Mr. Toi - Omni Roast
Omni
another special drop.
Mr. Toi's Winey Honey is produced on the Future Coffee Farm in the Bảo Lộc region of Vietnam , at an altitude of 900–1,000 meters above sea level . Here, Mr. Toi cultivates the Robusta 138 variety – a prime example of how exceptional Canephora can taste.
Our personal connection to this farmer is as follows:
In 2023, our head roaster Phili visited Mr. Toi on site and was immediately impressed by his incredible meticulousness, perfectionism, and dedication. Every stage, every process step, and every detail at the Future Farm is executed with a precision rarely seen. This visit reinforced our decision to promote Fine Robusta even more intensively and bring it to Leipzig.
Mr. Toi's story begins in humble circumstances: starting as a harvest helper, he discovered a passion that shaped his entire life. Today, he exports his coffees through the Future Coffee Farm Company Limited and is one of the key drivers of the Fine Robusta movement in Vietnam.
Main grades:
red wine | gingerbread | almond
We categorize this coffee as “FUNKY” – an exceptional Canephora that is intense, fruity and incredibly complex.
Secondary grades:
Rhubarb | Blueberry | Cinnamon
A wine-like interplay of sweetness and acidity, carried by fruity and spicy notes. Powerful, juicy, yet elegant – typical Mr. Toi, typical Fine Robusta.
Anaerobic / Honey
A combination processing method that unites fruity fermentation, clear sweetness and enormous depth.
The coffee comes directly from Mr. Toi , one of the pioneers of Vietnamese specialty Robusta.
His farm in Bảo Lộc is the result of years of development, innovation, and hard work. What began as a small job has become a success story: Today, he is one of the most important producers of high-quality Canephora and has played a key role in making "Fine Robusta" known worldwide.
His vision: to raise Robusta to a quality level that is on par with the Arabica world – and this coffee proves exactly that.
Learn more about the processing method:
Anaerobic Honey
The combination of anaerobic fermentation and honey processing makes this coffee so intense and complex:
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Harvest Period: November 2024 – January 2025
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Hand-selected ripest cherries
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72 hours of anaerobic fermentation in climate-controlled stainless steel tanks
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Mechanical pulping , whereby approximately 70% of the mucilage remains on the bean.
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Drying in modern greenhouses with fans for constant air circulation
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Turn regularly over approximately 15 days for an even result.
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Dry Mill: Removing the parchment skin
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Double sorting (machine & hand) for a flawless bean appearance
This results in a Canephora that delights with vinous notes, fruity depth, spicy accents and an exceptional sweetness - an absolute rarity from Vietnam.
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Freshly roasted
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lovingly packaged
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Delivered quickly
Perfectly suited for
