As artificial intelligence reshapes industries across the globe, it’s hard to ignore the world’s most beloved ritual—coffee—as part of this new industrial revolution. AI-powered coffee solutions are not just about automation; they represent a bold leap toward smarter, faster, and more personalized coffee experiences. From precision brewing to dynamic menu updates, AI Coffee kiosks combine cutting-edge technology with the artistry of café culture, delivering consistent, high-quality beverages with unmatched efficiency.
Established 40 years ago and recognized as a leading name in the coffee industry, INEXIM DAKLAK specializes in distributing both roasted and green coffee beans under the ‘iCoffee‘ brand, as well as AI Coffee in the USA.
Over the years, we have become one of Vietnam’s key players in supplying high-quality coffee to markets across Asia, the Middle East, Europe, and America.
In addition to our roasted coffee, we provide high-quality Vietnamese Green Robusta beans from Daklak and Arabica coffee beans from Lac Duong, Lam Dong, meeting the diverse needs of coffee roasters around the globe. Both Robusta and Arabica beans are grown and sourced directly from Vietnam’s highland regions, where the soil and climatic conditions are ideal for coffee farming.
Not all coffee beans from the same tree share the same quality, appearance, or flavor. During the harvest season, our coffee beans are carefully hand-picked, dried, and meticulously sorted according to rigorous standards to ensure they stand out in the highly competitive global market.
Green coffee beans contain about 5–10% sugar, primarily in the form of sucrose and 15-17% oil by weight, known as coffee lipids, which are primarily stored in beam’s endosperm. The amount and composition of oil and sugar depend on the coffee variety, growing conditions, and roasting process. In general, the contents of sugar and oil in Arabica beans are higher than in Robusta beans. The higher sugar and oil content in Arabica beans are key factors in their smoother and more desirable flavor, making them more sought after in specialty coffee. In contrast, Robusta beans, with lower sugar and oil levels, often taste more bitter and are commonly used in instant coffee or blended with Arabica to add strength.
During roasting, some oils move to the surface of the beans, absorbing heat quickly and causing most of the sugar in the beans to caramelize or break down into other compounds. By the time coffee is roasted to medium or dark levels, a layer of oil appears on the surface of the beans, and the sugar content becomes almost negligible, with the remaining traces directly contributing to the flavor rather than being a measurable dietary sugar. The interaction between heat, oil, and sugar in the beans is an essential component of the Maillard reaction during roasting, directly contributing to the coffee’s flavor and aroma.
To deliver ethically sourced, sustainably grown, and superior-tasting coffee to businesses while fostering long-term partnerships
