After his illness, Vo Doan Thanh Tu is still involved in the coffee business, but in a different way – Photo: Cong Trieu
It is called a profession, of course it must be professional. He said it was a journey of gratitude as he had almost everything thanks to this casual job.
But then he realized that this was also a debt he had incurred when there were still many substandard and adulterated coffees running in the market.
profession calls my name
At a coffee roasting training session at an organic agricultural production cooperative in Dak Nong. That day, he taught people how to roast and grind, making a delicious, clean cup of coffee. The things he shared with the hundreds of farmers present in that class were very new. Everyone had to applaud and nod as soon as they tasted the cup of coffee they made.
While working as a mechanic for a national-level coffee corporation, Tu took the risk at the time the company held a coffee-tasting contest, even though he admitted he was not a connoisseur of the drink.
The candidates taste together, giving feedback and comments on the taste in the sample. Through the rounds, he was named to the highest rank.
So Tu was recruited directly into the lab, and embarked on the journey of becoming a professional coffee taster and barista, much to her excitement.
The feeling of blending, seasoning and finding the most satisfying flavor from batches of coffee from all regions of the country is very interesting. And he himself identified “this profession owes me thanks to a little talent for spice”.
Not being addicted to coffee, “gargling” with coffee every day, day after day, is also a challenge.
Not to mention testing the many coffee samples brought in by customers, and even samples that did not meet the criteria for residues of pesticides and chemical fertilizers. One day you vomited green bile after tasting too much.
He added that perhaps God gave him the sense of smell and taste, so he “gets the taste out there” and that he soon becomes a “hard-hearted” expert.
“Day by day, I taste the coffees of each growing region, both at home and abroad, then blend to create a perfect coffee. Especially making it mass-produced, as close to the market as possible.” I’m sold out. That frustrates me. I love that job,” he said.
rustic coffee dream
The profession of coffee tasting, which sounds simple, involves many requirements and strict requirements when you are an expert. In addition to moderate eating and sleeping, eating spicy, sour and very hot foods is taboo for the profession in order to stay healthy.
Around the beginning of 2022, after more than 20 years in the profession, when Tu was at his peak as a specialty spice specialist in a large coffee corporation, the income was huge. But at the same time he started losing weight, his health declined and his skin turned yellow like turmeric. On examination it was found that you were suffering from gall bladder cancer, severe liver toxicity.
He described it as the moment the doctor told him to give up coffee tasting as a treatment to rest the liver and help him recover, “I had fallen into a mud pit”. “I started off as a real estate broker while doing a few gigs, but my passion for coffee beans kept me coming back,” he explains.
After so many years of tasting work, TU’s customers are almost everywhere in the world. In 2015, he was invited by a coffee business giant in Russia to judge the barista exam. It is a competition for those who mix non-alcoholic drinks, especially coffee drinks, which is TU’s strength.
Until now, even during treatment, he still works diligently with batches of coffee, but the approach is different. Previously, when he worked for a coffee corporation, being an expert he had to taste the entire sample. Especially in order to make instant coffee products that are well appreciated in the market, Ye is forced to taste samples that he knows will be very harmful to health.
Thanh Tu has decided to stop working as a coffee tasting expert for a certain coffee corporation, even when he has decided to plant the seeds, dreaming of a rustic coffee market friendly to both growers and drinkers. started his journey. The coffee chain he is aiming for should be pure, 100% pure coffee. That is, all the steps from planting to care should take place on clean land, following pure organic process. The entire stage of harvesting, drying, roasting and mixing must meet the standards of absolute carpentry, without chemical doping, without odor, flavor-producing additives…
Share with farmers to make clean coffee
After falling ill, Vo Doan Thanh Tu has almost completely changed his approach to coffee making. Aspiring to be an expert in tasting, the man behind a series of best-selling coffee lines, as ever, his biggest priority this time is that every drop of coffee he brews is not only delicious, but good, It should be clear.
To make that dream a reality, he’s working with a cooperative that produces organic farm produce in Dak Nong, and sharing how to make clean coffee without hiding his job. He told that he is supporting a herbal coffee project, the model of coffee production gives very good revenue.
He admits that his debt to Invisible Coffee is a little more bearable now. “Even when I was undergoing treatment, I returned to the clean, rustic coffee line, even though I tasted a lot of it, I did not notice any effect, both my mood and spirit felt better,” Mr. You said laughing.
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