The Annamite Mountains that extend through both Vietnam and Laos also make up the Cambodian northeastern “highlands” of Ratanakiri and Mondulkiri Provinces. The predominant red soil of these provinces is excellent for a multitude of crops including rubber, most tropical fruits, black pepper, cassava, cashews, and of course coffee.
Our Production Process
Storage Our quality control begins with how we store the green coffee beans before they are roasted. The coffee cherries are harvested during the months of October and November,then dried over the following few weeks to within 12% moisture, and de-husked. Keeping the moisture content of the green coffee beans at 12% will allow them to remain fresh.
Preliminary Quality Control
The next step in the green bean processing is what primarily ensures that the coffee produced by Three Corner Coffee Roaster is at or above the quality levels of the best international brands. Our staff painstakingly search by hand through every kilo of green beans to ensure that only the best beans get sent to the roaster.
The Roasting Machine
The third step in our production process is the roasting. We choose to roast single-origin beans only, meaning that only beans from a single location are roasted at a time.
The Post-Roasting Process
Immediately after the roast, which includes a cool down cycle, we will seal the coffee in airtight glass containers to be frozen. Freezing the coffee before it has the chance to take on any moisture or release any CO2, which is its precious aroma and flavor, causes the degassing of the CO2 to be slowed down.
Final Quality Control
Since we at Three Corner Coffee Roaster desire to have the best coffee available from the Southeast Asia region, we use three-ply bags, with a one-way degassing valve that helps to release CO2, helping to safeguard the coffee on its journey from our roastery to your cup