In 2008, the Baka coffee brand was born. With the motto of putting quality first, Baka coffee is always strict in the method of selecting products as well as the processing method to preserve the most essence of the coffee beans. Baka conservatively chooses the method of roasting with firewood (although this method is much more expensive than roasting with electric or gas ovens) because the company believes that only roasting with charcoal can coffee retain its unique flavor: rich, passionate, a bit harsh but attractive like the people of the Central Highlands. Baka roasters are truly artisans, they roast with their eyes, their noses, their ears, but above all with their own feelings for each type of coffee. Each year is different, each year's coffee is also different, but throughout the process there is an unmistakable quality of Baka coffee.

Baka coffee does not use active ingredients, nor preservatives, and even more so says no to coffee essential oils and other industrial chemicals, the simple reason is that pure coffee itself is wonderful, adding anything else will only make more coffee. Another part is that this is Baka's commitment to customers for sustainable and long-term development for better health and life.
When the coffee season comes around November and December, farmers harvest the product at the time the fruit is in its center, each tree is picked multiple times to ensure it is always ripe.
Ripe fruits are harvested and poured into a siphon tank to clean impurities and remove unqualified fruits (flat fruits, dried ripe fruits on the tree, wormy fruits, etc.)

The coffee is then drained and placed on a drying rack, and finally the coffee is brought out to dry directly under the sun until it reaches a moisture content of about 13.5% before being stored. Each time the coffee is roasted, it is brought out to be milled, screened, sorted, and polished before being put into the roasting oven.
Because only the wood-fire roasting method is used, the requirements for each roaster are very high. Without a few years of work to accumulate experience, a new roaster will easily ruin a batch of coffee. Here, the senses are developed to the maximum: the ears listen to the sound of coffee beans popping, the nose smells the aroma of ripe coffee, the eyes follow the smoke to know when the requirements are met, ....
After roasting, the coffee is removed from the oven and placed on a cooling rack to cool as quickly as possible. Depending on the taste and needs of the customer, a little butter may be added; then the finished product is packaged.
And let's enjoy Baka coffee!