The proud currents carry the flavors of the land, sky, and the heart felt passion of the people, forming a story of the cultural identity of Vietnam.
Gióng's journey originates from the desire to bring high-quality Vietnamese coffee to everyone - not only to the Vietnamese people but also to friends around the world. To fulfill this dream, the Gióng team,with their unwavering belief in Vietnamese coffee, has made relentless efforts in the search for premium coffee beans and optimal processing methods to deliver high-quality, pure Vietnamese coffee.
Single-origin is essentially known as "native coffee." Single-origin coffee comes from a single, specific origin and is not blended with any other type of coffee. What makes single-origin coffee special and unique is that it carries the distinctive flavors of the climate and terroir of the native region where those coffee beans were nurtured.
Team Gióng currently has 3 Single-Origin product lines.
GIÓNG GIẢ (PSEUDO GIÓNG) Just like its name suggests,"Robusta," meaning "strong," Robusta beans possess valuable qualities. They are resilient and vigorous, farmer-friendly, adaptable to diverse climate conditions, and highly resistant to destructive insects.
From there, the name "Gióng Giả" emerged,symbolizing the strength and resilience hidden within Robusta beans. Gióng Giả is the name given to the Robusta coffee product line at Gióng, made exclusively from 100% Robusta beans grown in Bảo Lâm, Lâm Đồng province. The beans undergo manual processing and artisanal roasting by the Gióng Roastery team, carefully extracting the distinctive and rich flavors of Robusta, primarily characterized by dark chocolate notes and entirely natural spices derived from coffee beans.
Like an exuberant and determined drumbeat, "Gióng Giả" urges you to experience and embrace the essence that has been rediscovered within Robusta beans—the foundation of Vietnamese coffee culture.
The story of Arabica beans from Catimor coffee plants inVietnam.
Arabica in Vietnam is predominantly of the Catimor variety,carrying flavors that are less preferred compared to other Arabica powerhouses, such as woody notes and a bitter after taste. Arabica can be likened to a picky young lady due to its selective growing locations and conditions. It is highly sensitive to climate and struggles to survive under adverse weather and pest influences.
However, when well cultivated, cared for, and properly processed, Arabica from the Catimor variety can exhibit a rich and delicate profile, with sweet notes of dried fruits and a clean, gentle acidity. The name"Năng Cán" originates from these qualities of Arabica. Inspired by a popular folk saying "năng cán dĩ đắc thực," which conveys the idea that perseverance and effort help overcome challenges in life, growing Arabica coffee in Vietnam requires great dedication and effort to achieve sweetness and excellence.
Năng Cán is the Arabica coffee product line at Gióng,crafted through three different processing methods: Washed, Yellow Honey, and Natural. All three types of beans adhere to a meticulous fermentation process within the fruit, followed by slow drying and precise moisture control. The coffee beans are then meticulously roasted by the Gióng Roastery team,employing distinct profiles to preserve and awaken the best inherent flavors within the coffee beans.
This finished product is inspired by the spirit of the poem "Trên Đường Thiên Lý" (On the Way to Heavenly Harp). It features the familiar Arabica beans from Dalat, beloved by many, but with a slight variation in the roasting and grinding process, Gióng brings you a completely different experience compared to the previous 7 varieties.
A touch of sourness and the aroma of dreamy lime,accompanied by the warm spiciness of black pepper, resembling the challenges in life that naturally come our way on the path to glory. But once you have bravely overcome them, sweetness awaits.
Therefore, be optimistic and stride confidently towards your destination to seize the splendor! Thiên Lý is the perfect choice for those who appreciate the "gentle yet intense" nature of coffee. Gióng applies the lowest roasting level to retain the delicate aroma inherent in the beans.It would be a mistake for Cold Brew enthusiasts to overlook the Thiên Lý roasted and ground coffee beans.
For Gióng, coffee is always an exciting journey.
Vietnam, blessed by Mother Nature with its winding river sand gentle mountains stretching across the S-shaped land, creates magnificent landscapes like a picturesque painting. Alongside this poetic beauty, nature has also provided favorable conditions for agriculture in our three regions. This is perhaps why the Vietnamese people have had a long-standing tradition of being farmers. Even until today, the image of abundant rice fields and lush green tea hills, with the hard working farmers, is a testament to the resilient spirit of the Vietnamese people.
Valuing the precious gifts from Mother Nature and combining them with the continuous diligence and creativity of human hands and minds,Vietnam's agriculture has reached new heights. And in this journey of development, we have witnessed the existence of coffee.
Coffee is grown in various regions throughout Vietnam. Each region, with its different natural conditions and soil fertility, combined with cultivation and care, has produced coffee varieties with rich local flavors.
With a passionate spirit of creativity and a desire to explore the wonders within the coffee value chain, along with the aspiration to convey the heart and soul of those who have sweated on those coffee farms, the Gióng team has continuously researched, explored, and experimented with different projects to gradually unveil the world of rich flavors and mysteries hidden within coffee beans. Throughout this persistent search, the Gióng Artisan Blend 1-7 was born as a milestone marking the research achievements of the Gióng team.
Blend 1-7 originates from extensive journeys across our homeland in search of quality coffee varieties. The Gióng team has traveled to various regions throughout the S-shaped country, visiting famous coffee cultivation areas to evaluate and select the best coffee varieties that meet our standards.
After persistent exploration, learning, and research, Gióng has successfully identified and included 5 high-quality coffee varieties in the 1-7 Blend.
Arabica Sơn La & Arabica Điện Biên
Not only known for its poetic beauty of the land and sky, the Northwest is also famous as one of the three key regions for Arabica coffee, with two prominent areas being Sơn La and Điện Biên.
The majestic Hoang Lien Son range acts as a long-running wall that divides the Northwest into two climate regions: the eastern Hoang Lien Son and the western Hoang Lien Son. Điện Biên is located in the western Hoang Lien Son, with an altitude of 400-500 meters. It is situated near the northern latitude and experiences a cold climate influenced by the northeast monsoon winds. The combination of abundant rainfall throughout the year and a distinct dry season has created favorable natural conditions and soil fertility in the Mường Ảng region, making it an ideal environment for producing high-quality Arabica coffee.
For the coffee region of Sơn La, it holds a symmetrical position on the equator with the Minas Gerais and Sao Paulo regions of Brazil, the coffee capital of the world. Therefore, it can be said that Sơn La has inherited the natural advantages to successfully nurture and develop high-quality coffee beans similar to Sao Paulo. The Arabica coffee in Sơn La is harvested by Gióng from the farm of Mrs. Cẩm Thị Mòn, an ethnic Thai woman in Chiềng Chung, who has revolutionized the Arabica coffee variety in this region.
Arabica Lạc Dương, Arabica Cầu Đất & Robusta Bảo Lâm
The Central Highlands, also known as Tây Nguyên, is one of the birthplaces of coffee in Vietnam. This highland region is fortunate to be covered in fertile red basaltic soil, making it an ideal area for producing bold and distinctive Robusta coffee beans. Located on the Di Linh Plateau at an average elevation of 900 meters, the Robusta coffee from the Bảo Lâm region fully inherits and absorbs the essence of the sky and land in this coffee capital.
Despite being most famous for its bold and distinctive Robusta coffee, the Central Highlands (Tây Nguyên) still has regions that meet the natural conditions for cultivating high-quality Arabica beans. These regions are Lạc Dương and Cầu Đất in Lâm Đồng province.
The Arabica coffee in Lạc Dương belongs to the Yellow Bourbon variety, originating from the Bourbon Island, a small island that was once a French colony in the 19th century. Yellow Bourbon is cherished by coffee enthusiasts for its alluring aroma and unique tart after taste. In Lạc Dương, Gióng harvests these Yellow Bourbon coffee beans from the farms of the Cill ethnic people. Through the natural processing method, the beans reveal hidden flavors, especially chocolate, dried mulberry, and floral notes. Cầu Đất, renowned for coffee cultivation in Vietnam, features the excellent Arabica Catimor variety. It is characterized by a harmonious blend of mild acidity, slight bitterness, and a delightful coffee aroma with hints of fresh fruits and honey. It can be said that Arabica coffee from Cầu Đất can rival the best coffee varieties in the world. Gióng believes that if you have ever experienced Cầu Đất Arabica coffee, you will surely cherish and remember its distinctive flavor.After studying and selecting the best quality coffee varieties, Gióng's team embarked on the Blend 1-7 project. Blending is a method of combining multiple coffee types from different origins to create a coffee blend with a rich and unique flavor profile, encompassing the harmonious blend of various regions. As we know, each coffee bean grown in different regions absorbs nutrients and characteristics from the specific soil, resulting in its unique flavor profile. Blending different coffee varieties brings balance to sweetness, aroma, and acidity, masking each other's flaws and creating a symphony of rich and delightful flavors.
Flavor is a marvel. It is intricately tied to the memories of each individual, awakening what belongs to the past that we sometimes unintentionally forget. Sometimes, just getting a taste of a certain flavor, the memories in our minds will unfurl like curtains being blown open by the wind, and the reminiscences will return to console us, comforting us in times of need.
The world of coffee flavors is just like that. It doesn't stop at the four tastes of bitterness, acidity, sweetness, and sourness. In fact, coffee encompasses around 73 flavors, which are divided into 28 aroma groups and 9 sets. However, not every coffee bean contains all 73 flavors. The differences in climate, soil conditions, and the care and processing methods of farmers from different regions create a unique flavor profile. The aim is to provide a product that allows customers to experience the rare and distinctive flavors of coffee, to appreciate the precious value of coffee trees nurtured with the heart and soul of our people. Thus, Gióng has introduced the Artisan coffee line, also known as Blend 1-7, to bring forth seven products that capture these special flavors.
This is a summary chart of the flavor profile of Blend 1-7. The vertical column represents the flavor groups that customers can easily perceive in Gióng's coffee, including chocolate, nuts, winey, stone fruits, citrus, and flowers. The horizontal row indicates the intensity of the coffee's roast, increasing from left to right. Finally, the cells from 1-7 represent the seven coffee blend products that Gióng has researched and developed from the five mentioned coffee types.
The two dominant flavors that customers can easily perceive in Product 1 at Gióng are Melon and Herb-like. With the combination of Arabica coffee from Cầu Đất and Arabica coffee from Điện Biên, roasted at a light level, it awakens the aroma of herbs and rare freshness from the coffee. This harmonious flavor will transport you to an herb garden with a pleasant and healing aroma. The flavor notes will evolve during the 3-minute, 5-minute, and 10-minute brewing process. Gióng suggests using the V60 or Aeropress brewing methods to fully experience the flavor profile of this product, as these two brewing tools will enhance the overall taste experience.
Vị cam chanh và hương hoa nhẹ nhàng là những điều đặc biệt có trong hương vị của Sản phẩm 2. Hương vị này phù hợp cho những buổi tâm tình ấm áp và những câu chuyện nhẹ nhàng. Sản phẩm 2 được blend từ Yellow Bourbon Lạc Dương và Arabica Điện Biên với thang độ rang light medium, khách hàng sẽ cảm nhận được hương cam chanh thanh mát và hương hoa phảng phất tăng dần theo thời gian. Dụng cụ mà Gióng khuyên dùng cho sản phẩm 2 này là V60 và Aeropress.
“Tình ca Tây Bắc” có lẽ là lên gọi phù hợp nhất cho Sản phẩm 3. Kết hợp giữa Arabica Điện Biên và Arabica Sơn La, những mẻ rang ở thang độ Light Medium của Sản phẩm 3 sẽ khơi dậy hai hương vị chủ đạo: hương chocolate và lemongrass. Tận hưởng hai hương vị dễ chịu này là phương pháp thích hợp giúp bạn giải tỏa những căng thẳng và mệt nhoài thường ngày. Gióng gợi ý dụng cụ dành cho Sản phẩm 3 là V60/French Press hoặc Aeropress. Đối với V60, những tầng hương sẽ xuất hiện dày đặc hơn, còn French Press và Aeropress thì đều mang lại sự cân bằng trong hương vị quá đỗi tuyệt vời.Z
Sản phẩm 4 với hai nốt hương chủ đạo là hương vị chua chua xen lẫn ngọt ngào của trái berry, hòa quyện với hương thơm thoang thoảng, ấm áp của gừng. Đây là sự lựa chọn thú vị cho một buổi họp nhóm vui vẻ, rộn ràng và ấm cúng với bạn bè, người thân. Sản phẩm 4 là sự kết hợp của 2 anh em Yellow Bourbon Lạc Dương và Arabica Cầu Đất – đều có xuất xứ từ xứ sở “lên sương mù, xuống mù sương” Lâm Đồng. Với thang độ rang Light medium từ đội ngũ Gióng sẽ mang đến vị chua tinh nghịch kèm vị cay âm ấm của gừng. V60/Aeropres/French Press hoặc Espresso đều là những dụng cụ thích hợp để tận hưởng Sản phẩm 4. Đặc biệt, với áp suất lớn từ máy Espresso và tay nghề của Barista, Berry và Ginger được nén gọn trong 30ml sẽ giúp bạn tận hưởng sự bùng nổ hậu vị và mang lại sự “bừng tỉnh” sảng khoái.
Sản phẩm 5 sẽ mang lại những hương vị vô cùng quen thuộc nhưng không kém phần thú vị. Hai nốt hương chủ đạo là plum (mận Sơn La) và Cashew (hạt điều) là những hương vị đặc trưng ngày Tết của người miền Đông Nam Bộ. Nếu bạn là người miền Đông Nam Bộ, hương vị đặc biệt này sẽ kéo bạn về với ký ức của những ngày Tết nhộn nhịp, quây quần. Còn nếu bạn là người miền khác, thưởng thức blend này sẽ khiến bạn muốn được trải nghiệm những ngày xuân của miền đất hồn hậu này. Kết hợp giữa Arabica Sơn La và Arabica Cầu Đất, được đội ngũ Roastery của Gióng rang ở thang độ Medium, nếu được pha chế bằng phương pháp ngâm ủ của French Press hoặc chiết xuất bằng áp suất của Espresso đều sẽ mang đến cho bạn những trải nghiệm hương vị trọn vẹn nhất.
Vẫn là “tình ca Tây Bắc” nhưng lại xuất hiện với tinh thần mạnh mẽ và tràn đầy cá tính. Bộ đôi Arabica Điện Biên và Arabica Sơn La kết hợp với nhau qua bàn tay của đội ngũ Roastery ở thang độ rang Dark đã khai phá ra những nốt hương vô cùng đặc biệt: Cocoa và Tobacco. Hai hương vị này hòa quyện cùng nhau như đại diện cho nét lịch lãm, nam tính của các quý ông và cá tính mạnh mẽ, bí ẩn trong người phụ nữ. Gióng gợi ý bạn dùng Sản phẩm 6 với dụng cụ Phin truyền thống và Espresso sẽ mang đến trải nghiệm hoàn hảo nhất.
Sản phẩm 7 là một sự kết hợp vô cùng thú vị. Trong quá trình nghiên cứu, Gióng đã thử phối hợp giữa văn hóa cà phê của phương Đông và trời Âu với nhau. Với phong cách thưởng thức cà phê đậm đà của người Việt (Dark roast) và cách rang khởi dậy hương thơm ngào ngạt của phương Tây (Medium roast), hạt cà phê Cầu Đất đã toát lên được vẻ dụ hoặc trong sự hòa quyện cua hương Winey nhè nhẹ kết hợp với hương Durian độc đáo, khó quên. Để trải nghiệm sản phẩm 7 một cách hoàn hảo nhất, Phin truyền thống là lựa chọn thích hợp mà Gióng muốn giới thiệu đến khách hàng.
Pour Over
At Gióng, the baristas use the V60 and Vietnamese Phin brewing tools to perform the Pour Over method. By adjusting the water flow rate during the pour, the baristas can control the coffee flavor according to their preferences. Pouring with a slow and steady flow rate produces a thicker body (heavy body) in the coffee extraction. On the contrary, pouring with a faster flow rate results in a thinner body (light body) and a more pronounced flavor in the coffee.
V60
The V60 has a physical structure that adheres to a perfect mathematical ratio. Its shape is designed based on the parabolic curve y=x^2, featuring spiral ridges and a central opening. At Gióng, the V60 is used according to the standard to create a cup of coffee with distinctive flavors. The baristas place the coffee grounds on the paper filter, and when hot water comes into contact, the coffee is allowed to bloom and expand to its maximum potential, while the extraction flow smoothly and effortlessly. This efficient extraction process unlocks a wide range of flavors and rich nuances in the coffee.
The Vietnamese Phin
The Phin coffee filter is truly an icon of Vietnamese coffee culture in the hearts of the Vietnamese people. Vietnamese people seek coffee not just as a beverage to wake them up but also as a support for their emotions and souls. Sometimes, coffee becomes a drink for contemplation and reflection. With the culture of slow and mindful coffee consumption, the Phin is the ideal tool for those who love this drink. Whether enjoying coffee in humble sidewalk stalls or in luxurious, upscale cafes, sitting by a cup of Phin coffee, watching each drop fall as if counting the passing moments, one can fully immerse themselves in the essence and flavor of an authentic Vietnamese Phin coffee, along with their own personal emotions and experiences.
Syphon
After undergoing various design variations and nearly a century of technical advancements, the Syphon brewer has surpassed its original design standards to become an artistic icon in the global coffee industry. At Gióng, baristas use the Syphon to meticulously brew coffee through the following precise steps: Firstly, water is heated in the lower chamber until it reaches boiling point. Then, pressure is created to push the steam upward through the ground coffee in the upper chamber. After a specific period of boiling, with the force of the vacuum, the brewed coffee filters back down into the lower chamber. And there we have a perfect cup of coffee, both in flavor and visually captivating, as we witness the elegant and beautiful process of brewing this exquisite coffee using the Syphon.
French Press
In the early 20th century, the French Press emerged throughout Europe and gained popularity among coffee lovers. The brewing method using a French Press is straightforward but delivers a bold and flavorful coffee taste. At Gióng, baristas brew coffee using the French Press through the following steps: Firstly, the coffee is allowed to steep freely with hot water for about 4 minutes to fully release its flavors. Then, the barista will press down the plunger to separate the grounds at the bottom. One distinctive aspect of brewing coffee with a French Press is that the coffee is steeped in hot water for a period of time and then compressed under pressure. As a result, even the most complex coffee structures can be extracted, revealing all the flavors inside and providing a rich tasting experience.
Aeropress
The Aeropress was officially introduced in 2005 and gained worldwide fame in the coffee community. It has been used in the World Barista Championship and even has its own international Aeropress competition, the WAC. Shaped like a large cylinder with a filter at the bottom, coffee is steeped in water for about 20-30 seconds. Then, the barista exerts pressure on the plunger with their hands, forcing the water to pass through the coffee grounds. This combination of steeping and strong pressure extraction results in a complex and fascinating cup of coffee. When it comes to the Aeropress, people immediately think of its convenience. With its compact and durable plastic design, the Aeropress can be easily carried anywhere for on-the-go brewing.
Espresso
Espresso is considered the shining star in the coffee culture of Italy. A 30ml cup of Espresso, extracted in just 25 seconds using hot water at 94°C, has gone through many ups and downs in its historical journey to constantly refine the concept of "Espresso." At Gióng, the Espresso machine operates by finely grinding the coffee and placing it in the portafilter. The machine pump pushes water from the reservoir at a stable temperature through the layer of coffee with a pressure of up to 9 bar, resulting in a fragrant Espresso with its characteristic layer of caramel-colored, frothy, and velvety crema on top.
