee beans - Ripe red, harvested in the Central Highlands.

10+

Years of experience - Producing high quality coffee.

100+

Coffee Cup - Brewed daily in store.

20+

Country - Journey to bring the flavor of the Central Highlands to the world.

ENJOY COFFEE FLAVORS FROM TRADITIONAL TO CREATIVE

The menu fully converges from traditional rich flavors for the "true caffeine enthusiast" team to light, refreshing drinks inspired by mixed coffee only available at BINISUN COFFEE & TEA.

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Certification - certificate

BINISUN has achieved many international and domestic certifications, affirming its quality and commitment to the community:

Rainforest Alliance

VCA

Fairtrade

HACCP

Halal

FSMS (ISO 22000)

At BINISUN, we apply two coffee processing methods, Natural and Honey, ensuring to preserve the natural flavor and quality of each coffee bean from the Central Highlands.

The Natural method helps coffee beans develop a strong fruit flavor and a long aftertaste, thanks to the natural fermentation process right inside the shell.

Step 1

Selective Harvesting

Step 2

Washing and sorting

Step 3

Anaerobic fermentation

Step 4

Dry the whole fruit.

Step 5

Processing and preservation

Step 1

Selective Harvesting

Harvest only 90 – 100% ripe fruits, with deep red or purple color.
Preliminary sorting, remove green, diseased, and damaged fruits.

Step 2

Washing and sorting

Remove impurities and floating fruit by soaking in water.

Step 3

Anaerobic fermentation

Use a specialized fermentation box or bag, ensuring that no outside air enters.
Incubate in an anaerobic environment for 48-96 hours, controlling the temperature at 18-22°C.
Check periodically to ensure the fermentation process is up to standard.

Step 4

Dry the whole fruit.

Spread the coffee evenly on the drying rack/yard with a thickness of less than 5cm.
Stir evenly every day, drying time lasts 20-30 days, until the grain moisture reaches 11-12%.

Step 5

Processing and preservation

After drying, the fruit is put into a mill to remove the outer shell.
Coffee roasting according to European standard technology
Packaged and stored under standard conditions, preserving the original flavor.

At BINISUN, we apply two coffee processing methods, Natural and Honey, ensuring to preserve the natural flavor and quality of each coffee bean from the Central Highlands.

The Honey method retains the mucilage layer surrounding the beans, giving the coffee a natural sweetness and a smooth aftertaste.

Step 1

Selective Harvesting

Step 2

Washing and sorting

Step 3

Peel the fruit.

Step 4

Anaerobic fermentation

Step 5

Drying

Step 6

Processing and preservation

Step 1

Selective Harvesting

Choose fruits that are 90-100% ripe.
Remove green, diseased, and damaged fruit.

Step 2

Washing and sorting

Soak in water to remove bad fruit, keep the qualified fruit.

Step 3

Peel the fruit.

Use a specialized machine to peel the shell but still retain the precious slime layer.

Step 4

Anaerobic fermentation

Incubate in an anaerobic environment for 24-72 hours at 18-22°C.
Check the aroma and pH to ensure the flavor is up to standard.

Step 5

Drying

Spread the seeds on the drying rack and stir evenly every day.
Drying time is from 10-20 days until humidity is 11-12%.

Step 6

Processing and preservation

Remove the dry silk layer with a milling machine.
Roast coffee according to European standard technology
Carefully packaged to preserve the characteristic flavor.

Coffee culture

Coffee culture
Event

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Spread the word
Central Highlands quintessence!

creativity and passion to build together the premium coffee brand BINISUN COFFEE & TEA, bringing the quintessence of the Central Highlands closer to the world.

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BINISUN COFFEE & TEA

BINISUN COFFEE & TEA

BINISUN COFFEE & TEA is a premium coffee brand from the Central Highlands - Vietnam

Coffee beans - Ripe red, harvested in the Central Highlands.

Years of experience - Producing high quality coffee.

Coffee Cup - Brewed daily in store.

Country - Journey to bring the flavor of the Central Highlands to the world.

FEATURED PRODUCTS

Robusta Natural

Hand Roasted Robusta Honey

Robusta Honey Roasted Raw

Robusta Honey 80% – Arabica 20%

Robusta Honey 70% – Arabica 30%

Traditional Coffee

Instant Salt Coffee

ENJOY COFFEE FLAVORS FROM TRADITIONAL TO CREATIVE

Certification - certificate

Rainforest Alliance

VCA

Fairtrade

HACCP

Halal

FSMS (ISO 22000)

Production process

Selective Harvesting

Washing and sorting

Anaerobic fermentation

Dry the whole fruit.

Processing and preservation

Step 1

Selective Harvesting

Step 2

Washing and sorting

Step 3

Anaerobic fermentation

Step 4

Dry the whole fruit.

Step 5

Processing and preservation

Selective Harvesting

Washing and sorting

Peel the fruit.

Anaerobic fermentation

Drying

Processing and preservation

Step 1

Selective Harvesting

Step 2

Washing and sorting

Step 3

Peel the fruit.

Step 4

Anaerobic fermentation

Step 5

Drying

Step 6

Processing and preservation

Coffee culture

Spread the word Central Highlands quintessence!

Spread the word
Central Highlands quintessence!