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2025 Coffee Production Update — A Sustainable Commitment in Challenging Times

Discover HuyEco’s 2025 sustainable coffee plan in Da Lat — featuring ripe cherry picking, honey processing, ethnic farmer partnerships, and zero-waste Cascara tea. Transparent, ethical, and climate-resilient from farm to cup.
2025 Coffee Production Update — A Sustainable Commitment in Challenging Times

Bài tiếng Việt đã được dịch tại: Kế hoạch sản xuất cà phê bền vững 2025 | HuyEco.vn

Published: November 2025 | Location: Da Lat, Vietnam

Dear partners and guests,

Due to climate change and volatile coffee prices, we are adjusting our production strategy this year.
We will only produce coffee based on the actual capacity of our farms — without surplus or speculative volume.
All production will be made-to-order, based on confirmed requests from our partners.
We sincerely apologize for any inconvenience this may cause.

To ensure transparency, we would like to share our cultivation and processing practices for the 2025 season.


Pre-wash processing at our farm — preparing cherries for sustainable fermentation in Da Lat.
Before bringing coffee to our micro-station, we rinse and sort cherries to remove dust, debris, and underripe fruit. This step ensures clean fermentation and protects the environment by minimizing organic waste.
We choose this method to uphold our commitment to sustainable coffee — from farm to cup.

 

🌿 Farming Practices

All Arabica and Robusta plots follow our long-term commitment to sustainable agriculture:

  • No chemical herbicides for over 10 years
  • No synthetic fertilizers — we use organic compost only
  • Arabica: due to climate stress and disease pressure, we apply biological pest control twice a year
  • Robusta: no pesticide use at all
Biodiverse coffee farm in Da Lat, Vietnam with Robusta and Arabica trees intercropped with banana, avocado, pineapple, and free-range chickens.
Our biodiverse coffee farm in Da Lat — where Robusta and Arabica grow alongside fruit trees, herbs, and free-range animals.
This forest-garden model reflects our commitment to sustainable agriculture, soil health, and ecological balance.
 

🧑‍🌾 Partnership with K’ho Ethnic Minority Farmers

This year marks a meaningful milestone:
We are partnering with members of the K’ho community — the original stewards of Da Lat’s land.

Supporting and working alongside local ethnic communities is part of our mission toward long-term sustainability.
It may require more effort, but it brings deeper commitment and shared happiness.
 

Photo of coffee producer, international guests, and ethnic minority farmers in Da Lat working together toward sustainable coffee farming
Together with guests and local farmers, we’re building a more sustainable future for coffee in Da Lat.
This moment captures our shared commitment to ethical farming, ecological restoration, and long-term community partnerships.

🍒 Harvesting Method: 100% Ripe Cherry Picking

We continue to harvest only fully ripe cherries — a practice that ensures quality and aligns with our sustainable values.

  • Selective hand-picking
  • No strip-picking or mixed-ripeness harvest
  • Training and incentives for harvest teams
Coffee producer hand-picking ripe cherries at a sustainable farm in Da Lat, Vietnam, ensuring 100% ripeness.
Hand-picking only ripe cherries — a daily practice rooted in our commitment to quality and sustainability.
Selective harvesting ensures better flavor, cleaner fermentation, and fairer value for everyone involved.
 
Coffee producers rinsing and hand-sorting ripe cherries at a farm in Da Lat to ensure 100% ripeness before fermentation.
Sorting and rinsing coffee cherries — ensuring 100% ripe fruit for clean fermentation and consistent quality.
This step is essential to our sustainable process, helping us reduce defects and highlight natural sweetness in every cup.
 

🔥 Processing Method: Honey Fermentation

All coffee will be processed using the Honey method, chosen for its ability to:

  • Enhance sweetness and fruitiness
  • Balance acidity
  • Adapt to unpredictable rainfall during drying season

Arabica:

  • Depulped
  • Anaerobic fermentation
  • Sun-dried on raised beds
    → Result: clean cup, deep sweetness, consistent aroma

Robusta:

  • Whole cherry anaerobic fermentation
  • Depulped and dried
    → Result: bold aroma, unique character
Depulped coffee cherries prepared using the Honey method at a sustainable farm in Da Lat, Vietnam, with minimal water usage.
Depulped coffee cherries using the Honey method — minimizing water use while preserving sweetness and aroma.
This eco-friendly process allows us to ferment and dry coffee without generating wastewater, supporting our commitment to sustainable production.
Close-up of honey-processed coffee cherries with brown mucilage, highlighting natural sugars and sustainable fermentation.
Honey-processed coffee with natural brown mucilage — enhancing sweetness, body, and balanced acidity.
This sticky layer of sugars and fruit compounds is key to developing deep flavor and clean fermentation without water waste.
 

💧 Why We Choose Honey Over Washed Processing

This year, we have chosen Honey processing instead of the traditional Washed method — not only for flavor, but for environmental reasons.

Washed coffee requires large volumes of water and produces acidic wastewater from fermentation.
Due to unpredictable rainfall and limited infrastructure, we are currently unable to treat this wastewater without risking environmental harm.

Honey processing allows us to:

  • Avoid water waste
  • Minimize environmental impact
  • Maintain sweetness and fruit clarity in the cup

We believe that sustainability means making responsible choices at every step — even when it’s less convenient.

Coffee beans drying on raised beds in Da Lat, with fresh pulp removed for sustainable Cascara tea production.
Coffee drying on raised beds — with fresh pulp carefully removed to produce high-quality Cascara tea.
By separating and sun-drying the cherry skins, we create a naturally sweet, fruity tea while minimizing waste and honoring the full value of the coffee fruit


🍵 Cascara Production

In addition to green coffee, we will produce Cascara tea from Arabica cherry skins — a natural, fruity infusion that reflects our zero-waste philosophy.

🎯 Quality Standards

We maintain high standards for all our coffee:

  • Defect rate: < 0.1%
  • Moisture content: 10–12%
  • Broken or insect-damaged beans: < 1%
  • No foreign odors — all drying done on clean raised beds
Coffee producers hand-sorting defective beans at a sustainable farm in Da Lat to ensure specialty-grade quality.
Hand-sorting defective beans — ensuring only the highest quality coffee reaches our partners and guests.
This final step reflects our dedication to specialty-grade standards, with defect rates below 0.1%.
Coffee producers hand-sorting beans to remove black, brown, broken, or insect-damaged defects for uniform quality.
Hand-removing defective beans — ensuring uniform quality by eliminating black, brown, broken, or insect-damaged seeds.
This meticulous step helps us meet specialty-grade standards and deliver a clean, consistent cup.
 

🤝 Commercial Coffee Option

We also offer commercial-grade coffee with high quality, produced through cooperative partnerships — competitively priced and reliably sourced.
 

Coffee producer meeting with ethnic minority farmers in Da Lat to explore future collaboration in sustainable coffee production
Building connections with ethnic minority farmers — laying the groundwork for future collaboration in sustainable coffee.
Due to current challenges, we are focusing on relationship-building. With more confirmed orders, we will continue this journey together — with farmers and customers alike.

🌍 Final Note

We deeply appreciate the support of our partners during this challenging time.
We remain committed to helping our community and protecting the land — even as climate change and market instability make things harder.

If you are interested in sourcing coffee this season, please place your order in advance.
Otherwise, we will proceed with production based on existing commitments and farmer partnerships — and will not expand beyond that.

Thank you for your understanding and continued support.

Warm regards,
The HuyEco Team

📍 HuyEco Coffee & Culture
Alley 29, 3/4 Street, Ward 3, Da Lat, Vietnam (link Google Map)
🕒 Open daily: 8:00 AM – 6:00 PM
🚐 Parking available for 16-seat vehicles (please contact in advance)
💳 Payment: cash, local bank transfer, PayPal, Wise
🌐 Book a Coffee Tour: huyeco.vn/coffee-tour
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Sincerely
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