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Buon Ma Thuot coffee bean was registered by the National Office of Intellectual Property as the appellation of origin number 00004 according to Decision No. 806/QD-SHTT dated October 14, 2005, as amended to the Certificate of registration of instructions. geographical area according to Decision No. 1575/QD-SHTT dated 11/5/2020. According to this Decision, the coffee bean is produced by dry processing method and wet processing method on the Buon Ma Thuot plateau, where there are natural geographical conditions suitable for the growth and development of Robusta coffee. 

Buon Ma Thuot coffee is a famous product of Dak Lak province. Over 20 years since Buon Ma Thuot coffee was recognized as the appellation of origin until now, there have been many changes in administrative boundaries, product types, and processing methods in the direction of environmental protection. 

Before such changes, on May 11, 2020, the People's Committee of Dak Lak province authorized the Department of Science and Technology of Dak Lak province to amend the Geographical Indication Registration Certificate No. 00004. 

On May 11, 2020, the Department of Science and Technology of Dak Lak province filed a request to amend the Geographical Indication Registration Certificate No. 00004. Amendment contents include modification of geographical indication management organization; clarifying the characteristics of coffee beans; additional product categories; supplementing production and processing techniques; geographical area adjustment according to administrative boundaries. On April 5, 2020, the Director of the National Office of Intellectual Property issued Decision No. 939/QD-SHTT on amending the Geographical Indication Registration Certificate No. 00004 for the coffee product "Buon Ma Thuot". 

According to Decision No. 1575/QD-SHTT, the criteria "Smell" and "Taste" of coffee beans are removed because these criteria are not for coffee beans. These two criteria can only be obtained when roasting coffee. Roasted coffee beans, ground coffee, and pure instant coffee are added to make it easier for consumers to access the "Buon Ma Thuot" coffee product. 

Roasted coffee beans, "Buon Ma Thuot" coffee powder has a brown color, sweet taste, not acrid, as evidenced by the average total sugar content being 10.34 - 16.36% higher than coffee in other geographical areas, while the caffeine content is only 5 - 5.96% higher. 

Roasted coffee beans and coffee powder "Buon Ma Thuot" have a caffeine content of 2.02 - 2.47%, total sugar content of 1.16 - 3.28%. 

From powdered coffee, coffee processors in Buon Ma Thuot use extraction machines, then concentrate and dry it into pure instant coffee. Pure instant coffee "Buon Ma Thuot" has a brown color and caffeine content from 2.02 to 3.6%. Pure instant coffee is used as an ingredient in the food industry, used to mix with sugar, butter, and milk... into commercial products such as coffee cakes, and coffee candies, ... 

With more than 100 years of experience, coffee growers in Buon Ma Thuot have accumulated a lot of experience in growing coffee trees, such as growing only Robusta coffee varieties, coffee trees are shaped to be cut twice in five stars. for coffee trees must be under the canopy of windbreaks and shade trees. In Buon Ma Thuot, the number of shade trees must reach at least 20% of the total area of the coffee garden. Coffee growers choose the time to fertilize, water, and harvest by the characteristics of the growing area to obtain the famous "Buon Ma Thuot" coffee product. When harvesting, choose coffee fruits with a ripe part not less than 2/3 of the fruit area. Fresh coffee fruits after harvest are promptly transported to the processing facility, in case of failure to transport or process them in time, the coffee fruits must be placed on cool, dry, and airy ground and must not be piled up to a thickness of more than 40cm. 

To protect the environment, in addition to the traditional wet and dry processing methods, coffee processors in Buon Ma Thuot also have a semi-wet processing method. 

In the processing methods, the drying stage of raw materials is a decisive step to the characteristics of "Buon Ma Thuot" coffee. Coffee fruits (for dry processing method)/ coffee beans (for wet processing method, semi-wet processing method) are dried in mild sunny weather, cloudy weather, no rain, and the temperature of the air is below 35oC until the humidity is about 12 - 12.5%. While drying, proceed to rotate every 2-3 hours. Use a grinder to remove the coffee pods after drying/drying and collect the beans. When drying in this condition, the sugar content in the pods will slowly seep into the coffee bean, reducing the acrid taste of the coffee, so that the coffee has a sweet, non-astringent aftertaste. 

In times of unfavorable weather (raining for many days), to dry raw materials, coffee processors in Buon Ma Thuot use dryers. With the coffee fruit put into the dryer, it must be the coffee fruit that has been dried. The drying temperature should not exceed 75oC and should be adjusted during the drying process. Dry until the coffee fruits/coffee beans have a moisture content of about 12 - 12.5%. To know the moisture content of coffee fruits/coffee beans at the above level, take a sample, grind it, and put it into a moisture meter for agricultural products to measure. 

The drying temperature is higher than the drying temperature, which is explained by the fact that on rainy days, the air humidity is higher, and the amount of water in the coffee fruits lost due to respiration will be lower than on sunny days. To save electricity in production, while ensuring the sugar content in the coffee pods can penetrate the coffee bean, the experience of the processor in Buon Ma Thuot is to increase the drying temperature and adjust the temperature during the drying process. As for dried coffee beans (coffee beans are from wet processing and semi-wet processing), the beans have previously been soaked in water. Therefore, the drying temperature must also be adjusted higher than the exposure temperature, but not higher than 75oC. 

The secret to coffee beans keeping their "soul" and not losing their distinctive flavor depends on the roaster's sense of smell, sight, hearing, and taste. Experienced roasters will know when the coffee beans should turn off the fire because if they are too roasted, the coffee will be deodorized, and if they are too short, the coffee will not have its inherent "innate" flavors. Coffee roasters in Buon Ma Thuot have concluded the appropriate roasting temperature, which is roasting at a temperature of 195oC - 225oC. 

Geographical area:  

- Buon Ma Thuot city: Cu Ebur commune, Ea Kao commune, Ea Tu commune, Hoa Khanh commune, Hoa Thang commune, Hoa Thuan commune, Ea Tam ward, Tan An ward, Tan Hoa ward, Tan Lap ward, Tan Thanh ward , Tan Tien ward, Thanh Cong ward, Thang Loi ward, Thong Nhat ward, Tu An ward; 

- Buon Ho town: Binh Thuan commune, Cu Bao commune, Ea Blang commune, Ea Drong commune, Ea Sien commune, Doan Ket ward, Thong Nhat ward; 

- Buon Don district: Ea Bar commune, Ea Nuol commune; 

- Cu Kuin district: Cu E Wi commune, Ea Bôk commune, Ea Hu commune, Ea Ktur commune, Ea Tieu commune, Hoa Hiep commune; 

- Cu M'gar district: Cuor Dang commune, Cu Dlie M'nong commune, Cu M'gar commune, Cu Sue commune, Ea Drong commune, Ea Hding commune, Ea Kiet commune, Ea Kpam commune, Ea MDroh commune, Ea commune Tar, Ea Tul commune, Ea Pok town, Quang Phu town; 

- Ea H'leo district: Cu Mot commune, Dlie Yang commune, Ea H'leo commune, Ea Hiao commune, Ea Khăl commune, Ea Nam commune, Ea Ral commune, Ea Sol commune, Ea Wy commune; 

- Krong Ana district: Dur Kmăl commune, Ea Bong commune, Ea Na commune, Buon Trap town; 

- Krong Buk district: Cu Ne commune, Cu Puong commune, Pong Drang commune; 

- Krong Nang district: Dlie Ya commune, Ea Ho commune, Ea Toh commune; 

- Krong Pac district: Ea Hiu commune, Ea Kenh commune, Ea Knuc commune, Ea Kuang commune, Ea Phe commune, Ea Uy commune, Ea Yong commune, Hoa An commune, Hoa Dong commune, Hoa Tien commune, Tan Tien commune, commune Vu Bon, Ea Kly commune, Phuoc An town. 

Center for Examining Geographical Indication and International Trademark